Our commitment at Grill 23 & Bar is to prepare and serve only the finest meats, from animals raised humanely, sustainably and without the use of hormones and antibiotics; the freshest seafood, only from sustainable fisheries and aquaculture; and as much local and organic produce as we possibly can. Our beef comes from our friends at Brandt Natural Beef, and I believe that it is simply without equal. 

Jay Murray, Executive Chef

Download our complete menu:
menu.pdf
pic_MENU3.jpg

 

Raw Bar

Shrimp Cocktail 17
wild white shrimp from the sea of cortez
Chilled Lobster Tail 23
scituate dayboat hardshell, remoulade & cocktail sauce
Jonah Crab Claws 16
ready-to-eat with housemade mustard
Island Creek Oysters* 17
soy-carrot & cucumber-mint mignonettes
Shell Sampler/Grand Sampler* 44/84
assortments of each

Appetizers

Y ellowtail Tartare Trio* 19
charred onion & grated green chile / citrus & tapenade / tomato, soy & pickled daikon
Simple Crab Cakes 18
shrimp & ham hock broth, leeks, english peas, celery greens
Steak Tartare* 15
sheep’s ricotta, housemade english muffin
Yellowtail Tartare* 19
three ways: with charred onion & green chile / citrus & tapenade / tomato, soy & pickled daikon
Carne Confitada 14
pan-crisped beef, lucques olives, caperberries, radish, farmer ted’s arugula, orange, arugula chimichurri
Rawson Brook Chevre Croquettes 14
chilled asparagus soup, curry streusel icewine vinegar, flash fried asparagus
New England Shellfish Chowder 13
scituate lobster, clams & corn

Salads

Caesar Salad* 12
parmigiano, garlic butter croutons
Market Lettuces & Snipped Herbs 12
rawson brook chevre, lemon oregano vinaigrette, shaved onion
Little Gem Lettuce Quarters 13
crumbled berkshire bacon, chives, ader kase dressing

A La Carte: Brandt Natural Beef & More

Dry-Aged New York 14oz 49
Bone-In Delmonico 20oz 39
Dry-Aged Ribeye 16oz 46
Filet Mignon 10oz 46
Bone-In Filet 14oz 46
Twin Filets 8oz 35
Porterhouse 24oz 49
Kobe Cap Steak 10oz 59

Grilled Swordfish 12oz 32
Loch Duart Salmon* 10oz 29
New York Strip 12oz 35
Veal Porterhouse* 18oz 42
Kidney Lamb Chops* 24oz 39
Bacon Wrapped Sirloin 10oz 29
Maine Lobster 2lb mkt

Entrees

Slow Roasted Beef Tenderloin 36
horseradish marinade, mashed potatoes, port & gorgonzola reduction
Our Famous Meatloaf 27
prime beef, chorizo & sweet sausage with mashed potatoes & mushroom jus
Prime Flatiron Steak Au Poivre 34
five pepper blend, dijon-cognac cream, potato, cheddar, bacon & saucisson gratin
Grilled Steak Frites 29
prime skirt steaks, smoked paprika rub, signature gremolata fries
Chicken Under A Brick 25
served with daily risotto

Soft Shell Crabs 36
berkshire bacon, twice baked potato, roasted broccoli, tomato-bacon vinaigrette
Dayboat Halibut 36
wrapped in pancetta w/ creamed spinach tortelloni, asparagus & fresh grated nutmeg
P-Town Diver Scallops* 35
herb stuffed, ragout of morels & hen o’ the woods, favas, white truffle brandade
Fusilli Alla Bolognese 23
parmigiano reggiano, prime beef & berkshire pork ragu
Vegetarian Risotto 22
preparation changes daily

Sides

mashed potatoes
tobacco onions
hash browns
pommes frites
ginger beets
blue mashed

mushrooms
broccoli gratin
butternut puree
organic truffle tots
asparagus
mac ’n’ cheese

Jay Murray
Executive Chef
Mark Mariano, Nick Cummings
Sous Chefs
* These items are served raw, undercooked or cooked to your specifications.
The Commonwealth of Massachusetts suggests that the consumption of raw or undercooked meat, fish, shellfish, eggs and poultry may be harmful to your health and increase the risk of foodborne illness.