Grant Grill & Lounge Menus
Our menus change frequently based on the availability of seasonal ingredients and chef’s inspirations. These are sample menus, subject to change. Please call for current offerings.
Monday – Friday 6:30 am to 11 am
Healthy Start
Power Breakfast
Egg White Omelet, Asparagus, Morel Mushrooms, Humboldt Fog Cheese, Avocado Toast on Olive Bread
19
Steel Cut Oatmeal
Dried Fruit, Roasted Walnuts
8
Seasonal Fruit
A Selection of Local Fruit, Citrus Vanilla Syrup, Mint, Greek Yogurt, Biscotti
14
Mixed Berry Bowl
Blueberries, Raspberries, Blackberries, Strawberries
10
Continental
Eight Grain Toast, Seasonal Fruit, Greek Yogurt, Coffee or Tea & Juice
15
Yogurt Parfait
Greek Yogurt, Farmers’ Market Citrus, Strawberries, Almond Pecan Oatmeal Clusters
12
Smoked Salmon Bagel
Whipped Cream Cheese, Capers, Red Onion, Dill, Tomato
17
Eggs
Served with our signature breakfast potatoes.
The Grant Breakfast
Two Farm Eggs any style, Bacon or Chicken Sausage, Toast, Coffee or Tea & Juice
21
Fried Egg Sandwich
Applewood Smoked Bacon, Bibb Lettuce, Heirloom Tomatoes, Avocado, Cheddar Cheese, Sourdough Bread
15
Sausage and Artichoke Quiche
Dry Jack Cheese, Swiss Chard, Piquillo Pepper Sauce
18
Farmers’ Market Omelet
Oven Dried Tomatoes, Roasted Red Onions, Kalamata Olives, Feta Cheese, Fresh Oregano, Toast
17
Steak & Egg Benedict
Poached Farm eggs, Braised Beef Cheeks, Crispy Grit Cake, Farmers’ Market Onions, Hollandaise Sauce
20
Three Egg Scramble
Roasted Cauliflower, Caramelized Onions, Chicken Apple Sausage, Cheddar Cheese, Toast
17
From the Griddle
Double Cut Challah French Toast
Nutella Sauce, Hazelnut Strawberry Crunch
17
Migas al Pastor
Slow Cooked Citrus Chipotle Spiced Pork, Croutons, Pineapple Relish, Scrambled Eggs, Queso Fresco, Oregano, Toast
18
Short Rib Hash
Red Skin Potatoes, Melted Torpedo Onions, kale, California Dry Jack Cheese, Parsley, Poached Egg, Toast
21
Buttermilk Pancakes
Mixed Berry Compote, Maple Whipped Butter
17
Croque Madame
Black Forest Ham, Gruyere, Toasted Brioche, Sunny Side Up Egg, Sauce Mornay, Grilled Asparagus, Parsley
17
A La Carte
Crispy Breakfast Potatoes
6
Fresh Ruby Red Grapefruit
4
Greek Yogurt or Low Fat Vanilla
4
Toast, English Muffin or Bagel
4
Dry Cereal
4
Apple Wood Smoked Bacon, Chicken Sausage, Black Forest Ham
6
Tomato Slices
3
Pastry Basket
6
Croissants, Muffins
6
Avocado Toast
9
Beverages
Fonte Coffee, Decaf & Espresso
5
Whole, Skim, Soy or Almond Milk
5
Tea and Decaf Tea, Press Coffee, Cappuccino, Double Espresso, Latte, Cold Brew
7
Fresh Squeezed Orange, Apple, Grapefruit, Tomato, Cranberry Juice
6
Consuming raw or under-cooked meat, eggs, and/or fish cooked to order may increase your risk of food-borne illness. An automatic 18% service charge will be added to parties of 6 or more.
