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 {-19-}
HALF LOBSTER {-20-}
SHRIMP COCKTAIL chilled or grilled {-3 per shrimp-}
TUNA SASHIMI* jalapeño, ponzu, black lava salt {-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* black lava salt {-8-}
MEAT & CHEESE* burrata, speck, grilled bread {-15-}
PROSCIUTTO TASTING FLIGHT* {-16-}
G&G CHARCUTERIE TASTING chef’s selection of house-made charcuterie {-19-}

S T A R T E R S

OAK FIRED CARROTS herb yogurt, carrot top salad, pistachio, orange confit {-10-}
WARM SPINACH & ARTICHOKE DIP goat cheese, crispy prosciutto, cherry peppers {-11-}
BRAISED RABBIT semolina panisse, fresh favas, roasted mushrooms, parmesan {-19-}
OAK FIRED OCTOPUS white bean & celery salad, hard spanish chorizo, sherry vinaigrette, red pepper sauce {-14-}
PRIME BEEF TARTARE* umami aioli, pickled mustard seed, charred scallion, quail egg {-18-}
MARYLAND CRABCAKE stone ground mustard beurre blanc, marinated pea shoots, crispy capers {-19-}
CRAB CAVATELLI cilantro soubise, asparagus, citrus beurre blanc, poppy seeds {-18-}

S A L A D S

G&G HOUSE SALAD four greens, fresh herbs, sunflower seeds, cherry tomato, parmesan, white balsamic miso dressing {-7-}
SUMMER SALAD rebel farm salanova lettuce & chicory, togarashi cashews, fresh cut corn, cotija, peach vinaigrette {-11-}
CAESAR SALAD hearts of romaine, avocado, parmesan crisp, cherry tomato, white anchovy {-9-}
THE WEDGE iceberg lettuce, tomato, grilled scallion, applewood bacon, gorgonzola dressing {-9-}

S T E A K S

PRIME
NEW YORK STRIP: 4oz/8oz {-22/39-}
HANGER STEAK: 12oz {-38-}
FILET MIGNON: 4oz/8oz {-26/51-}
DRY AGED BONE-IN NY STRIP: 18oz {-54-}
BONE-IN RIB EYE: 22oz {-64-}
21 DAY DRY-AGED BONE-IN: 18oz {-79-}

ANGUS
RIB EYE STEAK: 16oz {-37-}
NEW YORK STRIP: 4oz/8oz {-18/34-}
FILET MIGNON: 4oz/8oz {-22/43-}
GRASS-FED
FILET MIGNON: 4oz/8oz {-24/47-}

OAK FIRED PRIME RIB: 8oz {-29-}
OAK FIRED PRIME RIB: 12oz {-38-}
FILET MIGNON FLIGHT: {-71-}
4oz prime, 4oz angus, 4oz grass-fed

E N T R E E S

SCOTTISH SALMON* english pea orzo, carrot butter, saffron pickled fennel {-28-}
ALASKAN BLACK COD* charred broccolini, sweet soy butter {-39-}
SMOKED CHICKEN three grain medley, pepitas, scallions, zuchini, black trumpet mushroom jus {-28-}
COLORADO LAMB T-BONES* crispy potato cake, parsnip puree, black garlic, butter poached root vegetables, lamb jus {-42-}
DOUBLE PORK CHOP* cheddar grits, braised rainbow chard, red beet & horseradish vinaigrette, citrus-almond pesto {-36-}
HALIBUT green garbanzo puree, preserved tomato relish, heirloom tomato vinaigrette, pea tendril salad {-29-}

TOPPINGS

CRAB OSCAR {-10-}
BLEU BUTTER {-4-}
FOIE BUTTER* {-8-}
BÉARNAISE {-4-}
BRANDY PEPPERCORN {-4-}
CHIMICHURRI {-4-}
COLD WATER LOBSTER TAIL {-27-}
SUNNY SIDE UP EGG* {-2-}

S I D E S

SPICY BOK CHOY {-11-}
BLACK TRUFFLE MAC & CHEESE {-14-}
CRISPY BRUSSELS SPROUTS {-9-}
TRUFFLED GNOCCHI {-11-}
CHIPOTLE LIME SMASHED POTATOES {-8-}
FORAGED MUSHROOMS {-10-}
LOADED BAKED POTATO {-5-}
WHIPPED POTATOES {-5-}
HAND CUT FRIES {-5-}

K I T C H E N

Troy Guard, Chef/Owner
Patrick Swetnam, Executive Chef
Josh Elliott, Executive Sous Chef
Brent Turnipseede, Executive Sous Chef
Javier Sanchez, Sous Chef
Mike Mayo, Sous Chef

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

*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