Grasing's Coastal Cuisine

Name: Grasing's Coastal Cuisine
Address: Sixth Ave., 93921, CA, 93921
Telephone: 831-624-6562

Sixth Ave., Carmel, CA 93921, US

• Monday: 11:00AM-9:00PM •Tuesday: 11:00AM-9:00PM •Wednesday: 11:00AM-9:00PM •Thursday: 11:00AM-9:00PM •Friday: 11:00AM-9:00PM •Saturday: 10:30AM-9:00PM •Sunday: 10:30AM-9:00PM •

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Details

Cuisine: Californian
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

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

Dinner

Appetizers

Soup of the Day

Crispy Calamari

leek rings & basil aioli

Grilled Artichoke

with blue crab salad & lemon vinaigrette

Kurt's Four-Onion Tart

with a grilled fennel sauce & balsamic glaze

Mushroom Ravioli

with asparagus, shiitake and duck confit, truffle-mushroom sauce

Lobster Cocktail

with mango, avocado and cherry tomatoes

Crab Cakes

with cucumber salad and basil aioli

Salads

Baby Greens

with green beans, feta cheese and lemon pesto vinaigrette

Warm Napa Cabbage

with bacon, garlic and Point Reyes blue cheese crumbles

Caesar Salad

with shaved asiago and anchovies, house made dressing

Butter Lettuce

with Point Reyes blue cheese crumbles, candied walnuts, and caramelized peaches

Seafood

Sautéed Wild Georgia Prawns

with shiitake mushrooms, bok choy, oven dried tomatoes, artichokes over mustard linguini

Seared Pepper Ahi Tuna

with "Mayashita Farm" tomatoes, grilled onions, pea shoots and tomato vinaigrette

Seared Diver Scallops

with mushroom raviolis, sautéed bok choy, shiitake mushrooms, artichokes, and mushroom nage

Grasing's Paella

prawns, clams, mussels, sausage, saffron, fennel, roasted peppers, and orzo pasta

Herb Crusted Sea Bass

with sautéed spinach, leeks, couscous, yellow and green beans and tarragon vinaigrette

Specialties

Grasing's Lasagna

a sheet of fresh spinach pasta filled with artichokes, parsley, roasted garlic cloves, creamy tomato sauce

Portobello & Tofu Tower

with grilled summer vegetables, and drizzled with marinara

Pork Medallions

served over creamy polenta, shitake mushrooms, bacon, petite peas, and Madeira wine reduction

Charbroiled Half Chicken

over roasted garlic mashed potatoes, spring vegetables, red wine sauce

Seared Duck Two Ways

slow roasted duck leg and breast seared medium rare with golden raisins, port, baby carrots, pearl onions and garlic mashed potatoes

Braised Veal Osso Bucco

with celery root puree and spring vegetables

Roast Rack of Colorado Lamb

pomegranate-marinated, with crispy polenta and ratatouille

Grilled "Painted Hills", Natural New York Steak

onion rings, roasted potatoes and sautéed spinach

Grilled USDA PRIME Petite Filet Mignon

topped with blue cheese, sautéed swiss chard, roasted potatoes and shallots, red wine reduction

Lunch

Appetizers

Soup of the Day

Crispy Goat Cheese

with oven dried tomatoes and roasted garlic cloves, capers & olives

Crab Cakes

with basil aioli and a salad of cucumber and red onion

Crispy Fried Calamari

with leek rings and basil aioli

Kurt's Four-Onion Tart

with grilled fennel sauce and balsamic vinaigrette

Blue Crab Risotto

pearl pasta, spinach, asparagus, tomatoes & a lemon cream sauce

Entrees

Fish of the day

Chicken Fettuccine

with, spinach, oven dried tomatoes and garlic cream sauce

Exotic Mushroom Frittata

with fresh spinach and parmesan

Angel Hair Pasta

with shiitake mushrooms, tomatoes, spinach, and soybeans

Grilled "Bistro" Skirt Steak

with green salad and fries

Sandwiches

Grilled Eggplant

roasted peppers, zucchini onions and mushrooms

Chicken Club

avocado, tomato, smoked bacon, cheddar and garlic aioli

Roasted Turkey

with spinach, pesto, oven dried tomatoes, and farmhouse gouda on focaccia

Black Angus Bistro Burger

bacon, avocado, Grasing's Special sauce & cheddar cheese

Charbroiled Chicken

onion, oven dried Tomato, jarlsberg, honey mustard on focaccia

Charboriled Angus Burger

your choice of cheese, and Grasing's Special sauce

Grilled Cheese

sandwich with oven dried tomato and onion on focaccia bread

Salads

Field Greens

salad with shaved parmesan, croutons and Dijon vinaigrette

Butter Lettuce

Point Reyes blue cheese, caramelized peaches, walnuts & balsamic vinaigrette

Caesar Salad

shaved asiago cheese and anchovies

Grilled Marinated Vegetables

with pearl pasta, pesto, feta and spinach

Thai Chicken

salad with Napa cabbage, romaine lettuce, bell peppers, shaved carrots, spicy Thai peanut dressing

prix fixe

First Course

Chef's Soup of the Day

2005 Cycles Gladiator, Pinot Grigio, Central Coast

Salad of Green and Yellow Beans

with fennel, beets, & blue cheese

Sautéed Mussels & Clams

with tomatoes, leeks, parsley, & curry wine butter sauce 2004 Davis Bynum, Rosé, Santa Cruz

Second Course

Fresh Fish of the Day

Your server will provide a description 2003 Four Graces, Pinot Blanc, Willamette

Lamb Shank

braised with syrah served with barley risotto, bacon & summer vegetables 2003 DeRose, Zinfandel, San Benito County

American "Kobe" Top Sirloin

served with roasted potatoes, portabellas, spinach and green peppercorn sauce 2003 Rancho Arroyo Grande, Syrah, Arroyo Grande

Desserts

Apple Caramel Bread Pudding

served with vanilla ice cream N.V. Symphony "Obsession", Grenache Gris/Muscat, Sierra Foothills

Strawberry and Rhubarb Crisp

served warm with vanilla ice cream N.V. Grahams Six Grapes, Port, Portugal

Chocolate Brownie Sundae

with caramel sauce and vanilla ice cream 2004 Bonny Doon Bouteille Call, Raspberry Port, Santa Cruz

Desserts

Almond Cake

with raspberry coulis

Bistro Sundae

with caramel decadence, chocolate sauce, & candied walnuts

Espresso Crème Brulée

Lemon Tart

with raspberry coulis

Seasonal Fruit Crisp

Sorbet of the Day

Vanilla Bean Crème Brulée

Warm Apple Tart

with almonds, cider sauce and vanilla ice cream

Warm Chocolate Soufflé Cake

with vanilla ice cream

Warm Fudge Brownie

with walnuts and vanilla ice cream