It was almost dinner time so we decided to head over to The Grant Grill before making our way back home to OC.
The décor is masculine with a heavy historic influence. The menu features seasonal, California cuisine created using only the freshest locally harvested ingredients, prime meats and sustainable seafood. For starters we choose the Hamachi, marinated with Citrus, Fennel, Horseradish and White Soy and the Dungeness Crab Risotto with Snap Peas, Capers, Toasted Pine Nuts and Crème Fraiche. For our entrees we select the Scallops with Charred Tomatoes, Olives, Pancetta and Polenta and the Omaha Natural Angus Tenderloin served with Crispy Yukon Potatoes, Bloomsdale Spinach, Nutmeg and Parsley Root.
Everything we had was good and the service was good.