Grand Street Dinner Menu

ENTREES

BEGINNINGS THAI STYLE SHRIMP DUMPLINGS Shiitake mushrooms, green onions, lemongrass coconut cream

10

ALL ENTREES SERVED WITH YOUR CHOICE OF HOUSE SALAD, CAESAR OR SOUP

CRAB AND AVOCADO PARFAIT Warm sushi rice, crispy nori, julienned vegetables, red pepper mayonnaise

12

BONE-IN PORK CHOP ‡ Brined and marinated chop, apple-pecan compote, green beans, herb whipped potatoes, ham hock sauce

PRIME RIB TACOS White corn tortillas, sautéed prime rib, onion, cilantro, radish sprouts, guacamole salsa, diablo sauce

10

GRILLED FILET MIGNON ‡ Herb whipped potatoes, green beans, portobellini mushrooms, veal cabernet reduction

JUMBO POACHED SHRIMP Bloody Mary cocktail sauce

14

TUNA TWO WAYS 14 Seared blackened ahi loin, spicy tartare, soba noodle salad CRISPY CHICKEN SPRING ROLLS Spiced chicken, Asian vegetables, Thai red chili sauce TRIO OF ARTISAN CHEESES Wild honey, seasonal fruit, sunflower seed crackers GRIDDLED JUMBO LUMP MARYLAND CRAB CAKE Lemon chive butter, peppery greens

9 MKT

16

PROSCIUTTO FLATBREAD 12 Brie, asparagus, truffle honey, San Joaquin Gold shavings WHITE CHEDDAR FONDUE Granny Smith apple quarters, Bavarian style pretzels

6

FRIED POLENTA AND WILD MUSHROOMS Goat cheese sauce, port wine syrup, fried carrots, chives

9

GREENS BILL’S CHICKEN SALAD Fried coconut chicken, baby greens, avocado, egg, tomato, cheese, artichoke hearts, hot mustard, balsamic vinaigrette

10

KC STRIP SALAD ‡ Romaine hearts, grilled red onions, Maytag bleu cheese, marinated grape tomatoes, horseradish vinaigrette

13

GRAND STREET CAESAR Spicy grilled chicken, Spanish white anchovies, garlic croutons, whole grain mustard caesar dressing

6 OZ. 27 8 OZ. 30

PAN SEARED SNAPPER Seafood crepes, three berry salsa, champagne butter

25

SEARED DAYBOAT SCALLOPS ‡ Caramelized bacon, parsnip horseradish puree, tart apple crème fraiche

25

PROSCIUTTO WRAPPED SALMON ‡ Butternut squash gnocchi, brussels sprouts, sage garlic cream, pepitas, pomegranate reduction

19

EN’ FUEGO Spanish sausage, sautéed shrimp, clams, mussels, peas, saffron basmati rice, fennel-tomato broth

20

PAN ROASTED DUCK BREAST ‡ Duck confit fried rice, mango and fresno chile salad, cranberry ginger sauce

23

OVEN ROASTED CHICKEN Artichokes, oven roasted tomatoes, house-made chicken sausage ravioli, green beans, lemon chicken jus

17

DRY AGED KC STRIP ‡ Bourbon onion demi, tomato-goat cheese tart, onion jam, grilled portobello mushrooms

29

LAMB CHOPS ‡ Mint mustard encrusted, asparagus, herb whipped potatoes, roasted tomato, haystack frites

29

BRAISED SHORT RIB Peas and carrots, pappardelle pasta, Caribbean brown sauce

21

9

GRILLED SALMON SALAD Chiffonade of romaine, spinach, bleu cheese crumbles, toasted almonds, dried cranberry vinaigrette

12

AHI SALAD Marinated tuna steak, butter lettuce, hearts of palm, roasted red pepper, snow peas, hard boiled eggs, caper vinaigrette

12

19

A LOCALLY-OWNED, MODERN AMERICAN CAFE, COMMITTED TO FRESHNESS AND QUALITY IN OUR PRODUCTS. THANK YOU FOR JOINING US.

DINNER MENU

OWNER: RICK AND KRISTI GHILARDI CHEF: IAN HOCKENBERGER

‡ ARE SERVED RAW OR UNDERCOOKED. CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH OR EGGS MAY INCREASE YOUR RISK OF FOOD BORNE ILLNESS.