Fall/Winter 2006

 SALADS

Shredded Beet Salad

Beet noodles, arugula, toasted walnuts, cranberry aioli, melted goat cheese

10

Chopped House Salad

Chopped beefsteak tomatoes and mixed greens

8

The Grand Caesar Salad

Romaine lettuce served in a baked Parmesan basket and a traditional dressing

10

Autumn Fig Salad

Arugula, figs, toasted almonds, cherry vinaigrette, crumbled blue cheese

10

APPETIZERS

Vegetable Spring Rolls

Sesame soy dipping sauce

9

Shrimp Scampi

Sautéed in garlic white wine with fresh pasta

11

Confit of Wild Mushrooms

A medley of slowly cooked wild mushrooms, spinach, truffle oil and

a touch of fresh cream in a puff pastry box

10

Tuna Tartare

With sliced avocado and flat breads

12

Market Fresh Oysters

Horseradish mignonette

13

Crisp Calamari

Spiced tomato and remoulade dipping sauces

10

Beef Carpaccio

Served traditionally with arugula salad and horseradish sauce

12

Artichoke Dip

Artichoke, spinach, Gruyere, Parmesan

9

Fresh Scallops

Pan seared with fresh herb pasta and cognac sauce

13

ENTREES

Vegetarian’s Delight

Seasonal grilled vegetables with a tomato coulis

16

Onieal’s Crab Cakes

Jumbo lump crabmeat served with Napa slaw and roasted corn chutney

19

Potato-crusted Filet of Salmon

Oven roasted with lentils a beurre rouge sauce

21

Saffron Seafood Risotto

With shrimp, calamari, mussels and salmon

20

Sesame Crusted Yellow Fin Tuna

Asian vegetables and wasabi vinaigrette

22

Black Cod with Miso Broth

Vermicelli noodles, bok choy, shitake mushrooms, lemongrass

26

Roast Free Range Chicken Breast

Green onion broth, chive mashed potatoes and broccoli rabe

18

Bacon Wrapped Pork Loin

Potato gratin, asparagus, white wine and peach demi-glaze

24

Spaghetti Carbonara

Pan seared panchetta with a fresh Parmesan cream sauce

20

Bourbon Marinated Short Ribs

Chipotle polenta and smoked jalapeno coleslaw

23

Hanger Steak au Poivre

Chive and garlic mashed potatoes with creamed spinach

22

Filet Mignon

Scalloped leek potato cake, sautéed vegetables, dijon port reduction

29

The Grand Street Market Burger

French fries and cheddar or bleu cheese

13

Sides:  Creamed spinach, garlic mashed potatoes, french fries,

jalapeno coleslaw, broccoli rabe, asparagus

5

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DINNER IS SERVED MONDAY THROUGH SATURDAY 6 - 11 AND SUNDAY 6 - 10. LATE NIGHT MENU SERVED THURSDAY THROUGH SATURDAY 11 - 1.