Lunch

A P P E T I Z E R S


F L A T   B R E A D  $9
Traditional Indian style flat bread smothered in an aged gouda and ricotta spread, topped with roasted butternut squash, crispy kale and caramelized onions

C A L A M A R I  $12
Tender rings and tentacles of calamari dusted in seasoned flour and fried until crispy, then served atop a smoked tomato broth with crispy leeks and lemon

A R T I C H O K E   &   S P I N A C H   D I P  $9
A creamy blend of marinated artichoke hearts, spinach, cream cheese & parmesan, served with crispy fried corn tortillas

S O U P  $5 / $7
Ask your server for today’s house-made offering

R O A S T E D   G A R L I C   H U M M U S   $9
A smooth puree of garbanzo beans, roasted garlic & tahini topped with herbs & extra virgin olive oil accompanied by cucumbers, cherry tomatoes, feta cheese, mixed olives, roasted red peppers and warmed flat bread

B A K E D   B R I E   $9
Puff pastry wrapped brie baked until golden, accompanied by polar farm honey, apple pear compote and crackers

Y A M   B I S Q U E   $5 / $7
Locally grown yams pureed into a silky bisque with sausage and brie

D I N N E R   R O L L  $1
Warm old fashioned dinner roll served with herbed butter

S A L A D S


add BLACKENED SALMON $6, SAUTEED SHRIMP $6 or GRILLED CHICKEN $5 to any salad

W I N T E R   S A L A D    $6 / $10
Mixed field greens dressed with our poppy seed dressing, topped with grapefruit supremes, roasted feta and toasted walnuts

W A R M   K A L E   &   Q U I N O A   S A L A D   $7 / $11
Curly kale leaves sautéed with quinoa and a roasted garlic dressing, tossed with pickled onions, roasted shiitake mushrooms, avocado and parmesan

C A E S A R   S A L A D   $6 / $10
Chopped romaine hearts tossed with roasted garlic caesar dressing, topped with shaved parmesan and house-made croutons

S P I N A C H   S A L A D   $7 / $11
Tender spinach leaves tossed with roasted brussels sprouts, peppered bacon, roasted red peppers and our white balsamic vinaigrette

G R A N T ‘ S   N O N – C O B B   S A L A D   $12
Mixed greens tossed with sweet-chili ranch dressing, topped with chopped bacon, diced tomatoes, sliced avocado, hard cooked eggs, bleu cheese crumbles and fried chicken tenders

S A N D W I C H E S


all sandwiches served with your choice of FRENCH FRIES, SOUP, HOUSE-MADE CHIPS, SEASONAL FRUIT or WINTER SALAD

P A N I N I  $11
Thinly sliced ham, pulled pork, swiss cheese, dill pickles and a mustard spread, pressed on traditional Indian style flat bread

G R A N T  B U R G E R  $15
½ pound grass fed beef patty, topped with our signature pimento cheese, and served with the traditional burger fixins: crispy bacon, mayonnaise, red-leaf lettuce, sliced tomato and onion and a toasted brioche bun. A burger so big it has to be held together with a knife & a pickle

P A S T R A M I   R E U B E N  $12
Sliced peppered pastrami piled on toasted marbled rye with sauerkraut, Swiss cheese, and 1000 island dressing

M E A T B A L L   M A R I N A R A   $12
Tender Italian meatballs piled on a French roll with provolone, spinach and marinara sauce

V E G G I E   B U R R I T O   $11
Black beans, quinoa, potatoes, spinach, onions, guacamole and cheddar wrapped in a warm whole wheat tortilla

C H E F ‘S  C H O I C E   H A L F   S A N D W I C H  C O M B I N A T I O N  $11
ask your server for today’s offering – served with any two sides

 

E N T R E E S


 

F I S H   &   C H I P S   $15
Beer battered fresh Alaskan true cod served atop French Fries and accompanied by coleslaw and our malt vinegar remoulade

B R A I S E D   P O R K   B O W L   $15
Pulled pork layered with quinoa, spinach, cherry tomatoes, black beans and cotija topped with chipotle hollandaise and a poached egg

Q U I C H E   O F   T H E   D A Y  $11
creamy custard baked in a potato crust, served with fruit  and our autumn salad.  Ask your server for today’s offering

P O T A T O   &   M U S H R O O M   H A S H   $15
Fingerling potatoes and wild mushrooms sautéed with roasted garlic, kale, caramelized onions, celery root and aged gouda

B E E F   P O T   P I E   $14
Filet mignon slow braised with fingerling potatoes, carrots, onions, celery, mushrooms and fresh herbs, topped with a flakey puff pastry crust

Winter 2017 Lunch Menu