Houston Lunch Menu

Houston Lunch Menu

MON – FRI
{ 11-3 }

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 21/ baker’s dozen 42-}
CRAB LEGS {-21-}
HALF LOBSTER {-22-}
SHRIMP COCKTAIL chilled or grilled {-3.5 per shrimp-}
TUNA SASHIMI* jalapeño, ponzu, black lava salt {-22-}
HAMACHI CRUDO* yuzu truffle soy, pop rocks {-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* la mozzarella, puglia, italy {-24-}
PROSCIUTTO TASTING FLIGHT* {-19-}
HOUSEMADE CHARCUTERIE TASTING* {-24-}

S T A R T E R S

WARM SPINACH & ARTICHOKE DIP goat cheese, crispy prosciutto, cherry pepper {-13-}
OAK FIRED CARROTS herb yogurt, fennel herb salad, pistachio crumble {-12-}
OAK FIRED OCTOPUS white bean & celery salad, hard spanish chorizo, sherry vinaigrette, red pepper sauce {-20-}
MARYLAND CRABCAKE stone ground mustard beurre blanc, carrot top salad, crispy capers {-21-}
TEXAS FRIED QUAIL* fresno hot sauce, pickles, buttermilk dressing {-24-}
GOCHUJANG BBQ PORK RIBS toasted sesame, bubu arare, charred scallion, pickled vegetables{-17-}

FRENCH ONION SOUP caramelized onions, gruyère, brioche crouton {-9-}

S A L A D S

G&G HOUSE four greens, fresh herbs, sunflower seeds, parmesan, white balsamic miso dressing {-8-}
CAESAR hearts of romaine, avocado, parmesan crisp, cherry tomato, white anchovy {-12-}
WEDGE iceberg lettuce, tomato, grilled scallion, applewood bacon, gorgonzola dressing {-12-}
ROASTED BEET & BURRATA   autumn spiced honey, frisee, pistachio, citrus vinaigrette {-14-}
GRILLED SHRIMP SALAD four greens, almonds, quinoa, white balsamic vinaigrette {-22-}
VIETNAMESE STEAK SALAD* roasted peanut, cucumber, chili lime dressing {-24-}
CHICKEN SALAD farro, avocado, goat cheese, candied walnuts, crostini, lemon herb vinaigrette {-17-}
BEEF TENDERLOIN TIP SALAD* chopped romaine, crispy onions, cherry peppers, gorgonzola dressing {-24-}

S A N D W I C H E S

PRIME RIB FRENCH DIP* cut to order, herb mayo, au jus {-20-}
CHICKEN TORTA oak fired chicken, avocado, jack cheese, chipotle aioli, shredded slaw, guajillo sauce {-18-}
G&G BURGER* 1/2lb, english cheddar, candied bacon, grilled onion, lettuce, tomato, house pickles {-19-}
TURKEY CLUB shaved turkey, smoked ham, daily’s bacon, smashed avocado, roasted tomato, romaine lettuce, chimichurri aioli, grilled sourdough {-17-}

S T E A K S

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

ANGUS
NEW YORK: 4oz/8oz {-21/38-}
FILET MIGNON: 4oz/8oz {-26/48-}
HANGER STEAK: 10oz {-42-}

WAGYU
FILET MIGNON W BLACK: 4oz/8oz {-54/102-}
RIBEYE – ROSEWOOD, TX: 16oz {-82-}

★ ★ ★ ★

E N T R E E S

ALASKAN BLACK COD* charred broccolini, sweet soy butter, sesame seeds {-44-}
BUBU BOWL* sushi rice, daily sashimi, edamame, raw shaved vegetables {-28-}
PAN SEARED GULF SNAPPER sauce pontchartrain, colassol lump crab, gulf shrimp, popcorn {-29-}
CHICKEN ENCHILADA smoked poblano pepper, mornay sauce, avocado, pickled vegetable salad, guajillo sauce {-21-}

S I D E S

BLACK TRUFFLE MAC & CHEESE {-16-}
CRISPY BACON BRUSSELS SPROUTS {-14-}
CHIPOTLE LIME SMASHED POTATOES {-12-}
HAND CUT FRIES {-6-}

K I T C H E N

Troy Guard, Chef/Owner
Korey Sims, Corporate Chef
Jeff Potts, Executive Sous Chef
Matt Young, Sous Chef
Brice Sells, Kitchen Manager

*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