GARLIC CHEESE BREAD
garlic, cream cheese, parmesan, herbs 8

BLUE CHEESE THYME FRIES ^
basil garlic aioli 9

SWEET POTATO FRIES ^
cinnamon paprika creme fraiche 10

ROASTED STUFFED POBLANO CHILI *^
fresh spinach, artichoke hearts, shallots, cream, & parmesan 
cheese, cream cheese garlic toast 14

BLUE LIP MUSSELS
tomato, leek, fines herbs & white wine in a light cream 
broth, thyme paprika french fries 14

HERB CRUSTED SCALLOPS*
beurre blanc, roasted yam puree, micro celery, basil oil 16

HOUSE MADE SOUP OF THE DAY 12
New England Clam Chowder with Bacon

SALADS

ENTRÉE SIZED LARGE SALAD Additional 8
FAMILY STYLE SALAD BOWL (Serves 3-4 People) Additional 24

GRANDPA MICHAEL’S KITCHEN SINK*^
red leaf lettuce, raw beet, carrot, celery, heirloom tomatoes,
goat cheese, candied pecans, sunflower seeds, dried cranberries, raspberry balsamic vinaigrette 13

ORGANIC HEIRLOOM TOMATO
creamy burrata fresh mozzarella, basil pesto, balsamic reduction, 
kalamata olives, arugula, micro basil 14

GRILLED TREVISO *
browned butter, prosciutto crisp, poached pear, goat cheese, balsamic reduction, pistachio dust, basil oil 16

ADD TO ANY SALAD OR SMALL PLATE-
CHOICE OF HERB, BLACKENED OR GRILLED
4oz Steelhead Salmon 12 
3 Prawns 14 | 3 Scallops 14
6oz Chicken Breast 12 | 4oz Filet Mignon 17

We are happy to Split any Small Plate in the kitchen for additional 2.50
   ___________________________________________________________

LARGE PLATES 

-SEA-

BASIL AIOLI ROASTED STEELHEAD SALMON *
asparagus with lemon oil, caramelized leek mashed
yukon gold mashed potatoes, basil oil 32

LOCAL HALIBUT ALMONDINE *
brown buttered almonds, beurre blanc, roasted yam & yukon puree,
wilted chard 36 

BLACKENED SCALLOPS *
beurre blanc, asparagus with lemon oil, sautéed french lentils  36

BLACKENED SEAFOOD DI MARE *
blackened steelhead salmon, prawns & scallops with beurre blanc
a top caramelized leek mashed potatoes, zucchini ribbons parsley butter 40

CIOPPINO FISH STEW *
prawns, steelhead salmon, blue lip mussels, littleneck clams & diver scallops in a red pepper, garlic, basil & tomato broth, served with grilled bread 37

-LAND-

HERBS DE PROVENCE ORGANIC MARY'S CHICKEN BREAST *
shallot white wine cream sauce, green beans with mushrooms,  
caramelized leek mashed potatoes 30

GRILLED CENTER CUT ALL NATURAL FILET MIGNON *
cognac tarragon peppercorn sauce, sautéed spinach with garlic,
mashed yukon gold potatoes 44

PISTACHIO DIJON AUSTRALIAN RACK OF LAMB
pistachio, panko, dijon & white wine crust, rosemary roasted demi glaze, goat cheese mashed yukon gold potatoes, broccolini with shallot butter 46

-PLANT-

NIRVANA VEGETABLE PLATE *^
organic glazed heirloom carrots, balsamic caramelized onions, herb & garlic mushroom ragout, sautéed zucchini & broccolini with herb butter, asparagus, yam puree, goat cheese mashed yukon gold potatoes 23

ADD TO ANY ENTREE
CHOICE OF HERB, BLACKENED OR GRILLED
4oz Steelhead Salmon 12 
3 Prawns 14 | 3 Scallops 14
6oz Chicken Breast 12 | 4oz Filet Mignon 17

We are happy to Split any Large Plate in the kitchen for 6.50

_____________________________________________

DESSERTS 

PUMPKIN CHEESECAKE
creamy sour cream pumpkin cheesecake, cinnamon whipped cream, fresh pomegranate arils, gingersnap crumble 13 

APPLE PIE
layers of cinnamon & apples, oat, brown sugar, whipped cream 12

MUD PIE
layered with gluten free chocolate cookie crumb, layered espresso 
& dark chocolate truffle gelatos, salted macadamia nuts, 
whipped cream, chocolate sauce 12

CARROT CAKE
walnuts, cream cheese frosting, whipped cream 12

DARK CHOCOLATE MOLTEN CAKE
moist dark chocolate cake, warm ganache core, whipped cream 12

ICE CREAM & GELATO
ICE CREAM TRIO 14
A LA MODE SINGLE SCOOP 6
Choice of 3 Ice Cream or Gelatos 
vanilla bean*, espresso*, dark chocolate truffle*, sea salted caramel*
 mango sorbet*^, dairy-free vanilla*^

* Gluten Free and/or Gluten Free Option Available 
^ Vegan and/or Vegan Option Available

Our focus is being able to feed our guests the way I feed my own family. I take pride in sourcing the Freshest, Local and/or Organic Ingredients available each menu. At Nirvana Grille, we serve Free Range & Organic Poultry, 100% Sustainable Seafood, Meats Free of Antibiotics & Hormones and Organic Grass Fed Ground Beef.  Being conscious about the food we serve is important to me, but reducing waste by recycling our food scraps, all containers & bottles, and double printing all paper to reduce our environmental footprint is equally important to what we do as a company. Turning something useless into something amazing is one of my great passions when I cook!
Now more than ever, Thank You for the opportunity to invite you into our dining room. It is our pleasure to serve you.

~ Chef Lindsay & The Nirvana Grille Family ~

_________________________________________

WITH ALL THE CURRENT CHANGES WITH COVID 19, WE ARE EXPERIENCING A SHORTAGE OF STAFF IN ALL AREAS. WE APPRECIATE YOU PATIENCE AND UNDERSTANDING WITH OUR KITCHEN AND SERVICE STAFF. WE ARE ALL DOING THE BEST WE CAN IN TODAY'S ENVIRONMENT. THANK YOU FOR YOUR PATRONAGE AND SUPPORT.

To Reduce Cross Contamination, All Payments Will Be Digital.
A 4% Service Fee for COVID-19 Sanitation, Spacing Limitations & Labor Cost Increase will be automatically added to your check.
Service Gratuity is separate and may be added at the time of payment.