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lunch

appetizers
Lobster and Crab Cakes				20
Fresh Oysters on the Half shell*				(4) 12
Add Oysters				ea 3
Shrimp Cocktail				(5) 16
Smoked salmon*				15
Cold Shellfish platter*				50
Pan-fried Calamari with hot cherry peppers				14
Wagyu Beef carpaccio* arugula salad, lemon vinaigrette				17
soups
Cup / Bowl
Clam Chowder			10	11
French Onion Soup			8	10
appetizer salads
Wedge with bleu cheese and applewood smoked bacon				11
Field Greens tomatoes, fresh herbs				10
Fresh mozzarella, tomato, Basil with 12-year aged balsamic				13
Spinach Salad with warm bacon dressing				11
Caesar Salad				10
chef’s suggestions
Sliced Filet mignon* with cipollini onions and wild mushrooms				31
Cedar Planked Salmon with tomato fennel relish				22
Dry Aged sirloin* roasted pepper, fresh mozzarella, and arugula salad				23
Lobster and Crab Stuffed Shrimp				21
Chef’s Daily Seafood Feature
luncheon salad entrées
Chopped Salad with chilled shrimp				18
Seared Salmon with avocado, mango, and tomato salad				18
Maine Lobster Salad				20
Caesar Salad with grilled chicken				16
Mediterranean Salad with citrus grilled chicken				17
The Capital Grille "cobb" Salad with sliced tenderloin				19
luncheon entrées
Bone-in Dry Aged Sirloin steak*				(4oz) 27
Filet mignon*			(8oz) 28	(10oz) 35
Ribeye Steak sandwich* with caramelized onions and havarti				20
Roasted Half Chicken				16
The Grille’s Signature cheeseburger* with truffle fries a blend of chopped sirloin, smoked bacon and sweet onions				18
Grilled Swordfish with lemon shallot relish				24
Seared Citrus Glazed Salmon				21
Sushi-grade Sesame Seared tuna* with gingered rice				29
Lobster and Crab Burger				20
side offerings
Sam’s Mashed Potatoes				10
Shoe String Fries				6
Fresh Asparagus				10
Fresh Creamed Spinach				10
Sautéed Spinach				10
Creamed Corn with smoked bacon				9
French Green Beans with shallots and heirloom tomato				10

dinner

appetizers
Wagyu Beef carpaccio* arugula salad, lemon vinaigrette				17
Prosciutto Wrapped Mozzarella with vine ripe tomatoes				16
Smoked Salmon *				15
Lobster and Crab Cakes				20
Fresh Oysters on the Half Shell				(4) 12
Add Oysters				ea 3
Shrimp Cocktail				(5) 16
Pan-fried Calamari with hot cherry peppers				14
Cold Shellfish platter*				50
soups & salads
Clam Chowder Cup				10
French Onion Soup Crock				10
Caesar Salad				10
Spinach Salad with warm bacon dressing				11
Fresh mozzarella, tomato, Basil with 12-year aged balsamic				13
The Capital Grille Chopped Salad				12
Field greens, tomatoes, Fresh Herbs				10
Wedge with bleu cheese and applewood smoked bacon				11
chef’s suggestions
Seared Tenderloin * with butter poached lobster tails				49
Cedar Planked Salmon with tomato fennel relish				36
Bone-in Kona Crusted Dry Aged Sirloin * with shallot butter				46
Sliced Filet mignon* with cipollini onions and wild mushrooms				45
Porcini Rubbed delmonico* with 12-year aged balsamic. chef’s daily seafood feature				47
main courses
Dry Aged Sirloin steak*				(14oz) 43
Dry Aged Porterhouse steak*				(24oz) 48
Dry Aged Steak Au poivre* with courvoisier cream				(14oz) 45
Filet mignon*				(10oz) 42
Filet oscar*				47
Delmonico steak*				(22oz) 45
Roasted Chicken				28
Double Cut Lamb Rib chops*				(4) 42
seafood
Broiled Fresh Lobster 2 lb, 3 lb, 4 lb
Grilled Swordfish with lemon shallot relish				39
Sushi-grade Sesame Seared tuna* with gingered rice				41
Seared Citrus Glazed Salmon				33
Lobster and Crab Stuffed Shrimp				37
side offerings
French Green beans* with shallots and heirloom tomato				10
Roasted Cremini portabella, shiitake, oyster mushrooms				12
Sam’s Mashed Potatoes				10
Sautéed Spinach				10
Au Gratin Potatoes				10
Fresh Creamed Spinach				10
Creamed Corn with smoked bacon				9
Parmesan Truffle Fries				10
Fresh Asparagus				10
Lobster Mac ‘n’ Cheese				16

* Served Raw or Undercooked. Consuming Raw or undercooked meats, poultry, seafood, shellfish, or Eggs May Increase Your Risk of Foodborne illness,

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