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