Grill 23 Food & Spirits

Steak Frites

8 oz. Prime bavette, béarnaise, parmesan and herb french fries.

Grill 23 Prime Meatloaf

Spinach, mashed potatoes, burgundy jus

Seared Scallops

Seared sea scallops served with english peas, leeks, chili and creme fraiche

Roasted Chicken

Roasted Heritage Chicken served with chantrelle mushrooms, crispy layered potato and a mustard demi-glace

Ora King Salmon

Delicious Ora King Salmon served with a chorizo and corn risotto with chive oil and a radish salad

Famous Coconut Cake

Coconut dulce de leche.

G23 Chocolate Chip Cookies

Chocolate Layer Cake

Chocolate cake with malted chocolate sauce, honey marshmallow and espresso caramel

100 Day Aged Prime Ribeye (18 Oz.)

18 oz. 100 day aged prime ribeye, available in rare to well done temperatures.

Prime New York (14 Oz.)

14 oz. Prime New York steak, options for meat temperature from rare to well done.

Wagyu Striploin

6 ounce, A5-Grade Wagyu Striploin from Prefecture, Japan

American Kobe Cap Steak (10 Oz.)

American Kobe cap steak, 10 oz, with options from rare to well done.

Hot King Crab

16 ounces Norwegian King Crab

Prime Porterhouse (32 Oz.)

32 oz. Prime Porterhouse served with choice of meat temperature: rare to well done.

Dry Aged Prime New York (14 Oz.)

14 oz. dry-aged Prime New York steak, choice of meat temperature: rare to well done.

Yellowfin Tuna

Sesame crusted yellowfin tuna with togarashi peanuts and a ginger and soy broth

Steamed Lobster (2 Lb.)

Tomahawk Steak

32 oz, 45 day Dry Aged, Bone in Tomahawk Steak

Filet Mignon (10 Oz.)

10 oz. filet mignon, choice of meat temperature: rare to well done.

Bbq Spiced Swordfish

Grilled 9 ounce swordfish steak, seasoned with a barbeque spice blend

Mac 'n Cheese With Lobster

Vermont cheddar and peas with lobster.

Sauteed Mushrooms

Madeira, roasted garlic and herbs

Mac 'n Cheese

Vermont cheddar & peas.

Parmesan Fries

Rosemary and garlic

Mashed Potatoes

Sour cream and black pepper.

Sauteed Spinach

Garlic, olive oil

Grill 23 Tots

Truffle oil.

Crispy Hash Browns

Sea salt and chives.

Asparagus

Garlic aioli, Montreal spice

A5 Thumbelina Carrots

Carrots tossed in A5 beef drippings, finished with smoked honey and everything spice

Loaded Baked Potato

Crumbled bacon, sour cream, cheddar cheese sauce, scallions

Taleggio Creamed Spinach

Pancetta brioche crumbs.

Wedge Salad

Iceberg, fourme d'ambert cheese, North country bacon, tiny tomato, shallots, blue cheese ranch dressing

A5 Wagyu Striploin

2 ounces, Grade A5 Wagyu, from Kagoshima Japan

Caesar Salad

Petite romaine, white anchovy, and Parmesan crouton.

1,000 Layer Potato

Creamy layered potato Dauphinoise topped with creme fraiche, chives and 5 oz of white sturgeon caviar

Crab Cakes

Two Jonah Crab cakes with calabrian chili aioli, grilled lemon

French Onion Soup

Sweet Onions, comte chesse

Wagyu Beef Carpaccio

Wagyu beef carpaccio served over arugula with balsamic vinegar and a truffle aioli. Topped with crispy shallots and shaved foie gras torchon

Calamari Fra Diavlo

Fried calamari, cherry peppers, pickled fennel

Buratta Salad

2 oz Maplebrook Farms Buratta served with heirloom tomatoes and a ramp pesto. Drizzled with vincotto and topped with roasted olives

Lobster Bisque

Sherry creme fraiche, chives

Hudson Valley Foie Gras

2 ounces of Hudson Valley Foie Gras, seared and served over toasted focaccia with caramelized onions and melted comte cheese

Bearnaise

Au Poivre

Brandy peppercorn cream.

Grill 23 Steak Sauce

Truffle Butter

Horseradish Crema

Hot Lobster Tail

Oscar Style

Roasted Asparagus, Lump Crab, Bearnaise

Hudson Valley Foie Gras

2 ounces of hudson valley foie gras, seared and served over toasted focaccia with caramelized onions and melted comte cheese

Grilled Shrimp

Cold King Crab

16 ounces Norwegian King Crab with remoulade

Cold Lobster Tail

Tuna Tartare Tacos

3 ounces of diced yellowfin tuna dressed with a Calabrian chili mayonnaise, scallions and tobiko, served in taco shells

Shrimp Cocktail

King Crab Salad

Three ounces of king crab meat tossed together with cucumber, avocado, piquillo pepper and a basil vinaigrette. Topped with trout roe and served with plantain chips