Enjoy half off your entree—up to a $20 value—on your special day at Gravity (Dine-in only).

Half Off Entree Birthday Special

$2 off all drafts & seltzers, $3 off all specialty menu drinks.

Happy Hour Specials

Any burger with a select beer or house wine.

Burger

Happy Hour

$15 for any burger + select beer or house wine.

Any Burger + Select Beer or House Wine

Brown potato purée, duck fat maple glazed carrots, carrot top chimichurri, crispy basil, and red wine short rib jus.

Braised Bone-in Short Rib

French onion soup, baked in a cast iron crock.

French Onion Soup

Roasted duck stock, caramelized shallots and wild mushrooms, baby spinach, parmesan crisp, pea shoot microgreens.

Confit Duck Risotto

Coconut milk marinated shrimp, pineapple salsa, toasted coconut, avocado, red chilies, lime, butter lettuce.

Tropical Shrimp Lettuce Wraps

Kids eat free, $15 for any burger + select beer or house wine, $4 mimosas, $8 bloody mary bar.

Sunday Fun Day

Brown sugar bourbon glazed bacon, vanilla porter toffee, candied pecans, fresh whipped cream.

Bacon Bourbon Toffee Cheesecake

Take a picture of your Gravity experience and mention us on your Facebook or Instagram post, then receive any dessert.

Free Dessert

Jerk marinated chicken thigh, grilled peach, red onion, bell peppers, coconut-ginger rice, spicy jerk sauce.

Grilled Skewer

Mimosas

Sunday sour grape jam, honey roasted almond butter, whipped Nutella, toasted almonds, and powdered sugar.

Uncrustable

Southern pecan pie with bourbon cream whip.

Southern Pecan Pie

Los dos marinated pork ribeye, brown sugar plantain fries, ancient grains with squash, zucchini, grilled pineapple, and mojo gravy.

Mojo Pork Ribeye

Kids Eat Free

Garlic buttered local sourdough, sweet onion marmalade, smoked sea salt, and fresh herbs.

Smoked Bone Marrow

Bacon-wrapped stuffing ball with apple cider gravy.

Bacon-Wrapped Stuffing Ball

Bloody Mary Bar

Enjoy half off your entree—up to a $20 value—on your special day at Gravity.

Birthday Special

House-smoked turkey leg with potatoes au gratin and bacon-braised green beans.

House-Smoked Turkey Leg

Cornucopia-style charcuterie with puff pastry-baked brie.

Amuse Charcuterie

Preheat your oven to 400°F (200°C). In a small bowl, mix olive oil, minced garlic, lemon juice, thyme, salt, and black pepper. Rub this mixture all over the chicken breast.

Prepare the Chicken

Place the seasoned chicken breast on a baking sheet and roast in the preheated oven for about 25-30 minutes, or until the internal temperature reaches 165°F (75°C).

Roast the Chicken

While the chicken is roasting, wash and trim the asparagus. Toss it with olive oil, salt, and pepper, then place it on another baking sheet. Roast for the last 10-15 minutes alongside the chicken.

Cook the Asparagus

Once the chicken is cooked, let it rest for a few minutes before slicing. Serve the chicken alongside roasted asparagus and sprinkle with Parmesan cheese.

Serve

Chicken Breast

Olive Oil

Garlic

Lemon Juice

Fresh Thyme

Salt

Black Pepper

Asparagus

Parmesan Cheese

Pour the draft beer or seltzer into a pint glass and enjoy.

Draft & Seltzer

Mix the specialty drink ingredients as per the recipe, serve in a glass, and enjoy.

Specialty Drink

Draft Beer

Seltzer

Specialty Drink Mix

In a large bowl, combine the ground beef, salt, and black pepper. Mix gently until combined, being careful not to overwork the meat.

Prepare the Patties

Divide the mixture into four equal portions and shape them into patties, making a slight indentation in the center of each patty to help them cook evenly.

Shape the Patties

Preheat a grill or skillet over medium-high heat. Cook the patties for about 4-5 minutes on each side, or until they reach your desired doneness. If using cheese, add a slice on top of each patty during the last minute of cooking to melt.

Cook the Patties

While the patties are cooking, toast the burger buns on the grill or in a toaster until golden brown.

Prepare the Buns

On the bottom half of each bun, layer the lettuce, tomato slices, and pickles. Place the cooked patty on top, followed by ketchup and mustard to taste. Top with the other half of the bun.

Assemble the Burger

Serve the burgers immediately with your choice of beer or house wine.

Ground beef (80% lean)

Black pepper

Burger buns

Cheddar cheese

Lettuce leaves

Tomato slices

Pickles

Ketchup

Mustard

Pour the draft beer or seltzer into a glass.

Prepare Drafts & Seltzers

In a shaker, combine the specialty spirit and mixers with ice. Shake well and strain into a glass.

Mix Specialty Drinks

Add your choice of garnish to the drink for added flavor.

Garnish

Specialty Spirit (e.g., Vodka, Rum, Tequila)

Mixers (e.g., tonic water, soda, juice)

Garnish (e.g., lime wedge, mint leaves)

In a bowl, mix the ground beef with salt and black pepper. Form the mixture into two patties.

Heat a grill or skillet over medium-high heat. Cook the patties for about 4-5 minutes on each side for medium doneness. Add cheese on top during the last minute of cooking to melt.

While the patties are cooking, lightly toast the burger buns on the grill or in a toaster.

Toast the Buns

Place the cooked patty on the bottom half of the toasted bun. Top with lettuce, tomato, pickles, ketchup, and mustard. Place the top half of the bun on.

Pair the burger with a select beer or house wine of your choice and serve immediately.

Serve with Drink

Ground beef (80/20)

Cheddar cheese slices

Tomato, sliced

Pickles, sliced

Preheat the oven to 325°F (160°C). Season the short ribs with salt and black pepper.

