Dinner Menu

Picture of tuna entree

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 creamy 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
  • Pan-seared Johnny cake topped with a creamy pulled chicken slaw, drizzled with a sweet and spicy chili sauce — 12
  • Chilled jumbo shrimp, served with traditional cocktail sauce — 17
  • Crispy calamari rings glazed in our signature sweet and spicy chili sauce, garnished with parmesan cheese and soy ginger aioli — 14
  • Cheesy shrimp and chorizo hoppin’ john rolls, fried and finished with a sweet and spicy chili glaze, over creamy Asian slaw with a side of Carolina white sauce — 14
Salads
  • Open-faced crisp romaine heart topped with shaved asiago and parmesan cheese, with herbed croutons and drizzled with our house-made Caesar dressing * — 9
  • Fresh spinach and kale with dried cranberries, heirloom tomatoes, bacon and honey goat cheese, topped with broken lemon vinaigrette and fried sweet onions — 9
  • Wedge of iceberg lettuce draped with crumbled bleu cheese and warm-roasted tomato vinaigrette, topped with bacon — 9
  • Traditional Greek salad consisting of chopped romaine, tomatoes, olives, cucumbers, peppers and shaved onions, garnished with crumbled feta cheese, Greek dressing and herbed croutons — 9
  • Lightly wilted spinach and kale in roasted tomato vinaigrette, served with fresh burrata cheese, crisp prosciutto, basil and balsamic glaze — 11
Pastas & Poultry
  • Smoked and grilled half-chicken, served over parmesan- and asiago-infused creamy polenta, with bacon mixed sprouts, and finished with roasted tomato vinaigrette — 28
  • Linguini tossed in traditional carbonara sauce, made with house-cured and smoked Tasso ham with fresh tomatoes, lightly sautéed peas 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 parmesan- and asiago-infused creamy polenta, covered with roasted tomato vinaigrette, finished with Tasso ham and shaved mixed sprouts — 29
  • Honey-glazed duck breast over roasted leek scalloped potatoes with dried cranberry relish and orange gastrique * — 34
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 medley of roasted potatoes, shaved sprouts, apples and prosciutto, finished with cider glaze * — 37
  • Pan-seared lump crab cakes with sautéed broccolini, topped with warm corn salsa and Old Bay-infused hollandaise — 34
  • Wood-grilled 9 oz. lobster tail served over whipped potatoes, served with a creamy succotash of fresh corn and onions, finished with sautéed peas and crisp bacon — 36 Also available with wood-grilled salmon * — 29
  • Pan-seared fresh fish of the day * — MP
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 served with ratatouille gratin, finished with tzatziki sauce and cucumber mint relish * — 37
  • Wood-grilled ribeye presented over garlic mashed potatoes, served with bacon-infused fresh green beans, finished with a red wine demi-glaze — 36 1Also available with 8 oz. filet mignon — 39
  • Wood-grilled pork chop rubbed with house seasoning, served with fresh spinach gratin, garlic whipped potatoes, and house-made BBQ sauce * — 30
  • Braised boneless short ribs in savory wild mushroom reduction, served over parmesan- and asiago-infused creamy polenta and finished with bacon shaved sprouts * — 36
  • 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 14 oz. * — 26
  • Atlantic Salmon 7 oz. * — 26
  • Tuna 7 oz. * — 32
  • 8 oz. Filet and Shrimp * — 39
  • 8 oz. Filet 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, peppercorn demi, 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
  • Sautéed mushrooms — 6
  • Garlic mashed potatoes — 5
  • Sautéed onions — 6
  • Spinach gratin — 7
  • Bacon shaved sprouts — 8
  • Grilled asparagus — 8
  • Roasted leek scalloped potatoes — 8
  • Sautéed broccolini — 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.