Flavor Trends, Strategies and Solutions for Menu Development

Rainbow Trout from Granville’s From Seafood & The Menu’s collection of best-selling seafood menu items of 2018

The rainbow trout and the grilled salmon are two of Granville’s top-selling seafood dishes. The salmon is accompanied by Yukon Russet mashed potatoes with a corn sauce.

Glenda Galvan-Garcia, Executive Chef | Granville, Los Angeles

Glenda Galvan-Garcia, who manages the menu across Granville’s four modern-casual restaurants in the Los Angeles area, says the best-seller is a grilled sustainable salmon dish served with a corn sauce and mashed potatoes. But she points to another top seller—rainbow trout—as a fish that customers know and chefs can easily make their own.

A classic amandine crust would feature a nut and bread crumb combination, a butter sauce and a lemon wedge, she explains. “We use pepitas and housemade preserved lemon, with grass-fed butter,” she says.

“Even though our menu reflects our California origin, this dish seems to appeal to Midwest and East Coast folks. It has a familiarity, but with subtle touches that make it uniquely Granville.”

From the special Sept/Oct 2018 Seafood issue of Flavor & the Menu magazine. Read this issue online or check if you qualify for a free print subscription.


About The Author


Christine Burns Rudalevige is a seasoned food writer and classically trained cook living in Brunswick, Maine. She has worked as a chef, a farmers’ market manager, and a boutique caterer. Christine founded the Family Fish Project (a website dedicated to eating seafood at home) and later worked as a lead culinary instructor at Stonewall Kitchen. The dedicated home cook and food writer has lent her voice to regional and national media outlets, from NPR to Cooking Light.