Lunch Menu Flashcards
Caesar salad with roasted chicken
A grilled apple cider brined airline chicken breast accompanied by crisp romaine hearts, sourdough croutons and Grana Padano tossed in our Caesar dressing
Airline chicken refers to a chicken breast with the first wing bone and skin intact. The term airline became popular in the 60s when commercial airlines were using this type of chicken portion
Large round
1z tomato salad
Grilled half lemon
Maine lobster salad
Chilled North Atlantic lobster meat tossed in a red chili vinaigrette over arugula, avocado and fresh citrus
Large round
1z lobster claw
Additional 1/2z red chili vinaigrette drizzled around the plate
Seared salmon w avocado, mango and tomato salad
Seared Annatto spiced salmon with avacado, mango and tomato salad tossed in shallot champagne vinaigrette.
Annatto is used to produce an orange food coloring and its flavor is slightly sweet and peppery
Large oval
Brush 1tsp champagne vinaigrette
1 sprig chervil
The capital grille Cobb with sliced tenderloin
The Cobb salad featured 4z of sliced beef tenderloin, garnished with aged balsamic vinigar. Accompanied by a salad composed of Quattro tomatoes, diced avocado, hard boiled egg, crumbled Gorgonzola, bacon lardons and field greens tossed in a mustard dressing.
Large round
1/2z crumbled Gorgonzola
Seared tuna with kale salad
6z sushi grade tuna seared and sliced, finished with a drizzle of sambal dressing. Accompanied by a 4z portion of napa cabbage and kale salad tossed with toasted almonds, julienned carrots and peanut vinaigrette
Large round
1/2 z sambal dressing
Jumbo shrimp with soba noodles and lemongrass ginger broth
Seared jumbo shrimp served over soba noodles, julienned carrots, shiitake mushrooms, red peppers and finished with a lemongrass ginger broth
Large entree bowl
Pickled red onion, cilantro sprigs
Roasted chicken with fingerling potato salad and pistachio pesto
Roasted airline breast of chicken with a warm fingerling, artichoke and arugula and tomato salad. Finished with roasted chicken jus and pistachio pesto.
Large round
Chicken jus
How many ounces is the lunch filet and what is it served with?
8z
Served with your choice of side item
Large round
1z stk butter
6-8 watercress
Wild mushroom wagyu burger
Wagyu cheeseburger dusted with our kona coffee rub, broiled and served with melted Havarti cheese, mixed wild mushrooms and 15 year balsamic on a bed of Bibb lettuce, tomato and truffle mayo with a toasted brioche bun. Accompanied by our Parmesan truffle fries.
Large round
2z ketchup
Wagyu cheeseburger with fried egg and crisp onions
Wagyu cheeseburger with melted Havarti cheese, Bibb lettuce, a fried egg topped with crispy onions served on a toasted brioche bun. Served with Parmesan truffle fries
Large round
Ketchup
Gorgonzola and black truffle wagyu burger
Wagyu cheeseburger with melted Gorgonzola and black truffle butter, arugula, beefsteak tomato slice and balsamic onions, served on a toasted brioche bun with our Parmesan truffle fries
Large round
Ketchup
Lobster and crab burger
6z portion of our crab and lobster cake served on a toasted brioche bun with Heirloom lettuce and served with our house tarter sauce and your choice of side
Large round
1/2 grilled lemon
Parsley
2z tarter sauce
Parsley 3-4 stems
Ribeye steak sandwich
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 and fresh crisp potato chips or choice of side.
Large round
1 tomato wedge
6-8 sprigs watercress
2 z horseradish cream
The grille’s signature cheeseburger
Our signature cheeseburger is a blend of chopped sirloin mixed with smoke bacon and sweet onions with lettuce, tomato, sweet onion and pickles. Served with Parmesan truffle fries
3 compartment plate
1z ketchup
1z Dijon mustard
1z house aioli
Lobster roll
New England style lobster roll with lobster tossed with mayo and fresh tarragon in a brioche bun
Large oval