Monday- Friday 11:30 am to 2:30 pm
Appetizers
Mushroom & Gruyere Bruschetta
Toasted Ciabatta Bread
12
Pimento Crab Dip
Jumbo Lump Crab, Bacon, Artichokes, Sharp Cheddar
16
Citrus Marinated Olives
Grilled Focaccia Bread
12
Artisan Cheese & Local Meat Tray
Hard, Soft and Blue Cheese, Prosciutto, Salami, Accoutrements
19
Salads & Soups
Add Chicken Breast $6 / Wild Shrimp $9 / New York Steak $9 / Fresh Fish $9 to Any Salad
Grant Grill Mock Turtle Soup
Chervil, Finished with Dry Sherry
7/12
Caesar Salad
Romaine Hearts, Garlic Croutons, Parmesan Reggiano, White Anchovy
14
Roasted Vegetable Salad
Portobello Mushrooms, Cauliflower, Baby Carrots, Broccolini, Kale, Artisan Greens, Balsamic Vinaigrette
16
Soup of the Season
Daily Creation
6/11
Cobb Salad
Heirloom Tomatoes, English Cucumbers, Applewood Smoked Bacon, Eggs, Gorgonzola, Avocado, Herb Vinaigrette
16
Persimmon and Citrus Salad
Chocolate Persimmons, Citrus, Shaved Fennel, Watercress, Frisée, Macadamia, Carmalized Yogurt, Chardonnay Vinaigrette
19
Sandwiches
All sandwiches are served with House Made Potato Chips; upgrade to Parmesan Fries for $3
Grant Grill All Natural Beef Burger
Tillamook Cheddar, Pickled Red Onion, Lettuce, Applewood Smoked Bacon & Spread on Brioche Buns
19
Pork Banh Mi
Pickled Daikon Radish, Hoisin Aioli, Jalapeno, Cucumber, Cilantro, Carrots, French Roll
17
Roasted Turkey BLT
Whole Wheat Bread, Applewood Smoked Bacon, Bibb Lettuce, Heirloom Tomatoes, Mayonnaise
16
House Made Tuna Melt
Celery, Red Onion, Chives, Parsley, Havarti Cheese, Arugula, Marble Rye Bread, Pickle
16
Grilled Sonoma Lamb Sandwich
Taragon Remonlade, Cucumbers, ButterLeaf Lettuce, Tomato, Feta Cheese, Focaccia
22
Entrees
Pappardelle Pasta Primavera
Zucchini, Squash, Onions, Tomatoes, Fresh Basil & Oregano, Parmigiano-Riggiano
18
Pan Fried Furikake Crusted Halibut
Farmers Market Squash & Snap Peas, Miso
26
Cornish Game Hen
Cauliflower Puree, Roasted Sweet Potatoes, Cauliflower Florets, Date Whole Grain Mustard Sauce
21
Surf and Turf
Petite Filet, Peppered Albacore, Smoked Sunchokes, Rutabaga Puree, Shallot Confit, Wasabi Cream
32
Couscous Garbanzo Bean Cakes
Roasted Baby Carrots, Broccolini, Carrot Puree
19
Beverages
Fonte Coffee, Decaf & Espresso
5
Pepsi, Diet Pepsi, Sierra Mist
5
Tea and Decaf Tea, Press Coffee, Cappuccino, Double Espresso, Latte, Cold Brew
7
Fresh Squeezed Orange, Apple, Grapefruit, Tomato, Cranberry Juice
6
We gladly accommodate any allergies or dietary restrictions. Please inform your server. Consuming raw or under-cooked meat, eggs, and/or fish cooked to order may increase your risk of food-borne illness. An automatic 18% service charge will be added to parties of 6 or more.
