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À la carte Menu
Lunch 3-course menu
Group menus

Our Menu

Experience Gibbys and indulge in expertly aged and perfectly grilled steaks, complemented by our exceptional selection of fresh seafood and fish.

Fresh Oysters

FRESH OYSTERS ON THE HALF SHELL

(6) 34 (12) 68

Mignonette and lemon
OYSTERS ROCKEFELLER

44

Creamy spinach and bacon
oysters

+

+

Appetizers & SALADS

FRENCH ONION SOUP

24

NEW ENGLAND-STYLE CLAM CHOWDER

24

GIBBYS SALAD

19

Anchovies upon request
BLUE CHEESE WEDGE SALAD

21

Creamy blue cheese dressing
BURRATA D’AMORE

31

Cherry tomatoes and fresh basil
CRAB CAKE

45

Chipotle aioli sauce
OCTOPUS SALAD

39

Fine herbs and extra virgin olive oil
BEEF CARPACCIO

32

Truffled mushrooms
SHRIMP COCKTAIL

39

Classic cocktail sauce
GRILLED SHRIMP

39

Arugula and garlic butter
ESCARGOTS BOURGUIGNONNE

29

BEEF TARTARE

32

Filet mignon, shallots, calabrese peppers
A5 WAGYU 2.5 oz

71

Chipotle mayonnaise
SEAFOOD TOWER

215

8 shrimp cocktail, 2 lobster tails, 12 oysters, octopus salad
THE GRAND SEAFOOD PLATTER (served hot)

245

Crab cake, 2 lobster tails, octopus, 5 grilled shrimp, fish of the day, 6 oysters Rockefeller
appetizers

Main courses are served with a starter Gibbys salad

or Blue Cheese Wedge Salad

+

Lemon sherbet

+

Fresh asparagus and Monte Carlo potato

(twice baked with bacon, sour cream and chives)

or baked potato

FROM THE SEA

GRILLED KING SALMON

56

Herb-infused oil and asparagus
SWORDFISH

62

Confit tomatoes
ARCTIC CHAR

60

Lemon and oregano glaze
GRILLED SHRIMP

72

Lemon and garlic butter
BROILED CANADIAN LOBSTER TAILS (3)

89

Garlic butter

+

sea

MAIN COURSE ADD ONS

Shrimps provençale 29

Broiled canadian lobster tail 29

Wild mushrooms 26

Creamed spinach 18

House made fries 10

Caramelized onions 12

Asparagus 15

Monte Carlo potato 14

Baked potato 9

Bordelaise or Peppercorn or Diane sauce 3 oz 6

+

+

+

FROM THE LAND

RIB STEAK 20 oz

84

Gibbys cut
RIB EYE 15 oz

82

Boneless Gibbys cut
SIRLOIN 15 oz

80

New York cut
PEPPER STEAK 12 oz

70

Sirloin with peppercorn sauce
COWBOY STEAK 34 oz

175

Bone-in rib eye
BONE IN FILET MIGNON 18 oz

125

Cherry tomatoes on the vine
FILET MIGNON

8 oz/78 | 12 oz/90

Center cut
DIANE STEAK 12 oz

90

Mushroom and black peppercorn sauce
BEEF WELLINGTON 8 oz

90

Bordelaise sauce
YOUVILLE RACK OF LAMB

87

Marinated with fine herbs and garlic
ROASTED CORNISH HEN

54

Bordelaise sauce
EGGPLANT PARMESAN

42

(Vegetarian) Basil pesto
land
Reservations

We would love to hear from you.

Contact us for more information and let us know what your needs are so we can make your experience delightful and delectable.

We are now open for lunch on select days, in addition to being open every evening!
Tuesday – Saturday
from 11:30 am
Sunday – Monday
from 5:00 pm

Special Questions

Call Us

514-282-1837