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Orange and chipotle glazed braised lamb ribs with jalapeno cheddar cornbread
Crispy, honey battered rockshrimp with sesame ginger noodles and crispy rice
One pound of blue point mussels in a white wine, butter, cilantro, and garlic broth with toasted baguette.
Steamed whole edamame tossed in a spicy teriyaki sauce
Hickory smoked bacon wrapped sea scallops over butternut squash risotto and candied butternur squash
Rich sauteed parmesan cheese gnocchi offered with parmesan cream sauce and fresh basil and tomato.
Crispy calamari with roasted garlic aioli
Crispy flatbread topped with mixed greens, fresh goat cheese, caramelized onion jam and fig preserves.
Romaine hearts tossed in house caesar dressing with bacon, tomato, red onion, and parmesan cheese in a crispy parmesan tower
Sliced fresh mozzarella cheese, ripe roma tomatoes, basil leaves, shaved red onion and mixed greens with olive oil and balsamic glaze.
Baby iceberg lettuce and bleu cheese crumbles, bacon, tomatoes and toasted pumpkin seeds with bleu cheese dressing.
Warm pine nut crusted goat cheese accompanied by mixed greens, apples and candied walnuts with cider maple vinaigrette
Tender pulled chicken, cranberries, bacon, granny apples and candied walnuts tossed in red wine dijon dressing over a bed of fresh spinach leaves.
Grilled beef medallions, portobello mushroom, roasted tomato, and blue cheese crumbles with mixed greens and balsamic dressing.
Tender pulled chicken, carrots, snow peas, water chestnuts, scallions and celery with mixed greens, crispy wontons and sesame dressing.
Seared skin on airline chicken breast with grilled asparagus, smashed dijon red potatoes and lemon caper jus
Port wine braised duroc pork cheeks with a cassole of tomato, white bean and red onion.
Herb and potato encrusted arlantic salmon with braised fennel, napa cabbage, spinach, and fennel butter sauce.
Sesame crusted ahi tuna medallions over citrus soy noodles, water chestnuts, shiitake mushrooms, snow peas and carrots
12 oz. Baseball cut sirloin steak with mashed potatoes, carrots, green beans, and horseradish aioli.
Grilled portobello, roasted tomato, butternut squash and creamy parmesan risotto with basil and balsamic.
Tender veal leg cutlets with bourbon apples and a warm salad of red potatoes, celery and whole grain mustard with apple butter sauce.
Friday and satuurday only
With bacon and garlic
Bleu cheese butter, bearnaise sauce
Menu for Granary Restaurant provided by Allmenus.com
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