Denver 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 {-21-}
HALF LOBSTER {-22-}
SHRIMP COCKTAIL chilled or grilled {-4 ea-}
HAMACHI CRUDO* grapefruit, plum, juniper, cucumber {-19-}
TUNA SASHIMI* jalapeño, ponzu, black lava salt {-19-}
SURF & TURF ROLL* (8pc) king crab, prime beef tataki, cucumber, avocado, fried garlic, yuzu sweet soy, yuzu tobiko {-23-}
SPICY TUNA CRUNCH ROLL* squid ink tempura, shishito, cucumber, chive {-19-}
CHILLED SEAFOOD TOWER* shucked east & west oysters, shrimp cocktail, maine lobster, king crab, cocktail sauce, ponzu, clarified butter, lemon {-42.5 per person // 85 pro // 170 boss-}
OAK GRILLED SEAFOOD TOWER* charbroiled oysters, giant prawns, maine lobster, clams casino, king crab, cocktail sauce, oak smoked butter, lemon {-95 pro // 180 boss-}

C H A R C U T E R I E  &  C H E E S E

HOUSEMADE CHARCUTERIE TASTING chef’s selection {-23-}
CHEF’S SELECTED CHEESES* cow’s milk, goat’s milk, sheep’s milk {-single 8 / trio 21-}
BURRATA* la mozzarella, puglia, IT, roasted tomatoes, grilled bread, lava salt {-16-}
MEAT & CHEESE* burrata, speck, grilled bread {-19-}
PROSCIUTTO TASTING FLIGHT* {-MP-}

S T A R T E R S

OAK FIRED CARROTS herb yogurt, fennel herb salad, pistachio crumble {-11-}
WARM SPINACH & ARTICHOKE DIP goat cheese, crispy prosciutto, cherry peppers {-13-}
OAK FIRED OCTOPUS white bean & celery salad, hard spanish chorizo, sherry vinaigrette, red pepper sauce {-20-}
MUSHROOM RAVIOLI celery root purée, roasted hen of the woods mushrooms, brown butter seeds {-19-}
PRIME BEEF TARTARE* bone marrow lavash, pickled mushroom, egg yolk jam, soy-ginger dressing, grana padano {-21-}
MARYLAND CRABCAKE stone ground mustard beurre blanc, carrot top salad, crispy capers {-22-}
SALT & PEPPER SQUID thai spice, torn herbs, fresno chili, lemongrass aioli, peanut {-19-}

S A L A D S

G&G HOUSE four greens, fresh herbs, sunflower seeds, cherry tomato, parmesan, white balsamic miso dressing {-9-}
CAESAR hearts of romaine, avocado, parmesan crisp, cherry tomato, white anchovy {-12-}
WEDGE iceberg lettuce, tomato, grilled scallion, applewood bacon, gorgonzola dressing {-12-}
GREEK four greens, feta, cucumber, crispy garbanzo beans, cherry tomato, shaved red onion, lemon yogurt, oregano vinaigrette, warm pita bread {-12-}
ROASTED BEET  & BURRATA SALAD frisée, compressed pear, pistachio, kataifi, autumn spiced honey, citrus vinaigrette {-16-}

S T E A K S

PRIME
NEW YORK STRIP: 4oz/8oz {-22/42-}
FILET MIGNON: 4oz/8oz {-29/56-}
DRY AGED BONE-IN NY STRIP: 18oz {-65-}
BONE-IN RIB EYE: 22oz {-71-}
21 DAY DRY-AGED BONE-IN: 18oz {-88-}

ANGUS
RIB EYE STEAK: 16oz {-44-}
FILET MIGNON: 4oz/8oz {-26/52-}
NEW YORK: 4oz/8oz {-21/48-}
PRIME RIB: 8oz/12oz {-29/38-}

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

FILET MIGNON FLIGHT: 
4oz prime, 4oz angus, 4oz grass-fed {-82-}

E N T R E E S

PAN SEARED SCALLOPS* cauliflower purée, charred cippolini, walnut streusel, grapes, fried tarragon {-42-}
ALASKAN BLACK COD* charred broccolini, sweet soy butter, sesame seeds {-46-}
ROASTED HALF CHICKEN  anson mills smoked cheddar grits, salsa verde, fall vegetables, natural jus {-35-}
PAN ROASTED HALIBUT chanterelle, bone marrow bordelaise, whipped potato {-46-}
BERKSHIRE PORK SHANK broccolini, polenta, amatriciana sauce, gremolata, grana padano {-44-}

T O P P I N G S

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 truffle béchamel {-16-}
CRISPY BACON BRUSSELS SPROUTS lemon, grana padano {-12-}
HANDMADE GNOCCHI truffle, chive {-14-}
CHIPOTLE LIME SMASHED POTATOES chile butter {-11-}
FORAGED MUSHROOMS garlic confit, sherry {-12-}
LOADED BAKED POTATO cheddar, bacon, sour cream, scallion {-8-}
WHIPPED POTATOES butter, chive {-10-}
CREAMED KALE  calabrian chili, cherry peppers {-10-}

K I T C H E N

Troy Guard, Chef/Owner
Jorel Pierce, Culinary Director
Korey Sims, Corporate Chef
Adams Stephens, Executive Chef
Joy Williams, Executive Pastry Chef
Kyle Biddy, Sous Chef
Scott Curtis, Sous Chef
Javier Sanchez, Sous 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