Lunch Menu Flashcards
MAINE LOBSTER SALAD
Chilled North Atlantic lobster meat tossed in a Red Chile vinaigrette over
arugula, avocado, and fresh citrus
* Red Chile: Native to South America, though now predominately grown in
California, Red Fresno chili peppers are considered a hot chili, with flavor and
heat similar to that of a jalapeno.
Portion
½ oz. Arugula
½ of an Avocado
2 oz. Trio Tomatoes, halved
2 oz. Citrus segments
1 oz. Red Chile Vinaigrette
4 oz. Lobster Meat
Additional 1/2 oz. Red Chile Vinaigrette drizzled around the plate
SEARED SALMON (WITH AVOCADO, MANGO AND TOMATO SALAD)
SEARED SALMON (WITH AVOCADO, MANGO AND TOMATO SALAD)
Description: Seared Annatto Spiced Salmon with Avocado, Mango and Tomato salad
tossed in Shallot Champagne Vinaigrette
- Annatto (A-NA-TOE) is a derivative of the achiote trees of tropical regions of the
Americas, used to produce a yellow to orange food coloring and also as a flavoring.
Its scent is described as slightly peppery with a hint of nutmeg and flavor as slightly
sweet and peppery.
Portion
7 oz. Salmon Fillet
2 tsp. Annatto Seasoning
2 oz. Field Greens Salad Mix
1 oz. Champagne Shallot Vinaigrette
2 oz. Mango, peeled, diced
½ Avocado, peeled, diced
2 oz. diced Tomatoes
Finish by brushing with 1 tsp. Champagne
Vinaigrette
THE CAPITAL GRILLE “COBB” (WITH SLICED TENDERLOIN)
The Cobb salad featured 6 oz. of sliced beef tenderloin, garnished with aged
balsamic vinegar. Accompanied by a salad composed of Quattro tomatoes, diced avocado,
hardboiled egg, crumbled gorgonzola, bacon lardons and field greens tossed in a bacon
mustard dressing
* Gorgonzola (GORE-gone-ZO-LA) is a veined Italian blue cheese, made from
unskimmed cow’s and/or goat’s milk. It can be buttery or firm, crumbly and quite
salty, with a ‘bite’ from its blue veining.
Portion
3 – 2 oz. Tenderloin, sliced
2 oz. Field Greens Salad Mix
½ oz. Hardboiled Eggs, diced ¼”
½ oz. Bacon Lardons
1 oz. Quattro Tomato, halved
½ Avocado, sliced and diced
1 fl. oz. Honey Dijon Bacon Dressing
½ oz. Crumbled Gorgonzola
1 tsp. Aged Balsamic Vinegar
RIBEYE STEAK SANDWICH (WITH CARAMELIZED ONIONS AND HAVARTI CHEESE)
Our hand-carved Prime cut ribeye broiled and served with balsamic onions
and melted Havarti cheese on a toasted French baguette with creamy horseradish sauce.
* The Horseradish Cream sauce is a mixture of sour cream, horseradish and
Worcestershire sauce.
* Served with Parmesan Truffle Fries.
Portion
10 oz. Prime Ribeye Steak
1 Slice Havarti Cheese
1 oz. Balsamic Onions
Baguette (Buttered/Toasted)
Choice of Parmesan Truffle Fries 6 oz. or Chips
Garnish
1 Tomato Wedge
6 -8 Watercress Sprigs
2 oz. Horseradish Cream in ramekin
Questions to Ask
How would you like the steak prepared?
Which side would you prefer?
If a guest orders fries: Would you like a side of ketchup?
THE GRILLE’S SIGNATURE CHEESEBURGER
Our Signature Cheeseburger is a blend of Short Rib, Chuck and Brisket by
Pat LaFreida with Capital Grille steak sauce, grilled onions and Vermont cheddar cheese.
Served with lettuce, tomato and pickle slices on the side and Parmesan Truffle Fries.
* Vermont Cheddar cheese is a relatively hard, off-white (or orange if spices such as
annatto are added), sometimes sharp-tasting, natural cheese.
* Served with Parmesan Truffle Fries.
ortion
8 oz. Burger, LaFreida
Seeded Brioche Bun
1/2 tsp. Kobe Tallow, melted
1 slice Cheddar Cheese
Warm steakhouse onions
1-2 Bibb Lettuce leaves (on side)
1 Tomato Slice (1/4” thick) (on side)
3 ea. Pickle Slices (1/8” thick) (on side)
Choice of Parmesan Truffle Fries 6 oz. or Chips
Garnish Ketchup in ramekin
Questions to Ask How would you like the burger prepared?
HOUSEMADE POTATO CHIPS
Thin sliced potatoes fried until crisp and golden brown, seasoned with fine
sea salt.
* Served as a lunch side item and our complimentary bar snacks
MINI TENDERLOIN SANDWICHES (2)
2 petite filet mignons broiled and served on brioche with Mushroom
Duxelle and herbed cream cheese, accompanied by Parmesan Truffle Fries.
Mushroom Duxelle: Butter, Shiitake mushrooms, Cremini mushrooms, Oyster
mushrooms, Sherry wine, Fresh thyme, Kosher salt, Black pepper
Boursin Cheese: Cream cheese, Garlic, Lemon juice, Parsley, Tarragon, Basil,
Oregano, Black pepper
* Served with Parmesan Truffle Fries.
Portion
2 ea. - 2 oz. Tenderloin Steaks
1 ½ oz. Mushroom Duxelle
2 ea. Brioche Buns
2 Tbsp. Boursin Cheese
6 oz. Parmesan Truffle Fries
Garnish 6-8 Sprigs Watercress
Questions to Ask How would you like your tenderloin prepared?
SLICED TENDERLOIN STEAK FRITES WITH CHIMICHURRI
Our twist on steak frites. Served with chimichurri, rosemary sea salt fries
and our herb aioli.
Portion
2 oz. Mini Tenderloins 3 each
Seasoning Salt to season
Steak Butter ¼ oz.
Chimichurri, see recipe 1 oz.
French Fries, see recipe 8 oz.
Chopped Rosemary ½ tsp.
Kosher Salt 1 tsp.
Herb Aioli, see recipe 2 oz.
Garnish Rosemary fries should be served in a silver bullet holder
