Gemmell's

Name: Gemmell's
Address: 34471 Golden Lantern St., 92629, CA, 92629
Telephone: 949-234-0064

34471 Golden Lantern St., Dana Point, CA 92629, US

• Monday: 11:00AM-10:00PM •Tuesday: 11:00AM-10:00PM •Wednesday: 11:00AM-10:00PM •Thursday: 11:00AM-10:00PM •Friday: 11:00AM-11:00PM •Saturday: 11:00AM-11:00PM •Sunday: 11:00AM-10:00PM •

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Details

Cuisine: Continental, French
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

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

LUNCH MENU

~ Starters & Salads ~

MIXED MUSHROOM SAUTÉ

MIXED WILD MUSHROOMS SAUTÉED WITH AN HERB BUTTER. DRIZZLED WITH EXTRA VIRGIN OLIVE OIL.

FEUILLETTE

LIGHT, AIRY PUFF PASTRY PILLOW FINISHED IN A RICH HERB OF BABY BUTTER SAUCE FILLED WITH THE CHEF'S SELECTION OF THE DAY

CRAB AND HEARTS OF PALM

SNOW CRAB MEAT WITH HEARTS OF PALM OVER A JULIENNE SPINACH DRIZZLED WITH A BORDEAUX VINAIGRETTE

SHRIMP SCAMPI

GULF SHRIMP SAUTÉED IN A LEMON GARLIC BUERRE BLANC WITH A TOUCH OF BRANDY

WARM SPINACH SALAD

FRESH BABY SPINACH LEAVES TOSSED IN TRADITIONAL HOT BACON DRESSING

CASSOLETTE OF ESCARGOT

FARM RAISED HELIX SNAILS SAUTÉED WITH GARLIC, SHALLOTS, MUSHROOMS AND HAM IN A RICH BURGUNDY SAUCE

SEVEN SPICE SALMON SALAD

FRESH WILD SALMON ROLLED IN A MILDLY HOT SEVEN SPICE MIXTURE PAN SEARED AND SERVED OVER CRISPY CUCUMBERS & GREENS

HOUSE SMOKE WILD SALMON

BRYON'S FAMOUS SLOW HICKORY SMOKED WILD SALMON SLICED PAPER THIN TOPPED WITH CAPERS AND RED ONIONS

BBQ CHICKEN BREAST SALAD

TANGY GRILLED CHICKEN BREAST SLICED OVER A BED OF CRISP ROMAINE, QUARTERED TOMATOES, TOSSED IN A CREAMY HERB GARLIC DRESSING

PATE' DE CANARD

THE CHEF'S BLEND OF DUCK LIVER AND COGNAC INTO AN AIRY MOUSSE SERVED WITH TOAST POINTS AND ASPIC

CHICKEN CAESAR

CRISP ROMAINE LETTUCE TOSSED IN A TRADITIONAL CAESAR DRESSING WITH GARLIC CROUTONS & PARMESAN CHEESE TOPPED WITH CHICKEN

~ Soups ~

OUR CHEFS DAILY CREATION

TRADITIONAL ONION SOUP

WITH A GRUYERE CHEESE BLANKET

LOBSTER BISQUE WITH A TOUCH OF SHERRY WINE

Business Luncheon $11.95

CHICKEN AND MUSHROOM CREPES

CHICKEN BREAST AND SLICED MUSHROOMS SAUTÉED THEN WRAPPED IN A CREPE AND FINISHED IN A RICH CREAM SAUCE

GRILLED NEW YORK STEAK SANDWICH

NEW YORK STEAK GRILLED TO PERFECTION OVER A TOASTED FRENCH ROLL TOPPED WITH ROASTED ONIONS AND SERVED WITH POMMES FRITE

SAND DABS MEUNIERE

DELICATE SAND DABS SAUTÉED WITH WHITE WINE, BUTTER, PARSLEY AND LEMON

ANGEL HAIR WITH TOMATO, BASIL, GARLIC

ANGEL HAIR PASTA IN AN EXTRA VIRGIN OLIVE OIL, ROMA TOMATOES, GARLIC

COCKTAIL DE CERVETTES ROYAL

LARGE GULF SHRIMP POACHED, THEN CHILLED, SERVED ON A BED OF JULIENNE GREENS WITH A SPICY TANGY CLASSIC COCKTAIL SAUCE

COBB

TURKEY BREAST, DICED HAM, BACON, CHOPPED EGGS, DICED TOMATOES AND BLUE CHEESE CRUMBLES TOSSED WITH CRISP GREENS IN A BLUE CHEESE DRESSING

