Granary Restaurant menu

North American Cold Water Lobster Tail 20 oz.

Alaskan King Crab Legs 2 Lbs

Hollandaise

Bleu cheese butter, bearnaise sauce

Steamed Broccoli

Crispy Onion Curls

Sauteed Button Mushrooms

With bacon and garlic

1Lb Steamed Asparagus

Jalapeno Mac N Cheese

Au Gratin Potatoes

For two

Fiery Edamame

Steamed whole edamame tossed in a spicy teriyaki sauce

Parmesan Gnocchi

Rich sauteed parmesan cheese gnocchi offered with parmesan cream sauce and fresh basil and tomato.

Bacon Wrapped Scallops

Hickory smoked bacon wrapped sea scallops over butternut squash risotto and candied butternur squash

Calamari

Crispy calamari with roasted garlic aioli

Fig and Goat Cheese Flatbread

Crispy flatbread topped with mixed greens, fresh goat cheese, caramelized onion jam and fig preserves.

Steamed Blue Point Mussels

One pound of blue point mussels in a white wine, butter, cilantro, and garlic broth with toasted baguette.

Lamb Ribs

Orange and chipotle glazed braised lamb ribs with jalapeno cheddar cornbread

Honey and Coconut Rockshrimp

Crispy, honey battered rockshrimp with sesame ginger noodles and crispy rice

Baby Iceberg and Bleu Cheese Salad

Baby iceberg lettuce and bleu cheese crumbles, bacon, tomatoes and toasted pumpkin seeds with bleu cheese dressing.

Crispy Caesar Salad

Romaine hearts tossed in house caesar dressing with bacon, tomato, red onion, and parmesan cheese in a crispy parmesan tower

Mozzarella Salad

Sliced fresh mozzarella cheese, ripe roma tomatoes, basil leaves, shaved red onion and mixed greens with olive oil and balsamic glaze.

Goat Cheese Salad

Warm pine nut crusted goat cheese accompanied by mixed greens, apples and candied walnuts with cider maple vinaigrette

Chicken Spinach Salad

Tender pulled chicken, cranberries, bacon, granny apples and candied walnuts tossed in red wine dijon dressing over a bed of fresh spinach leaves.

Asian Style Pulled Chicken Salad

Tender pulled chicken, carrots, snow peas, water chestnuts, scallions and celery with mixed greens, crispy wontons and sesame dressing.

Beef Portobello Salad

Grilled beef medallions, portobello mushroom, roasted tomato, and blue cheese crumbles with mixed greens and balsamic dressing.

Portobello Mushroom Risotto

Grilled portobello, roasted tomato, butternut squash and creamy parmesan risotto with basil and balsamic.

Chicken

Seared skin on airline chicken breast with grilled asparagus, smashed dijon red potatoes and lemon caper jus

Pork

Port wine braised duroc pork cheeks with a cassole of tomato, white bean and red onion.

Sesame Tuna

Sesame crusted ahi tuna medallions over citrus soy noodles, water chestnuts, shiitake mushrooms, snow peas and carrots

Salmon

Herb and potato encrusted arlantic salmon with braised fennel, napa cabbage, spinach, and fennel butter sauce.

Baseball Cut Sirloin

12 oz. Baseball cut sirloin steak with mashed potatoes, carrots, green beans, and horseradish aioli.

Veal

Tender veal leg cutlets with bourbon apples and a warm salad of red potatoes, celery and whole grain mustard with apple butter sauce.

Prime Rib of Beef

Friday and satuurday only

New York Strip of Beef, 12oz.

Tenderloin of Beef, 8oz.

Rib Eye, 16oz.