Book your table


Join us for our
Stone Crab Dinner
on April 14th
see menu


Guest Chef Molly Rabideau

pastry chef de cuisine, Oleana, cambridge

Chocolate Bisteeya 11

sour cherry sauce, linden honey ice cream, fig compôte, candied almonds



Ricotta Blintz 11

roasted rhubarb, ginger ice cream, shredded filo

Salted Caramel Cheesecake 10

pretzel crumble, white chocolate sauce, spiced peanuts

Famous Coconut Cake 13

pineapple sherbet, coconut dulce de leche

Caramel Profiteroles 10

coffee ice cream, candied almonds

Valrhona Chocolate Layer Cake 11

malted crème anglaise, praline crumble

Vanilla Bean Crème Brûlée 11

almond macaroons

Rhubarb-Strawberry Sorbet 9

black pepper meringue


Small Plates

“Easy” Brownie 6

on cookie dough, with chocolate cookie stuffing

Rice Pudding 6

boozy raisins and apples


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Photography: Steve Beaudet and Heath Robbins, except where noted