5115 NW 39th Ave. Northwest Grille has been familyowned and operated since we opened the doors in 1996! We treat every customer like they are a part of our family. We strive to serve food that is locally produced and of the finest quality at a great value. In 2011, Chef Chris Fennell became the sole owner of the restaurant he helped establish. Visit Northwest Grille and rediscover what makes our restaurant a special part of the Gainesville community.
(352) 376 -0500
A warm blend of blue crabmeat, cream cheese, spinach and parmesan cheese served with a toasted boule bread.
Deep fried and served with a homemade pineapple horseradish sauce.
Jumbo button mushrooms stuffed with shrimp, scallops and a blend of cheese. topped with a panko herb crust and broiled in mushroom broth.
A Northwest Grille favorite! Fresh, seasoned blue crab meat, pan seared and served with a spicy remoulade sauce.
Half a pound of steamed shrimp in the shell, served hot or cold.
Gulf shrimp, stuffed with crabmeat, beer batter dipped, deep fried and served with cocktail sauce.
Portabella mushroom stacked with a crab cake, grilled eggplant and sliced tomatoes. Topped with Parmesan cheese and basil oil served with baby arugula.
Sushi grade tuna, seared rare, garnished with spring onions, soy sauce and wasabi.
Hand breaded calamari tossed with diced tomatoes and capers in a lemon garlic sauce.
Black mussels sauteed in a white wine saffron butter sauce.
Black mussels sauteed in a spicy, tomato diablo sauce.
Breaded and fried served with marinara.
Marinated and deep fried served with homemade garlic dip.
Fried to a golden brown and served with ranch dressing.
Plump oysters breaded and deep fried.
Sweet the heat St. Augustine shrimp tossed in a bo's blueberry reduction with a little kick of hot sauce.
Creamy style soup with clams, bay scallops, salmon and yellowfin tuna.
Mixed greens, arugula, red onions, red pepper rings, slivered almonds, craisins and with house vinaigrette dressing.
Fresh crisp romaine lettuce lightly tossed with homemade Caesar dressing, croutons and Parmesan cheese.
Mixed greens, arugula, red onions, red bell pepper rings, slivered almonds, craisins, tomatoes, candied walnuts and blue cheese crumbles topped with grilled chicken.
Fresh crisp romaine lettuce lightly tossed with homemade Caesar dressing, croutons and Parmesan cheese topped with balsamic glazed grilled chicken.
Fresh crisp romaine lettuce lightly tossed with homemade Caesar dressing, croutons and Parmesan cheese topped with 5 grilled shrimp.
Chicken salad, lightly seasoned with curry, served on a bed of fresh spinach topped with walnuts and garnished with oranges, grapes and strawberries.
Marinated peppercorn steak served over mixed greens and arugula, red onions, red pepper rings, slivered almonds and craisins with choice of dressing.
Fresh homemade tuna salad served over mixed greens, arugula, red onions, red pepper rings, craisins and julienne Swiss cheese.
Fresh homemade chicken salad served over mixed greens, arugula, red onions, red pepper rings, craisins and julienne Swiss cheese.
Japanese seaweed tossed with sesame seeds and rice wine vinegar.
House salad topped with fried chicken tenders, cheddar cheese and served with choice of dressing.