Dinner Menu

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 & SUSHI

OYSTERS* {-half dozen 21 / baker’s dozen 42-}
CRAB LEGS {-21-}
HALF LOBSTER {-22-}
SHRIMP COCKTAIL chilled or grilled {-3.5 ea-}
SALMON SASHIMI* yuzu kosho, salmon roe, watermelon radish, coconut sap sweet soy, cyprus salt {-18-}
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-}
GRAND SHELLFISH TOWER* naked or fire roasted, served with garlic, butter & lemon {-42.5 per person // 85 pro // 170 boss-}
CAVIAR blini creme fresh, egg, chive shallot {-22-}

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* roasted tomatoes, grilled bread, lava salt {-16-}
MEAT & CHEESE* burrata, speck, grilled bread {-19-}
PROSCIUTTO TASTING FLIGHT* {-MP-}
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  & BURRATA SALAD grilled palisade peach, arugula, aleppo chili, citrus-hazelnut vinaigrette, truffle honey {-13-}

S T E A K S

PRIME
NEW YORK STRIP: 4oz/8oz {-24/42-}
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
RIB EYE STEAK: 16oz {-42-}
FILET MIGNON: 4oz/8oz {-26/52-}

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

WHOLE ALAMOSA STRIPED BASS* green mango salad, thai chili vinaigrette, torn herbs, peanut {-46-}
ALASKAN BLACK COD* charred broccolini, sweet soy butter, sesame seeds {-45-}
ROASTED HALF CHICKEN  ansom mills smoked cheddar grits, salsa verde, summer vegetables, natural jus {-34-}
COLORADO LAMB spice rubbed loin, curry-tomato coulis, eggplant, cipollini onion, english peas, mint yogurt {-46-}

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-}
SURF ‘N TURF {-MP-}

S I D E S

BLACK TRUFFLE MAC & CHEESE {-16-}
CRISPY BACON BRUSSELS SPROUTS {-12-}
TRUFFLED GNOCCHI {-14-}
CHIPOTLE LIME SMASHED POTATOES {-10-}
FORAGED MUSHROOMS {-12-}
LOADED BAKED POTATO {-7-}
WHIPPED POTATOES {-10-}
MISO CHARRED CAULIFLOWER {-14-}

K I T C H E N

Troy Guard, Chef/Owner
Jorel Pierce, Culinary Director
Korey Sims, Corporate Chef
Khamla Vongsakoun, Executive Chef
Anthony Gonzalez, Executive Sous Chef
Kyle Biddy, Sous Chef
Joy Williams, Pastry 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