The Grand Cafe

Name: The Grand Cafe
Address: 42 Washington St., 07960, NJ, 07960
Telephone: 973-540-9444

42 Washington St., Morristown, NJ 07960, US

• Monday: 11:45AM-10:00PM •Tuesday: 11:45AM-10:00PM •Wednesday: 11:45AM-10:00PM •Thursday: 11:45AM-10:00PM •Friday: 11:45AM-10:00PM •Saturday: 5:30PM-10:00PM •

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Details

Cuisine: French
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

Dress Code: Upscale Casual
Wheelchair Accessible:
Seating:
Music Type:

Lunch Menu

Appetizers

Grilled Summer Ratatouille Marinated Portobello

Warmed over fresh buffalo mozzarella with a balsamic syrup, basil infused oil and garlic rosemary cracker bread

Sticky Rice Mushroom Risotto

Served with a beurre rouge, topped with a scallop Anna and fried leek garnish

Chilled Blue Point Oysters on the Half Shell

Served with jalapeño cocktail sauce and red wine mignonette

Grand Cafe Smoked King Salmon

Lightly Smoked over Alderwood chips, with capers, onions, and toast points

Salads

Julienne Endive Salad

Marinated plum tomatoes, walnuts, Roquefort cheese and a wholegrain mustard dressing

Warm Crispy Brie

Served with a mesclun greens salad tossed in a balsamic vinaigrette complemented with pecan toast points

Classic Caesar Salad

with romaine lettuce, imported Parmesan cheese and seasoned croutons

Grand Cafe House Salad

Baby frisee and watercress, tossed with a citrus vinaigrette and Supreme Citrus Garnish

Soups

Maine Lobster Bisque

Soup du Jour

Pasta

Three Cheese Ravioli

Served with a basil pesto sauce, topped with warm sun-dried tomato relish

Tomato Fettuccine

Tossed with garlic sautéed garden vegetables topped with sweet and sour shaved pork tenderloin

Seafood

Sautéed Stripe Bass with Lemon-Thyme Sauce

Purple Thai sticky rice and shaved fresh summer vegetables tossed with a kalamata olive oil vinaigrette

Coriander Crusted Seared Rare Ahi Tuna

Sliced and served with a Wasabi crème fresh and chilled cucumber salad

Sautéed Skate Fish

Finished with a caper meuniere sauce and served with colcannon potatoes and summer fresh vegetables

Meat

Grilled Marinated sliced Hanger Steak

Finished in a balsamic glaze, served with a sweet potato and apple puree with grilled vegetables

Grand Cafe Shepard's Pie

Baked with buttery pureed potatoes and shredded Wisconsin cheddar cheese

Chicken Pot-Au-Feu

Boneless chicken served with summer root vegetables, simmered in a light tomato broth

Classic Steak Tartare

served with Pumpernickel Toast Points and Traditional Garniture

Side Offerings

Pureed Potatoes

Sautéed Onions

Sautéed Wild Mushrooms

Creamed or Sautéed Baby Spinach

Steamed or Sautéed Broccoli with Garlic

Dinner Menu

Appetizers

Coriander Crusted Seared Rare Ahi Tuna

Sliced and served with Wasabi crème fresh and chilled cucumber salad

Sautéed Crab Cake "Maryland" Style

On a bed of asparagus slaw and essence of yellow curry oil

Grilled Summer Ratatouille and Marinated Portobello

Warmed over fresh Buffalo Mozzarella with a balsamic syrup, basil infused and a garlic rosemary cracker

Grand Cafe Smoked King Salmon

Lightly Smoked over Alder wood Chips, with Capers, Onions, and Toast Points

Duck Leg Confit

with roasted sun chokes, micro green garnish and a port wine reduction

Warm Lobster Salad

Served over Angel Hair Pasta with Shiitake Mushrooms, Basil, and a Sherry Wine Vinaigrette.

Classic Steak Tartare

Served with Pumpernickel Toast Points and Traditional Garniture

Salads

Julienne Endive Salad

Marinated Plum Tomatoes, Walnuts Roquefort Cheese and Wholegrain Mustard Dressing

Warm Crispy Brie

Served with a mesclun greens salad with balsamic vinaigrette and homemade pecan toast points

Classic Caesar Salad

with Romaine Lettuce, Imported Parmesan and Crouton

Grand Cafe House Salad

with baby frisée and watercress, tossed with a citrus vinaigrette and supreme garnish

Soups

Maine Lobster Bisque

Soup du Jour

Seafood

Baked Filet of New England Chatham Cod

with a horseradish crust, pearl couscous, florettes of fresh broccoli and sweet pepper coulis

Grilled King Salmon Steak

with balsamic brown butter over an heirloom tomato salad, with eggplant caviar garnish

Poached King Salmon

with steamed vegetables and a lemon grass vinaigrette

Sautéed Striped Bass

with lemon-parsley sauce, purple Thai rice and shaved fresh summer vegetables

Meat

Roasted Boneless Half Free Range Chicken

finished with a shiitake mushroom-thyme sauce served with a Colcannon potato

Roast Loin of Colorado Lamb

sliced over pearl barley with port wine demi glace, and garden vegetables navarin; with a black truffle vinaigrette

Honey Ginger Glazed Grand Cafe's Long Island Duck

with oyster mushroom risotto and asparagus with chestnut puree

Black Angus New York Sirloin

Grilled to temperature with a two potato rosti, French green beans topped with crumbled Roquefort cheese and finished with a red wine demi glaze

Roast Loin of Pork Chop

in a plum wine glaze with fresh figs and accompanied with homemade sweet potato-apple ravioli

Pasta

Grilled Jumbo Sea Scallops

with Angel Hair Pasta, infused coconut-shrimp broth with Enoki mushrooms

Tomato Fettuccine

tossed with garlic sautéed vegetables topped with sweet and sour shaved pork tenderloin