Sundown at Granada, a lower Greenville Avenue neighborhood restaurant and beer garden dedicated to serving an organic and non-genetically modified organisms (non-GMO) menu, introduces its fall and winter dinner and cocktail menu beginning November 14, 2014.
Executive Chef, Billy Cooper, and Mixologist, Ben McCracken, have developed 22 new food items and 12 new cocktails. The new concoctions complement the autumn season and align with Sundown’s vision of combining high-quality, organic ingredients acquired from local artisans in order to deliver fresh and healthy farm-to-table food.
Highlights of the new menu include starters like the Tempura Quinoa Avocado – Panko Crusted Avocado with Quinoa Stuffing, Roasted Red Pepper Sauce, Mixed Green Salad, Chili Vinaigrette, and the Raw Power Flatbread – Mozzarella, Beef Crudo, Dallas Urban Micro Greens, Shaved Parmesan, Crispy Brussel Sprout Salad - Candied Walnuts, Deep Ellum Bleu Cheese, Warm Organic Bacon Dressing. Entrees include the Rainbow Trout - Pearl Couscous, Drunken Mushrooms, Red Bell Peppers, Seasonal Vegetable, Miso Glaze, Braised Beef Short Ribs - Roasted Root Vegetables, Red Beet Gnocchi, Pan Gravy.
After the fall harvest, it’s time to preserve fresh food for the winter months and infusions are the perfect way to combine fresh fruit and herbs with quality spirits. Sundown’s twist on both classic and modern craft cocktails include the Seasonal Margarita - Sage & Raspberry Infused 100% Blue Agave Tequila, Canton Ginger Liqueur, Pomegranate, Lime, Agave, topped with Remy V.S.O.P. Cognac, The Fitzgerald - House Infused Apple Cinnamon Bourbon, Maple Syrup, Apple Bitters, Sage Leaf, the Local Martini (a twist on the classic Cosmopolitan) - Herbal Infused (Rosemary, Sage, Lemongrass) Tito’s Vodka, Pomegranate, Grand Marnier, Allspice Dram and the Ginger Collins - Fresh Ginger Infused Gin, Lemon, Honey.
End your meal with a delectable dessert dish like the Avocado Crème Brûlée - Custard Base, Avocado Cream, topped with a layer of Hard Caramel , the Cherry Chocolate Chip Bread Pudding - Village Bakery Bread, Bourbon Sauce, House made Cherry Ice Cream or cocktails like the Flip Out - Infused Pyrat Rum, Black Walnut Bitters, Pecan Simple) or the McCracken - Lakewood Temptress Stout, Jameson, Black Walnut Bitters.
Rest Easy! We are keeping our local favorites, The Hammered Goat and the Kale Ceasar Flatbreads, our award winning Vegan Buddha Burger, our specialty burgers, the Spicy Southwestern Quinoa Salad and many other Sundown staples.
Our focus is to provide organic and non-GMO food to all of our guests. As a farm to table concept, we buy organic and local food from over twenty different purveyors. We believe in super foods like kale and quinoa and green drinks. All of our fish is wild caught, our chicken is free range, and our beef is grass fed start-to-finish as well as organic (hormone and antibiotic free). Our dairy is also organic, this includes our cheese, cream, butter, yogurt, and ice cream. Sandwich buns and flatbreads are available gluten free.
Sundown at Granada is the creation of Mike Schoder and Julia Garton, owners & operators of the historic Granada Theaterwhich is strategically located next door. The restaurant includes a roof-top patio overlooking Greenville Avenue and a selection of 60+ beers and specialty cocktails that complement the chef-driven menu.
Hours of Operation:
Sundown at Granada is open for dinner Monday through Sunday (5:00 pm to 1:00 am), with a special weekend brunch menu for Saturday and Sunday (11:00 am to 4:00 pm).
Free live music is available every night beginning at 10:00 pm during the week and 11:00 pm on Fridays and Saturdays.