7 days a week – 5:30 pm to 10 pm
Starters
Grant Grill’s Legendary Mock Turtle Soup
Braised Short Rib & Dry Sherry
12
Soup of the Season
Prepared Nightly
12
Little Gem Lettuce
Confit Sungold Cherry Tomatoes, Radish, Fresh Picked Herbs, Green Goddess
14
Petite Lettuce and Fuyu Persimmon
Pomegranate, Pickled Red Onion, Roquefort Bleu, Toasted Walnut Vinaigrette
16
Roasted Baby Beets
Kumquats, Fromager d’Affinois Brebicet, Toasted Walnut Cracker, Banyuls
16
Water Buffalo Mozarella
Kombucha Squash Mostardo, Proscuitto, Roquette Arugula, Sherry Vinaigrette, Candied Pepitas
18
Beef Carpaccio
Petite Greens, Candied Orange Peel, Juniper, Bing Cherry Gastrique
18
Spanish Octopus
Sauce Romesco, Salsa Verde, Confit Fingerling Potatoes, Chorizo Spiced Brown Butter
15
Ricotta Gnocchi
Pacific Northwest Mushrooms, Black Garlic Cream, Parmesan Reggiano
16
Hamachi Crudo
Yuzu Ponzu, Hawaiian Alaea, Persian Cucumber, Finger Lime, Purple Ninja Radish
20
Local Spiny Lobster
Tarragon, Chantrelle, Roasted Garlic, Salsify, Grapefruit, Sugar Snap Peas
26
Applewood Smoked Trout
Blue Lake “Dilly” Green Beans, Local Radish, Horseradish Crème Fraîche, Fingerling Potatoes Chips
19
Main Courses
Seared Scallops
Black Forbidden Rice, Kaffir Lime Foam, Asian Pear Gastrique, Crispy Lotus Root
36
Sautéed Steelhead
Meyer Lemon Risotto, English Peas, Oyster Mushrooms, Bagna Cauda
36
Hawaiian Catch of the Day
Butternut Squash, Nasturtium, Macadamia Nut
38
Chilean Sea Bass
Sweet Potato, Wheatberry, Miso-Brown Butter, Maitake Mushrooms, Broccolini, Spigarello
42
Quinoa Ravioli
Garbanzo Beans, Beets, Tarragon, Lemon, Toasted Walnuts, Mushroom Jus
28
New Zealand Venison
Abuelita chocolate Caramelle, Pickled Persimmon, Chestnut Pistou, Brussel
46
Colorado Rack of Lamb
Garlic Roasted Tabbouleh, Vadouvan Spiced Baby Eggplant, Lebnah
40
Grilled Mangalica Pork Chop
Apple and Parsnip Smasher, Braised Pork Cheek, Escabeche, Sherry Jus
42
38 Day Dry Aged Ribeye
Coffee-Chipotle Rub, Butter Poached Baby Leeks, Savory Bread Pudding, King Trumpet Musrooms, Veal Demi
54
Sides
Sauteed Wild Mushrooms
10
Crispy Sunchokes
10
Yukon Gold Mashed Potatoes
10
Meyer Lemon Risotto
10
We gladly accommodate any allergies or dietary restrictions – Please inform your server. An 18% service charge will be added to parties of 6 or more.
Saturday & Sunday – 6:30 am to 2:30 pm
Healthy Start
Power Breakfast
Egg White Omelet, Asparagus, Morel Mushrooms, Humboldt Fog Cheese, Avocado Toast on Olive Bread
19
Smoked Salmon Bagel
Whipped Cream Cheese, Capers, Red Onion, Dill, Tomato
17
Yogurt Parfait
Greek Yogurt, Farmers’ Market Stone Fruit, Almond Pecan Oatmeal Clusters
12
Seasonal Fruit
A Selection of Local Fruit, Citrus Vanilla Syrup, Mint, Greek Yogurt, Banana Bread
14
Continental
8 Grain Toast, Seasonal Fruit, Greek Yogurt, Coffee or Tea, and Juice
15
Eggs
Served with our signature crispy breakfast potatoes.
