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*
CRAB LEGS
HALF LOBSTER
SHRIMP COCKTAIL chilled or grilled
TUNA SASHIMI* jalapeño, ponzu, black lava salt
HAMACHI CRUDO* puffed farro, avocado wasabi purée, strawberries, pickled fresno pepper, yuzu-white soy

C H A R C U T E R I E  &  C H E E S E

CHEF’S SELECTED CHEESES*
BURRATA* oven roasted tomatoe, grilled bread, black lava salt
MEAT & CHEESE* burrata, speck, grilled bread
PROSCIUTTO TASTING FLIGHT*
G&G CHARCUTERIE TASTING chef’s selection of house-made charcuterie

S T A R T E R S

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

S A L A D S

G&G HOUSE SALAD four greens, fresh herbs, sunflower seeds, cherry tomato, parmesan, white balsamic miso dressing
CAESAR SALAD hearts of romaine, avocado, parmesan crisp, cherry tomato, white anchovy
THE WEDGE iceberg lettuce, tomato, grilled scallion, applewood bacon, gorgonzola dressing
SPRING GREEK SALAD one tow farm greens, feta, cucumber, crispy garbanzo beans, cherry tomato, shaved red onion, lemon yogurt, oregano vinaigrette, warm pita bread
CHARRED CARNIVAL CAULIFLOWER tahini yogurt, pickled cauliflower, radish, zucchini, pine nuts, sorghum popcorn

S T E A K S

PRIME
NEW YORK STRIP: 4oz/8oz
HANGER STEAK: 12oz
FILET MIGNON: 4oz/8oz
DRY AGED BONE-IN NY STRIP: 18oz
BONE-IN RIB EYE: 22oz
21 DAY DRY-AGED BONE-IN: 18oz

ANGUS
NEW YORK: 4oz/8oz
RIB EYE STEAK: 16oz
FILET MIGNON: 4oz/8oz
GRASS-FED
FILET MIGNON: 4oz/8oz

OAK FIRED PRIME RIB: 8oz
OAK FIRED PRIME RIB: 12oz
FILET MIGNON FLIGHT: 
4oz prime, 4oz angus, 4oz grass-fed

E N T R E E S

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

TOPPINGS

CRAB OSCAR
BLEU BUTTER
FOIE BUTTER*
BÉARNAISE
BRANDY PEPPERCORN
CHIMICHURRI
COLD WATER LOBSTER TAIL 6oz
SUNNY SIDE UP EGG*

S I D E S

BLACK TRUFFLE MAC & CHEESE
CRISPY BRUSSELS SPROUTS
TRUFFLED GNOCCHI
CHIPOTLE LIME SMASHED POTATOES
FORAGED MUSHROOMS
LOADED BAKED POTATO
WHIPPED POTATOES
HAND CUT FRIES

K I T C H E N

Troy Guard, Chef/Owner
Tyler Wiard, Executive Chef
Brent Turnipseede, Executive Sous Chef
Mike Mayo, Sous Chef
Michael Dunning, Sous Chef

★ ★ ★ ★
VOTED BEST STEAK IN DENVER
5280 MAGAZINE – 2014/2015/2016/2017

*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