Houston Dinner Menu

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 {-21-} / baker’s dozen {-42-}
CRAB LEGS chilled or grilled {-21-}
HALF LOBSTER drawn butter {-22-}
SHRIMP COCKTAIL chilled or grilled {-3.5 ea-}
TUNA SASHIMI* jalapeño, ponzu, sel gris {-22-}
HAMACHI CRUDO* yuzu truffle soy, pop rocks {-18-}
ANGRY SUSHI ROLL* tuna, avocado, mango salsa {-17-}
LOBSTER ROLL potato chip, yuzu aioli, wasabi tobiko {-19-}
GRAND SEAFOOD TOWER* oysters, shrimp, king crab, lobster, served with lemon, butter, cocktail & mignonette {- 85 pro // 170 boss-}

C H A R C U T E R I E  &  C H E E S E

CHEF’S SELECTED CHEESES* cow milk’s, sheep milk’s, goat’s milk {-single 8 / trio 21-}
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 la mozzarella, puglia, italy 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-}
MUSHROOM RICOTTA AGNOLOTTI celery root, brown butter seeds, borage, salmoriglio {-18-}
MARYLAND CRABCAKE carrot top salad, crispy capers, stone ground mustard beurre blanc {-23-}
CHICKEN FIRED TEXAS QUAIL fresno hot sauce,  house made pickles, buttermilk dressing {-24-}
GOCHUJANG BBQ PORK RIBS toasted sesame, bubu arare, charred scallion, pickled vegetables {-17-}
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 {-8-}
CAESAR hearts of romaine, parmesan crisp, cherry tomato, white anchovy {-12-}
THE WEDGE iceberg lettuce, tomato, grilled scallion, applewood bacon, gorgonzola dressing {-12-}
ROASTED BEET & BURRATA spiced honey, frisee, pistachio, citrus vinaigrette {-14-}

S T E A K S

PRIME
FILET MIGNON: 4oz/8oz {-29/56-}
NEW YORK STRIP: 4oz/8oz {-24/42-}
DRY AGED BONE-IN NY STRIP: 18oz {-70-}
21 DAY DRY-AGED BONE-IN RIBEYE: 18oz {-88-}

ANGUS
FILET MIGNON: 4oz/8oz {-27/48-}
NEW YORK STRIP: 4oz/8oz {-21/38-}
HANGER: 10oz {-42-}
PORTERHOUSE: 24oz {-80-}
PRIME RIB: 8oz/12oz {-29/38-}

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 {-105-}

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-}
WHOLE GRILLED RED SNAPPER laotian tomato curry, asian herbs, serrano chillies {-48-}
SZECHUAN COLORADO LAMB RACK* tumeric multigrain, rainbow chard, TAG dragon sauce {-54-}

EVERYTHING IS BIGGER IN TEXAS

BRONTOSAURUS STEAK* prime axe-handle tomahawk, cipollini demi, foie & bone marrow butter {-MP-}
MILLIONAIRE FAJITAS* (please allow 45 min) 24 oz w black wagyu ribeye, oak charred peppers and onions, black garlic huitlacoche steak sauce, guacamole, green chile enchiladas, refried beans, rice, gold flake tortillas {-400-}

T O P P I N G S

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

S I D E S

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

P O T A T O E S

HAND-MADE GNOCCHI {-14-}
CRAB BÉARNAISE GNOCCHI {-28-}
CHIPOTLE LIME SMASHED {-10-}
LOADED BAKED POTATO {-7-}
WHIPPED POTATOES {-10-}
POTATO GRATIN {-12-}
SWEET POTATO {-7-}

K I T C H E N

Troy Guard, Chef/Owner
Jorel Pierce, Culinary Director
Korey Sims, Corporate Chef

*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