GRANVILLE Burbank menu

This shareable dish features toasted sourdough bread brushed with garlic olive oil and served with whipped duck fat butter, with a plant-based butter option available.

Crispy sweet potato fries seasoned with fresh herbs and served with a selection of dipping sauces.

Roasted organic beets served with arugula, feta cheese, candied pecans, and a lemon-oregano vinaigrette.

Grilled organic blue oyster and king trumpet mushrooms finished with prosecco vinegar, lemon butter, and garlic oil.

A creamy chickpea dip topped with preserved lemon, pine nuts, and artichokes, served with thick pita bread and za'atar seasoning.

Crispy Brussels sprouts tossed with toasted almonds, sweet currants, and a bright lemon-herb vinaigrette.

This shareable dish features pasta tossed in a blend of aged cheddar and gruyere cheeses, mixed with chicken, asparagus, and peas, with a plant-based chicken alternative available.

A selection of three tacos served with your choice of shrimp, steak, chicken, or plant-based chicken, with jackfruit available as a vegan substitute.

A blend of Petit Basque, Gruyère, and Parmesan cheeses with caramelized onions, served with mustard, garlic aioli, and a side of tomato bisque for dipping.

Crisp butter lettuce leaves filled with a refreshing mix of mango, avocado, tomato, and slaw, finished with a lemongrass vinaigrette.

A comforting soup featuring organic chicken, bone broth, orecchiette pasta, shiitake mushroom matzo balls, carrots, and green onions.

A creamy butternut squash soup garnished with cranberries, walnuts, and fresh parsley.

A creamy tomato soup infused with garlic and white wine, finished with fresh basil and herb croutons.

A large salad featuring a variety of fresh, locally sourced, and organic seasonal greens.

This refreshing salad features soba noodles, mango, avocado, slaw, tomatoes, and peanuts, finished with candied ginger and a Thai sesame dressing.

This refreshing salad features cucumber, feta cheese, kalamata olives, red onion, and tomato, tossed in a lemon-oregano vinaigrette with fresh mint.

This hearty salad features a mix of kale, organic beets, quinoa, fresh fruit, crunchy nuts, and seeds, finished with a sherry vinaigrette.

This salad features antibiotic and hormone-free chicken, seasonal berries, gorgonzola cheese, candied pecans, and red onion, served with a caramel vinaigrette.

A crisp Little Gem lettuce salad topped with shaved parmesan cheese and housemade croutons.

This lunch plate features sashimi-grade ahi tuna served over soba noodles with mango, avocado, lemongrass, coconut nectar, and a blend of fresh herbs and seasonings.

This lunch plate features a blend of quinoa, tempeh, and seasonal vegetables like squash, zucchini, corn, and red bell peppers, finished with crunchy pepitas and a zesty chimichurri sauce.

This lunch plate features tender chicken breast seasoned with a spicy peri-peri sauce, served alongside creamy mashed potatoes and a side of slaw, with a plant-based chicken option available.

This sustainable whitefish is served with a salad of quinoa, arugula, roasted beets, feta cheese, and candied pecans.

A juicy Wagyu beef or plant-based patty topped with cheese, fresh vegetables, and secret sauce on a toasted sesame seed bun.

This burger features a Wagyu beef patty topped with Roma tomato, red onion, arugula, and garlic aioli, served on a brioche bun.

This Wagyu beef burger is topped with Duroc bacon, aged blue cheese, sautéed mushrooms, caramelized onions, arugula, a port wine reduction, and horseradish aioli on a brioche bun.

This sandwich features certified humane chicken, sustainable bacon, avocado, jack cheese, red onion, and chipotle aioli served on ciabatta bread, with a plant-based chicken option available.

This handcrafted sandwich features grilled chicken, smoked mozzarella, roasted peppers, caramelized onions, basil pine nut pesto, and garlic aioli served on ciabatta bread, with a plant-based chicken option available.

This sandwich features smoked Wagyu beef brisket, aged blue cheese, grilled onions, arugula, and horseradish aioli served on a toasted ciabatta roll.

This turkey club sandwich features antibiotic-free turkey, sustainable bacon, avocado, tomato, and red onion on 7-grain wheat bread, finished with a blend of sweet and hot mustard, horseradish aioli, and dulce de leche dressing.

A pita sandwich filled with creamy hummus, tangy feta labneh, fresh vegetables, kalamata olives, and a lemon-oregano vinaigrette.

Tender wagyu beef and mushrooms are served over wide pasta ribbons in a rich brandy-infused sauce, finished with a touch of horseradish aioli and crispy onions.

This dish features farfalle pasta tossed in a creamy corn sauce with poblano peppers, mushrooms, artichokes, and tomatoes, with gluten-free penne available upon request.

This dish features delicate capellini pasta tossed with artichokes, basil, fennel, tomatoes, garlic, and parmesan in a white wine clam sauce, with gluten-free penne available upon request.

This pasta dish features a blend of aged cheddar and gruyere cheeses tossed with chicken, asparagus, and peas, with a plant-based chicken alternative available upon request.

Freshly made short, tube-shaped pasta tossed in a creamy tomato sauce flavored with garlic, shallots, red chili flakes, and basil oil.

This grilled, sustainably sourced salmon is served with creamy corn, a Cajun-spiced red bell pepper sauce, Yukon gold mashed potatoes, and a lemon butter drizzle.

This sustainably sourced rainbow trout is pan-seared with a crunchy pumpkin seed crust and served with a preserved lemon butter sauce and seasonal organic vegetables.

