Tuna Nicoise Salad
Polpette
Roasted Beets
Hand-Formed Burger
Potato Gnocchi
Tamale

Check out our Amazing Breakfast, Lunch, Happy Hour, Dinner and Weekend Brunch. Now Featuring a Rotating Wine by the Glass Menu. Come on in and Check it Out!

About the Restaurant

America is the great melting pot. When it comes to food it is our ethnic heritage that truly makes American food the most grand of buffets when it comes to flavors and experiences. From Matzo Ball soup to heal, to Spaghetti and meatballs to sooth. From national icons including French Steak Frites and Peruvian Causa, it is the food that defines the culture.

This classic American mix is celebrated everyd by the cuisines of the world that we serve, and the ethnic backgrounds it touches. It is the cuisine of the grandmothers and grandfathers and our various homelands that we crave, yet have forgotten the recipe, lack the skill, or the lack time to prepare. These are the foods we grew up with in our own homes or the homes of our friends or neighbors.

These are the stories we were told, the memories we can taste, all done with the respect and honor in creating the soul of each dish. Come celebrate the ethnic heritages that touch all of us everyday in someway in our restaurant!

Dinner DinnerSoup, Salads and AppetizersHouse Made Soup of the Day 6Iron Skillet Cornbread. Lavender Honey Butter and Mâche Lettuce 6Organic Greens. Fuyu Persimmon, Huckleberries, Fromage Blanc, Black Currant Vinaigrette 8 Alsace Flamencuche Flatbread. Grilled Figs, Wild Mushrooms,Goat Cheese, Arugula, Aged Balsamic and Parmesan 10Roasted Beets. Avocado, Lemon Vinaigrette,Farmstead Blue Cheese, Mâche Lettuce, Maldon Salt 9Argentine Empanada. Hand Cut Beef, Green Olives, Currents, Hard Egg, and Spices with Chimichurri Sauce 9Creole Steamed Mussels. Tri-Colored Peppers, Tasso Ham, Cascabel Chili Cream and Green Onions 11Ahi Tuna Salad. Seared Ahi Tuna, Crispy Egg, Olive Tapenade, Potatoes, Broccoli D'Cecco, Red Onions 15Pear Salad. Wild Arugula, Frisee, Fennel, Candied Pecans, Pomegranate Vinaigrette, Goat Cheese, and a Tri-Pepper Gastrique 11EntréeKabocha Gnocchi. Sage Beurre Noisette, Currants, Pine Nuts, Bloomsdale Spinach, Reggiano Parmigiano 16Hanger Steak Frites. Bordelaise Sauce, Chili dEspellette-Parmesan Fries, Sausalito Watercress 21Risotto. Seared Diver Scallops, Butternut Squash, Taleggio, Melted Leeks, Shaved Parmesan and Black Truffle Butter 26Patrale Sole Meuniere. Butter Roasted Brussel Sprouts, Fingerling Potatoes, Pearl Onions and Capers with Preserved Meyer Lemon Sauce Meuniere 25Cassoulet. Duck Confit, Boudin Blanc Sausage, Lamb,Garlic Sausage, Butter Beans, Pork Belly 23Papparadelle Bolognese. House Made Papparadelle with a Slow Braised Meat Sauce, Pecorino Romano 18Roasted Young Chicken. Quinoa-Wild Rice Pilaf with Delicata Squash, Chestnuts, Dried Cranberry, Sage Spiced Pumpkin Seeds, Red Verjus Pan Sauce 18Hand Formed Burger. Meyers Ranch Chuck, House Made Pickles,Chili dEspellette-Parmesan Fries 12Add Cheddar, Swiss, Blue Cheese, Bacon, Portobello or Locally Farmed Egg 2 eachSidesChile DEspellette Fries 5 / Onion Rings 5 / Butter Bean Ragout 5 Quinoa-Wild Rice Pilaf 4 / Roasted Fingerling Potatoes 6Butter Roasted Brussel Sprouts 6Sauteed Bloomsdale Spinach 5 / Garden Pickles 4

