Grand Street - Dinner

BEGINNINGS HOT THAI STYLE SHRIMP DUMPLINGS Shiitake mushrooms, green onions, lemongrass coconut cream. 10

CRISPY CHICKEN SPRING ROLLS Spiced chicken, Asian vegetables, Thai red chili sauce. 9

TRIO OF ARTISAN CHEESES Wild honey, seasonal fruit, sunflower seed crackers. Mkt

WILD MUSHROOM STRUDEL Varietal wild mushrooms wrapped in crisp phyllo, marsala wine sauce. 9

GRIDDLED JUMBO LUMP CRAB CAKE Maryland jumbo lump crab, lemon chive butter, peppery greens. 16

MAINE LOBSTER GNOCCHI Poached lobster, portobella mushroom in a lobster chervil cream. 15

COLD DUNGENESS CRAB AND AVOCADO PARFAIT Warm sushi rice, crispy nori, julienne vegetables, red pepper mayonnaise. 12

HEIRLOOM TOMATO BRUSCHETTA Goatsbeard Farms goat cheese, local tomatoes, garlic herb toast. 11

JUMBO SHRIMP Five spiced poached jumbo shrimp, Bloody Mary cocktail sauce. 14

CHILLED TUNA TARTARE Sashimi grade tuna, avocado, green onion, soy vinaigrette, black sesame rice chips. 14

SALADS BILL’S CHICKEN SALAD Fried coconut chicken, baby greens, avocado, egg, tomato, cheese, artichoke hearts, hot mustard and balsamic vinaigrette. 10

SEARED BEEF TENDERLOIN SALAD Romaine hearts, grilled red onions, Maytag bleu cheese, grape tomatoes, horseradish vinaigrette. 12

SPINACH SALAD Baby spoonleaf spinach, heirloom melons, toasted almonds, tomatoes, cider mint vinaigrette. 10

GRAND STREET CAESAR Hearts of romaine, spicy grilled chicken, Spanish white anchovies, garlic croutons, wholegrain mustard Caesar dressing. 9

Zagat Rated “Excellent” 2005, 2006, 2007 “One of the Best” Ingrams 2006

ENTREES GRILLED PORK CHOPS Tart apple glaze, potato puree, sautéed spinach, toasted pecans, slivered onions. 19

PAN SEARED CHICKEN Spicy pad thai noodles, green onions, shiitake mushrooms, soy glaze. 17

SAUTÉED PACIFIC HALIBUT Wild mushroom ravioli, sweet peas, leeks, lemon-horseradish butter. 31

POTATO CRUSTED SCALLOPS Fennel potato puree, butter braised asparagus, cracked pepper tomato relish. 25

EN’ FUEGO Spanish sausage, sautéed shrimp, clams and mussels, peas with saffron basmati rice in a fennel-tomato broth. 20

NORTHWEST VARIETAL SALMON Fiddlehead ferns, forest mushrooms, toasted shallot pinot gris sauce. Mkt

FILET OSCAR Twin filets of beef on potato puree, buttery asparagus and a jumbo lump crab béarnaise.

38 GRILLED FILET MIGNON Grand St. whipped potatoes, French green beans, portobellini mushrooms, red wine thyme reduction. 6 oz. 27 8 oz. 30

PAN ROASTED PEKIN DUCK BREAST Sweet corn soufflé, butter braised beans, grilled white peach ginger butter. 23

SPICE ENCRUSTED FLAT IRON STEAK Grilled portobella mushrooms, roasted pepper pipérade. 21

RACK OF LAMB Mint-mustard crusted, herb whipped potatoes, baby carrots, tomatoes, red wine demi. 34

Add a House Salad, Caesar Salad or House-made Soup for $4.00

Grand Street Café Now Offers Private Banquet Facilities. Ask A Manager How to Reserve Your Party.

Executive Chef: Tim Healy

Managing Partner: Mike Lee