Entrees

Grand Cru Wine Bar and Bistro  

Entrées 

Prime Filet of Beef*

Served with Fallen Blue cheese soufflé, spiced beets, garlic potato puree and Shiraz essence $27 

Aromatic Crusted Fillet of Salmon

Served with roasted shiitakes, spaghetti squash, sun-dried tomato relish and a tomato-pepper herb broth $21

Wild Mushroom Orzo

Sautéed blend of wild mushrooms, melted gruyere cheese, finished with a white truffle drizzle $13

 Sautéed Diver Scallops

Served with roasted cauliflower, golden raisins, shallots, capers, and melted leeks $23

 Braised Lamb Shank

Served on butternut squash puree, baby onions and a port braising jus $24

Sautéed Hawaiian Butterfish and Shrimp

Served with celery root, brussel sprouts, smoked bacon and a vanilla-cardamom oil $22

Moularde Breast of Duck*

Served with sweet potato puree, prosciutto, goat cheese, haricot vert and a red wine reduction $24 

Roasted Breast of Organic Chicken

Served with roasted vegetables and a sage-mustard jus $16

Roasted Medallions of Pork*
Served with mashed acorn squash, cuban black beans, cilantro pesto and chipotle sauce $23

Rustic Macaroni and Cheese

White cheddar and aged gruyere cheese sauce and in-house smoked bacon over penne pasta $12 

Soups/ Salads 

Grand Cru French Onion Soup

Caramelized onion, beef broth, crostini, Gruyere cheese $7

Soup du Jour

Daily fresh soup $6

Roasted Beet Salad

Golden and red beets, cranberries, pecans, Bleu Cheese, baby arugula, cranberry dressing $8 

Mediterranean Medley

Fresh basil, cucumbers, tomato, red onions, Nicoise olives, artichoke hearts and marinated feta $9

Organic Spinach Salad

Manchego cheese, Marconi almonds, dates, apricots and sherry vinegar $9

*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs
may increase your risk of food borne illness. 

Fondue

                                                                                                               For One              For Each 

Chocolate Fondue                                                                                            $9                        $7

Creamy Dark Belgium chocolate with an assortment of fruit

Cheese Fondue                                                                                                   $9                        $7

Cave aged Gruyere, white wine and shallots with croutons

 

        Executive Chef: J. Trent Conry

Grand Cru Wine Bar and Bistro
4401 Wilson Blvd, Arlington VA 22203
703-243-7900