Grace Thanksgiving To Go
Orders available for Pick Up on Wednesday November 26th
Want to treat your guests to a "home cooked" Thanksgiving dinner without lifting a finger? Let Chef Neal Fraser, Pastry Chef Mariah Swan and the Grace Restaurant crew do the cooking for you...Enjoy a relaxed holiday with GRACE THANKSGIVING TO GO including Neal's Almost Famous Deep Fried Turkey.
ORDERS ARE DUE BY 12:00PM, MONDAY, NOVEMBER 24, 2008.
Simply download the order form below and fax to 323-934-0485.
Thanksgiving To Go Order Form
Orders may be picked up between 10am and 3pm on Wednesday November 26th.
Please call 323-934-4400 for further questions.
Beverly Boulevard Holiday Event
Sunday December 7, 2008
Please join the boutiques, salons and restaurants of Beverly Boulevard from Pan Pacific Park to La Brea Avenue for our first annual holiday shopping event featuring free services, deep discounts, food & drink and entertainment from 1pm to 5pm, Sunday, December 7, 2008.
For participating stores, follow the link below:
Beverly Boulevard Holiday Event
Christmas Eve Dinner
Wednesday December 24, 2008
Grace Restaurant will be offering a pre-fixe menu with an optional wine pairing for Christmas Eve 2008.
Each Christmas Eve, Neal’s father, Ian Fraser, the Emmy award winning musical director, plays piano all evening.
$80 for food, $45 optional wine pairing (not inclusive of beverage, tax or gratuity).
Reservations available from 5:30 pm to 9:30 pm.
Please call 323 934 4400 to make your reservation.
The Menu
Amuse Bouche
First
choice of
Roasted Chestnut and Squash Soup
duck confit ravioli, pistachio foam
2003 Movia Veliko Bianco, Slovenia
Endive Salad
persimmon, apples, pomegranate, blue cheese, roasted shallot vinaigrette
2002 Heymann-Löwenstein “Winninger Uhlen Roth Lay” Riesling, Mosel, Germany
Pork Belly
corn and potato 'risotto,' smoked tomato sauce
2007 Bure Family “Nuit Blanche” Sauvignon Blanc, Napa Valley, California
Second
choice of
Neal’s Almost Famous Deep Fried Turkey
cranberry sage stuffing, squash flan, white carrot purée, black truffle gravy
2006 Descendientes de J. Palacios “Pétalos” Mencia, Bierzo, Spain
Prime Rib of Beef
yorkshire pudding, twice baked fingerling potatoes, haricots verts, horseradish sauce
2005 Pierre Gaillard “Côte Belley” Saint-Joseph, Northern Rhone, France
Grilled King Salmon
potato purée, roasted Brussels sprouts, Banyuls cider nage
2005 Fort Ross Pinot Noir, Sonoma Coast, California
Third
choice of
Pumpkin Mousse
brown butter ice cream, pumpkin seed nougatine
The Rare Wine Co. “Boston” Bual Special Reserve, Madeira, Portugal
Chocolate Souffle Cake
mint chip ice cream, crumbled candy cane bark
Quinta das Heredias Porto Special Reserve, Douro, Portugal
Apple Tarte Tatin
cranberries, chestnut ice cream
1998 Sainte Croix du Mont, Château La Grave, Bordeaux, France
NEW YEARS EVE DINNER
Wednesday December 31, 2008
Neal Fraser is creating a 3 course menu with an amuse bouche for $80. Neal’s menu will include supplements for those who are in the mood for splurging. Eduardo will offer an optional wine pairing for $40 and another premium pairing for $80.
Pricing does not include beverage, tax or gratuity.
Reservations available from 5:30 pm to 10:30 pm.
Please call 323 934 4400 to reserve.
Download the form below to confirm your reservation.
