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* {-half dozen 21/ bakers dozen 42-}
CRAB LEGS {-21-}
HALF LOBSTER {-22-}
SHRIMP COCKTAIL chilled or grilled {-3.5 per shrimp-}
TUNA SASHIMI* jalapeño, ponzu, black lava salt {-19-}

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* oven roasted tomato, grilled bread, black lava salt {-16-}
MEAT & CHEESE* burrata, speck, grilled bread {-19-}
PROSCIUTTO TASTING FLIGHT* {-19-}
G&G CHARCUTERIE TASTING*
chef’s selection of house-made charcuterie {-23-}

S T A R T E R S

WARM SPINACH & ARTICHOKE DIP goat cheese, crispy prosciutto, cherry pepper {-12-}
OAK FIRED CARROTS herb yogurt, fennel herb salad, pistachio crumble {-10-}
PRIME BEEF TARTARE* scallion yogurt, black truffle hollandaise fried ‘egg,’ crispy parmesan, pickled shallot {-21-}
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-}
FRENCH ONION SOUP caramelized onions, gruyère, crouton {-9-}

S A L A D S

G&G HOUSE SALAD four greens, fresh herbs, sunflower seeds, parmesan, white balsamic miso dressing {-8-}
CAESAR SALAD hearts of romaine, avocado, parmesan crisp, cherry tomato, white anchovy {-12-}
GREEK SALAD one town farm greens, cucumber, crispy garbanzo beans, cherry tomato, shaved red onion, lemon yogurt, oregano vinaigrette, warm pita bread {-12-}
ROASTED BEET SALAD buttermilk ricotta, compressed apple, candied pecan, radish, watercress vinaigrette
THE WEDGE iceberg lettuce, tomato, grilled scallion, applewood bacon, gorgonzola dressing {-11-}
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-}

B R E A D

PRIME RIB FRENCH DIP* cut to order, herb mayo, au jus {-20-}
MEXICAN SANDWICH oak fired chicken, avocado, jack cheese, chipotle aioli, shredded slaw, guajillo sauce {-16-}
OAK FIRED FISH SANDWICH* barramundi, crisp slaw, remoulade, potato bun {-22-}
G&G BURGER* 1/2lb, english cheddar, candied bacon, grilled onion, lettuce, tomato, house made 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-}
HANGER STEAK: 12oz {-42-}
FILET MIGNON: 4oz/8oz {-29/56-}
DRY AGED BONE IN NY STRIP: 18oz {-59-}
BONE-IN RIB EYE: 22oz {-70-}

ANGUS
RIB EYE STEAK: 16oz {-42-}
NEW YORK STRIP: 4oz/8oz {-21/38-}
FILET MIGNON: 4oz/8oz {-26/48-}

GRASS-FED
FILET MIGNON: 4oz/8oz {-27/52-}

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

E N T R E E S

SCOTTISH SALMON* butternut squash, brussels sprout, parsnip cilantro falafel, black sesame-parsnip purée {-32-}
ALASKAN BLACK COD* charred broccolini, sweet soy butter, sesame seeds {-45-}
BUBU BOWL* sushi rice, daily sashimi, edamame, raw shaved vegetables {-28-}
SMOKED BOULDER NATURAL CHICKEN BREAST caramelized onion bread pudding, winter greens, pomegranate, sherry chicken jus {-28-}
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 BRUSSELS SPROUTS {-11-}
CHIPOTLE LIME SMASHED POTATOES {-10-}
HAND CUT FRIES {-6-}

K I T C H E N

Troy Guard, Chef/Owner
Brent Turnipseede, Executive Chef
Anthony Gonzalez, Executive Sous Chef
Javier Sanchez, Sous Chef
Kyle Biddy, 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