GEMMELL'S BISTRO BURGER

LEAN GROUND BEEF CHARBROILED TO PERFECTION AND SERVED ON A FRESH BAKED BUN WITH ALL THE TRIMMINGS, FRENCH FRIES AND YOUR CHOICE OF CHEESE

PORK LOIN

PORK TENDERLOIN ROASTED, SLICED AND SERVED WITH A MADERA WINE MUSHROOM DEMI GLACE

CHICKEN PICCATTA

CHICKEN BREAST SAUTÉED WITH CHARDONNAY WINE, LEMON, GARLIC BUTTER CAPER SAUCE

POACHED SALMON

FRESH WILD SALMON POACHED AND FINISHED IN A WHOLE GRAIN DIJON MUSTARD BRANDY CREAM SAUCE

~ Entree Specialties ~

LAKE SUPERIOR WHITE FISH

DELICATE FRESH LAKE SUPERIOR WHITE FISH SAUTÉED WITH MIXED HERBS, CHABLIS WINE, LEMON AND SHALLOTS

FILET MIGNON

FILET MIGNON SEARED TO PERFECTION FINISHED WITH A FORESTIERRE BORDELAISE SAUCE

PRAWNS PROVENCALE

LARGE GULF SHRIMP SAUTÉED WITH GARLIC, DICED ROMA TOMATOES, BASIL, PARSLEY, CAPERS AND WHITE WINE

RACK OF LAMB

SUCCULENT COLORADO RACK OF LAMB OVEN ROASTED IN A POOL OF FRESH THYME DEMI GLACE ACCOMPANIED WITH ROAST POTATOES

FRESH FISH OF THE DAY

GEMELLI PASTA

OUR SIGNATURE CURLY PASTA TOSSED WITH JULIENNE OF CHICKEN AND BROCCOLI IN A SHERRY WINE BUERRE BLANC

3-Course Summer Delight $18.95*

APPETIZER

SOUPE DU JOUR

MIXED BABY GREEN SALAD

ENTRÉE

ANGEL HAIR PASTA

ANGEL HAIR PASTA TOSSED WITH FRESH DICED ROMA TOMATOES, BASIL, GARLIC AND EXTRA VIRGIN OLIVE OIL, YOUR SELECTION OF MUSHROOMS, SHRIMP OR PLAIN

SHRIMP SAUTE

OUR SIGNATURE CURLY PASTA TOSSED WITH SAUTÉED GULF SHRIMP AND SUMMER VEGETABLES IN A RICH DIJON MUSTARD CHAMPAGNE CREAM SAUCE

CHICKEN PICCATTA

CHICKEN BREAST SAUTÉED IN A WHITE WINE, LEMON BUTTER CAPER SAUCE AND PAIRED WITH THE CHEF'S SELECTION OF FRESH SEASONAL VEGETABLES AND HERBED LONG GRAIN RICE

CHICKEN MARSALA

CHICKEN BREAST SAUTÉED WITH MIXED WILD MUSHROOM AND A MARSALA WINE DEMI GLACE PAIRED WITH THE CHEF'S SELECTION OF FRESH SEASONAL VEGETABLES AND HERBED LONG GRAIN RICE

POACHED SALMON

FRESH WILD SALMON, SERVED WITH A LEMON DILL CHAMPAGNE SAUCE, FRESH VEGETABLES AND WHITE RICE

PORK TENDERLOIN

SLOW ROASTED PORK TENDERLOIN SLICED AND FINISHED IN A MADEIRA WINE DEMI GLACE PAIRED WITH GARLIC ROASTED POTATOES AND FRESH SUMMER VEGETABLES

