Gregory's Steak & Seafood Grille & Upstairs Comedy Club Cocoa Beach Menu & Prices

lobster meat & water chestnut wrapped in bacon, topped with teriyaki sauce, greenonions & sesame seeds

(6) served with a spicy cocktail sauce on a bed of spring mix

Six delicious snails housed in mushroom caps sauteed in a white wine garlic cream sauce

five shrimp sauteed in a slightly spicy garlic cajun sauce

lightly dusted then flash fried & topped withsesame seeds served with an orange chile sauce

thin-sliced tenderloin served raw; dressed withgreens, red onion, capers & mango cheese; served with crostini & whole grain mustard

penne pasta, lobster meat & smoked andouille sausage in a alfredo cream sauce,topped with parmesan cheese and finished in the oven

field greens, tomato, cucumber, carrots & mandarin segments

Roasted Beets, whipped goat cheese, lemon vinaigrette & choppedpecans

fresh spinach topped with crispy bacon, sauteed onion & mushrooms with a warm balsamic dressing.

chef's choicebowl

Ask your server for todays drink feature

grilled or blackened chicken served over fettuccine in a rich cream sauce

shrimp, scallops & lobster meatserved in fettuccine in a rich cream sauce

served in a lobster bisque cream sauce

served in a sage & brown butter sauce

blackened chicken & four jumbo shrimp served over fettuccine ina rich cream sauce

with Hollandaise sauce

18oz Angus patty with bacon, cheddar, lettuce, tomato, onion & pickles

finished with caramelizedonions and blue cheese butter

18 oz Bone-In

tender and lean cut

20 oz Bone-In, this steak has both a tender filet mignon and a NY Strip side served with chef sauce of the day

32 oz bone-in, well marbled, buttery thick ribeye with a longfrench bone attached

14 oz Angus Strip a bold andflavorful cut

four shrimp stuffed with crabmeat,broiled on a cedar plank with scallops, garlic butter and lemon

served over a butternut squash risotto with a red pepper slaw &spicy lemon butter sauce

8 oz wild-caught Caribbean tail served warm with drawn butter

mahi-mahi, jumbo shrimp & scallops broiled on a cedar plankwith garlic butter & lemon

served grilled, blackened or broiled with Gregory's special blend of butter and spices, topped with a lemon butter.

broiled Atlantic fillet served over sauteed spinach and a cognac mushroom dijon cream sauce

grass-fed New Zealand lamb,served french ed over amushroom risotto with a basilpesto drizzle

chargrilled chicken breast ona bed of mushrooms, shiitakemushrooms, onions, garlic &tomato in a cognac herbcream sauce

A traditional favorite. Tart, rich and creamy filling made with fresh-squeezed key limes on soft graham cracker cookie crust. Topped with whipped cream.

Chocolate cookie crust with a chocolate fudge layerwith a peanut butter fudge with chocolate chips and a chocolate icing and white chocolate drizzle

Naturally Delicious Scoop of either Limoncello orMango.

A Gregory's Favorite ! A giant mouthful of chocolate fudge between two layers of dark, moist chocolate drenched chocolate cake topped with chocolate fudge chunks.

Our Italian-style tiramisu is carefully crafted using thefinest ingredients including mascarpone and heavy cream. Its spongecake is soaked in espresso for a real tiramisu taste that will tantalize you