In Bloom Menu
This menu is a five-cocktail journey by The US Grant in collaboration with Dogwood & Fir. Created by Chief Mixologist Rex Yuasa, this menu is inspired by Dutch Master still-life themes and lush floral arrangements. Each drink captures nature in full bloom, blending visual artistry with seasonal flavor.
Vanitas $20
Ketel One Vodka, Tempus Fugit Liqueur de Violettes,
Lime Juice, Cranberry Juice, Simple Syrup, Lavender Bitters
Dusted with Aromatic Tea Sugar on the side of the glass
Ephemeral Beauty $18
Bols Genever, Pinaq Blue, Pinaq Colada, Lime Juice, Cranberry Juice, Simple Syrup, Lavender Bitters
Dusted with Matcha Sugar on the side of the glass
Transience of Life $18
Pinaq Rose, G. E. Massenez Ox & Rose, Lemon Juice, Butterfly Pea Flower Water Dusted with Rose Sugar on the side of glass
Memento Mori $20
Banhez Mezcal, Heirloom Pineapple Amaro, Pineapple Juice, Blue Chair Coconut Rum, Lime Juice Dusted with Chamomile Sugar and Salt to the side of the glass.
Decadence
Nolet’s Gin, Bandoeng 22 Pandan, Lemon Juice, Heirloom Crème de Flora
Dusted with Activated Charcoal and Sakura Mix Sugar on the side of the glass
Be Our Guest
Enter our world of history and history-in-the-making at Grant Grill & Lounge
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.