DESSERT

CRÈME BRULÉE

LEMON TART

MOUSSE AU CHOCÓLAT

DINNER MENU

~ appetizers ~

CHAMPIGNONS

MIXED WILD MUSHROOMS SAUTÉED WITH AN HERB BUTTER DRIZZLED WITH EXTRA VIRGIN OLIVE OIL

CASEROLOT OF ESCARGOTS

SAUTÉED WITH FRESH GARLIC, DICED SHALLOTS, DICED MUSHROOMS, HAM IN A BURGUNDY SAUCE

FEUILLETTE

LAYERS OF PUFF PASTRY A CREAMY HERB WHITE WINE SAUCE, WITH SEASONAL SELECTION OF FRESH ASPARAGUS OR GULF SHRIMP

SHRIMP SCAMPI

SAUTÉED GULF SHRIMP IN A GARLIC BEURRE BLANC SAUCE

HOUSE SMOKED WILD SALMON

BRYON'S FAMOUS SLOW HICKORY SMOKED WILD SALMON SLICED PAPER THIN, TOPPED WITH CAPERS, RED ONIONS, LEMONS, WITH A SIDE OF GOLDEN TOAST POINTS

PATE' DE CANARD

THE CHEF'S BLEND OF DUCK LIVER AND COGNAC INTO AN AIRY MOUSSE SERVED WITH TOAST POINTS AND ASPIC

COCKTAIL DE CREVETTES ROYAL

SERVED ON A BED OF JULIENNE GREENS WITH A SPICY TANGY CLASSIC COCKTAIL SAUCE

~ Soup ~

SOUP DU JOUR

TRADITIONAL ONION SOUP

WITH A GRUYERE CHEESE BLANKET

LOBSTER BISQUE M

WITH A TOUCH OF SHERRY WINE

~ Salads & Pasta ~

GREEK

FRESH BABY GREENS, CUCUMBERS, GREEK OLIVES, JULIENNE PEPPERS, GREEN SCALLIONS AND ROMA TOMATOES, TOPPED WITH FETA CHEESE, TOSSED IN A LIME DRESSING

WARM SPINACH

FRESH TENDER BABY LEAVES OF SPINACH, TOSSED IN A FLAMBÉED HOT BACON DRESSING

BABY GREEN

FRESH BABY GREEN MIXTURE, WEDGES OF FRESH ROMA TOMATOES, TOPPED WITH WALNUTS, TOSSED IN A BORDEAUX VINAIGRETTE DRESSING

CAESAR

FRESH CRISPY ROMAINE LETTUCE, TOSSED IN A TRADITIONAL HOUSE MADE CAESAR DRESSING GARLIC CROUTONS & PARMESAN CHEESE

ANGEL HAIR PASTA

FRESH FINE PASTA, TOSSED IN EXTRA VIRGIN OIL, FRESH ROMA TOMATOES, BASIL, SAUTÉED GARLIC AND FRESH VEGETABLES

~ Entree ~

CHICKEN ELIZABETH

CHCKEN BREAST SAUTÉED WITH ARTICHOKE HEARTS, GARLIC AND GULF SHRIMP, IN A THREE CITRUS CHARDONNAY SAUCE

GEMELLI PASTA

OUR SIGNATURE CURLY PASTA TOSSED WITH GULF SHRIMP AND THE CHEF SELECTION OF FRESH VEGETABLES IN A RICH DIJON MUSTARD SAUVIGNON BLANC SAUCE

LAKE SUPERIOR WHITE FISH

FRESH LAKE SUPERIOR WHITE FISH SAUTÉED IN A CHABLIS WHITE WINE SAUCE WITH A TOUCH OF LEMON AND BUTTER

POACHED SALMON

FRESH WILD SALMON POACHED AND FINISHED IN A CHAMPAGNE LEMON DILL LIGHT CREAM SAUCE

SHRIMP PROVENÇALE

LARGE GULF SHRIMP SAUTÉED WITH GARLIC, DICED ROMA TOMATOES, BASIL, PARSLEY, CAPERS SAUCE

SCALLOPS AU SAFRAN

GAINT EASTERN SEA SCALLOPS SAUTÉED IN A SAFFRON CHAMPAGNE BUTTER SAUCE

ROASTED DUCK

SUCCULENT SLOW ROASTED SLICED NAPA DUCK IN A POOL OF A DARK RUM AND BANANA LIQUOR REDUCTION PAIRED WITH CARAMELIZED BANANA SPEARS AND ACCOMPANIED WITH MARKET FRESH VEGETABLES AND ROASTED GARLIC BABY POTATOES