The Grant Breakfast
Two Farm Eggs Any Style, Bacon or Chicken Sausage, Toast, Coffee or Tea, and Juice
21
Steak & Eggs Benedict
Poached Farm Eggs, Braised Beef Cheeks, Crispy Grit Cake, Farmers’ Market Onions, Hollandaise Sauce
20
Three Egg Scramble
Roasted Cauliflower, Caramelized Onions, Chicken Apple Sausage, Cheddar Cheese, Toast
17
Farmer’s Market Omelet
Oven Dried Tomatoes, Roasted Red Onions, Kalamata Olives, Feta Cheese, Fresh Oregano, Toasterbs, Toast
17
Sausage & Egg Artichoke Quiche
Dry Jack Cheese, Swiss Chard, Piquillo Pepper Sauce
18
From the Griddle
Double Cut Challah French Toast
Nutella Sauce, Hazelnut Strawberry Crunch
17
Banana Foster Waffles
Banana Rum Compote, Walnut Cream, Meyers Rum Carmel Syrup
17
Short Rib Hash
Red Skin Potatoes, Melted Torpedo Onions, Kale, California Dry jack Cheese, Parsley, Poached Egg, Toast
21
Buttermilk Pancakes
Mixed Berry Compote, Maple Whipped Butter
17
Migas al Pastor
Slow Cooked Citrus Chipotle Pork, Croutons, Pineapple Relish, Scrambled Eggs, Queso Fresco, Oregano, Toast
18
Croque Madame
Black Forest Ham, Gruyere, Toasted Brioche, Sunny Side Up Eggs, Mornay Sauce, Grilled Asparagus, Parsley
17
Salads
Add Chicken Breast $6, Wild Shrimp $9, or the Catch of “Today” $9 to Any Salad
Caesar Salad
Romaine Hearts, Garlic Croutons, Parmesan Reggiano, White Anchovy
14
Roasted Vegetable Salad
Portobello Mushrooms, Cauliflower, Baby Carrots, Broccolini, Kale, Artisan Greens, Balsamic Vinaigrette
16
Cobb Salad
Heirloom Tomatoes, English Cucumbers, Applewood Smoked Bacon, Eggs, Gorgonzola, Avocado, Herb Vinaigrette
16
Heirloom Tomato and Grilled Watermelon Salad
Confit Cherry Tomatoes, Pistachio Pistou, Saint Andres Cheese, Endive, Arugula, Sherry Honey Vinaigrette
19
Sandwiches
All sandwiches are served with house made potato chips, upgrade to truffle parmesan fries for $3
Dry Aged Cheeseburger
Tillamook Cheddar, Pickled Red Onion, Lettuce, Bacon and Spread
18
House Made Tuna Melt Sandwich
Celery, Red Onion, Chive, Parsley, Havarti Cheese, Marble Rye Bread, Pickle
16
Pork Banh Mi
Pickled Daikon Radish, Hoisin Aioli, Cilantro, Jalapeno, Cucumber, Carrots, French Roll
17
Fried Egg Sandwich
Applewood Smoked Bacon, Bibb Lettuce, Heirloom Tomatoes, Avocado, Cheddar Cheese, Sourdough Bread
15
A La Carte
Steel Cut Oatmeal
8
Greek Yogurt
4
Crispy Breakfast Potatoes
6
Toast, English Muffin or Bagel
4
Dry Cereal
4
Apple Wood Smoked Bacon, Chicken Sausage or Niman Ranch Ham
6
Grapefruit
4
Pastry Basket
6
Tomato Slices
3
Avocado Toast
9
Signature Breakfast Cocktails
Maple Manhattan
Rye Whiskey, Sapling Maple Liqueur, Aromatic Bitters
11
Consuming raw or under-cooked meat, eggs, and/or fish cooked to order may increase your risk of food-borne illness. An automatic 18% service charge will be added to parties of 6 or more.
Dessert
White Chocolate Mousse
Luxardo Cherries, Centennial Glaze, Salted Tart Cherry Bark
14
Chocolate Entremets
Bordeaux Cherry Marshmallow, Hazelnut Ganache
14
Black & Blue Buckle
Crystalized Ginger, Lemon Curd Crème Fraîche Ice Cream
12
Tahitian Squash Panna Cotta
Fuyu Persimmon, Pomegranate, Salted Maple Caramel, Ginger Streusel
12
Farmstead Cheeses
Honeycomb, Seasonal Preserve
12
Daily Made Ice Cream & Sorbet Trio
Please ask for today’s selection
11
Coffee & Tea
Press Coffee (Regular or Decaf)
7
Loose Leaf Tea by Mighty Leaf
7
Espresso
5
Double Espresso, Cappuccino, Latte, Mocha
7
Sweets of the Wine World
Dolce, Late Harvest Semillon 2008, Napa Valley
24
Nicolis, Recioto Della Valpolicella, 2001
14
Oremus Tokaji Aszu 6 Puttonyos 2005, Hungary
29
Domaine Dernier Bastion Maury Rancio 2007, Maury, France
19
Richter, Riesling Eiswein 2010, Mosel
32
Toro Alba PX Gran Reserva Sherry Montilla-Moriles 1987
16
Chateau Grand-Jauga 2015, Sauternes, France
16
Port, Madeira & Sherry
Fonseca Bin 27 Ruby Port
10
Graham’s 10 Year Tawny Port
13
D’Oliveiras Boal Madeira 1968
45
Blandy’s Malmsey Madeira 15 yr
14
Quinta De La Rosa 20 Year Tawny Port
20
Grant Grill’s Dinner Menu changes frequently based on the availability of seasonal ingredients and chef’s inspirations. This is a sample menu, subject to change. Please call for current offerings.
