Houston Dinner Menu

(Dine In or Carry Out)

Houston 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-} /  dozen {-42-}
CRAB LEGS chilled or grilled {-24-}
HALF LOBSTER drawn butter {-26-}
JUMBO GULF SHRIMP COCKTAIL chilled or grilled {-4 ea-}

HAMACHI CRUDO* yuzu truffle soy, pop rocks {-18-}

GRAND SEAFOOD TOWER* oysters, shrimp, king crab, lobster, served with lemon, butter, cocktail & mignonette {- 95 pro // 170 boss-}

C H A R C U T E R I E  &  C H E E S E

PROSCIUTTO TASTING FLIGHT prosciutto americano, la quercia, iowa; prosciutto di parma, pio tosini, italy; jamón serrano, fermÍn, la alberca, spain  {-19-}
G&G CHARCUTERIE TASTING chef’s selection {-26-}
BURRATA sundried tomato pesto, bronze fennel {-24-}

S T A R T E R S

OAK FIRED CARROTS herb yogurt, carrot top salad, pistachio crumble, shaved fennel {-12-}
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-}
MARYLAND CRABCAKE carrot top salad, crispy capers, stone ground mustard beurre blanc {-23-}
ROASTED WAGYU BONE MARROW shortrib marmalade, smoked aioli, pickled mustard seed  {-24-}

S A L A D S

G&G HOUSE four greens, fresh herbs, sunflower seeds, cherry tomato, parmesan, white balsamic miso dressing {-10-}
CAESAR hearts of romaine, parmesan crisp, cherry tomato, white anchovy {-14-}
THE WEDGE iceberg lettuce, tomato, grilled scallion, applewood bacon, gorgonzola dressing {-14-}

S T E A K S

PRIME
FILET MIGNON: 4oz/8oz {-31/61-}
NEW YORK STRIP: 4oz/8oz {-24/47-}
DRY AGED BONE-IN NY STRIP: 18oz {-72-}
BONE-IN RIBEYE: 22oz {-80-}
21 DAY DRY-AGED BONE-IN RIBEYE: 18oz {-95-}

WAGYU
FILET MIGNON – W BLACK, AUS: 4oz/8oz 
{-59/108-}
A5 NEW YORK STRIP – JAP: 3oz min
{-24 per oz-}
RIBEYE – ROSEWOOD, TX: 16oz 
{-94-}

 

FILET FLIGHT: 
4oz prime, 4oz angus, 4oz wagyu {-110-}

E N T R E E S

ROASTED TEXAS REDFISH on the half shell, sauce pontchartrain, colossal lump crab, gulf shrimp, popcorn {-56-}
ALASKAN BLACK COD charred broccolini, sweet soy butter, sesame seeds {-44-}

EVERYTHING IS BIGGER IN TEXAS

BRONTOSAURUS STEAK* prime axe-handle tomahawk, cipollini demi, foie & bone marrow butter {-MP-}

T O P P I N G S

CRAB OSCAR {-12-}
BLEU BUTTER {-4-}
SEARED FOIE* {-16-}
BÉARNAISE {-4-}
BRANDY PEPPERCORN {-3-}
COLD WATER LOBSTER TAIL 6oz {-29-}

S I D E S

BLACK TRUFFLE MAC & CHEESE {-16-}
CRISPY BRUSSELS {-14-}
FORAGED MUSHROOMS {-14-}
CHARRED GREEN BEANS {-12-}

P O T A T O E S

HAND-MADE GNOCCHI {-14-}
CRAB BÉARNAISE GNOCCHI {-28-}
CHIPOTLE LIME SMASHED {-12-}
POTATO GRATIN {-12-}

K I T C H E N

Troy Guard, Chef/Owner

*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