Lunch LunchSoup, Salads and AppetizersHouse Made Soup of the Day 6Iron Skillet Cornbread. Lavender Honey Butter and Mâche Lettuce 6Organic Greens. Fuyu Persimmon, Huckleberries, Fromage Blanc, Black Currant Vinaigrette 8Alsace Flamencuche Flatbread. Grilled Figs, Wild Mushrooms,Goat Cheese, Arugula, Aged Balsamic and Parmesan 10Roasted Beets. Avocado, Lemon Vinaigrette, Farmstead Blue Cheese, Mâche Lettuce, Maldon Salt 9Argentine Empanada. Hand Cut Beef, Green Olives, Currents, Hard Egg, and Spices with Chimichurri Sauce 9Creole Steamed Mussels. Tri-Colored Peppers, Tasso Ham, Cascabel Chili Cream and Green Onions 11Ahi Tuna Salad. Seared Ahi Tuna, Crispy Egg, Olive Tapenade, Potatoes, Broccoli D'Cecco, Fennel 15Pear Salad. Wild Arugula, Frisee, Fennel, Candied Pecans, Pomegranate Vinaigrette, Goat Cheese, and a Tri-Pepper Gastrique 11Entrée Quiche. Changes Daily with Green Salad or Cup of Soup 12Fish Tacos. Grilled Catch of the day, Cheddar, Black Beans,Pico de Gallo, House Made Tortillas, House Slawwith Buttermilk-Chili-Lime Dressing 15Kabocha Gnocchi. Sage Beurre Noisette, Currants, Pine Nuts, Bloomsdale Spinach, Reggiano Parmigiano 16Cassoulet. Duck Confit, Boudin Blanc Sausage, Lamb, Garlic Sausage, Butter Beans, Garlic Bread Crumbs 20Risotto. Seared Diver Scallops, Butternut Squash, Taleggio, Melted Leeks, Shaved Parmesan, Black Truffle Butter 26Hanger Steak Frites. Bordelaise Sauce,Chili dEspellette-Parmesan Fries, Sausalito Watercress 18Papparadelle Bolognese. House Made Papparadelle with a Slow Braised Meat Sauce, Pecorino Romano 18Patrale Sole Meuniere. Butter Roasted Brussel Sprouts,Fingerling Potatoes, Pearl Onions and Caperswith Preserved Meyer Lemon Sauce Meuniere 25Tamale. Chili Spiced Braised Short Rib, Roasted Peppers, Quesa Aňejo, Monterey Jack, Black Beans, Green Papaya-Cabbage Slaw, Avocado Dressing 17Hand Formed Burger. Meyers Ranch Chuck, House Made Pickles, Chili dEspellette-Parmesan Fries 12Add Cheddar, Swiss, Blue Cheese, Bacon, Portobello or Locally Farmed Egg 2 eachGrilled Chicken Breast Sandwich. Grilled Red Onions, Rosemary Aioli, Provolone, Butter LettuceFocaccia Roll, Garden Pickles, Root Vegetable Chips 12SidesChile DEspellette Fries 5 / Onion Rings 5 / Butter Bean Ragout 5 Quinoa-Wild Rice Pilaf 4 / Vegetable Chips 3Roasted Fingerling Potatoes 6 / Butter Roasted Brussel Sprouts 6Sauteed Bloomsdale Spinach 5 / Garden Pickles 4

