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 pickled daikon slaw, ginger and wasabi, drizzled with soy gastrique and served with wanton chips * — 12
  • Broiled escargot with sautéed garlic, herbs and white wine — 10
  • Jumbo lump crab served with pickled daikon slaw, sliced cucumbers and cocktail sauce * — 18
  • Chilled jumbo shrimp, served with traditional cocktail sauce — 16
  • Goat cheese and jalapeno-infused stone-ground grits, topped with sautéed shrimp and tomato-bacon gravy — 12
  • Crispy calamari rings glazed in our signature sweet-and-sour chili sauce, garnished with parmesan cheese and light red curry aioli *
    medium — 9 large — 13
  • Crispy seafood spring rolls (whitefish, scallop, lobster and shrimp) over Asian slaw, served with soy scallion and sweet-and-sour dipping sauces
    medium — 13 large — 16
  • House-made bruschetta, drizzled with balsamic glaze served with parmesan and mozzarella toast points — 11
Salads
  • Crisp romaine hearts tossed in our house-made Caesar dressing with parmesan cheese and herbed croutons * — 8
  • Fresh spinach tossed in citrus vinaigrette with bacon, mozzarella, chopped eggs, tomatoes and garnished fried sweet onions — 8
  • Wedge of iceberg lettuce draped with crumbled bleu cheese vinaigrette, topped with bacon and diced tomatoes — 8
  • 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 — 8
  • Heirloom grape tomatoes served with fresh mozzarella pearls over basil pesto vinaigrette, topped with pickled red onion slaw, drizzled with balsamic glaze — 9
  • Add protein to your choice of salad for additional charge
    Chicken — 12 Shrimp — 16 Salmon * — 16 Filet * — 18
Pastas & Poultry
  • Wood-grilled shrimp served over linguine, tossed in a sundried tomato scampi sauce, finished with a parmesan-asiago tuile — 29
  • Lobster ravioli tossed with sautéed shrimp, diced tomatoes and scallions in a lobster bisque sauce — 29
  • Seared Amaroo Hills’ All-Natural Pekin duck breast sliced and served over wild rice and quinoa pilaf with grape compote * — 33
  • 12 oz. supreme chicken breast smothered with andouille sausage and Applewood-smoked cheddar, served over goat cheese and jalapeno-infused stone-ground grits and finished with tomato-bacon gravy — 27
  • Wood-grilled chicken breast served over linguine, tossed in a black pepper parmesan cream sauce with andouille sausage and diced tomatoes, topped with bleu cheese crumbles — 27
Fish (Cooked To Order *)
  • Seared Ahi tuna with a truffle and mushroom-infused risotto with bacon bourbon glaze * — 36
  • Seared salmon Rockefeller served over garlic whipped potatoes with hollandaise sauce and bacon * — 28
  • Seared jumbo diver scallops with jalapeno-infused risotto over a mango chutney, topped with grilled pineapple salsa and drizzled with a balsamic reduction * — 36
  • Fresh fish of the day served Oscar-style with lump crabmeat, asparagus and Hollandaise sauce * — 36
  • 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 — 35
  • Also available with wood-grilled salmon * — 27
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 * — 37
  • Char-broiled filet mignon topped with toasted boursin cheese and served with grilled portabella and onions, finished with a red wine reduction * — 38
  • Wood-grilled ribeye presented over garlic mashed potatoes, served with bacon-infused fresh green beans, finished with a red wine demi-glaze — 35
  • Wood-grilled pork chop rubbed with house barbeque seasoning over wild rice and quinoa pilaf, with shaved Brussels sprouts and bacon, finished with a stout barbeque sauce * — 27
  • Char-broiled New York striploin topped with house-made boursin cheese and served with Lyonnaise potatoes, red wine reduction and steak-cut onion ring * — 36
  • Slow-roasted 28-day-aged Black Angus prime rib with au jus and baked potato
    20-oz. ‘Shark Cut’ — 36 14-oz. ‘Queensland Cut’ — 29
Wood Grilled Classics (Cooked To Order *)

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

  • Served á la carte with your choice of a variety of house-made sauces: red wine demi, mango chutney, creamy peppercorn sauce, bacon bourbon glaze, Hollandaise, Béarnaise All items also available char-broiled
  • Lobster Tail 9 oz. — 32
  • Filet Mignon 10 oz. * — 35
  • N.Y. Striploin 12 oz. * — 32
  • Ribeye 14 oz. * — 32
  • Pork Chop 12 oz. * — 22
  • Atlantic Salmon 7 oz. * — 22
  • Tuna 7 oz. * — 31
  • 8 oz. Filet Mignon and Shrimp * — 39
  • 8 oz. Filet Mignon and 9 oz. Lobster Tail * — 59
  • Oscar-style (lump crabmeat, asparagus and Hollandaise sauce) — 10
  • 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 — 5
  • Baked potato — 5
  • Braised mushrooms — 5
  • Garlic mashed potatoes — 5
  • Grilled asparagus — 8
  • Linguine sautéed in garlic parmesan butter — 5
  • Lyonnaise potatoes — 5
  • Parmesan risotto — 5
  • Sautéed onions — 5
  • Shaved Brussels sprouts and bacon — 5
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.