Dinner Menu

Denver

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  &  S U S H I

OYSTERS* {-half dozen 22 / baker’s dozen 44-}
CRAB LEGS {-23-}
HALF LOBSTER {-25-}
SHRIMP COCKTAIL chilled or grilled {-4 ea-}
HAMACHI SASHIMI* jalapeño, ponzu, black lava salt {-22-}

C H A R C U T E R I E  &  C H E E S E

CHARCUTERIE TASTING chef’s selection {-23-}
BURRATA* la mozzarella, pesto rosso, fresh herbs, grilled bread {-19-}
ARTISAN CHEESE TASTING* {-9 / 21-}
PROSCIUTTO TASTING FLIGHT* {-MP-}

S T A R T E R S

OAK FIRED CARROTS herb yogurt, fennel herb salad, pistachio crumble {-12-}
WARM SPINACH & ARTICHOKE DIP goat cheese, crispy prosciutto, cherry peppers {-13-}
OAK FIRED OCTOPUS white bean & celery salad, spanish chorizo, sherry vinaigrette, red pepper sauce {-22-}
PRIME BEEF TARTARE* smoked black garlic, vietnamese vinaigrette, fresh herbs {-24-}
JUMBO LUMP CRABCAKE colorado stonefruit, fennel, red curry butter, asian herbs {-22-}
48 HOUR WAGYU TOAST aged cheddar, horseradish, bone marrow vinaigrette, fresh herbs {-14 each-}
ALASKAN SNOW CRAB sweet corn, citrus, chili, basil {-28-}

S A L A D S

G&G HOUSE four greens, fresh herbs, sunflower seeds, cherry tomato, parmesan, white balsamic miso dressing {-10-}
CAESAR hearts of romaine, avocado, parmesan crisp, cherry tomato, white anchovy {-14-}
WEDGE iceberg lettuce, tomato, grilled scallion, applewood bacon, gorgonzola dressing {-14-}
HEIRLOOM TOMATO montasio cheese, pine nuts, sultana, croutons, sherry vinaigrette {-16-}

S T E A K S

PRIME
FILET MIGNON: 4oz/8oz {-31/61-}
NEW YORK STRIP: 4oz/8oz {-24/46-}
DRY AGED BONE IN NY STRIP: 18oz {-72-}
21 DAY DRY AGED RIB EYE: 18oz {-95-}

WAGYU
FILET MIGNON: 4oz/8oz {-41/80-}
NEW YORK: 12oz {-90-}
Our gold-grade wagyu is sourced from Snake River Farms and has a BMS between 9-12

GRASS-FED
FILET MIGNON: 4oz/8oz {-27/52-}
RIBEYE: 12oz {-46-}

FILET MIGNON FLIGHT: 
4oz prime, 4oz wagyu, 4oz grass-fed {-99-}

E N T R E E S

PAN SEARED STEELHEAD TROUT* summer bean succotash, corn puree, local mushrooms, dill oil {-34-}
ALASKAN BLACK COD* charred broccolini, sweet soy butter, sesame seeds {-52-}
SUMMER VEGETABLE PAPPARDELLE lemon, mint, cacio e pepe butter {-28-}
BERKSHIRE PORKCHOP colorado stonefruit, corn, hazelnut dukkah, fennel salad {-44-}

T O P P I N G S

CRAB OSCAR {-12-}
BLEU BUTTER {-4-}
CHIMICHURRI {-4-}
BÉARNAISE {-4-}
BRANDY PEPPERCORN {-4-}
COLD WATER LOBSTER TAIL 6oz {-29-}

S I D E S

BLACK TRUFFLE MAC & CHEESE truffle béchamel {-18-}
CRISPY BRUSSELS SPROUTS lemon, grana padano {-12-}
HANDMADE GNOCCHI truffle, chive {-14-}
CHIPOTLE LIME SMASHED POTATOES chile butter {-12-}
FORAGED MUSHROOMS garlic confit, sherry {-14-}
CHARRED BROCCOLINI  burrata espuma, chili garlic crunch {-13-}
WHIPPED POTATOES  chive butter, parmesan {-11-}
LOADED BAKED POTATO  bacon, cheddar, creme fraîche, scallion {-12-}

K I T C H E N

Troy Guard, Chef/Owner
Korey Sims, Corporate Chef
Adams Stephens, Executive Chef
Travis Elliot, Kitchen Manager

★ ★ ★ ★
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