Prepare the Short Ribs

In a large Dutch oven, heat olive oil over medium-high heat. Sear the short ribs on all sides until browned, about 3-4 minutes per side. Remove and set aside.

Sear the Short Ribs

In the same pot, add chopped onion, carrots, and minced garlic. Sauté until softened, about 5 minutes.

Sauté Vegetables

Pour in the red wine and scrape the bottom of the pot to release any browned bits. Bring to a simmer.

Deglaze the Pot

Add beef broth, thyme, and bay leaves. Return the short ribs to the pot, ensuring they are mostly submerged in the liquid.

Add Broth and Herbs

Cover the pot and transfer to the preheated oven. Braise for 3 hours or until the meat is fork-tender.

Braise the Short Ribs

While the ribs are braising, boil peeled and diced potatoes until tender. Drain and mash with duck fat, salt, and pepper until creamy.

Prepare Potato Purée

In a small saucepan, melt duck fat and add the carrots. Sauté until slightly caramelized, then drizzle with maple syrup and toss to coat.

Glaze Carrots

In a food processor, combine carrot tops, olive oil, garlic, vinegar, and salt. Pulse until finely chopped and well combined.

Prepare Chimichurri

Plate the potato purée as a base, top with short ribs, glazed carrots, drizzle with chimichurri, and garnish with crispy basil.

Bone-in short ribs

Olive oil

Carrots

Onion

Red wine

Beef broth

Thyme

Bay leaves

In a large cast-iron pot, melt the butter and olive oil over medium heat. Add the sliced onions and cook, stirring frequently, until they are caramelized (about 25-30 minutes).

Sauté Onions

Stir in the minced garlic and cook for an additional 1-2 minutes. Then, pour in the white wine and let it simmer until reduced by half.

Add Garlic & Wine

Add the beef broth, bay leaves, thyme, salt, and black pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for about 30 minutes.

Add Broth & Seasonings

While the soup is simmering, preheat your oven to 350°F (175°C). Slice the French baguette into thick slices and place them on a baking sheet. Toast in the oven for about 10 minutes, or until golden brown.

Prepare Baguette

Remove the bay leaves from the soup. Ladle the soup into oven-safe crocks, place a slice of toasted baguette on top of each, and sprinkle generously with Gruyère cheese. Place the crocks under the broiler for about 3-5 minutes, or until the cheese is bubbly and golden.

Assemble & Broil

Carefully remove the crocks from the oven and let cool slightly before serving. Enjoy your delicious French onion soup!

yellow onions

unsalted butter

olive oil

garlic

beef broth

dry white wine

bay leaves

thyme

salt

black pepper

French baguette

Gruyère cheese

Preheat your oven to 300°F (150°C). Season the duck legs with salt and pepper, then place them skin-side up in a roasting pan. Roast for about 2 hours, or until the meat is tender and the skin is crispy. Remove from the oven and let cool slightly. Shred the meat and set aside.

Prepare the Duck

In a large saucepan, heat the olive oil over medium heat. Add the chopped shallots and cook until caramelized, about 5 minutes. Stir in the wild mushrooms and cook for an additional 3-4 minutes until softened.

Make the Risotto

Add the arborio rice to the pan and stir for 2 minutes until the rice is coated and slightly translucent. Gradually add the duck stock, one ladle at a time, stirring constantly until the liquid is absorbed before adding more. Continue this process for about 18-20 minutes until the rice is creamy and al dente.

Cook the Rice

Once the risotto is cooked, stir in the shredded duck meat and baby spinach. Cook for an additional 2 minutes until the spinach is wilted. Remove from heat and stir in the grated parmesan cheese. Adjust seasoning with salt and pepper to taste.

Finish the Dish

Spoon the risotto into bowls, garnish with parmesan crisps and pea shoot microgreens. Enjoy your confit duck risotto!

duck legs

duck stock

arborio rice

shallots, finely chopped

wild mushrooms, sliced

baby spinach

parmesan cheese, grated

pea shoot microgreens

In a bowl, combine the coconut milk, salt, and black pepper. Add the shrimp and toss to coat. Let it marinate in the refrigerator for at least 30 minutes.

Marinate the Shrimp

In a separate bowl, mix together the diced pineapple, red onion, cilantro, and lime juice. Set aside.

Prepare the Pineapple Salsa

Heat olive oil in a skillet over medium heat. Remove the shrimp from the marinade and cook for 2-3 minutes per side until they turn pink and opaque.

Cook the Shrimp

On a butter lettuce leaf, add a few shrimp, a spoonful of pineapple salsa, avocado slices, and top with toasted coconut flakes and sliced red chilies.

Assemble the Lettuce Wraps

Serve immediately, and enjoy your Tropical Shrimp Lettuce Wraps!

Shrimp, peeled and deveined

Coconut milk

Pineapple, diced

Red onion, diced

Cilantro, chopped

Lime juice

Avocado, sliced

Red chilies, sliced

Butter lettuce leaves

Toasted coconut flakes

In a large bowl, combine ground beef, salt, and black pepper. Mix gently and form into 4 equal patties.

Heat a grill or skillet over medium-high heat. Cook the patties for 4-5 minutes on each side, adding cheese slices during the last minute of cooking to melt.

Toast the burger buns on the grill or skillet. Place the cooked patties on the bottom halves of the buns. Top with lettuce, tomato slices, onion, pickles, ketchup, and mustard. Add the top bun.

Assemble the Burgers

In a champagne flute, pour equal parts sparkling wine and orange juice.

Make Mimosas

In a glass, combine tomato juice, Worcestershire sauce, hot sauce, and celery salt. Stir well and garnish with a celery stalk and a lemon wedge.