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Il Grano Ristorante
today's crudo assortment
ricotta and marjoram stuffed zucchini blossoms
dairy free white carrot soup
hand cut lamb ragout over soft polenta
black truffle cheese, shaved black truffle
grilled calamari, wild baby arugula, late autumn heirloom cherry tomatoes
roasted beets, pink lady and fuji apples, mix greens, goat cheese
baby manila clams, olive oil, garlic, flat leaf italian parsley
squid ink pasta, cuttlefish, sea urchin sauce
bartlett pear and gorgonzola ravioli, brown butter
spaghetti, chanterelle mushrooms, house cured pancetta, mushroom stock
baked double wide rigatoni stuffed with veal, beef & pork "4 hour" ragu
meat lasagna with homemade fresh spinach pasta
wild boar ragout
duck confit filled ravioli, porcini mushroom sauce , shaved black truffle
o alla griglia whole mediterranean stripe bass oven-baked or grilled, autumn vegetables
alaskan black cod, celery root & butternut squash roast, lobster sauce
skate wing, sunchoke puree, brussel sprouts, smoked tomato/veal reduction sauce
grilled organic chicken breast, olive oil mash potatoes, bloomsdale spinach
oven roasted organic winter farmer's market vegetables
mcgrath farms rapini, extra virgin olive oil, garlic, red chili flakes
2 peas in a pod farms brussels sprouts and smoked applewood bacon
al forno oven roasted organic autumn vegetable medley
rutiz farms bloomsdale spinach. extra virgin olive oil, shallots
invernale tutti frutti farms butternut squash, celery root, onion, thyme
today's crudo assortment
dairy free white carrot soup
ricotta and marjoram filled zucchini blossoms
al ragu soft polenta, colorado lamb ragu sauce
nantucket scallops, wood sorrel salad, blood orange dressing
roasted beets, braeburn apple, mix greens, goat cheese
black truffle cheese, shaved winter perigord black truffle
white truffle crema, fontina, shaved white truffle
squid ink pasta, santa barbara sea urchin sauce
bartlett pear and gorgonzola ravioli, brown butter
"open face" maine lobster raviolo, spinach pasta, yellow corn
homemade thin pasta, shaved white truffle
baked double wide rigatoni stuffed with beef "4 hour" ragu
spaghetti, mousserons & chanterelle mushrooms pancetta, mushroom stock
wild boar ragout
whole italian striped bass oven-baked, autumn vegetable medley
fresh cod, celery root & butternut squash roast, lobster sauce
skate wing, sunchoke puree, brussel sprouts, smoked tomato/veal reduction sauce
rhode island monkfish, celery root, black brussel sprouts, oxtail reduction
duck breast, caramelized maui onions , brussel sprouts, pomegranate reduction
prosciutto-fontina stuffed jidori chicken breast, olive oil mash potatoes, bloomsdale spinach
colorado lamb chops, sunchoke puree, potato parmentier, winter greens, lamb reduction
21 day dry aged new york steak, roasted potatoes, rapini, black truffle sauce
wild scottish partridge, italian chesnut puree, crispy polenta, cavolo nero, partridge reduction
mcgrath farms rapini, extra virgin olive oil, garlic, red chili flakes
2 peas in a pod farms brussels sprouts and smoked applewood bacon
oven roasted organic autumn vegetable medley
rutiz farms bloomsdale spinach. extra virgin olive oil, shallots
tutti frutti farms butternut squash, celery root, onion, thyme
nantucket scallops, celery root puree, shaved white truffle
wagyu a5 carpaccio, parmigiano reggiano, shaved white truffle
homemade thin pasta, shaved white truffle
21 day dry aged ny, potato parmentier, shaved truffle
fog hollow warren pear tart, vanilla gelato
today's crudo assortment
squid ink pasta, santa barbara sea urchin sauce
alaskan black cod, celery root & butternut squash roast, lobster sauce
wild scottish partridge, italian chesnut puree, crispy polenta, cavolo nero, partridge reduction
layered dark, milk and white chocolate bar, almond crunch
roasted beets, braeburn apple, mix greens, goat cheese
costolata italian zucchini soup, burrata-zucchini crisp
bartlett pear and gorgonzola ravioli, brown butter
farmer's market vegetable medley
pomegranate pannacotta, chocolate-orange ganache almond cannolo
braeburn apple and caramel warm tart, vanilla gelato
blood orange pannacotta, chocolate-orange ganache almond cannolo, kumquat
chocolate spheres filled with italian chestnut mousse, white chocolate sauce
layered dark, milk and white chocolate bar, almond milk
italian panettone souffle', pastry cream, currants
3 house-made gelato & sorbets, fresh berries
il grano's house-made cookie plate
wine pairing: 2010 moscato moncalvina coppo
il grano's chef weekly selection of 4 cheeses
baron de pichon longueville
campania
piedmont
(roussane/vermentino/grenache blanc) 2007, france
puglia
friuli
rheingau
mt. veeder napa valley
piemonte
central coast
veneto
piemonte
toscana
piemonte
veneto
Menu for Il Grano Ristorante provided by Allmenus.com
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