New Years Eve Confirmation Form
The Menu
Amuse Bouche
First
choice of
Sashimi of Kona Kampachi
hearts of palm, sea beans, uni, California olive oil
2005 Wittmann “Trocken” Silvaner, Rheinhessen, Germany
Sautéed Day Boat Scallop
potato flan, abalone, saffron nage
2007 Domaine Madeloc “Cuvée Trémadoc” Collioure, Roussillon, France
Squash Gnocchi
black truffles, hazelnut sage brown butter
2007 Luli Chardonnay, Santa Lucia Highlands, California
Oysters and Caviar
kumomoto oysters, lemon gelée, American sturgeon caviar
$15 supplement
NV Duval-Leroy Brut, Champagne, France
Second
choice of
Sautéed Chilean Turbot
black truffle white carrot purée, wild mushroom cigarette, chateau chalon nage
2005 Michel Sarrazin “Vielles Vignes” Givry 1er Cru, Burgundy, France
Grilled Prime New York Steak
swiss chard gratin, nano carrots, marrow bones, red wine sauce
2002 Ruston "La Maestra" Meritage, Napa Valley, California
Air, Land and Sea
La Belle Farms Foie Gras, duck confit, à l’ orange
Australian Wagyu, pommes aligotes, red wine gelée
Monkfish Cheek, short rib hash, horseradish
$15 supplement
2005 Clos du Mont-Olivet Châteauneuf-du-Pape, Southern Rhone, France
Broccoli Flan
salsify, pea tendrils, pee wee potatoes, pinot noir emulsion
2006 Breggo Pinot Noir, Anderson Valley, California
Third
choice of
Baked Alaska
chocolate cake, pistachio gelato, pomegranate
Delaforce 10 Year Tawny Porto, Douro, Portugal
Dark Chocolate Soup
banana fritter, coffee marshmallow, peanut butter brownie
2005 Banyuls Rimage, Les Clos de Paulilles, Roussillon, France
Pear and Quince Charlotte
goat cheese ice cream, granola cluster, brandy caramel
Bodegas Dios Baco Amontillado, Jerez, Spain
Five Year Anniversary Tasting Menu
May 6, 2008 until the end of the year
Grace Restaurant celebrates five years with a five-course tasting menu offering Chef Neal Fraser’s old favorites. Pastry Chef Mariah Swan features her unforgettable doughnuts.
Menu items may change due to availability
Five Year Anniversary Tasting Menu
First
Dungeness Crab Salad
mint, English peas, lemon vinaigrette
2006 Aveleda Alvarinho, Vinho Verde, Portugal
Second
Sautéed Day Boat Scallops
aged goat cheese risotto, chanterelle mushrooms, garlic nage
2008 Crios de Balbo Torrontes, Salta, Argentina
Third
Sautéed Wild Sea Bass
roasted cauliflower, fingerling potatoes, baby artichokes, ras el hanout
2005 Cotes du Luberon, Domaine de Fontenille Southern Rhone, France
Fourth
Oven Roasted Leg of Colorado Lamb
byaldi confit, olive infused lamb jus
2002 Muster Blauer Zweigelt, Sudsteiermark, Austria
Fifth
Butterscotch Doughnuts
vanilla ice cream, candied pecans
1998 Chateau La Grave Sainte Croix du Mont, Bordeaux, France
$55 with optional wine pairing for an additional $35
Please call 323-934-4400 for further questions and reservation information.
Doughnut Shoppe
Wednesdays
Pastry Chef Mariah Swan takes doughnuts to a whole new level every Wednesday night at Grace Restaurant. Selections change weekly and are made with the freshest ingredients available.
Following is a sample of our Doughnut Shoppe Menu:
Doughnut Shoppe
Filled Doughnuts
Lemon
Caramelized Banana
Butterscotch
Chai
Glazed Doughnuts
Curried Sugar
Buttermilk Brown Butter
Black and White
Bourbon Caramel
Ice Cream
Vanilla
Chocolate
Strawberry Poppy Seed
Butterscotch
Pumpkin
For Dipping
Warm Spiced Milk
Three Doughnuts & One Ice Cream 11
Five Doughnuts & Two Ice Creams 19
All Doughnuts & Three Ice Creams 25
Burger Night
Sundays
Wind down your weekend by pumping up your palate with a gourmet burger made with prime dry-aged Highland beef and your choice of buttermilk blue, gruyere, or truffle cheese. Not that you need anything but the beef, the burger comes with fries, pickles, ketchup, aioli, and a fleur de sel bun, all house made.
Pastry Chef Mariah Swan adds her sweet touch with creative milkshakes such as Caramel Tequila, Spanish Latte, Strawberry Cream Cheese and Mexican Chocolate.