Brunch BrunchSoup, Salads and AppetizersYogurt, Seasonal Fruit and Granola Parfait 7 Market Fresh Fruit Plate with Honey-Fromage Blanc 8Iron Skillet Cornbread. Lavender Honey Butter and Mâche Lettuce 6Daily Pastries Grandma Volds Old Fashioned Donuts, Muffin, Scone or Croissant 2House Cured Salmon Gravlax. Toasted Bagels,Cream Cheese, Red Onion and Capers 10House Made Cinnamon Rolls 2.5 Toasted Baguette with House Made Jam and Butter 3Ahi Tuna Salad. Seared Ahi Tuna, Crispy Egg, Olive Tapenade, Potatoes, Broccoli D'Cecco, Fennel 15Alsace Flamencuche Flatbread. Grilled Figs, Wild Mushrooms,Goat Cheese, Arugula, Aged Balsamic and Parmesan 10Argentine Empanada. Hand Cut Beef, Green Olives, Currents, Hard Egg, and Spices with Chimichurri Sauce 9Pear Salad. Wild Arugula, Frisee, Fennel, Candied Pecans Pomegranate Vinaigrette, Goat Cheese, and a Tri-Pepper Gastrique 11Organic Greens. Fuyu Persimmon, Huckleberries, Fromage Blanc, Black Currant Vinaigrette 8Add Chicken Breast 5 Add Flat Iron Steak 7Roasted Beets. Avocado, Meyer Lemon Vinaigrette, Farmstead Blue Cheese 9House Made Soup of the Day 6EntréeQuiche. Changes Daily with Green Salad or Cup of Soup 12Chilaquiles. Scrambled Eggs with Tortillas, Tasso Ham,Cheddar, Pico de Gallo and Lime Crème Frâiche 12Eggs Benedict. Canadian Bacon, Artisan English Muffin, Hollandaise Sauce, Peperonata Potato Cake 13 Organic Eggs any Style. Peperonata Potato Cake, Smoked Bacon or Breakfast Sausage 12Buttermilk Pancakes. Caramel Apples and Organic Vermont Maple Syrup 10Fish Tacos. Grilled Catch of the day, Cheddar, Black Beans, Pico de Gallo, House Made Tortillas, House Slaw with Buttermilk-Chili-Lime Dressing 15Tamale. Chili Spiced Braised Short Rib, Roasted Peppers,Quesa Aňejo, Monterey Jack, Black Beans, Green Papaya-Cabbage Slaw, Avocado Dressing 17Hanger Steak Frites. Bordelaise Sauce, Chili dEspellette-Parmesan Fries, Watercress 18or, Hanger Steak and Eggs. Bordelaise Sauce,Peperonata Potato Cake and Fruit 18Hand Formed Burger. Meyers Ranch Chuck, House Made Pickles, Chili dEspellette-Parmesan Fries 12Add Cheddar, Swiss, Blue Cheese, Bacon, Portobello or Fried Egg 2 eachGrilled Chicken Breast Sandwich. Grilled Red Onions, Rosemary Aioli, Provolone, Butter Lettuce, Focaccia Roll, Garden Pickles, Root Vegetable Chips 12SidesSmoked Bacon or Breakfast Sausage 4 / Bagel or Baguette Toast 2Peperonata Potato Cake 4 / Fruit Cup 4 / One Organic Egg 2Garden Pickles 4 / Chile D'Espelette Fries 5 / Onion Rings 5House Jam 2 / Vegetable Chips 3

Bar and HH Bar and Happy Hour Menu*Indicates Happy Hour PricingFresh Fish Taco of the day, Pico de Gallo * 4/7Short Rib Taco, Black Beans, Pico de Gallo * 4/7Mac and Cheese, Tillamook Cheddar, Crispy Top *3/6Alsace Flamenkuche Flatbread. Chanterelles, Goat Cheese,Arugula, Aged Balsamic and Parmesan*5/10Frickles, Deep Fried Garden Pickles and Buttermilk Herb Dip*4/7Hanger Steak Bruschetta, Persillade, Olive Tapenade, Fromage Blanc and Watercress*6/10House Cured Gravlax Plate, Mini Bagel,Cream Cheese and All the Fixins *6/11Semolina Fried Onion Rings, Parmesan and House Seasonings *3/5 Chili D'Espellette Fries *3/5Crispy Fried Poached Egg, Broccoli D'Cecco, Shaved Fennel, Mache Lettuce, and Lemon Vinaigrette *4/7Argentine Empanada. Hand Cut Beef, Green Olives, Currents, Hard Egg, and Chimichurri Sauce*4/9Organic Greens. Persimmon, Huckleberries, Fromage Blanc, Black Current Vinaigerette *6/8

