Creative coastal cuisine paired with the
best wines from the Central Coast. Appetizer options include: Steamed artichoke with Dungeness crab; Four-onion tart with grilled fennel sauce and balsamic vinaigrette; and Crispy polenta with wild mushrooms
Entree selections include: Grilled rare ahi with baby artichokes, tomatoes, portabella mushrooms & basil; Bronzed salmon with portabella mushrooms, roasted garlic and Yukon golds; and Grilled shrimp with garlic, tomatoes, olives and feta over penne pasta.
Press Reviews
"My best dinners were at Grasing's - Where to eat in Carmel" - Los Angeles Times, 1999
"Amazing Grasing" - Gourmet Magazine
Voted Carmel's
"Best New Restaurant"
and "Best Chef"
by Adventures in Dining Magazine Readers Poll
