dinner menu
lighter fare
caesar salad
~ 10¾ / 14¾
romaine, roasted kale, bacon, parm, crouton, roasted garlic lime dressing
wedge salad
~ 14
iceberg, bacon, crumbled blue cheese, grape tomato, red onion, blue cheese dressing
heirloom beet salad
~ 14
chive goat cheese, roasted pistachio, maple balsamic reduction, micro greens
house made spring rolls
~ 12
ground pork, carrot, cabbage, green onion w/ hoisin ginger sauce
spicy tempura calamari
~ 15
tempura batter, jalapeño aioli, chipotle aioli
escargot
~ 10¾
clarified butter, garlic, gruyere, parmesan
dry ribs
~ 12
choice of signature bbq sauce, red hot, spicy thai, soya honey garlic, chipotle mango dry rub or cajun dry rub
mixed greens salad
~ 9
with maple balsamic dressing
classic shrimp cocktail
~ 12 / 20 / 36
jumbo tiger shrimp with fresh cut lemon and horseradish cocktail sauce. choice of 3, 6 or 12 shrimp
gustav charcuterie board
~ 22
local salumi & salami, pork terrine, marinated olives, cornichons, grainy ale mustard, crostini, in-house cheese
seafood croquettes
~ 15½
crab, pacific salmon, shrimp, chipotle aioli
Chefs famous french onion soup
~ 13¼
entrees
mushroom chicken penne
~ 30
grilled chicken, grape tomato, garlic, mushroom, goat cheese, onion, arugula, white wine truffle cream sauce
beef stroganoff pappardelle
~ 35
seared beef, mushroom, peppers, red onion, cream, veal demi, swiss & gruyere, sour cream, green onion
baby back ribs
~ 28 (half) / 36 (full)
signature bbq sauce, yukon gold fries, medley of vegetables
top sirloin | 6oz or 8oz
~ 30 / 34
w/ choice of two sides
filet mignon | 6oz or 8oz
~ 41 / 48
w/ applewood smoke bacon & two sides
new york striploin | 10oz
~ 55
w/ choice of two sides
kansas city striploin | 16oz
~ 65
w/ choice of two sides
bone-in ribeye | 20oz
~ 75
w/ choice of two sides
surf & turf
~ 57 / 61
6oz / 8oz - atlantic lobster tail & top sirloin w/choice of one sidesirloin oscar
~ 41 / 45
6oz / 8oz - topped w/béarnaise sauce, crab & sautéed asparagus, w/choice of one side
alaskan king crab legs
~ 85
lemon garlic chive butter w/choice of one side
cauliflower steak
~ 28
grilled cauliflower, garam marsala w/ choice of two sides
St. Tropez chicken
~ 28
lemon, garlic, thyme & dijon mustard marinade, potato au gratin, medley of vegetables
red snapper
~ 32
mango chipotle blackened red snapper, mango jalapeño pico, over rice and peas.
bordelaise or peppercorn sauce
~ 5
bearnaise sauce
~ 6
sides
baked potato
yukon gold fries w/ truffle aioli
sweet potato fries w/ chipotle aioli
roasted fingerling potatoes
chef's vegetables
garlic thyme mushrooms
mashed potatoes
potato au gratin
loaded baked potato
Welcome to the family.
Who is Gustav?
It all started in the late 1800’s.. a young Gustav Johann Garbe got on a boat from Bremen, Germany to New York, destined for the North West Territories of Canada. Gustav stood up and stood out, always with family, friends and community at the forefront of his mind. His drive, passion and core values have directed four generations of self made entrepreneurs to where we find ourselves today.
John Garbe, in the name of his great grandfather, has assembled a team of exceptional professionals. The culinary artists, led by Chef Jeff Anderson, have over a century of combined experience. The menu has been carefully developed, relying on local farmers and community for unsurpassed cuisine. The service experience is firmly rooted in family and friends. This is Gustav.
We hope you enjoy your time with us.