Hours of Operation
Arkansas State Law All Patron’s must wear face coverings until you are served your first food or beverage and when leaving or away from your table. Masks can be purchased for $2 at the hostess desk. Because of our reduced seating for the purposes of social distancing Gaston’s Restaurant is operating on a reservation only basis.
Open Daily
6:30am to 8:00pm
Call for Reservations:
(870) 431-5203
On Monday, March 8th, 2021
The Restaurant will be closing at 2:00 PM and through the evening for a private party.
We hope this does not inconvenience anyone.
Thank you for your understanding.
Appetizers
Gaston's Smoked Trout Poppers$13.50
Hand breaded, fresh jalapeño peppers stuffed with our smoked trout and cream cheese blend, fried to golden brown. Served with Gaston’s popper jam.
Smoked Rainbow Trout$12.50
Filets of rainbow trout brined and slowly smoked in-house. Served with a remoulade sauce.
Fried Shrimp$15.00
Six hand breaded jumbo shrimp fried golden brown and crisp. Served with cocktail sauce.
Shrimp Cocktail$15.00
Six jumbo shrimp served chilled with cocktail sauce.
Buffalo Style Chicken Wings$12.00
Served with ranch or blue cheese dressing.
Fried Mozzarella Sticks$10.00
Battered mozzarella cheese, deep fried to a golden brown, and served with marinara.
Potato Skins$9.00
Stuffed with bacon, green onions, and melted cheddar cheese.
Spinach Dip$13.50
A rich creamy blend of fresh spinach, water chestnuts, artichoke hearts, cream cheese and spices. Topped with provolone cheese and served with crisp corn tortilla chips.
Specialty Sandwiches
Reuben$12.50
Thinly sliced, lean corned beef stuffed in grilled marble rye with Thousand Island dressing, sauerkraut, and melted Swiss cheese.
Pulled Pork$11.00
Hickory smoked in our own special sauce and served on a toasted bun with a pickle.
Louisiana Shrimp Burrito$14.00
Tomato basil tortilla filled with crispy fried jumbo shrimp, sliced tomato, cole slaw, shredded chedder, sweet onion and a zesty remoulade sauce.
Hot Roast Beef$13.00
Sliced roast beef served open face with brown gravy and mashed potatoes.
French Dip$12.50
Tender roast beef, and provolone cheese, served on a grilled french roll with au jus.
B.L.T.$10.00
Crisp bacon, lettuce, tomato and mayo served on wheat berry toast.
Fillet of Chicken Grilled or Fried$11.50
Boneless breast of chicken grilled or fried and served on a toasted bun.
Club$14.00
Classic triple decker: turkey, ham, bacon, lettuce, tomato, swiss, and mayo served on wheat berry toast.
Chef's Fishin' Sandwich$14.00
Steamed french bread stuffed with roast beef, ham, turkey, cheddar cheese, tomato, sweet onion, dijonnaise sauce, shredded lettuce, and a dusting of black pepper.
Honey Dijon Turkey Wrap$12.00
Roasted turkey, cracked pepper, cheddar, avocado, mixed greens and honey dijon rolled in a tomato basil tortilla
Steaks - Chops - Ribs
Your Choice Pork Chops$19.50
Twin 7oz. pork chops. Your choice of char-grilled or fried.
Traditional Ozark Hickory Smoked RibsHalf: $23.00
Full: $29.00
Available in full and half racks.
Chicken Fried Steak$17.00
Lightly breaded Texas style. The beef steak is fried golden, and served with mashed potatoes and white pepper gravy.
Filet Mignon$32.50
8oz. USDA certified Angus beef tenderloin marinated with herbs, garlic, and olive oil, char-grilled to your desired cook.
Ribeye16oz.: $38.50
12oz.: $32.50
Iowa Premium® beef is from a small localized feed lot that has a longer feed lot time and more stringent guidelines. Hand cut and marinated with fresh herbs, garlic, and olive oil, char-grilled to your desired cook.
Surf and Turf$54.00
8oz. filet mignon, char-grilled, served with a broiled lobster tail and drawn butter.
