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March is slowly approaching which means the return of Dine out Boston! more



Striploin, Grade A5, 2oz, Kagoshima Prefecture, Japan  52

Raw Bar

Kaluga & Krug, half bottle of Krug NV & one ounce of Kaluga fusion amber caviar  230

Shrimp Cocktail  19

Jonah Crab Claws 18

Lobster Tail  23

Torched A5 Oysters*  12

Cotuit Oysters*  19

Wellfleet Clams*  17

Shellfish Sampler*  59

Grand Sampler*  115

Caviar  mkt price

Caviar, Osetra, Imperial Golden, 1oz, Israel
Caviar, Kaluga Fusion Amber, 1oz, Israel
Caviar, Cold Smoked Salmon, 2oz, Alaska


Caesar Salad*  13

romaine hearts, garlic butter croutons

Green Salad  13

rawson brook chÈvre, red wine vinaigrette

Iceberg Wedge  14

bacon, blue cheese dressing

New England Chowder  13

smoked pork, lobster, lobster infused butter

Curried Carrot Soup  13

beef cheek croutons, argan oil

Steak Tartare*  18

roasted beet horseradish, egg caper relish

Yellowtail Sashimi*  21

ginger, tamari, buckwheat salad

Royalton Farm Wagyu Carpaccio*  16

sichuan peanut, radish, finger lime

Fried Calamari  15

fennel, onion, pepperoncini cream

Crab Cake  21

jonah leg meat, scallop mousse, coleslaw


Beef Tenderloin*  36

mashed potatoes, port-gorgonzola reduction

Steak Frites  29

prime brandt skirt steak, gremolata fries

Epic Beef Cheek "Pot Roast"  27

sweet pea ebelskivers

Brick Pressed Chicken  29

w/ our daily risotto

Local Catch  mkt

changes daily

Sashimi Grade Tuna*  39

wild mushrooms, creamed leeks, saffron spelt 

Native Cod  35

cranberry beans, bacon, braised escarole

Faroe Islands Salmon*  37

harissa BBQ, sweet potato crisps, cauliflower 

A la Carte

Filet Mignon 10oz  49

Twin Filets 8oz  37

Prime Porterhouse 24oz  57

Prime New York 14oz  49

Veal Loin Chop* 18oz  47

Lamb Loin Chops* 24oz  47

Swordfish Steak 12oz  36

Steamed Lobster 2lb  mkt


The Best of the Best

100 Day Aged Prime Ribeye 18oz  54

Dry Aged Prime New York 14oz  67

American Kobe Cap Steak 10oz  69


Mashed Potatoes  9

roasted garlic butter

Sauteed Spinach  13

garlic, olive oil

Hash Browns  10

sea salt

Brussels Sprouts  13

pancetta, reading raclette

Mushrooms  11

cognac, beef butter

Fried Asparagus  13

green onion, vinegar powder

Grill 23 Tots  13

truffle oil

Ruby Red Beets  11

apple butter, spicy walnuts

Broccoli  11

ponzu, toasted sesame

Creamed Spinach  13

blue & parmesan cheese

French Fries  8

sea salt, gremolata

Mac 'n' Cheese  10

white wine, berkshire bacon

Note: menu items and photos are subject to change


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Website design & development: Visual Dialogue
Photography: Steve Beaudet and Heath Robbins, except where noted


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