Grand Cru Wine Bar and Bistro  



Prime Filet of Beef*

Roasted fall vegetables, garlic mashed potatoes and a red wine sauce $28


Aromatic Crusted Fillet of Salmon (GF)

Pea shoot salad, candied cashews, chickpea puree and a chili-curry oil $22


Wild Mushroom Orzo

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


Sautéed Diver Scallops (GF)

Roasted cauliflower, golden raisins, shallots, capers, and melted leeks $24


Braised Lamb Shank (GF)

On butternut squash puree with trumpet mushrooms and port reduction $23

Sautéed Hawaiian Butterfish (GF)

Roasted banana, smoked bacon, wilted kale and a black-eye pea compote $22

Moularde Breast of Duck* (GF)

Brussel sprouts, prosciutto, goat cheese and sweet potato puree $24


Roasted Breast of Organic Chicken (GF)

Asparagus, baby onions, whipped potatoes and a sage-mustard sauce $16

Sauteed Medaillons of Venison*
Spiced Adzuri beans, celery root and a capeberry reduction $31

Rustic Macaroni and Cheese

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


(GF) – Gluten Free

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


                                                                                                               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