Lunch Menu

Lunch Menu

MON – FRI
{ 11-3 }

View / Download Lunch 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 {-13-}
PROSCIUTTO TASTING FLIGHT* {-16-}
G&G CHARCUTERIE TASTING* {-19-}
chef’s selection of house-made charcuterie

S T A R T E R S

WARM SPINACH & ARTICHOKE DIP goat cheese, crispy prosciutto, cherry pepper {-11-}
OAK FIRED CARROTS herb yogurt, carrot top salad, pistachio, orange confit {-10-}
SMOKED COD RILETTE* herb crème fraîche, wasabi tobiko, rye {-8-}
PRIME BEEF TARTARE* umami aioli, pickled mustard seed, charred scallion, quail egg {-18-}
OAK FIRED OCTOPUS white bean & celery salad, hard spanish chorizo, sherry vinaigrette, red pepper sauce {-14-}
MARYLAND CRABCAKE stone ground mustard beurre blanc, marinated pea shoots, crispy capers {-19-}
FRENCH ONION SOUP caramelized onions, gruyère, crouton {-10-}

S A L A D S

G&G HOUSE SALAD four greens, fresh herbs, sunflower seeds, parmesan, white balsamic miso dressing {-7-}
WINTER SALAD rebel farm salanova lettuce & frisee, winter squash, oven-dried pears, currants, pepitas, spiced cider dressing {-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-}
GRILLED SHRIMP SALAD four greens, almonds, quinoa, white balsamic vinaigrette {-19-}
VIETNAMESE STEAK SALAD* roasted peanut, cucumber, chili lime dressing {-20-}
CHICKEN SALAD farro, avocado, grilled carrot, goat cheese, candied walnuts, crostini, lemon herb vinaigrette {-16-}
BEEF TENDERLOIN TIP SALAD* chopped romaine, crispy onions, cherry peppers, gorgonzola dressing {-20-}

B R E A D

PRIME RIB FRENCH DIP cut to order, herb mayo, au jus {-17-}
MEXICAN SANDWICH oak fired chicken, avocado, jack cheese, chipotle aioli, shredded slaw, guajillo sauce {-14-}
OAK FIRED FISH SANDWICH* barramundi, crisp slaw, remoulade, potato bun {-18-}
G&G BURGER* 1/2lb, english cheddar, candied bacon, grilled onion, lettuce, tomato, house pickles {-15-}
TURKEY SANDWICH smoked turkey breast, candied bacon, tomato, chimichurri aioli, baguette {-16-}
MUSHROOM BÁHN MÌ roasted red pepper, pickled vegetables, nuóc châm, cilantro {-14-}

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-}

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-}

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

E N T R E E S

SCOTTISH SALMON* butternut squash puree, roasted fingerling potato, pickled red onion, watercress vinaigrette {-27-}
ALASKAN BLACK COD* charred broccolini, sweet soy butter {-39-}
BUBU BOWL* sushi rice, daily sashimi, edamame, raw shaved vegetables {-25-}
SMOKED CHICKEN celeriac mousse, braised red cabbage, roasted garlic jus, fines herb salad {-28-}
CHICKEN ENCHILADA smoked poblano pepper, mornay sauce, avocado, pickled vegetable salad, guajillo sauce {-23-}

S I D E S

BLACK TRUFFLE MAC & CHEESE {-14-}
CRISPY BRUSSELS SPROUTS {-9-}
CHIPOTLE LIME SMASHED POTATOES {-8-}
SPICY BOK CHOY {-11-}
HAND CUT FRIES {-5-}

K I T C H E N

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