Choose from Four Options
- $75 for $100 worth of farm-to-table dinner for two, valid Sunday–Thursday
- $150 for $200 worth of farm-to-table dinner for four, valid Sunday–Thursday
- $75 for $100 worth of farm-to-table dinner for two, valid Friday
- $150 for $200 worth of farm-to-table dinner for four, valid Friday
See the menu.
At Nirvana Grille, the chefs and owners take pride in their ingredients, culling the best-available foods from local growers and purveyors. To create what she calls “clean California cuisine,” award-winning chef Lindsay Smith-Rosales uses ingredients including natural meats with no hormones or antibiotics, sustainable seafood, and organic poultry from Mary’s Free Range Chickens. These provisions are the building blocks for entrees such as loup de mer seabass with sauteed French lentils and mixed vegetable medley, pistachio dijon-crusted rack of lamb with goat cheese mashed potatoes and broccolini with shallot butter, and blackened seitan napoleon with mushroom ragout, caramelized onions, wilted chard goat cheese and pesto atop a leek hearts of chard and coconut milk risotto. And to accommodate those with dietary restrictions, they offer full gluten-free and vegan menus.