Appetizers
Lobster Pizza 14.00
roasted tomatoes and mozzarella cheese
Smoked Trout 10.00
traditional garnish, horseradish sauce
&marbled bread
Jumbo Florida Gulf Shrimp Cocktail 14.00
brandy and cocktail sauces
Goat Cheese Brûlée 9.50
prosciutto, mixed greens,
balsamic vinaigrette
Buffalo Sweetbreads 12.00
buffalo style blue cheese demi
Mushroom Spring Rolls 9.50
cucumber relish, soy glaze,
sweet and sour sauce
Snails in Garlic Butter 9.50
garlic and herb butter
with toast points
Fresh Prince Edward Island Mussels 11.00
steamed in a vermouth broth with garlic, fresh tomatoes
and julienne vegetables served with garlic bread
Country Style Pâté with Pistachios 9.00
gherkins, stone ground mustard, Cumberland sauce
Soups
Lobster Bisque 8.50
with apple brandy
Philadelphia Snapper Soup 7.50
the tradition continues
Chef’s Soup of the Day 6.50
Salads
Guard House Salad (Seasonal) ~ ~ ~
Traditional Caesar Salad 8.00
shaved parmesan cheese
and house made croutons
Chopped B.L.T. Salad 8.50
Entrees
Jumbo Lump Crab Cake 32.00
red curry sauce
Pistachio Crusted Atlantic Salmon 27.00
lemon butter emulsion
The “Best” Fried Oysters 30.00
fennel and granny smith apple coleslaw
Seared Filet of Beef 34.00
sauce béarnaise
Dijon Crusted Roasted Rack of Lamb 34.00
mashed potatoes and rosemary reduction
Chicken Marsala 25.00
mushroom marsala wine sauce
Grilled Black Angus Sirloin Steak 34.00
herb butter, crispy onions and potato fries
Veal Piccata 32.00
sautéed with fresh spinach, lemon and capers
Grilled Lamb Chops 34.00
mashed potatoes and vegetables of the day
Guard House Specials
Classic Dover Sole 39.00
lemon butter sauce
Wienerschnitzel 33.00
lightly breaded veal medallions, lemon butter,
red cabbage and spatzle
Lobster “Guard House” 38.00
lobster tails lightly egg dipped and sautéed in brown butter
Schweinepfeffer 29.00
thin strips of pork filet, brandy and peppercorn cream sauce
served with red cabbage and spätzle
Sweetbreads Hilde 30.00
braised and rolled in herb crumbs with capers
and port wine reduction
Sautéed Calves’ Liver 27.00
red wine reduction, bacon and crispy red onions
Gourmet Meatloaf 19.00
black peppercorn cream sauce and mashed potatoes
Albert’s Pot Pies 18.50
chicken or filet with asparagus
Accompaniments 5.50
Potato Fries
Creamed Spinach
Sautéed Spinach
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase* your risk of food borne illness, especially if you have a medical condition.