Served with GP's house croutons and your choice of dressing
Baja Shrimp Wrap
Served with your choice of side
Served with Citrus Aioli • Cocktail Sauce
Coconut Curry Shrimp
The Big Brunch
Consumer Advisory: Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodbourne illness.
***These items are served raw or under cooked, or may contain raw or undercooked ingredients.
Mac ‘n Cheese Fritters
Kids in general
comes with a side of fries and a drink
Meet General Lewis
We all know there’s nothing like mom’s home cooking, and that is exactly where Chef General Lewis got his start, passion and desire for impeccable culinary capabilities; at home with his mother.
Chef General studied at Tallahassee Community College in Tallahassee, Florida. It was there that he fine tuned his skills and learned techniques that he would carry with him throughout his career. After graduating, Chef General came back up North and made the Laurel Creek Country Club in Mount Laurel, New Jersey his new “home”. Laurel Creek is where he began to put all of his accumulated knowledge into action; he dabbled in American and French cuisine for a little over three years.
Now that there was a new notch in his belt, Chef General decided to make his way to “the Big City”, Atlantic City, where he was bestowed the responsibility of being appointed the head chef of the Diamond Club at Bally’s Casino. The pressure was great because he had to uphold a standard of above and beyond customer service and satisfaction for one of the most important groups of clientele in the Harrah’s organization. He not only welcomed the challenge, but superseded it with flying colors. When he decided to participate in a “Chef’s Challenge” at Bally’s Casino, he WOWED not only his peers — but the judges — creating a menu out of a limited choice list…who knew RABBITS had “chops”? Chef General did, and it won him top honors in the contest.
Despite the love Chef General had come to have for the casino, he wanted to venture out to a major city where he could expand his menu and create his own niche; that opportunity was afforded to him in early 2008 when he was appointed as the head chef at J.L. Sullivan’s Restaurant and Sports Lounge in the heart of center city Philadelphia right at the beginning of the infamous Rittenhouse Square. He was featured in Philadelphia’s “Dining Out” magazine, because although it was a sports lounge, the cuisine coming out of the kitchen could compete with any restaurant on Broad Street. During one of the famous Philadelphia “Restaurant Week” extravaganzas, Philadelphia’s own Bynum Brothers had the opportunity of sampling Chef General’s Restaurant Week menu and were so impressed, they extended an invitation to him to become the head Chef of one of Philadelphia’s most popular restaurants, Warmdaddy’s, where Chef General is currently at to this day.
Chef General’s love of quality and unique dining (don’t forget those rabbit chops), along with a drive to make everything from scratch (flavorful but not overpowering), have taken him very far in his career. He has strived to not fall into a “cookie cutter cook” image, but rather combine the early teachings of mom and the technical teachings of school into the outstanding, avant-garde Chef that he has come to be thus far. Whether it be taking something that everyone loves and giving it an unheard of twist, or taking something that we’ve never thought about and making it irresistible, Chef General Lewis’ ideas and creation have pleased beyond expectation and left most people wanting and waiting for more! He came up with rabbit chops…what else needs to be said?