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

oysters* 17
island creek, soy-carrot & cucumber-mint mignonettes
crab claws 16
maine jonah crab, remoulade, cocktail sauce
shrimp cocktail 17
cocktail sauce, horseradish
lobster tail 23
remoulade, cocktail sauce
shellsampler/grandsampler* 44/84
assortments of each

Appetizers

sashimi* 19
yellowtail, white soy, true wasabi, garlic mousse
steak tartare* 15
golden harvard beets, horseradish gribiche
crab cakes 18
potato salad, cucumber, tartar sauce
lobster 19
beer battered, mark’s creamed corn, bourbon jus
calamari 13
fritto misto, pepperoncini crema
ravioli 14
swiss chard, gorgonzola, braised duck bolognese
charcuterie 13
brandt corn dog, beef chili, sweet relish

Salads

iceberg 12
pimento cheese, deviled niman’s ham, ranch dressing
tomatoes 14
angelini’s, budding basil, rawson brook chèvre
greens 12
rawson brook chèvre, lemon-oregano vinaigrette
caesar 12
vella dryjack, garlic butter croutons
chowder 11
new england clam, sherry, smoked paprika
spinach 12
hard cooked eggs, bacon, sweet & sour vinaigrette

A La Carte

swordfish 12oz 34
maine lobster 3lb mkt-
lamb loin chops* 24oz 39
dry-aged ribeye 16oz 46
bone-in delmonico 18oz 37
dry-aged ny strip 14oz 48
new york strip 14oz 39
veal chop* 18oz 38

half chicken 32oz 23
prime rib 32oz 44
porterhouse 24oz 49
filet mignon 10oz 46
twin filets mignons 8oz 36
bone-in filet mignon 14oz 46
kobe cap steak 10oz 59
prime skirt steaks 12oz 29

Entrees

steak frites 28
prime skirt steaks, signature gremolata fries
meatloaf 27
prime & kobe beef, mashed potatoes, mushroom gravy
surf/turf* 35
prime rib pinwheel , wild shrimp, portobello empanada, chimichurri
steak au poivre 34
prime flatiron, onion loaf, dijon cognac cream
beef tenderloin* 34
mashed potatoes, port-stilton reduction

halibut 36
copley farmers’ market vegetables, basil and tomato purées
yellowtail* 34
seared rare, sesame spinach dumplings, organic truffle-miso butter
scallops 32
dayboat, zucchini crisp, horseradish panna cotta, tomato-lime preserves
salmon 33
loch duart, corn pudding fritters, smoked chile romesco sauce

Sides

mashed potatoes 7
blue mashed 9
hash browns 7
organic truffle tots 9
mac ’n’ cheese 9
mushrooms 9
tobacco onions 7
ginger beets 8
asparagus 9
broccoli gratin 8

Desserts

Summer Berry Bramble 10-
Raspberry Ice Cream
Boston Cream Pie 10-
Cherries Jubilee
Ginger Peach Crumble 10-
Vanilla Ice Cream, Coconut
Caramel Profiteroles 9-
Coffee Ice Cream, Warm Chocolate, Candied Almonds
Mascarpone Cheesecake 10-
Chianti Caramel, Black Mission Figs
Brownie Sundae Trio 11-
White Fudge
Valrhona Chocolate Cake 11-
Malted Crème Anglaise, Pecan Praline
Tollhouse Cookie Sampler 9-
Infused Milk
Vanilla Bean Crème Brûlée 11-
Cardamom Palmier
 

Molly Hanson, Pastry Chef
Kevin Kesterson, Pastry Sous Chef