Starters

Chilled Smoked Ahi, Cucumber relish, Wasabi vinaigrette $9.00

Broiled Portobello Mushroom, Humboldt Fog cheese, Port Wine Reduction $8.00

Dungeness Crab Cake with Saffron Sauce $9.00

Popcorn-Style Rock Shrimp and Aioli Sauce $11.00

Chilled Shrimp with Cocktail Sauce $12.00

Soup and Salads

Granville's Signature Seven Onion Soup, Parmesan Crisp $7.00

"Wedge" Iceberg Lettuce, Vine-Ripened Tomato and Gorgonzola Dressing $7.00

Caesar Salad with Olive Tapenade Crouton $8.00

Spring Greens with Candied Pecans and Raspberry Vinaigrette $7.00

Baby Spinach with Warm Applewood-Smoked Bacon Vinaigrette $9.00

Entrees
All cuts are certified Angus Beef

New York Steak     14 oz.     $32.00

Porterhouse Steak     18 oz.     $26.00

Roasted Prime Rib     12 oz./16 oz.     $26.00/$30.00

Marinated Top Sirloin and Shrimp Brochette     $28.00

Herb Crusted Rack of Lamb     $33.00

Filet Mignon     7 oz./10 oz.     $28.00/$32.00

Bone-in Ribeye with Granville's Signature Rub     18 oz.     $34.00

Pork Rib-Eye with Granville's Signature Rub     10 oz.     $24.00

Shelton Free-Range Double Breast of Chicken     14 oz.     $22.00

Broiled Atlantic Salmon     8 oz.     $21.00

Halibut Steak     9 oz.     $23.00

Australian Lobster Tail     Market Price

Prix-Fixe Menu
Menu varies, consisting of a salad, entree and dessert $28.00

Sides

Steamed Asparagus Spears, Hollandaise $6.00

Sauteed Spinach Leaves with Roasted Garlic Cloves $5.00

Broccoli Crown with Brown Butter and Herb Crust $5.00

This Season's Forest Mushroom sauteed with Madeira $7.00

Roasted Heirloom Potatoes with Rosemary, Shallots and Garlic $5.00

Yukon Gold, Red Garnet Potato, Gruyere and Parmesan stack $5.00

Classic Baked Potato $5.00

We will gladly split any entree for a $3.00 plate charge.

A 15% gratuity will be added to all parties of 8 or more.

For the dessert menu, please click here.

For the children's dinner menu, please click here.

Chef de Cuisine: Jason Martin

Manager: Jeannie Villareal-Bissell

For Granville reviews, please click here.

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Last updated January 26, 2005.