Breakfast Breakfast MenuDaily Pastries Scone or Croissant 2House Made Cinnamon Rolls 2.5Grandma Vold's Old Fashioned Donuts 2 Iron Skillet Cornbread. Lavender Honey Butter and Mache Lettuce6Market Fresh Fruit Plate with Honey-Fromage Blanc 8Toasted Baguette with House Made Jam and Butter 3Chilaquiles. Scrambled Eggs with Tortillas, Tasso Ham Cheddar, Pico de Gallo and Lime Crème Frâiche 12Organic Eggs any Style. Breakfast Potatoes, Smoked Bacon or Breakfast Sausage 12House Cured Salmon Gravlax. Toasted BagelsCream Cheese, Red Onion and Capers 10Quiche. Changes Daily 8Yogurt, Fruit and Granola Parfait 7Fruit Cup 4

Wine List Wine ListSubject to vintage and availability changeWhites:09 Forefront, Sauvignon Blanc, Sonoma 2710 Angel's Secret, Sauvignon Blanc, California 2510 Ritual Sauvignon Blanc, Casablanca, Chile 4010 John Anthont Sauvignon Blanc, Napa Valley 2509 Fillaboa Albarino, Rias Biaxas, Spain 3010 Terlan Alto Adige, Pinot Grigio, Italy 4009 Luna Vineyards, Pinot Grigio, Napa Valley 2409 Bottega Vinaia Trentino, Pinot Grigio 3709 Robert Sinskey Pinot Gris, Carneros 4509 Heinz Eifel, Riesling, Germany 2509 Brassfield Serenity, California 2208 Deep Sea Chardonnay, Napa Valley 2809 Isabel Mondavi Chardonnay, Napa Valley 3109 Rutherford Chardonnay, Napa Valley 2709 ZD, Chardonnay, Napa Valley 4509 St Hallett, Poachers Blend, Australia 2209 Falanghina Dei Feudi Di San Gregorio, Italy 2909 Darcie Kent, Grüner Veltliner, Monterey 2708 Flowers Chardonnay, Sonoma Coast 5909 Palmaz "Amalia" Chardonnay, Napa 85Reds:06 Della Notte, Pinot Noir, Carneros 5908 J Vineyard, Pinot Noir, Russian River 42 09 Argyle Nuthouse, Pinot Noir, Or. 5609 Ritual Pinot Noir, Casablanca, Chile 4007 Montgras Quatro, Colchagua Valley Chilé 3310 Terrapura, Carmenere 2506 Terrabianca Scassino, Chianti Classico, Italy 4009 Dogajolo Sangiovese-Cab.,Tuscany Italy 3107 Luna, Sangiovese, Napa Valley 3608 Vino DAngelo, Zinfandel, Amador County 4608 Layercake, Primitivo Zinfandel, Italy 3008 Cruz Andina Malbec, Mendoza Argentina 4008 Argento, Malbec Reserva, Argentina 3109 Joseph Carr, Cabernet Sauvignon, Napa 37 08 Beringer Cabernet Sauvignon, Napa Valley 4507 Cedar Knoll Cabernet Sauvignon, Napa Valley 5906 Emblem Cabernet Sauvignon, Rutherford 7807 Swanson Merlot, Oakville Napa 5408 Oberon Merlot, Napa Valley 3609 Spellbound Petite Syrah, Napa 3609 Elsa Bianchi Syrah, argentina 2508 Vino D'Angelo Rescue Red, Napa 2207 St Hallett Faith, Shiraz, Australia 2808 Volteo, Tempranillo, Spain 2407 Robert Sinskey, POV Red Blend, Carneros 5904 Casanouvo de Cerbaie, Brunello di Maltalcino 6009 Andre Brunel, Cotes du Rhone, France 27Sparkling:09 Kila Cava, Penedes Spain 21NV Villa Sandi, Prosecco, Italy 30NV Domaine Chandon, Blanc de Noir, Napa 38NV Domaine Carneros Damask Rosé, Carneros 48NV J Vineyards, Brut Rosé, Russian River 42Rosé:08 Isabel Mondavi, Deep Rosé, Napa Valley 2809 El Coto, Rioja Rosé, Spain 2910 Commanderi de la Bargemone, Rose, France 33Beers:Beers on Tap 5Stella Artois 5 Bass Pale Ale 5Becks Bier 5Bud Light 4Old Rasputin Imperial Stout 6 Becks Non-Alcoholic Bier 5Guinness Draught Stout 6New Castle Brown Ale 5New Belgium Ranger IPA 5New Belgium Mothership Wit 5 Anderson Valley Pale Ale 5Anderson Valley Oatmeal Stout 6

