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Grasing's Coastal Cuisine

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"Grasing’s turns local ingredients
into inspired cuisine.”
Bon Appétit Magazine

"Chef Kurt Grasing's menu reflects a stylish simplicity; ultra-fresh ingredients gleaned form California's coast and Central Valley are displayed in a modest fashion that belie an intense combination of textures and flavors."
Carmel Magazine


"Grazers groove on the varied menu of fresh and creative Californian cuisine at the idyllic Carmel retreat…were the cookery is matched by some hidden gems on the wine list.”
Zagat Survey, 2006

 

Dinner Hours: 5pm - 9pm daily

 
 

GraZings (for the table)

 

House-made Onion Rings beer-battered onion rings served with aged balsamic ketchup

petite 8.50 grande 14.50


Calamari toasted leek rings & basil aioli petite 11.50 grande 17.75

 

Charcuterie Plate seasonal artisan cheeses, fresh and dried fruits, assorted cured meats and cornichons

petite 16.50 grande 25.00


Clams
Á la Minute yukon gold potatoes with leeks and bacon petite 14.00 grande 26.00

 

 

Appetizers:

 

Kurt’s Four-Onion Tart grilled fennel sauce & aged balsamic glaze, toasted leek rings 10.50


Butternut Squash Ravioli winter root vegetables with a marsala cream sauce 15.75

 

Grilled Artichoke dungeness crab salad, lemon vinaigrette, lemon-thyme aioli 14.50

 

Dungeness Crab Cakes cucumber and red onion salad, basil aioli 14.50

 

Filet & Chop House Chips usda prime filet bites with horseradish cheddar over house-made kennebec potato chips 16.50

 

Abalone farm-raised monterey bay red abalone prepared doré style served with the season's freshest harvest 28.50

 

Ahi Tuna Tartare lightly seasoned with wasabi and soy sauce with capers and red onions 16.75

 

Petite Grasing's "Paella" prawns, clams, mussels, italian sausage, fennel and saffron orzo 18.50

 

Lobster Mac n' Cheese fresh cold water lobster with leeks, toasted breadcrumbs and fresh herbs 16.00

 

Wild Mushroom Bruschetta truffle peccorino, organic baby greens salad, sherry-walnut vinaigrette 13.50

 

From the Garden

Butter Lettuce Point Reyes blue cheese crumbles, candied walnuts, and caramelized pears, balsamic vinaigrette 12.75

 

Chilled Iceberg Wedge shaved onions, bacon, point reyes bleu cheese dressing 11.50

 

Caesar Salad shaved asiago and anchovies, house-made dressing 11.75

 

Organic Baby Greens green beans, snow peas feta cheese, tomatoes, mediterranean couscous and lemon pesto vinaigrette 9.75

 

Warm Spinach Salad diced pancetta, beets, feta cheese, dijon vinaigrette 11.50


Warm Napa Cabbage bacon, garlic, Point Reyes blue cheese crumbles, dijon vinaigrette 12.75
 

 

Chop House Favorites

grilled usda prime nebraska steaks

served with a choice of roasted yukon gold potatoes or garlic whipped potatoes and sauteed vegetables

 
 

Steaks:

Filet Mignon 6 oz. 38.00 9 oz 46.00 12 oz. 58.00

Kansas City Steak 16oz. 47.50

Bone-in Rib Eye 16 oz. 49.00

Milk-fed Veal Chop 14 oz 41.00

Prime Natural New York 12 oz. 43.00

Skirt Steak Salad 7 oz 27.50

Sides:

Creamed Baby Spinach 6.50

Mac N' Cheese 7.50

Toasted Leek Rings 5.00

Baked Potato 5.50

Truffle Pommes Frites 7.00

Pommes Purée 5.00

 

 
 

Main Dishes

 
 

Grasing’s “Paella” prawns, clams, mussels, sausage, saffron, fennel, roasted peppers, and orzo pasta 32.50

 

Sea of Cortez Prawns wild caught prawns over angel hair pasta, kalamata olives, fennel, asparagus, basil, fresh tomato sauce 29.50


Seared Diver Scallops three-cheese spinach ravioli, wild mushrooms, baby bok choi, marsala cream sauce 32.50

 

Abalone farm-raised monterey bay abalone prepared doré style served with the season's freshest harvest 58.00

 

Seared Pepper Ahi Tuna whole wheat soba noodles, bok choy, ginger, soy, sesame glaze 32.50


Herb Crusted Sea Bass great northern white beans, bacon, spinach, shiitake mushrooms, oven-dried tomatoes, roasted garlic cream sauce 31.50

 

Grasing’s “Lasagna” a sheet of fresh parsley pasta filled with artichoke hearts, roasted garlic, fresh tomato sauce 24.75

 

Maple Leaf Duck fresh huckleberries, garlic mashed potatoes, served in a port wine reduction 32.00 


Portabello & Tofu Tower grilled bell peppers, roasted eggplant, drizzled with tomato-pesto 24.50


Heritage Pork Medallions served over creamy polenta, apple chutney, spinach, kale, cider balsamic glaze 28.50


Shelton Farms Half Chicken
truffle polenta, autumn vegetables served with a red wine reduction 25.50


Grilled California Lamb Chops moroccan merguez sausage, asparagus, mediterranean couscous, coriander sauce 36.50
 

 
 

Corkage fee 25 / 50 for Magnums / Full Bar
 

 
 

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