This sustainable, sashimi-grade ahi tuna is sesame-crusted and served with soba noodles, a citrus-soy ponzu sauce, and a spicy wasabi-infused mayonnaise.

This sustainably sourced, dry-aged branzino is pan-seared and served with a lemongrass vinaigrette, garlic oil, fresh herbs, and organic greens.

This 12-ounce, sustainably sourced bone-in pork chop is Cajun-rubbed and char-grilled, served with a cranberry-mango compote, sautéed spinach, and Yukon gold mashed potatoes.

A half-portion of certified organic, free-range chicken glazed in spicy peri-peri sauce, served with broccolini and Yukon Gold mashed potatoes.

This certified humane, antibiotic-free prime skirt steak is served with a zesty chimichurri sauce, sautéed broccolini, and creamy Yukon russet mashed potatoes.

This certified humane, antibiotic-free New York strip steak is marinated in sweet chili and served with wasabi mashed potatoes and grilled asparagus.

This hearty dish features quinoa tossed with tempeh, roasted squash, zucchini, corn, red bell peppers, and toasted pumpkin seeds, finished with a bright herb chimichurri sauce.

This antibiotic and hormone-free, skin-on double chicken breast is seared in a cast-iron skillet and served with heirloom mushrooms and bok choy in a savory miso brown butter sauce infused with ginger, garlic, soy, and sesame.

Fresh organic spinach leaves lightly cooked in a pan.

Tender stalks of broccolini roasted until lightly charred and seasoned.

Fresh asparagus spears cooked on a grill until tender.

Tender macaroni pasta tossed in a creamy, melted cheese sauce.

Crispy, deep-fried strips of sweet potato served as a side dish.

A fresh selection of seasonal greens and vegetables served with your choice of dressing.

These are hearty, hand-cut potato strips fried until golden and crispy.

Thinly sliced potatoes fried until crispy and lightly seasoned.

Creamy mashed potatoes prepared with a blend of Yukon Gold and Russet potatoes.

This decadent sundae features caramelized bananas, port-soaked cherries, and a blend of chocolate and caramel sauces, topped with whipped cream, candied pecans, and house-made vanilla and cherry almond ice creams.

This rich, flourless chocolate cake is served with vanilla sweet cream and port-infused cherries.

Fresh berries served with sweet cream and almond-flavored buttermilk biscuits.

A selection of three handcrafted ice cream flavors: vanilla fleur de sel, dark chocolate, and cherry almond chip.

A warm chocolate brownie topped with caramelized bananas, crunchy pecans, and a dollop of sweet cream.

This whole grain toast is topped with avocado, vegan beet butter, pickled fennel, arugula, pine nuts, black sesame seeds, dill, tangerine, and a za'atar spice blend.

These breakfast tacos feature tender Wagyu brisket simmered in a savory chili-spiced broth, served on corn tortillas with fluffy soufflé eggs, jack cheese, avocado, cilantro, pico de gallo, and pickled red onions.

This brunch dish features eggs gently poached in a spiced tomato and harissa stew, served with a side of grilled sourdough bread, tangy feta labneh, and a crunchy topping of nuts and seeds.

Thick slices of brioche bread infused with almond and orange zest, served with pure maple syrup.

Fluffy buttermilk pancakes served with a side of pure maple syrup.

These pumpkin-flavored pancakes are spiced with chai and vanilla, topped with candied pecans and a caramelized orange slice.

These vegan chilaquiles feature crispy tortilla chips tossed in roasted chipotle salsa, topped with seasoned jackfruit, sautéed vegetables, plant-based egg and cheese, avocado cilantro sauce, and a variety of fresh garnishes.

This hearty breakfast includes two eggs prepared to your preference, a potato medley, your choice of bacon or linguisa sausage, and buttered whole grain toast served with raspberry jam.

This breakfast sandwich features eggs, bacon, cheddar crisp, caramelized onions, arugula, tomatoes, and horseradish aioli on a brioche bun, served with a side of potato medley.

This brunch dish features a prime, chimichurri-marinated steak cooked to medium or above, served with two eggs prepared to your preference and a side of mixed potatoes.

Thinly sliced, cold-smoked salmon served as a side dish.

Diced potatoes seasoned and pan-fried until golden and crispy.

Thick-cut bacon glazed with pure cane sugar for a balance of savory and sweet flavors.

A savory, mildly spiced Portuguese-style pork sausage.

Two slices of toasted whole grain bread served with butter and a side of housemade fruit jam.

A tender, buttery pastry made with buttermilk and almonds, served as a side.

A fresh selection of seasonal mixed berries served as a side dish.

A single serving of either a fluffy pancake or a slice of golden-brown French toast.

Choose two eggs prepared your way, egg whites, or a plant-based "Just Egg" alternative.

A toasted bagel served with a side of creamy spreadable cheese.

A tender, lean cut of beef grilled to your preference.

A tender, pan-seared chicken breast served as a side portion.

A classic cheeseburger made with non-GMO ground beef, cheddar cheese, ketchup, and mustard on a brioche bun, served with a dill pickle and housemade chips.

A grilled cheddar cheese sandwich on sourdough bread, served with a side of housemade chips.

Creamy house-made macaroni and cheese topped with toasted bread crumbs, served with a side of fresh fruit.

Bowtie pasta tossed in grass-fed butter and parmesan cheese, served with a side of fresh fruit.