A Spirited Journey of San Diego
THE US GRANT HOTEL
Grey Goose Vodka, Lillet Blanc, Avocado Syrup
18
SPANISH LANDING
Old Harbor Cask Rested Navy Strength Rum, Ampersand Cold Pressed Coffee Liqueur, Fonseca Bin No 27 Port, St. Vincent Orgeat, Guava Syrup, Lime Juice
17
SORRENTO VALLEY
Kiwi & Green Chartreuse Puree, Lemongrass Infused Nolet’s Gin, Butterfly Pea Extract, Lime Juice, Tonic
17
LA JOLLA COVE
Kelp Infused Bombay Sapphire Gin, Suze, Pierr Ferrand Dry Curacao, Yuzu Juice, Spritz Lagavulin
16
OLD TOWN
Tamarind infused El Selencio Mezcal, St. Vincent Tamarind Syrup, Nopales White Corn Syrup, Lime Juice
18
Lounge Offerings
Available From 11:00-11:30 AM
Mock Turtle Soup
A Grant Grill Original Recipe Since 1951. Finished with A Side of Sherry
12
Artesian Cheese and Meat Tray
Daily Hard, Soft and Blue Cheese, Prosciutto, Salami, Accoutrements
19
Mushroom & Gruyere Bruschetta
Toasted Ciabatta Bread
12
Caesar Salad
Romaine Hearts, Garlic Croutons, Parmiagiano-Reggiano, White Anchovies
14
Cobb Salad
Vine Ripe Tomatoes, English Cucumbers, Nueske Applewood Smoked Bacon, Eggs, Gorgonzola, Avocado, Herb Vinaigrette
15
Grant Grill Burger
Dry-Aged Ground Chuck, Cheddar Cheese, Pickled Red Onion, Lettuce, Applewood Smoked Bacon, Thousand Island Spread
18
Soup of The Season
11
Parmesan Fries with House Made Sauce
7
Pimento Crab Dip
Jumbo Lump Crab, Bacon, Artichokes, Sharp Cheddar
12
Roasted Vegetable Salad
Portobello Mushrooms, Cauliflower, Baby Carrots, Broccolini, Kale, Artisan Greens, Balsamic Vinaigrette
16
Hose Made Tuna Melt Sandwich
Celery, Red Onion, Chive, Parsley, Havarti Cheese, Arugula, Marble Rye Bread, Pickle
16
Roasted Turkey BLT
Whole Wheat Bread, Applewood Smoked Bacon, Bibb Lettuce, Heirloom Tomatoes, Mayonnaise
16
Lounge Offerings
Available After 2:30 PM
Crab & Artichoke Dip
Jumbo Lump Crab, Marinated Artichokes
14
Patatas Bravas
Harissa Aioli, Pickled Fresno Chili
12
Caesar Salad
Romaine, Garlic Croutons, Parmesan Reggiano
Add Shrimp $9 / Chicken $6 / Steak $9 / Local Catch $9
14
Daily Dagwood
Chef’s Locally Inspired Ever Changing Sandwich.