Add Neptune Sauce: $10.00
Add Mushroom Hollandaise Sauce: $4.50
Pasta Entrées
Chicken Parmesan$21.00
Lightly breaded boneless breast of chicken served atop a nest of linguine, marinara, and finished blend of melted Italian cheeses.
Blacked Chicken Bowtie$18.50
Blackened chicken with bowtie pasta, tossed in a Cajun Alfredo sauce.
Salmon Linguine$25.50
Linguine pasta tossed with pesto, parmesan cheese, cracked pepper, capers, chicken broth, and adorned with a pan-seared salmon filet.
Traditional Alfedo$14.50
Parmesan cream sauce with a hint of garlic, served over fettuccine.
Add 6 Shrimp $15.00
Add 3 Shrimp $8.00
Add Chicken $6.00
Spaghetti with Meat Sauce$14.00
A traditional favorite.
For the Young Fishin' Buddies
Kids’ John Boat Salad Bar $8.00
Spaghetti with Garlic Bread$8.00
Chicken Strips with Fries$8.00
Grilled Cheese and Fries$5.00
Kids Burger with Fries$8.50
Add cheese: $2.00Corn Dog with Fries$5.00
Catfish Fingers with Fries$7.00
Consuming raw or undercooked seafood, shellfish, or meats may increase your risk of food borne illness.
Dinner Specials
-Dinner Specials begin on Thursday – February 25th, 2021 after 5:00pm-
Stuffed Flounder $31.95
Fresh flounder filet stuffed with a jumbo lump crab filling and baked finished with a sauce maltaise.
Monk Dejonghe $29.95
Fresh Monkfish filet char-grilled then topped with garlic Dejonghe butter and presented on a bed of rice pilaf.
Sous Vide Duck Breast $29.95
Boneless breast of Muscovy duck slowly cooked in its own juices then pan seared and served rare on a wild mushroom brandy cream.
Really Goooda Chicken $23.95
Boneless breast of chicken sautéed with a zesty Mornay then topped with melted home smoked gouda cheese and a crispy fried rice paper shrimp then drizzled with a garlic herb oil.
Saturday Only – Smoked Prime Rib12 oz.-$34.95 16 oz. -$40.95
USDA certified Angus prime rib marinated with fresh herbs, garlic, and then slowly smoke roasted. “The flavors are all subtle.”
Burgers
Served with your choice of river chips or fries.
Gaston's Burger$15.00
Served with crisp bacon, sliced avocado, battered onion rings, and melted cheddar cheese on a toasted bun.
"Chev" Burger$15.00
Char-grilled burger topped with slived tomato, melted chevre cheese, and a dollop of basil pesto.
Half Pound Hamburger$12.00
Served on a toasted bun.
Add your choice of cheese: $2.00
Mushroom Swiss Burger$15.00
Topped with sauteed mushrooms and melted big eye swiss on a toasted bun.
Entrée Salads
White River Salad$16.00
Mixed greens, grilled chicken, toasted almonds, sundried cranberries, tomatoes, cucumber and blue cheese crumbles, tossed in balsamic vinaigrette.
Grilled Chicken Caesar Salad$14.50
Crisp romaine, croutons, and parmesan cheese, tossed in a zesty caesar dressing, topped with chicken.
Cobb Salad$14.50
Mixed greens, grilled chicken, diced bacon, blue cheese crumbles, hardboiled egg, tomatoes, cucumber and red onion, served with your choice of dressing.
Blackened Chicken Taco Salad$15.00
A crispy tortilla shell filled with shredded lettuce, black olives, cheddar cheese, scallions, grilled blackened chicken breast, and fresh avocado, served with a side of salsa and sour cream.
Cane Island Salad$15.00
Mixed greens topped with sliced black olives, crumbled house made smoked trout, chevre cheese, grape tomatoes, and toasted walnuts, served with your choice of dressing.
Gaston's Original John Boat Salad Bar$12.00
Chicken Entrées
Grilled Boneless Skinless Chicken Breast$16.00
Home-style Chicken Tender Dinner$14.50
Chicken Fried Chicken$17.00
Hand breaded boneless chicken breast and mashed potatoes smothered in white gravy.
