Finial Restaurant At Grandover Menu
Finial Restaurant At Grandover menu gallery
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STARTERS
Southern Style Cornbread, Cheddar Scallion Biscuits, Whipped Sorghum Butter
Texas Pete Remoulade, Pickled Peppers
Brandied Cocktail Sauce, Lemon Aioli
Pan Seared Crabcakes, Roasted Red Pepper Aioli, Herb Salad
NC Peach-Jalapeño Mostarda, Herb Salad, Smoked Gouda
Whipped Goat Lady Farm Goat Cheese, Maple-Bacon Jam, Hot Honey Charred Mother's Garden Rosemary, Tallow Fried Saltines & Sourdough Crostini
SOUPS
Low Country Bisque, Jumbo Lump Crab, Chives
Cream Fraiche, Chive Oil, Aleppo Pepper
SALADS
Romaine, Cornbread Croutons, Shaved Parmesan, Bacon Lardons, Grape Tomatoes, Creamy Caesar Dressing
Piedmont Strawberries & Blueberries, Peppery Arugula, Candied NC Pecans, Craisins, Whipped Goat Lady Goat Cheese, Honey Lime Vinaigrette
Fresh NC Burrata Cheese, Heirloom Tomatoes, Toasted Pepitas, Fried Basil, Balsamic Reduction, EVOO
Crispy Iceberg Wedge, Ashe County Bleu Cheese, Pickled Red Onions, Heirloom Tomatoes, Scallions, Nueske's Applewood Smoked Bacon Lardons, Creamy Bleu Cheese Dressing
ENTRÉES
Pan Seared Seabass, Israeli Couscous, Snow Peas, Charred Grape Tomatoes, Roasted Shallot Vinaigrette
Carolina Gold Rice, Smoked King Trumpet Mushrooms, Spring Vegetable Sofrito
Chicken Breast Paillard, Parisian Sweet Potato Gnocchi, Dijon Bechamel, Sautéed Mushrooms, Wilted Greens, Chive Oil
Four-Bone Rack of Lamb, Butter Potatoes, Mustard Greens, Cheerwine-Balsamic Gastrique
Dirty Rice, Spring Pea Succotash, Citrus Vinaigrette
Crispy Pork Belly, Locally Made Fresh Pasta, Grape Tomatoes, Spinach, Smoked Gouda Cream Sauce
Sweet Potato Yogurt, Toasted Farro Spring Vegetable Salad, Crispy Shallots, Black Garlic Vinaigrette
Crispy Duck Leg, Smoked Cream Corn, Pickled Squash, Bourbon Hot - Honey
Yukon Gold Whipped Potatoes, Sautéed Asparagus, Espagnole Sauce
Roasted Garlic Broccolini, Steak Fries, Cowboy Butter, "B2" Steak Sauce
Steak Add-ons
SIDES
From a reviewer’s perspective, the menu at Finial Restaurant At Grandover presents a refined yet approachable Southern-influenced fine dining selection with clear emphasis on seafood and classic comfort techniques. The starters set a strong tone with Bread Service, Old Mill of Guilford Cornmeal Fried Oysters, and a Classic Prawn Cocktail, alongside richer bites like FINIAL Crabcakes and Crispy Duck Confit Croquette. Soup offerings such as She Crab Soup and Green Tomato Gazpacho balance tradition with a lighter, seasonal touch. The salad and lighter plates section feels particularly versatile, featuring 6oz Crabcake, Seared Ahi Tuna, Blackened Shrimp, Blackened Salmon, and Fried Chicken, offering both indulgent and protein-forward options. Entrées continue the upscale Southern narrative with Chilean Seabass, Red Beans & Rice, Chicken & Dumplings, Spring Lamb, and The Salmon, each suggesting comfort elevated through fine-dining execution. Steak enhancements like Bleu Cheese Sauce, Blackened Shrimp, Carolina Crabcake, and Bone Marrow Butter add customizable richness to the main courses. Sides such as Sautéed Asparagus, Roasted Garlic Broccolini, Yukon Gold Whipped Potatoes, Mustard Greens, and Spring Pea Succotash round out the menu with familiar yet thoughtfully prepared accompaniments. Overall, the menu reads as cohesive and well-curated, blending coastal seafood, Southern staples, and steakhouse-style indulgence into a polished dining experience.