NEW YORK STEAK

NEW YORK STEAK SEARED TO PERFECTION THEN FINISHED IN A GREEN PEPPERCORN BRANDY SAUCE AND ACCOMPANIED WITH ROASTED GARLIC BABY POTATOES AND THE CHEF'S SELECTION OF FRESH VEGETABLES

FILET MIGNON

FILET MIGNON SEARED TO PERFECTION, FINISHED IN A WILD MUSHROOM BORDELAISE SAUCE AND PAIRED WITH ROASTED GARLIC BABY POTATOES AND THE CHEF'S SELECTION OF FRESH VEGETABLES

ROASTED LAMB RACK

COLORADO RACK OF LAMB OVEN ROASTED IN A POOL OF A THYME GARLIC DEMI GLACE SERVED WITH THE CHEF'S FRESH VEGETABLE SELECTION AND ROASTED GARLIC BABY POTATOES

FRESH FISH OF THE DAY

DESSERT MENU

SOUFFLÉ

GRAND MARNIER / CHOCOLATE / HARLEQUIN (THESE WONDERFUL DESSERTS TAKE 25 MINUTES TO BAKE THEY ARE SERVED VERY HOT)

FRESH SORBET ASSORTED PLATTER

FLOURLESS CHACOLÁT

APPLE TART TATIN A LA MODE

FRESH SELECTION OF ASSORTED BERRIES

WITH WHIPPED CREAM

CREAM BRULÉE

MOUSSE AU CHACÓLAT

LEMON TART

FRENCH VANILLA ICE CREAM

SORBET

(SINGLE SCOOP)

FRENCH VANILLA ICE CREAM & FRESH ASSORTED BERRIES

BRUNCH MENU ~ Four Courses ~

First Course CONTINENTAL

FRESH FRUIT, DANISHES AND MUFFINS

Second Course SOUP OR SALAD

SOUP DU JOUR

BABY GREEN

FRESH BABY GREEN MIXTURE, WEDGES OF FRESH ROMA TOMATOES, TOPPED WITH WALNUTS, TOSSED IN A BORDEAUX VINAIGRETTE DRESSING

CAESAR

FRESH CRISPY ROMAINE LETTUCE, TOSSED IN A TRADITIONAL HOME MADE CAESAR DRESSING, TOPPED WITH CROUTONS

Third Course ENTREE

EGGS BENEDICT

SERVED ON TOASTED ENGLISH MUFFINS, POACHED EGGS, CANADIAN BACON, TOPPED WITH A FRESH HOME MADE HOLLANDAISE SAUCE, GARLIC ROASTED POTATOES AND FRESH VEGETABLES

OMELETS

YOUR CHOICE OF SELECTION OF: DICED ROMA TOMATOES, ONIONS, CHEESE, BACON, HAM, MUSHROOM, SERVED WITH ROASTED GARLIC POTATOES AND VEGETABLES

SALMON FILET

FRESH POACHED SALMON, SERVED WITH A WHOLE GRAIN MUSTARD SAUCE, RICE AND VEGETABLES

CHICKEN ELIZABETH

FRESH BREAST OF CHICKEN, GULF SHRIMP, ARTHICHOKE HEART, TOPPED WITH A CREAMY WHITE WINE SAUCE, RICE AND FRESH VEGETABLES

GEMELLI PASTA

FRESH CURLY PASTA OF GEMELLI, SERVED WITH GULF SHRIMP, VEGETABLES AND TOSSED IN A CREAMY GOLDEN MUSTARD SAUCE

NEW YORK STEAK

TENDER FRESH NEW YORK, TOPPED WITH A GREEN PEPPERCORN BRANDY SAUCE, RICE AND GARLIC ROASTED POTATOES

Fourth Course DESSERT