Menu
/ füd / noun
Our chef and beverage specialists work closely together to craft menus that compliment the Grafted vision of unity. Sourcing many ingredients from our bountiful community of Reno and the Northern Sierras, our menu is seasonally inspired and meant to be shared.
artisian greens, radish, cucumbers, shaved beets, seasonal fruit, humboldt fog goat cheese, spiced macadamias, red wine vinaigrette
ADD CHICKEN $10 AHI $15 STEAK $16
red & golden beets, apples, goat cheese mousse, spiced macadamia, micro greens
ADD CHICKEN $10 AHI $15 STEAK $16
assortment of meats, cheeses, fruits, veggies, nuts
goat, brie & bleu served with toasted focaccia and apples
with oil and vinegar for dipping
ADD BURRATA $8
fresh and fermented vegetables and flatbread
scallion pancake, soft boiled egg, asian bbq and scallions
salsa verde crema, red pepper aioli, cucumber relish
chef’s choice of topping
house made pappardelle, basil, Grana Padano
ADD CHICKEN $10 STEAK $16
yam mash, bacon braised greens, roasted chicken jus
mushroom and spinach turnover, truffle jus
cauliflower "cons cons", cucumber, pine nuts, scallions, chermoula
oven dried tomatoes, eggplant, zucchini, red bell pepper, red onion, olives, mozzarella, pesto
kale, roasted mushroom, red bell pepper, onion, mozzarella, red sauce
crimini, shitake & oyster with sauce mornay, grana padano, mozzarella & truffle oil
sauce mornay, fresh mozzarella, shredded mozzarella, grana padano, scallions
caramelized onions, fig jam, toasted walnuts
Lunch
Monday-Saturday 11:30am-2:30pm
Dinner
MONDAY – THURSDAY / 3pm-9pm
FRIDAY & SATURDAY / 3PM-10PM
CLOSED SUNDAY
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