Lunch Menu

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*
CRAB LEGS
HALF LOBSTER
SHRIMP COCKTAIL chilled or grilled
TUNA SASHIMI* jalapeño, ponzu, black lava salt
HAMACHI CRUDO* puffed farro, avocado, strawberries, pickled fresno pepper, yuzu-white soy

C H A R C U T E R I E  &  C H E E S E

CHEF’S SELECTED CHEESES*
BURRATA* oven roasted tomato, grilled bread, black lava salt
MEAT & CHEESE* burrata, speck, grilled bread
PROSCIUTTO TASTING FLIGHT*
G&G CHARCUTERIE TASTING*
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
OAK FIRED CARROTS herb yogurt, carrot top salad, pistachio, orange confit
PRIME BEEF TARTARE* grilled ramps, black truffle hollandaise fried ‘egg,’ crispy parmesan, pickled shallot
OAK FIRED OCTOPUS white bean & celery salad, hard spanish chorizo, sherry vinaigrette, red pepper sauce
MARYLAND CRABCAKE stone ground mustard beurre blanc, marinated pea shoots, crispy capers
FRENCH ONION SOUP caramelized onions, gruyère, crouton

S A L A D S

G&G HOUSE SALAD four greens, fresh herbs, sunflower seeds, parmesan, white balsamic miso dressing
CAESAR SALAD hearts of romaine, avocado, parmesan crisp, cherry tomato, white anchovy
SPRING GREEK SALAD one town farm greens, cucumber, crispy garbanzo, cherry tomato, red onion, lemon yogurt, oregano vinaigrette, warm pita bread
THE WEDGE iceberg lettuce, tomato, grilled scallion, applewood bacon, gorgonzola dressing
GRILLED SHRIMP SALAD four greens, almonds, quinoa, white balsamic vinaigrette
VIETNAMESE STEAK SALAD* roasted peanut, cucumber, chili lime dressing
CHICKEN SALAD farro, avocado, goat cheese, candied walnuts, crostini, lemon herb vinaigrette
BEEF TENDERLOIN TIP SALAD* chopped romaine, crispy onions, cherry peppers, gorgonzola dressing

B R E A D

PRIME RIB FRENCH DIP cut to order, herb mayo, au jus
MEXICAN SANDWICH oak fired chicken, avocado, jack cheese, chipotle aioli, shredded slaw, guajillo sauce
OAK FIRED FISH SANDWICH* barramundi, crisp slaw, remoulade, potato bun
G&G BURGER* 1/2lb, english cheddar, candied bacon, grilled onion, lettuce, tomato, house made pickles
CHICKEN PARMESAN SANDWICH tomato sauce, smoked mozzarella, arugula, herbed toasted baguette
TURKEY CLUB shaved turkey, smoked ham, daily’s bacon, smashed avocado, roasted tomato, chimichurri aioli, romaine lettuce, grilled sourdough
WAGYU REUBEN 7X corned beef, swiss cheese, grain mustard cabbage slaw, 1000 island, marbled rye

S T E A K S

PRIME
NEW YORK STRIP: 4oz/8oz
HANGER STEAK: 12oz
FILET MIGNON: 4oz/8oz
DRY AGED BONE IN NY STRIP: 18oz
BONE-IN RIB EYE: 22oz

ANGUS
RIB EYE STEAK: 16oz
NEW YORK STRIP: 4oz/8oz
FILET MIGNON: 4oz/8oz

GRASS-FED
FILET MIGNON: 4oz/8oz

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

E N T R E E S

OAK FIRED SCOTTISH SALMON* charred ramp yogurt, roasted cauliflower, shaved rhubarb, lemon gel, chili oil
ALASKAN BLACK COD* charred broccolini, sweet soy butter, sesame seeds
BUBU BOWL* sushi rice, daily sashimi, edamame, raw shaved vegetables
ANCHO CRUSTED PORK TENDERLOIN* warm potato salad, country ham braised spring greens, sunflower seeds, whole grain deli mustard
CHICKEN ENCHILADA smoked poblano pepper, mornay sauce, avocado, pickled vegetable salad, guajillo sauce 

S I D E S

BLACK TRUFFLE MAC & CHEESE
CRISPY BRUSSELS SPROUTS
CHIPOTLE LIME SMASHED POTATOES
HAND CUT FRIES

K I T C H E N

Troy Guard, Chef/Owner
Tyler Wiard, Executive Chef
Brent Turnipseede, Executive Sous Chef
Mike Mayo, Sous Chef
Mike Dunning, 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