Joey Gerard's – A Bartolotta Supper Club Joey Gerard's

Creamy and rich, with smoked gouda and fontina cheeses, served with grilled ciabatta

Classic Joey’s crudités with green goddess dressing

Jumbo Gulf shrimp served with cocktail sauce and lemon

Mesclun greens, cucumbers, red onion, radish, marinated cherry tomatoes, shaved carrot, served with your choice of dressing

Seasoned romaine lettuce, parmesan cheese, garlic croutons, tossed in our house-made Caesar dressing

Crisp Boston lettuce, bacon, blue cheese, red onion, fresh herbs, buttermilk blue cheese dressing

Half-pound Angus Beef patty, aged cheddar cheese, toasted brioche bun, lettuce, tomato, onion, garlic aioli

Hand-Battered Bluegill Fillets on a Toasted Brioche Bun, Topped with Lemon-Caper Cole Slaw, Red Onion, and Tomato, Served with Crinkle-Cut Fries

Full baby back rack ribs, slow-cooked and charred, served with house-made BBQ sauce, crinkle-cut fries, coleslaw

Five Pan-Seared Sea Scallops, Served with Roasted Asparagus, Buttered Red Bliss Potatoes, and Lemon-Butter Sauce

Two Thinly Pounded Chicken Breasts, Coated in Parmesan-Herb Breadcrumbs, Pan-Seared Until Crisp, Served with Garlic Mashed Potatoes, Sautéed Spinach, and Lemon-Caper Sauce

Two Butter-Poached Maine Lobster Tails, Served with Garlic Mashed Potatoes, Glazed Carrots, and Drawn Butter

Cedar-plank Coho salmon, buttered red bliss potatoes, sautéed broccoli, dill

Sautéed shrimp, rigatoni pasta, roasted peppers, confit tomatoes, fresh basil, vodka tomato cream sauce

Three Sirloin Medallions Seasoned with Garlic and Cooked Medium, Smothered in Brandy-Mustard Pan Sauce, Served on a Bed of Garlic Mashed Potatoes