Menu

First Course

Sherry Cream of Crab Bisque

17

Old Bay, Croutons

Grana Lump Crab Salad

25

Smoked Salmon, Mache, Toasted Almonds, Basil Aioli

Yellowfin Tuna Tartare

19

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

Artisanal Cheese Plate

Honey, Spiced Cashews, Crostini, House Jam

3ea | 24

Charcuterie Supplement | 28

Seared Hudson Valley Foie Gras

29

Grilled Crostini, Cherry Puree, Pine Nut Streusel, Red Wine

Beef Tartare

26

Haricot Verts, Pickled Shallots, Capers, Horseradish, Quail Egg, Paddlefish Caviar, Grilled Crostini

Chargrilled Spanish Octopus

23

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

Local Market Oysters

27

Mignonette, Classic Cocktail Sauce

Mixed Green Salad

16

Feta Cheese, Strawberries, Shaved Fennel, Tomatoes, Balsamic Vinaigrette

Burrata Panzanella Salad

18

Tomatoes, Red Onion, Cucumbers, Bell Peppers

Rustic Croutons, Fennel Pollen, Oregano Aioli

Seafood Platter for Two

65

(8) East Coast Oysters, (6) Local Clams, (6) Shrimp Cocktail

Crab Claws, Ceviche, Horseradish, Cocktail, Tobasco, Lemon

Third Course

Blackened Mahi-Mahi

45

Chorizo Hash, Mango Puree, Roasted Poblano & Tomatillo Vinaigrette

Pan Roasted Branzino

44

Fregola, Early Summer Succotash, Lemon Thyme Aioli

Day Boat Scallops

52

Charred Corn, Tasso Ham, Cilantro, Arugula, Fennel, Black Bean Puree

Rare Seared Yellowfin Tuna

42

Coconut Sesame Fried Rice, Bok Choy Lemongrass Emulsion

Pork Tenderloin

39

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

Slow Roasted Duck Breast

49

Summer Barley Salad, Arugula, Caramelized Peach BBQ

34oz Cowboy Ribeye for Two

148

Lobster Mac & Cheese, Grilled Asparagus, Roasted Carrots, Chimichurri

Grana Steak (Please Choose One)

Herbed Potato Puree, Broccolini,

Roasted Carrots, Bordelaise

8oz Filet Mignon 66 | 12oz 1855 Rib Eye 72

16oz Prime KC Strip 72 | 12oz Mishima Ranch Wagyu Strip Steak 85

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.