Grand Cafe | 3 Great Plates

November 2006

By Andrew Zimmern

Crab Sandwich

Two types of fresh crabmeat are piled on a toasted bun with butter lettuce and artisanal bacon and served with warm potato salad.

Photo by James Erickson

Eggs en Cocotte

Whole eggs, baked with prosciutto, truffle-infused cream, Gruyère, and brioche. It’s the ideal breakfast in a bowl and as decadent as can be.

Photo by James Erickson

Carpaccio

Grass-fed, aged tenderloin, beefy and deeply flavored, is pounded thin, drizzled with olve oil and sea salt, and garnished with a salad of pickled shiitake mushrooms, hot chilies, and cilantro.

Photo by James Erickson

Grand Cafe

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Grand Cafe | 3 Great Plates

Crab Sandwich

Eggs en Cocotte

Carpaccio

Grand Cafe

» Recent Restaurant Reviews

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