Dinner Menu

Dinner Menu

MON – THU
{ 5-10 }
FRI – SAT
{ 5-11 }

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

R A W  B A R

OYSTERS* {-half dozen 21 / baker’s dozen 42-}
CRAB LEGS {-21-}
HALF LOBSTER {-22-}
SHRIMP COCKTAIL chilled or grilled {-3.5 ea-}
TUNA SASHIMI* jalapeño, ponzu, black lava salt {-19-}
GRAND SHELLFISH TOWER* {-2 guests 85 / 4 guests 170-}

C H A R C U T E R I E  &  C H E E S E

CHEF’S SELECTED CHEESES* {-single 8 / trio 21-}
BURRATA* oven roasted tomatoes, grilled bread, black lava salt {-16-}
MEAT & CHEESE* burrata, speck, grilled bread {-19-}
PROSCIUTTO TASTING FLIGHT* {-19-}
G&G CHARCUTERIE TASTING chef’s selection of house-made charcuterie {-23-}

S T A R T E R S

OAK FIRED CARROTS herb yogurt, fennel herb salad, pistachio crumble {-10-}
WARM SPINACH & ARTICHOKE DIP goat cheese, crispy prosciutto, cherry peppers {-12-}
OAK FIRED OCTOPUS white bean & celery salad, hard spanish chorizo, sherry vinaigrette, red pepper sauce {-20-}
ROASTED RED PEPPER – GOAT CHEESE RAVIOLI eggplant agrodolce, fried artichoke, asparagus, basil buerre blanc {-18-}
PRIME BEEF TARTARE* scallion yogurt, black truffle hollandaise fried ‘egg,’ crispy parmesan, pickled shallot {-21-}
MARYLAND CRABCAKE stone ground mustard beurre blanc, carrot top salad, crispy capers {-21-}
7X WAGYU BONE MARROW shortrib marmalade, smoked aioli, pickled mustard seed, preserved lemon, micro greens {-24-}

S A L A D S

G&G HOUSE SALAD four greens, fresh herbs, sunflower seeds, cherry tomato, parmesan, white balsamic miso dressing {-8-}
CAESAR SALAD hearts of romaine, avocado, parmesan crisp, cherry tomato, white anchovy {-12-}
THE WEDGE iceberg lettuce, tomato, grilled scallion, applewood bacon, gorgonzola dressing {-11-}
GREEK SALAD one town farm greens, feta, cucumber, crispy garbanzo beans, cherry tomato, shaved red onion, lemon yogurt, oregano vinaigrette, warm pita bread {-12-}
ROASTED BEET SALAD buttermilk ricotta, compressed apples, candied pecan, radish, watercress vinaigrette {-13-}

S T E A K S

PRIME
NEW YORK STRIP: 4oz/8oz {-24/42-}
HANGER STEAK: 12oz {-42-}
FILET MIGNON: 4oz/8oz {-29/56-}
DRY AGED BONE-IN NY STRIP: 18oz {-63-}
BONE-IN RIB EYE: 22oz {-70-}
21 DAY DRY-AGED BONE-IN: 18oz {-88-}

ANGUS
NEW YORK: 4oz/8oz {-21/38-}
RIB EYE STEAK: 16oz {-42-}
FILET MIGNON: 4oz/8oz {-26/52-}

GRASS-FED
FILET MIGNON: 4oz/8oz {-27/52-}

OAK FIRED PRIME RIB: 8oz {-29-}
OAK FIRED PRIME RIB: 12oz {-38-}
FILET MIGNON FLIGHT: 
4oz prime, 4oz angus, 4oz grass-fed {-82-}

E N T R E E S

SCOTTISH SALMON* butternut squash, brussels sprouts, parsnip-cilantro falafel, black sesame-parsnip purée {-32-}
ALASKAN BLACK COD* charred broccolini, sweet soy butter, sesame seeds {-45-}
SMOKED BOULDER NATURAL CHICKEN BREAST caramelized onion bread pudding, winter greens, pomegranate, sherry chicken jus {-28-}
WAGYU SHORT RIBS* farro risotto, grilled delicata squash, bone marrow butter, smoked tomato beef jus {-42-}

TOPPINGS

CRAB OSCAR {-12-}
BLEU BUTTER {-4-}
FOIE BUTTER* {-8-}
BÉARNAISE {-4-}
BRANDY PEPPERCORN {-4-}
CHIMICHURRI {-4-}
COLD WATER LOBSTER TAIL 6oz {-29-}
SUNNY SIDE UP EGG* {-2-}

S I D E S

BLACK TRUFFLE MAC & CHEESE {-16-}
CRISPY BRUSSELS SPROUTS {-11-}
TRUFFLED GNOCCHI {-14-}
CHIPOTLE LIME SMASHED POTATOES {-10-}
FORAGED MUSHROOMS {-12-}
LOADED BAKED POTATO {-7-}
WHIPPED POTATOES {-10-}
HAND CUT FRIES {-6-}

K I T C H E N

Troy Guard, Chef/Owner
Brent Turnipseede, Executive Chef
Anthony Gonzalez, Executive Sous Chef
Javier Sanchez, Sous Chef
Kyle Biddy, Sous Chef

★ ★ ★ ★
VOTED BEST STEAK IN DENVER
5280 MAGAZINE READER’S CHOICE – 2014/2015/2016/2017/2018

*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