Gulliver's

Name: Gulliver's
Address: 18482 Macarthur Blvd., 92612, CA, 92612
Telephone: 949-833-8411

18482 Macarthur Blvd., Irvine, CA 92612, US

• Monday: 11:30AM-9:30PM •Tuesday: 11:30AM-9:30PM •Wednesday: 11:30AM-9:30PM •Thursday: 11:30AM-9:30PM •Friday: 11:30AM-9:30PM •Saturday: 5:00PM-9:30PM •Sunday: 5:00PM-9:30PM •

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Details

Cuisine: British
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

Dress Code: Casual
Wheelchair Accessible:
Seating:
Music Type:

LUNCHEON MENU

APPETIZERS

CARPACCIO DUET

Smoked Salmon and Tenderloin of Beef with cream horseradish.

MARYLAND LUMP CRAB CAKES

With coleslaw, fresh salsa and honey mustard sauce.

JUMBO SHRIMP COCKTAIL

Jumbo gulf shrimp served with cocktail sauce.

FILET MIGNON BRUSCHETTA

Tender pieces of filet on a mini baguette with tomato balsamic sauce.

CHICKEN WRAPS

Tender Chicken, beans, corn, Chipotle sauce and sour cream.

TUNA TARTARE

Seasoned Ahi tuna with avocado relish.

SEARED AHI TUNA CARPACCIO

Pickled ginger, wasabi dressing.

POTTAGE

Monday,

Sweet Garden Pea

Tuesday,

Cream of Mushroom

Wednesday,

Potato Leek

Thursday,

Old Fashioned Lentil Bean

Friday,

New England Style Clam Chowder

SALADS

GULLIVER'S HOUSE SALAD

Crisp hearts of romaine, shrimp, egg and tomato with Gulliver's house dressing.

GULLIVER'S CHOPPED SALAD

Crisp lettuce, tomato, olives, garbanzo beans and chicken, with choice of dressing.

WARM N.Y.STEAK SALAD

Tossed lettuce, with vegetables, egg and D.N.T. dressing.

SHRIMP AND CRAB LOUIE SALAD

Shrimp and crab on a bed of lettuce, sliced egg, tomato and 1000 Island dressing.

CAESAR SALAD

Romaine lettuce, tossed in our caesar dressing (served with or without anchovy).

ORIENTAL CHICKEN SALAD

Chicken strips, Napa cabbage, lettuce, cashews, onion, rice noodles and sesame seeds.

TURKEY COBB SALAD

Chopped lettuce, carrots, bacon, eggs, crumbled blue cheese with choice of dressing.

PRIME RIB TOSTADA SALAD

Our version of a Mexican favorite. You'll love it!.

SEARED AHI TUNA SALAD

With mesclun greens, marinated red potatoes and wasabi dressing.

BUFFALO MOZZARELLA SALAD

With mesclun greens, sliced tomatoes and red beets, served with balsamic vinaigrette.

DAILY SPECIALITIES

Monday,

Roast Loin of Pork

Tuesday,

Short Ribs

Wednesday,

Braised Lamb Shanks

Thursday,

Chicken Cordon Bleu

Friday,

Old Fashioned Pot Roast

ENTRÉE COLLECTION

CHILLED POACHED SALMON PLATE

Served cold, with light dill sauce, coleslaw and cucumber salad.

ROTISSERIE CHICKEN

Tender chicken half, with mushroom au jus sauce.

FRESH HALIBUT FILET

With red potatoes, vegetables and lemon cilantro sauce.

FRESH KING SALMON

Grilled salmon, with vegetables, red potatoes and dill caper sauce.

ROAST BEEF HASH

Crowned with a poached egg and bearnaise sauce.

FILET MIGNON MEDALLIONS

With mashed potatoes and pepper cognac sauce.

FISH & CHIPS

Beer battered halibut, served with french fries, and coleslaw.

YORKSHIRE TIDBITS

Braised sirloin tips in a red wine sauce served in a Yorkshire pudding.

CRAB CAKES BENEDICT

Breaded crab cakes crowned with poached eggs and hollandaise sauce.

PRIME RIB QUESADILLA

Sour cream, salsa and charro beans.

FRESH CATCH OF THE DAY

Please ask your server for today's selection.

PRIME RIBS OF BEEF

GULLIVER'S LUNCH CUT

LARGE LUNCH CUT

SANDWICHES OF ACCLAIM

CLUB HOUSE

Sliced turkey breast, ham, Swiss cheese, bacon, lettuce, tomato and French fries.

REUBEN SANDWICH

Corned beef, Swiss cheese, sauerkraut on rye.

GULLIVER'S PATTY MELT

On rye bread with melted Swiss and cheddar cheese, and grilled onion with fries.

CHICKEN SALAD CROISSANT

Served with cucumber salad.

PRIME NEW YORK STEAK SANDWICH

Open-faced topped with crispy onions, French fries and coleslaw.

FRENCH DIP

Tender sliced prime rib served on a fresh baguette and au jus.

TUNA SALAD CROISSANT

Served with fresh fruit and cucumber salad.

CLASSIC HAMBURGER

Fresh ground beef or turkey patty with tomato, lettuce, pickels with any cheese

EARL OF HAMBURG

Served on grilled sourdough bread with bacon and rarebit sauce.

SWIFTY

Soup or salad and half sandwich. Chatam. Chicken Salad or Club.

GULLIVER'S DESSERTS

ENGLISH TRIFLE(Specialty of the House)

Layers of sponge cake, Bavarian cream, raspberries and whipping cream laced with sherry wine.

CREME BRULEE

Creamy custard pudding, filled with raspberries and caramelized sugar crust.

CHOCOLATE CAKE

Layers of dark and white ganache, served with espresso cream sauce.

N.Y.STYLE CHEESECAKE

Classic N.Y.style cheesecake, in a raspberry melba sauce.

CARROT CAKE

A traditional favorite, topped with a rich cream cheese frosting.

PEACH-BLUEBERRY COBBLER

Served warm with a scoop of vanilla ice-cream.

APPLE BREAD PUDDING

Served warm caramel sauce and topped with whipped cream.

CHOCOLATE MOUSE

Served with a raspberry Melba sauce.

TIRAMISU

Espresso cream sauce.

BAKED ALASKA

Neapolitan ice cream covered with a French meringue lightly torched with cherry jubilee sauce.

DINNER MENU

APPETIZERS

CARPACCIO DUET

Smoked Salmon and Tenderloin of Beef, with creamed horseradish.

WILD MUSHROOM TREASURE BOX

Sautéed Portabella, Shiitake and Chanterelle mushrooms, with Chardonnay sauce.

STUFFED MUSHROOMS

Mushroom caps, stuffed with fresh crabmeat, served with mustard sauce.

JUMBO SHRIMP COCKTAIL

Chilled Jumbo Gulf Shrimp, with Gulliver's own cocktail sauce.

CHICKEN WRAPS

Tender diced chicken breast, Santa Fe style.

FILET MIGNON BRUSCHETTA

Tender pieces of filet on a mini baguette with tomato balsamic sauce.

ESCARGOT

Baked under a flakey puffed pastry crust in a butter garlic mushroom sauce.

MARYLAND CRAB CAKES

Lightly breaded crab cakes, with honey mustard sauce.

SAUTEED SCALLOPS

Succulent scallops in a garlic lemon sauce.

ADOBO GRILLED SHRIMP

Golden brown shrimp, served with chili remoulade sauce.

TUNA TARTARE

Seasoned Ahi tuna with avocado relish.

SEARED AHI TUNA CARPACCIO

Pickled ginger, wasabe dressing.

POTTAGE

Please ask your server for our traditional daily soup offering.

SALADS

GULLIVER'S HOUSE SALAD

Crisp hearts of romaine, shrimp, egg, tomato with Gulliver's house dressing.

CAESAR SALAD

Romaine lettuce, tossed in our Caesar dressing, with or without anchovy.

BABY MESCLUM GREENS

With caramelized walnuts, balsamic vinaigrette, topped with a goat cheese strudel.

BUFFALO MOZZARELLA SALAD

With mesclun greens, sliced tomatoes, served with balsamic vinaigrette.

CHICKEN CAESAR SALAD

(entree size) served with tender sliced breast of chicken.