Seafood Entrées
You Catch'em, We Cook'em
Broiled or Pan Seared$16.50
Add Mushroom Hollandaise $4.50Add Supreme Sauce $7.50
Add Almondine Sauce $6.00
Add Neptune Sauce $10.00
Fried$15.00
Hand breaded in cornmeal and fried to golden brown.
A la Carte Additions and Sides
Gaston's Boneless Rainbow Trout, Broiled or Pan Seared$21.50
Local favorite lightly seasoned, dusted in herbed flour and pan seared to golden brown.
Add Mushroom Hollandaise $4.50
Add Supreme Sauce $7.50
Add Almondine Sauce $6.00
Add Neptune Sauce $10.00
Fried Trout$20.50
Hand breaded in cornmeal and fried to golden brown.
Served with coleslaw, hushpuppies, and choice of potato.
Fried Catfish$19.50
Hand breaded in cornmeal and fried to golden brown.
Served with coleslaw, hushpuppies, and choice of potato.
Pecan Cajun Tuna$26.00
Yellowfin tuna steak dredged in a blend of chopped pecans and a zesty blend of New Orleans spices, then pan seared rare.
Served with Asian dipping sauce and wasabi.
Grilled Salmon Filet$25.00
8 oz. filet marinated and char-grilled. Topped with dill butter.
Panko Breaded Jumbo Shrimp$22.00
Hand breaded and fried to golden brown.
Sautéed Jumbo Shrimp$24.50
Jumbo Shrimp sautéed with green onions, mushrooms, diced tomatoes in garlic butter white wine sauce.
Lobster TailOne: $40.00
Two: $57.00
Broiled to perfection, served with drawn butter.
Soup Du Jour$5.00
Vegetable Du Jour$4.00
Coleslaw$3.00
River Chips$4.00
Rice Pilaf$4.00
Side Caesar Salad$5.00
Potato Salad$4.00
French Fries$4.00
Onion Rings$6.00
Gaston's Original John Boat Salad BarSingle Trip Salad Plate: $6.00
Multiple Trip Dinner Plate: $12.00
Wine List
By the glass
Naked Grape Cabernet Sauvignon | Naked Grape Chardonnay | Naked Grape Pinot Grigio
Naked Grape Moscato | Naked Grape Pinot Noir
By the Bottle
Red Blend
Allegrini
Apothic
Mt Veeder Reserve
The Calling
Chardonnay
Montelena
Cupcake
Kendall Jackson
Malbec
Antigal One
Antigal Uno
-
Riesling
Chateau St. Michelle
St. Urbans
-
Cabernet
Josh
Leese Fitch
Newton
Sean Minor
Chianti
-
Davinci
-
Merlot
Darkhorse
Duckhorn
-
Sauvaugon Blanc
Chateau Bon Bord
Kim Crawford
-
Champagne
Dom Perignon
Veuve Clicquot
La Marca Prosecco
-
Pinot Grigio
Ecco Dom
Luna Nuda
MacMurry
Zinfandel
Beringer
Ghost Pines
Seven Deadly Zins
Pinot Noir
Decoy
Mirassou
Sean Minor
Talbot Sleep Hollow
Rick Gollinger
Executive Chef Bio
Rick graduated from Mountain Home High School and furthered his education at Washborn Trade School, where he graduated first in his class with a degree in the Culinary Arts Program. Rick became an executive chef at the age of 23 while working at an exclusive country club in the Northwest suburbs of Chicago. He continued to work for private clubs in Chicago, Milwaukee and Detroit, eventually becoming the owner-chef of Miami Bar & Grill in the River North area in downtown Chicago. Some of Chef Rick’s notables includes, founding member and former vice president of Wisconsin Club Chefs’ Association; silver medal winner at the Chicago Culinary Salon. Rick also produced and featured in an instructional DVD entitled “The Ultimate Deer Processing Video.” For which, he won 2 Telly awards for instructional videos. Rick is an avid outdoorsman and fly fisherman.