Dinner Menu

Dinner Menu

MON – THU
{ 5-10 }
FRI – SAT
{ 5-11 }

View / Download Dinner Menu

Our menu is sourced locally and is subject to change seasonally.
Please call us to confirm offerings.

R A W  B A R

OYSTERS*
CRAB LEGS
HALF LOBSTER
SHRIMP COCKTAIL chilled or grilled
TUNA SASHIMI* jalapeño, ponzu, black lava salt

C H A R C U T E R I E  &  C H E E S E

CHEF’S SELECTED CHEESES*
BURRATA* black lava salt
MEAT & CHEESE* burrata, speck, grilled bread
PROSCIUTTO TASTING FLIGHT*
G&G CHARCUTERIE TASTING chef’s selection of house-made charcuterie

S T A R T E R S

OAK FIRED CARROTS herb yogurt, carrot top salad, pistachio crumble
WARM SPINACH & ARTICHOKE DIP goat cheese, crispy prosciutto, cherry peppers
BRAISED RABBIT semolina panisse, fresh favas, roasted mushrooms, parmesan
OAK FIRED OCTOPUS white bean & celery salad, hard spanish chorizo, sherry vinaigrette, red pepper sauce
PRIME BEEF TARTARE* umami aioli, pickled mustard seed, charred scallion, quail egg
MARYLAND CRABCAKE stone ground mustard beurre blanc, marinated pea shoots, crispy capers
CRAB CAVATELLI cilantro soubise, asparagus, citrus beurre blanc, poppy seeds

S A L A D S

G&G HOUSE SALAD four greens, fresh herbs, sunflower seeds, cherry tomato, parmesan, white balsamic miso dressing
SUMMER SALAD rebel farm salanova lettuce & chicory, togarashi cashews, fresh cut corn, cotija, peach vinaigrette
CAESAR SALAD hearts of romaine, avocado, parmesan crisp, cherry tomato, white anchovy
THE WEDGE iceberg lettuce, tomato, grilled scallion, applewood bacon, gorgonzola dressing 

S T E A K S

PRIME
NEW YORK STRIP: 4oz/8oz
HANGER STEAK: 12oz
FILET MIGNON: 4oz/8oz
DRY AGED BONE-IN NY STRIP: 18oz
BONE-IN RIB EYE: 22oz
21 DAY DRY-AGED BONE-IN: 18oz

ANGUS
RIB EYE STEAK: 16oz
NEW YORK STRIP: 4oz/8oz
FILET MIGNON: 4oz/8oz
GRASS-FED
FILET MIGNON: 4oz/8oz

OAK FIRED PRIME RIB: 8oz
OAK FIRED PRIME RIB: 12oz
FILET MIGNON FLIGHT: 
4oz prime, 4oz angus, 4oz grass-fed

E N T R E E S

SCOTTISH SALMON* english pea orzo, carrot butter, saffron pickled fennel
ALASKAN BLACK COD* charred broccolini, sweet soy butter
SMOKED CHICKEN three grain medley, pepitas, scallions, zucchini, roasted chicken jus
COLORADO LAMB T-BONES* crispy potato cake, parsnip puree, black garlic, butter poached root vegetables, lamb jus
DOUBLE PORK CHOP* cheddar grits, braised rainbow chard, red beet & horseradish vinaigrette, citrus-almond pesto
PACIFIC HALIBUT green garbanzo puree, preserved tomato relish, heirloom tomato vinaigrette, pea tendril salad

TOPPINGS

CRAB OSCAR
BLEU BUTTER
FOIE BUTTER*
BÉARNAISE
BRANDY PEPPERCORN
CHIMICHURRI
COLD WATER LOBSTER TAIL 6oz/12oz
SUNNY SIDE UP EGG*

S I D E S

ROASTED ZUCCHINI AND SQUASH 
BLACK TRUFFLE MAC & CHEESE
CRISPY BRUSSELS SPROUTS
TRUFFLED GNOCCHI
CHIPOTLE LIME SMASHED POTATOES
FORAGED MUSHROOMS
LOADED BAKED POTATO
WHIPPED POTATOES
HAND CUT FRIES

K I T C H E N

Troy Guard, Chef/Owner
Patrick Swetnam, Executive Chef
Brent Turnipseede, Executive Sous Chef
Mike Mayo, Sous Chef
Michael Dunning, Sous Chef

★ ★ ★ ★
VOTED BEST STEAK IN DENVER
5280 MAGAZINE – 2014/2015/2016/2017

*These items may be served raw or undercooked or contain ingredients that are raw or undercooked.  Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness