Menu
Appetizers
Wagyu Tray
4oz A5 Miyazaki Japanese Wagyu
4oz Australian Wagyu Tender MB7
5oz Australian Wagyu Striploin MB6
Sashimi Style Cooked at Table with Yakitori Grill
Grilled Chorizo
Grilled Chorizo Served with Fried Potatoes and Pickle Onions
Seared Ahi Tuna Sashimi
Lightly Seared Grade A Tuna Cover with Sesame Seed and Served With a Reduction of Soy Sauce
Spicy Crab Arepas
Crispy Coconut Arepas Stuffed with Spicy Kanikama, Reduced Soy Sauce and Toasted Sesame Seed
Wagyu Tenderloin Sashimi
Australian A4 Wagyu Tenderloin MB7
Served with Ginger Vinaigrette, Reduced Soy Sauce & Ponzu Cooked at Table with Yakitori Grill
Tomahawk Empanadas
USDA Prime Ribeye with Mushroom, Carrots, Goat Cheese and Our Secret Ingredient
Smoked Gouda Arancini
Freshly made Risotto with Mushroom, Aged Parmesan & Smoked Gouda Cheese
A5 Miyazaki Wagyu
A5 Miyazaki Japanese Wagyu Striploin Served with Ginger Vinaigrette, Reduced Soy Sauce & Ponzu
Cooked at Table with Yakitori Grill
Australian Wagyu Striploin
Australian A4 Wagyu Striploin MB6
Served with Ginger Vinaigrette, Reduced Soy Sauce & Ponzu
Cooked at Table with Yakitori Grill
Meats
USDA Prime Angus Tomahawk Steak
The Specialty of El Granero Steakhouse, 48oz USDA Prime Angus Tomahawk Steak prepared by Experts Hands. We also have available Dry Aged.
Grass Feed Lamb Rib Chops
Full Rack 14-16oz Grass Feed Australian Lamb Chop
Prime Beef Outside Skirt Steak
"Churrasco" 20oz
USDA Prime Filet Mignon
USDA Prime Beef Tenderloin 8oz.
USDA Prime New York Steak
USDA Prime New York Steak 20oz.
USDA Prime New York Steak Bone-In
USDA Prime New York Steak Bone-In. Available in 24oz or 32oz.
USDA Prime Porterhouse Steak
USDA Prime Filet Mignon + New York Steak in the Same Plate. Available in 48oz, 54oz or 80oz.
USDA Prime Ribeye Steak
USDA Prime Rib Eye Steak 20oz
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A5 Miyazaki Striploin Steak
Pure butter in your mouth. Striploin Wagyu MB12 80oz
USDA Prime T-Bone Steak
USDA Prime T-Bone Steak. Available in 20oz, 24oz or 32oz.
Dry Aged
Dry Aged USDA Prime Porterhouse
Dry Aged 45 Days USDA Prime Porterhouse/T-Bone
Dry Aged USDA Prime Tomahawk
Dry Aged 45 Days USDA Prime Tomahawk
Dry Aged USDA Prime Ribeye
Dry Aged 45 Days USDA Prime Ribeye
Dry Aged USDA Prime New York Steak
Dry Aged 45 Days USDA Prime New York Steak
Dry Aged USDA Prime Cowboy Steak
Dry Aged 45 Days USDA Prime Cowboy Steak
Dry Aged USDA Prime Filet Mignon
Dry Aged 15 Days USDA Prime Filet Mignon
Chicken & Pork
Chicken Breast
Fresh Chicken Cook to Perfection on the Grill 8oz
St. Louis Style Ribs
Fresh Full Slab Cook to Perfection in Our Special Dry Rub
Sea Food
Ahi Tuna
Grade Triple A Seared Ahi Tuna to Med Rare Served with Any Side + Mesclun Salad
Vegan
Coliflor Steak
Vegan Friendly
Grilled Mushroom
Served Over Potatoes Gnocchi, Grilled Vegetables & Pickle Onions
Side Dishes
Mushroom Risotto
Our Famous Creamy Risotto Served with Aged Parmesan Cheese
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Natural Fries
Daily cut fried to perfection
Creamy Gnocchi
with Mushroom & Spinach
Grilled Veggies
Dress with Rosemary Butter
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Crunchy Mesclun Salad
Served with Our Secret Vinaigrette
Mixed Beans Salad
Dress with Our Secret Vinaigrette and Fresh Cilantro
El Granero Mac & Cheese
with Crunchy Smoked Bacon and Baby Bella Mushroom
Jumbo Baked Potato
Served with Butter and Chives
Sauté Mushrooms
Bunch of Fresh Mushroom Sauté with Rosemary Butter
Kids Menu
Home Made Pizza
with Mozzarella Cheese. Add Bacon or Vegetables.
Breaded Chicken Fillet
Served with French Fries and BBQ Sauce
Kids Churrasco
8oz of Flat Meat Cab. Served with Baked Potato, Fried Potatoes or El Granero Mac & Cheese. Up to 12 Years Old.
*Meat cuts are served with a combination of Side Dishes. Meat prices can vary depending on market.
Executive Chef Luis Vazquez
Luis Vázquez Soto was born on July 18, 1977 in San Juan, Puerto Rico. As young as 15, he was exposed for the first time to the culinary world by his mother who was the administrator of a small kitchen. He was eager to learn, taste and try out new things, and quickly fell in love with the kitchen.
While studying business administration, he started working as a server and skillfully managed his way into the kitchen as an expediter. Vázquez would not settle and began working on ideas to develop a business of his own. However, considering it was still premature, he also worked as restaurant manager to continue learning about this business’s administration.
In 2001 he opened his own catering business. He rented a commercial kitchen where he further developed his skills and culinary talents. After 15 years of serving thousands of guests and managing from logistics to amazing presentations, he began the construction of his own establishment.
When Puerto Rico was struck by the devastation of hurricane María in 2017, many businesses went bankrupt. However, Vázquez saw an opportunity to help people and maintain his business at the same time and began serving food to go. The expert preparation of his plates and great taste quickly earned him clientele.
Today, he owns two commercial kitchens and a restaurant called El Granero Steakhouse in San Juan, PR. In less than a year, the taste, technique, and overall experience of his restaurant has caused commotion and awe in the culinary world.
Vázquez has been interviewed in several radio and tv programs and his restaurant has been recognized and highlighted by multiple entities that evaluate the culinary businesses.
Currently, El Granero is rated among the best restaurants in San Juan and has been awarded several recognitions among the industry. His unsettling nature, hard work, charisma and his drive to conquer the culinary world continually creating delicacies full of taste and great technique, have been without doubt the secrets to his non stopping success.