PASTA

SEAFOOD LINGUINE

Shrimp, scallops, clams and fresh fish, sautéed in garlic white wine cream sauce.

CHICKEN CAPELLINI

With spring vegetables and marinara sauce.

SHRIMP ANGEL HAIR PASTA

Sauteed mushrooms, sun-dried tomatoes, basil and capers

SEAFOOD

BROILED CENTER CUT PACIFIC SWORDFISH

Served with lemon caper butter sauce, baby carrots, asparagus and potato.

LOBSTER TAILS

Two oven baked succulent Maine lobster tails, with red dill potatoes.

SHRIMP BARCELONA

Sautéed large shrimp in a Chardonnay cream sauce.

ALASKAN HALIBUT

With a delicate white wine sauce, red dill potatoes and vegetables.

ATLANTIC KING SALMON

Prepared poached or broiled, served with a three mustard caper sauce.

BROILED SHRIMP AND SCALLOPS COMBO

Served with polenta, vegetables, tarragon cream sauce.

FRESH CATCH OF THE DAY

Please ask your server for today's selection.

STEAKS OF ACCLAIM

CHATEAUBRIAND

Center cut tenderloin, served with a truffle sauce.

"PRIME" NEW YORK STEAK

16 oz cut served with your choice of herb butter or pepper style.

FILET MIGNON

11 oz. filet with seasoned herb butter, or bearnaise sauce.

TOURNEDOS FILET MIGNON

Served with Truffle sauce and Tourney mushrooms.

PORTERHOUSE

A 22 oz. cut, served with cognac pepper sauce.

AGED CHARBROILED RIB EYE

The pride of the house! Served with port wine mushroom sauce.

PRIME RIB OF BEEF

GULLIVER'S PRIME CUT

A generous portion, fit for a king.

TRADITIONAL ENGLISH CUT

Thinly sliced English style.

BROBDINGNAGIAN (BROB-DING-NA-GIAN)

The biggest, best and bone in.

ENCORE SPECIALTIES

WHOLE RACK OF LAMB

In Dijonnaise herb crust, mashed potatoes, vegetables, and rosemary sauce.

GULLIVER'S SHORT RIBS

Served with mashed potatoes, vegetables and red wine sauce.

ROASTED LONG ISLAND DUCK

With apple compote, red wine cabbage and lingonberry sauce.

CHEF RAMONE'S CHICKEN BREAST

Stuffed with artichoke hearts, Portabella mushrooms and brie cheese.

SMOKED "IOWA" PORK CHOP

A double thick pork chop with port wine sauce.

VEAL OSCAR

Served with asparagus, crab leg meat and garlic bearnaise sauce.

BABY BACK RIBS

A full slab of succulent ribs with twice baked potato, charro beans, and cole slaw.

BBQ PRIME RIB BONES

Served with a smoky BBQ sauce, french fries, charro beans, and cole slaw.

HOUSE BBQ COMBO

Rotisserie chicken, beef ribs and baby back pork ribs.

ROTISSERIE CHICKEN

Marinated in herbs, cooked to perfection.

GRILLED VEGETABLE PLATE

Fresh vegetables, marinated with herbs and vinaigrette.

GULLIVER'S DESSERTS

ENGLISH TRIFLE (Specialty of the House)

Layers of sponge cake, Bavarian cream, raspberries, whipping cream and strawberries, laced with sherry wine.

CREME BRULEE

Creamy custard pudding, filled with raspberries and caramelized sugar crust.

CHOCOLATE CAKE

Layers of dark and white ganache, served in espresso cream sauce.

N.Y. STYLE CHEESECAKE

Traditional classic N.Y. style cheesecake, in a raspberry melba sauce.

CARROT CAKE

A traditional favorite, topped with a rich cream cheese frosting.

PEACH-BLUEBERRY COBBLER

Served warm with a scoop of vanilla ice-cream.

APPLE BREAD PUDDING

Caramel sauce, topped with whipped cream.

CHOCOLATE MOUSSE

Served with a raspberry melba sauce.

TIRAMISU

with espresso cream sauce.

BAKED ALASKA

Neapolitan ice cream covered with a French meringue lightly torched and cherry jubilee sauce.