DESSERT FALL 2008 by QGxl4qS

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									                                                  May 5, 2012


                                                     FIRST
            Rosemary & Yogurt Flatbread romesco / bellweather cresenza / olive tapenade              13
           Ahi Tuna Tartare avocado / soy-ginger / shallot / jalapeño caviar / hand cut chips        14*
              Artisan Cheese Tasting poblano jam / local honeycomb / spiced pecans 18 / 30
        Wild Mushroom & Sweetbread Terrine endive / pickled vegetables / bacon & bourbon jam 14
                Steamed Tomales Bay Mussels white wine chorizo broth / grilled baguette 14


                                                   SECOND
       Little Gem Salad endive / red onion / breakfast radish / dry jack / lemon mustard vinaigrette       12
    Watanabe Spring Green Salad snap peas / shaved carrot / crisp spring onion / buttermilk dressing 11
            Grilled Asparagus & Crispy Epicurean Egg frisée / almonds / shallot vinaigrette 14*
Spring Beets & Strawberries N.V chevre / pistachio / watercress / pickled onions / champagne vinaigrette 13
                     Cauliflower and Potato Bisque crispy fried artichokes / truffle oil 9




                                                     MAIN
                Duck Egg Spaghetti Carbonara pancetta / english peas / lemon / dry jack 19*
Roasted Mary’s Chicken potato mousseline / morel mushrooms / asparagus / artichoke / ramps / chicken jus 27
  Smoked Beeler Ranch Pork Chop red chili polenta / fava beans & greens / pickled onions / mole rojo 26
  California White Bass coco beans / piquillo / spring onions / laughing bird shrimp / rouille / garlic chips 27
     Crispy Fried Wolfe Ranch Quail ginger fried rice / chinese broccoli / blood orange “sweet & sour” 26
  Wild Alaskan King Salmon english peas / niman ham / roasted carrots / crispy potato / tarragon butter          30
     28 Day Dry Aged Rib Eye asparagus / pearl onions / trumpet mushrooms / blue cheese butter             39*


                       Chefs choice vegetarian & vegan selections available on request


                                                     SIDES
                        Whipped Yukon Potatoes chives / bacon / bravo cheddar 6
                               Grilled California Asparagus sauce gribiche      7
               Roasted Half Moon Bay Artichokes fines herb / lemon / sky hawk olive oil          7
                        Watanabe Braised Greens caramelized onion / chile flakes 6
                   Marinated Full Belly Baby Beets n.v chévre cream / truffled granola       6
                              English Peas ala Française bacon / pearl onions 6




                   GRANGE will add an 18% service charge to all reservations of 6 or more
 *consuming raw or undercooked meat, seafood or egg products can increase your risk of food borne
                                            illness



          GRANGE RESTAURANT    926 J STREET SACRAMENTO   95814   916-492-4450 WWW.GRANGESACRAMENTO.COM

								
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