text: My second lunch during Spring Restaurant Week was at Grape Street with a doctor I work with It w as three course meal featuring a Burrata Toast Point with Roasted Red Pepper and Prosciutto Drizzled with Year Old Balsamic Vinegar and Truffle Oil Land and Sea SlidersDungeness Crab Cakes with a Caper Aioli on a Brioche Roll and a Sirloin Burger with Vermont Extra Sharp Cheddar Caramelized Onions and an Asian Slaw with a Light Rice Wine Vinaigrette and Toasted Lemon Pound Cake Made In House with Fresh Blackberries Strawberries and Blueberries with Fresh Whipped Cream Since I do not like fish I had two sirloin sliders nnThe staff was courteous and there was no problem with the substitution They were there to serve but not to the point of interfering with our conversation Excellent job