Dinner Menu

Dinner Menu

The influences of Australian cuisine are as culturally dynamic and diverse as the country in which it originates. It is the goal and the pleasure of the Greg Norman Australian Grille to share with you the fusion of cultures, flavors, and textures that make this food both exotic and comforting.

Appetizers
  • Classic tuna tartare with Asian slaw, ginger and wasabi, drizzled with soy gastrique and served with wonton chips * — 14
  • Broiled escargot with sautéed garlic, herbs and white wine, topped with toasted parmesan — 11
  • House-made bruschetta, drizzled with balsamic glaze and served with parmesan and mozzarella toast points — 11
  • Crispy fried gnocchi over sundried tomato, smoked cheddar and bacon sauce, topped with shaved parmesan and scallions — 12
  • Chilled jumbo shrimp, served with traditional cocktail sauce — 17
  • Crispy calamari rings glazed in our signature sweet-and-sour chili sauce, garnished with parmesan cheese and light red curry aioli * — 14
  • Crispy seafood spring rolls (whitefish, scallop, lobster and shrimp) over Asian slaw, served with soy scallion and sweet-and-sour dipping sauces — 14
Salads
  • Crisp romaine hearts tossed in our house-made Caesar dressing with parmesan cheese and herbed croutons * — 9
  • Fresh spinach tossed in citrus vinaigrette with bacon, mozzarella, chopped eggs, tomatoes and garnished with fried sweet onions — 9
  • Wedge of iceberg lettuce draped with crumbled bleu cheese vinaigrette, topped with bacon and diced tomatoes — 9
  • Traditional Greek salad consisting of chopped romaine, tossed in our herbed emulsion with crumbled feta, tomatoes, olives, cucumbers, peppers and shaved onions, garnished with parmesan cheese and garlic croutons — 9
  • Heirloom grape tomatoes served with fresh mozzarella pearls, thinly sliced prosciutto rolls and pickled red onion, drizzled with balsamic fig sauce — 11
Pastas & Poultry
  • Wood-grilled BBQ glazed 12 oz. supreme chicken breast served over smoked cheddar and jalapeno stone-ground grits covered with tomato bacon gravy, and finished with shaved Brussels sprouts and Tasso ham — 28
  • Blackened chicken breast served over linguine, smothered in a smoked sundried tomato and bacon cream sauce — 28
  • Linguini tossed in traditional carbonara sauce, made with house-cured and smoked Tasso ham with fresh tomato and shaved parmesan cheese, served with your choice of grilled shrimp or blackened chicken breast — 29
  • Lobster ravioli tossed with sautéed shrimp, diced tomatoes and scallions in a lobster bisque sauce — 29
  • Wood-grilled shrimp over smoked cheddar and jalapeno stone-ground grits covered with tomato bacon gravy, finished with Tasso ham and shaved Brussels sprouts — 29
Fish (Cooked To Order *)
  • Seared salmon Rockefeller served over garlic whipped potatoes with hollandaise sauce and bacon * — 29
  • Seared Ahi tuna with a truffle and mushroom-infused risotto with bacon bourbon glaze * — 37
  • Seared jumbo diver scallops served with a stone-ground polenta cake and creamed spinach, finished with a sundried tomato and walnut tapenade * — 37
  • Fresh fish of the day served Oscar-style with lump crabmeat, asparagus and Hollandaise sauce * — MP
  • Wood-grilled 9 oz. lobster tail served over whipped potatoes, served with a creamy succotash of fresh corn, onions, lima beans and Applewood-smoked bacon — 36 Also available with wood-grilled salmon * — 29
Meat (Cooked To Order *)

Our steaks are 100% premium black angus beef, aged a minimum of 28 days.

  • Filet au poivre topped with creamy spinach and served with roasted garlic mashed potatoes, finished with peppercorn demi and crispy fried onions * — 39
  • 10 oz. lamb loin, seared and sliced over pan-fried gnocchi tossed in mint-infused brown butter and topped with goat cheese, served with sautéed broccolini and balsamic fig glaze * — 37
  • Wood-grilled ribeye presented over garlic mashed potatoes, served with bacon-infused fresh green beans, finished with a red wine demi-glaze — 36
  • Wood-grilled pork chop rubbed with house seasoning, served over shaved Brussels sprouts smothered in smoked sundried tomato and bacon cheese sauce, finished with a stout barbeque sauce * — 30
  • 8 oz Wagyu flank steak sliced and drizzled with chimichurri sauce, presented with crispy gnocchi with goat cheese and served with sautéed broccolini * — 37
  • Slow-roasted 28-day-aged Black Angus prime rib with au jus and baked potato
    20-oz. ‘Shark Cut’ — 38 14-oz. ‘Queensland Cut’ — 31
Wood Grilled Classics (Cooked To Order *)

Our steaks are 100% premium black angus beef, aged a minimum of 28 days.

  • Lobster Tail 9 oz. — 33
  • Filet Mignon 10 oz. * — 36
  • Ribeye 14 oz. * — 33
  • Pork Chop 12 oz. * — 26
  • Atlantic Salmon 7 oz. * — 26
  • Tuna 7 oz. * — 32
  • 8 oz. Filet Mignon and Shrimp * — 39
  • 8 oz. Filet Mignon and 9 oz. Lobster Tail * — 59
  • All items also available char-broiled
  • Served á la carte with your choice of a variety of house-made sauces: red wine demi, creamy peppercorn sauce, bacon bourbon glaze, Hollandaise, Béarnaise
  • Each additional choice of house-made sauce — 3
  • Oscar-style (lump crabmeat, asparagus and Hollandaise sauce) — 12
  • Temperature Order Guide
    Rare — cold red center Medium Rare — warm red center Medium — hot red center Medium Well — hot pink center Well — brown center
  • We cannot guarantee any steak cooked over medium
Sides
  • Bacon-infused fresh green beans — 6
  • Baked potato — 5
  • Braised mushrooms — 6
  • Garlic mashed potatoes — 5
  • Grilled asparagus — 8
  • Linguine sautéed in garlic parmesan butter — 6
  • Sautéed broccolini — 8
  • Parmesan risotto — 6
  • Sautéed onions — 6
  • Tomato, bacon & cheddar Brussels sprouts — 8
Notes
  • Greg Norman Australian Grille is a 100% smoke-free environment.
  • Please inform your server of any allergies or dietary restrictions when ordering.
  • To ensure quality service, we request a maximum of four separate checks per table.
  • A $10 plate charge will be added for those who wish to split entrées.
  • A 20% gratuity is no longer added to checks for parties of 6 or more; we ask that you take this industry standard into consideration when tipping your server.
  • Private Dining Room Available
  • * Contains ingredients that may be raw or undercooked. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.
  • All menu items and pricing subject to change.