15
Roasted Castelvetrano Olives
Cherry Tomatoes, Basil, Oregano, Pecorino Toscano, Grilled Sourdough
14
Cheese Curds
Charred Scallion Crème Fraiche, House Made Bread & Butter Pickles
13
Artisan Cheese and Charcuterie
Daily Selection of Hard, Soft and Blue Cheese, Prosciutto, Salami
19
Grant Grill Dry Aged Cheeseburger
Sharp Cheddar, Pickled Red Onion, Lettuce, Bacon & Spread, House Made Potato Chips
18
California Cobb Salad
Heirloom Tomatoes, English cucumber, Bacon, Eggs, Gorgonzola, Avocado, Herb Vinaigrette
Add Shrimp $9 / Chicken $ 6 / Steak $9 / Local Catch $9
15
Applewood Smoked Ruby Trout
Blue Lake Green Beans, Radish, Horseradish Crème Fraiche, Fingerling Potato Chips
19
Billionaire Cocktails
Because sometimes you can, or just want to…
RESERVE OLD FASHIONED
Old Forrester “Statesman” Reserve Bourbon, House Blend of Sugars, Orange and Angostura Bitters
32
DIAMOND DIABLO
Volcan Cristalino Tequila, Dijon Cassis, Ginger, Lime
32
Grant Grill Signatures
Signatures from the Grant Grill beverage program that have made national press. Unique, Local, Exclusive.
US GRANT CENTENNIAL MANHATTAN
Blended and aged harmoniously in commemorative oak 100 days, released on the Centennial Birthday of the US Grant in 2010. High West Rye Whiskey, Dolin Vermouth Rouge, Fee Brothers Old Fashioned Bitters
16
CENTENNIAL MANHATTAN FIZZ
A play on the Chicago Fizz, this cocktail uses our High West Barrel Aged Centennial Manhattan and locally sourced honey to create a truly unique and elevated experience, exclusive to the U.S. Grant Hotel
18
2 YEAR GENEPI AMERICANA
This exclusive bitter whiskey cordial was entirely crafted in the Grant Grill, blending 30 botanicals with un-aged whisky, local wildflower honey, and aged in new French Allier oak. An ode to Chartreuse- with American spirit. Served 2oz with one rock.
19
FANNIE’S OLD FASHIONED
Redemption Rye Whiskey, barreled and aged in-house, finished with our house made Lychee Bitters
16
Booze-Less Bourgeois
Non-alcoholic cocktails.
FLOWER OF THE FLOCK
Cold Pressed Cranberry, Jasmine Flower Water, Blood Orange and Clove Syrup, Soda
11
NON-ALC G&T
Seedlip “Garden” Hydrosol, East Imperial Burma Tonic
11
RECOVERY RAMOS
Seedlip “Garden” Hydrosol, Domaine Santé All-Sass Riesling Nectar, Orange Flower Water, Cream, Egg White, Lemon, Soda
11
Happy Hour
Sunday-Thursday 4-7PM
Happy Hour Wine
Red: Cabernet Sauvignon, Dante, California
White: Chardonnay, Black’s Station, Yolo County
Sparkling: Bouvet Signature Brut, France
7
$2 OFF ALL LOUNGE FOOD
Happy Hour Spirits
Cutwater California Vodka Cocktails – $7
Cutwater California Vodka Martini – $10
Grant Grill’s Dinner Menu changes frequently based on the availability of seasonal ingredients and chef’s inspirations. This is a sample menu, subject to change. Please call for current offerings.
Be Our Guest
Enter our world of history and history-in-the-making at Grant Grill & Lounge
Special Offers
Seeking added incentive to visit Grant Grill or Grant Grill Lounge? Allow us to tempt you with one of these special offers!
Private Dining
Plan a sensational celebration at Downtown San Diego’s iconic restaurant with Grant Grill’s Private Dining Room or other event venue options.
Meet the Chef
Keeping cuisine simple yet elegant drives the philosophy of Executive Chef Mark Kropczynski and his culinary programming.
Our Story
The Grant Grill became the signature restaurant of THE US GRANT Hotel in 1951. From the monumental “Grant Grill Invasion” to the iconic mock turtle soup, our history has shaped who we are today.
Special Offers
Seeking added incentive to visit Grant Grill or Grant Grill Lounge? Allow us to tempt you with one of these special offers!
Private Dining
Plan a sensational celebration at Downtown San Diego’s iconic restaurant with Grant Grill’s Private Dining Room or other event venue options.
Meet the Chef
Keeping cuisine simple yet elegant drives the philosophy of Executive Chef Mark Kropczynski and his culinary programming.
Our Story
The Grant Grill became the signature restaurant of THE US GRANT Hotel in 1951. From the monumental “Grant Grill Invasion” to the iconic mock turtle soup, our history has shaped who we are today.
