Menu

First Course

Mushroom Bisque

16

Herbed Croutons, Petite Greens

Lobster Arancini

23

Maine Lobster, Lemon, Grana Padano, Roasted Garlic & Caper Aioli

Burrata & Apple Panzanella Salad

19

Rustic Croutons, Candied Pecans, Kale

Spinach, Beets, Oranges, Fennel, Maple- Dijon Vinaigrette

Grana Lump Crab Salad

26

Smoked Salmon, Mache, Toasted Almonds, Basil Aioli

Yellowfin Tuna Tartare

21

Nicoise Salad, Cucumbers, Olives, Tomatoes, Wasabi Tobiko, Balsamic, Cilantro

Artisanal Cheese Plate

23

Honey, Spiced Cashews, Crostini, House Jam

Pan Seared Crab Cake

25

Fennel & Apple Salad, Whole Grain Mustard Horseradish Remoulade

Seared Hudson Valley Foie Gras

29

Grilled Crostini, Seasonal Compote, Cherry Puree, Hazelnuts, Red Wine

Chargrilled Spanish Octopus

24

Fingerlings, Broccoli Rabe, Roasted Peppers, Chili Flake, Romesco, Aged Balsamic

Local Market Oysters

27

Mignonette, Classic Cocktail Sauce

Wedge Salad

16

Pickled Shallots, Marinated Tomatoes, Apple Smoked Bacon, Blue Cheese Dressing

Third Course

Scottish Salmon

44

Coconut Fried Rice, Bok Choy, Shiitake’s, Lemongrass Emulsion

Local Black Sea Bass

48

Roasted Fingerlings, Melted Leeks, Wild Mushrooms, Truffle Aioli

Local Seared Scallops

52

Pea & Crab Risotto, Shaved Fennel & Arugula Salad, Tomato Jam, Red Wine

NZ Lamb Rack

62

Crispy Fingerlings, Baby Carrots, Cippolinis, Haricot Verts, Truffle Aioli

Pork Tenderloin

40

Creamy Polenta, Broccoli Rabe, Roasted Peppers, Bacon Shallot Marmalade, Balsamic

Grilled Hanger Steak

49

Herbed Potato Puree, Haricot Verts, Baby Carrots, Bordelaise

Crispy Duck Breast

52

Sweet Potato Puree, Swiss Chard, Cherry Duck Jus

16 oz KC Strip Steak

70

Truffle Mac & Cheese, Haricot Verts, Carrots, Mushrooms, Caramelized Onions, Chimichurri Wild Mushroom Risotto, Green Beans, Baby Carrots, Bordelaise

Grana BYOB is a chef driven concept & a lifelong dream of Executive Chef Carl Messick. We want to bring you a special dining experience. We strive to bring the best in service as well as menu options for our customers. Our menu will constantly evolve throughout the season. We want to thank our local purveyors in joining us on our journey.