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* {-half dozen 19 / baker’s dozen 38-}
CRAB LEGS {-21-}
HALF LOBSTER {-22-}
SHRIMP COCKTAIL chilled or grilled {-3.5 ea-}
TUNA SASHIMI* jalapeño, ponzu, black lava salt {-19-}
HAMACHI CRUDO* puffed farro, avocado wasabi purée, strawberries, pickled fresno pepper, yuzu-white soy {-18-}

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 tomatoe, 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, carrot top 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 {-19-}
ROASTED RED PEPPER – GOAT CHEESE RAVIOLI eggplant agrodolce, fried artichoke, asparagus, basil buerre blanc {-18-}
PRIME BEEF TARTARE* grilled ramp aioli, black truffle hollandaise fried ‘egg,’ crispy parmesan, pickled shallot {-21-}
MARYLAND CRABCAKE stone ground mustard beurre blanc, marinated pea shoots, crispy capers {-20-}
7X WAGYU BONE MARROW oxtail 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-}
SPRING GREEK SALAD one tow farm greens, feta, cucumber, crispy garbanzo beans, cherry tomato, shaved red onion, lemon yogurt, oregano vinaigrette, warm pita bread {-12-}
CHARRED CARNIVAL CAULIFLOWER tahini yogurt, pickled cauliflower, radish, zucchini, pine nuts, sorghum popcorn {-14-}

S T E A K S

PRIME
NEW YORK STRIP: 4oz/8oz {-22/39-}
HANGER STEAK: 12oz {-39-}
FILET MIGNON: 4oz/8oz {-27/352-}
DRY AGED BONE-IN NY STRIP: 18oz {-59-}
BONE-IN RIB EYE: 22oz {-65-}
21 DAY DRY-AGED BONE-IN: 18oz {-82-}

ANGUS
NEW YORK: 4oz/8oz {-19/35-}
RIB EYE STEAK: 16oz {-39-}
FILET MIGNON: 4oz/8oz {-24/45-}
GRASS-FED
FILET MIGNON: 4oz/8oz {-25/48-}

OAK FIRED PRIME RIB: 8oz {-29-}
OAK FIRED PRIME RIB: 12oz {-38-}
FILET MIGNON FLIGHT: 
4oz prime, 4oz angus, 4oz grass-fed {-75-}

E N T R E E S

GRILLED SCOTTISH SALMON* charred ramp yogurt, roasted cauliflower, shaved rhubarb, lemon gel, chili oil {-28-}
ALASKAN BLACK COD* charred broccolini, sweet soy butter, sesame seeds {-42-}
SMOKED BOULDER CHICKEN BREAST jack cheese enchiladas, zucchini salsa, charred tomatillo sauce {-25-}
CHARRED LAMB LOIN* braised lamb risotto fritters, spring vegetable sauté, black garlic aioli {-55-}
ANCHO CRUSTED PORK TENDERLOIN* warm potato salad, country ham spring greens, sunflower seeds, mustard demi {-32-}

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 {-14-}
CRISPY BRUSSELS SPROUTS {-9-}
TRUFFLED GNOCCHI {-12-}
CHIPOTLE LIME SMASHED POTATOES {-9-}
FORAGED MUSHROOMS {-12-}
LOADED BAKED POTATO {-6-}
WHIPPED POTATOES {-9-}
HAND CUT FRIES {-6-}

K I T C H E N

Troy Guard, Chef/Owner
Brent Turnipseede, Executive Chef
Javier Sanchez, Sous Chef
Nathan Sheatzley, 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