gallery

Gallery

Tamale
Hand Formed Burger
Potato Gnocchi
Roasted Beets
Iron Skillet Cornbread
Tuna Nicoise Salad
Polpette
Heirloom Tomato Salad
Restaurant
Bar Seating

testimonials

Testimonials

Press

Grace's Table in the Press Democrat! click here.

Review on NapaEats.com

bios

Meet The Owners...

Mauro

Mauro Pando

In Mauro's career, he established himself as a quick study of a myriad of cuisines, grounding himself in their historical and technical aspects, while tapping into the soul of each. He creates menus at once authentic, yet thoughtful and fresh. He has most recently come out of the kitchens as Executive Chef of The Grand Cafe, S.F. a Classic French Brasserie, Red Star Tavern and Roast House, Portland Or. a regional American tavern. Prior to that he served as Chef de Cuisine at Scalas Bistro, with a strong Italian and country French background. Earlier in his career he served as the opening team and Executive Chef for Reed Hearons Restaurant LuLu, S.F. Italian/French Riviera food and cooked alongside Bradly Ogden in the early years of Lark Creek Inn, an American regional restaurant.

With Pando's background in his fine dining career that spans the globe, so does his personal and family background. His extensive travels through Europe and South America brought his understandings of authentic cuisine to palatable honesty. His familys background being from Argentina and Peru has landed some very authentic dishes onto their approach to a Global Kitchen.

Nancy

Nancy Lindaas Pando

Partnering with Mauro Pando as co-owner of Graces Table is Nancy Lindaas Pando. She brings 23 years of direct restaurant experience to the project with an additional 4 years as an instructor and Culinary Arts Department Director of Edmonds Community College, Lynnwood Washington.

Nancy's restaurant experience includes both front of the house hospitality and management to back of the house cooking and management.

While living in the Seattle area she was the opening sous chef at Six Degrees, a single unit $3.5 M operation. She was promoted to general manager to oversee staffing, hiring/firing, hospitality standards and guest satisfaction.

Nancy also elevated through the management ranks while at Europa, also in Seattle. Starting as manager of the Europa West location she was promoted to general manager of three Europa locations, generating $6M in the Seattle area with a staff size of 80 people.

Her back of the house kitchen experience is highlighted as executive chef of the Lake Union Café, Seattle. As executive chef she was responsible for ingredient ordering, food costs, kitchen staffing and labor costs, product consistency and guest satisfaction from a culinary standpoint. The $2M restaurant employed 40 people.

She also has consulted with other restaurateurs setting up and opening restaurants and restaurant expansions plus training of both front of the house and kitchen staffs. Additionally she has consulted in assessing labor and food costs plus profitability analysis of various sizes and styles of locations.

As the department head for the Culinary Arts program she facilitated program growth from $12,000 gross per year to $1.3 million over a three year period. Student count lifted from 10 to 90 during that time. Spurring that growth was her development of new programs that resonated with potential students. Spots in the pastry and bread-making programs were quickly filled with displaced and returning workers seeing this program as a viable career path.

Through relocations and raising children, Nancy has continued with her culinary work through consulting and through charitable events. She has served on the culinary team for the International Pinot Noir Celebration, McMinnville, Ore., for 12 years; Sovern Guild for Childrens Hospital, Seattle, for 15 years; and March of Dimes.