Book your table

NEWS

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

Dinner

Raw Bar

Shrimp Cocktail  19

Stone Crab Claws MKT


Lobster Tail  23

Cotuit Oysters*  19


Wellfleet Clams*  17

Shellfish Sampler*  59

Grand Sampler*  115

Appetizers

Caesar Salad*  13

garlic butter croutons, parmigiano

Simple Green Salad  13

rawson brook chevre, red wine vinaigrette

Iceberg Wedge  14

bacon, bayley hazen blue, roasted shallot dressing

Locally Made Burrata  15

romesco sauce, purple corn gnocchi, pine nuts

New England Clam Chowder  13

smoked pork, lobster, lobster infused butter

Steak Tartare*  18

deviled yolk, fried capers, ritzy crackers

Hamachi Tartare*  21

green tomato relish, caraway, dilled buttermilk

Smoked & Braised Pork Belly  16

pimento chèvre grits, bacon-brown sugar vinaigrette

Fried Calamari  15

fennel, onion, pepperoncini cream

Crab Cake  21

maine crab meat, old bay, joe’s mustard

Farm Raised

Beef Tenderloin*  36

port & bayley hazen blue reduction, mashed potatoes

Steak Frites  29

prime skirt steaks, gremolata fries

Epic Pot Roast  27

loaded pierogi, mushroom, horseradish cream

Brick Pressed Chicken  29

served w/ our daily risotto

Dayboat Seafood

Local Daily Catch  mkt

changes daily

Sashimi Quality Tuna*  38

rhubarb-coconut glaze, heirloom radish, mustard, miso

Native Halibut  45

berkshire ham tortellini, favas, vidalias, ham bone broth

Faroe Islands Salmon*  37

purple cauliflower aïoli, salt & vinegar baby artichokes

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


Maine 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


Sides

Mashed Potatoes  9
roasted garlic butter

Hash Browns  10
crisped in duck fat 

French Fries  8
sea salt, gremolata

Mac ‘n’ Cheese  10
white wine, bacon

Onion Rings  10
garlic herb aïoli

Twice Baked Potato  12
lazyman with skins on the side

Cauliflower  10
sichuan spiced, peanuts

Mushrooms  11
cognac, beef butter

Fried Asparagus  13
green onion

Grill 23 Tots  13
sea salt, truffle oil

Ruby Red Beets  10
honey, horseradish, dill

Spinach  12
sautéed or creamed


Note: menu items and photos are subject to change

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All contents © 2015 Grill 23
Website design & development: Visual Dialogue
Photography: Steve Beaudet and Heath Robbins, except where noted