Book your table


Celebrate the season with our Holiday Lunch December 8th
through 23rd

see menu


Raw Bar

Shrimp Cocktail  19

Crab Meat Salad  19

Lobster Tail  23

Oysters on the Half Shell*  19

Wellfleet Littlenecks*  17

Shellfish Sampler*  59

Grand Sampler*  115


Caesar Salad*  13

garlic butter croutons, parmigiano reggiano

Simple Green Salad  13

rawson brook chevre, red wine vinaigrette

Locally Made Burrata  15

pumpkinseed mole, cranberry & pumpkin crisps

Smoked Prime Carpaccio  16

dry aged beef, berkshire blue fricco, tomato vinaigrette

New England Shellfish Chowder  13

quahogs, lobster, lobster infused butter

Steak Tartare*  16
confit potato, mortadella, spring brook farm raclette

Hamachi Tartare*  21
salsa verde, avocado, apple, spice oil

Buffalo, New York  16

buffaloed chicken fried steak, celery, blue cheese dressing

Fried Calamari  15
fennel, onion, pepperoncini cream 

Crab Cake  21
jonah leg meat & no fillers, served w/ joe’s mustard

Farm Raised

Beef Tenderloin*  36

garlic mashed potatoes, port-stilton jus

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

preparation changes daily

Tuna au Poivre*  38

roasted cabbage, michigan sour cherry jus, curry oil

Pan Roasted Cod  35

tomato saffron consommé, ratatouille crouton

Shetland Islands Salmon*  37

pumpernickel spaetzle, kuri squash, rosemary brown butter

A la Carte

Filet Mignon 10oz  49

Twin Filet Mignon 8oz  37

USDA Prime Porterhouse 24oz  57

USDA 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


Mashed Potatoes  9
roasted garlic infused butter

Hash Browns  10
crisped in seasoned duck fat 

French Fries  8
sea salt, gremolata

Mac ‘n’ Cheese  10
three cheese, bacon, white wine

Onion Rings  10
garlic herb aïoli

Twice Baked Potato  12
lazyman, skins on the side

Mark’s Creamed Corn  12
w/ a touch of bourbon

Roasted Mushrooms  11
cognac, beef butter

Asparagus  12
lemon, garlic, olive oil

Grill 23 Tots  13
sea salt, truffle oil

Ruby Red Beets  10
honey, horseradish, dill

Spinach  12
sauteed or creamed

Note: menu items and photos are subject to change


All contents © 2014 Grill 23
Website design & development: Visual Dialogue
Photography: Steve Beaudet and Heath Robbins, except where noted