The Capital Grille

the capital grille signature martini

stoli vodka infused with fresh pineapple, chilled and served straight up. since 1991

black tie margarita

casamigos reposado tequila, cointreau, fresh lemon and lime juices, salt rim

kona espresso martini

tito's handmade vodka, caffe borghetti espresso laqueur, fresh espresso, kona dust

belvedere single estate mule

belvedere lake bartezek single estate vodka, lime juice, goslings ginger beer

the bohemian

absolut apeach, mixed berry cordial, champagne, fresh raspberries

capital cosmopolitan

ketel one citroen vodka, cointreau, fresh lime, cranberry juice

dirty goose

grey goose vodka, olive brine, hand-stuffed bleu cheese olives

passion fruit mojito

diplomático planas and diplomático reserva exclusiva rums, passion fruit, soda, fresh mint

in fashion

russell's reserve 10 year old bourbon, grand marnier, black walnut bitters, orange ice sphere, amarena cherry

blackberry bourbon sidecar

woodford reserve, cointreau, blackberries, fresh lemon juice, simple syrup

double oaked rye manhattan

woodford reserve double oaked rye, carpano antica vermouth, angostura bitters

classic crème brûlée

the capital grille cheesecake

brûlée style with fresh berries

flourless chocolate espresso cake

with cocoa powder and fresh raspberries

coconut cream pie

with house made rum caramel sauce

seasonal berries

with vanilla bean crème anglaise

classic crème brûlée

with seasonal berries

warm fuji apple crostata

with vanilla ice cream

chef's seasonal fruit sorbet

made in-house daily

warm double chocolate cake

with port wine infused cherries and ice cream

handcrafted ice cream

with biscotti

the capital grille cheesecake brûlée style

with fresh berries

sam's mashed potatoes

grilled asparagus

with lemon mosto

new england clam

caramelized french onion soup

new england clam chowder

french onion soup

shrimp cocktail

pan-fried calamari with hot cherry peppers

tuna tartare with avocado, mango and sriracha

wagyu cheeseburger

with fried egg and crisp onions

wild mushroom wagyu cheeseburger

with 15-year aged balsamic

gorgonzola and black truffle wagyu burger

lobster and crab burger

with house tartar sauce

ribeye steak sandwich

with caramelized onions and havarti

maine lobster roll

on toasted brioche

the grille's signature cheeseburger

a blend of chopped sirloin, smoked bacon, and sweet onions

housemade grapefruit soda

fresh squeezed mint lemonade

fresh brewed iced tea, carafe of simple syrup

jumbo lump crab cocktail

steak tartare

prosciutto wrapped mozzarella with vine ripe tomatoes

lobster and crab cakes

fresh oysters on the half shell (6)

cast iron garlic shrimp (5) with olive oil crostini

shrimp cocktail (5)

tuna tartare with avocado, mango and sriracha

pan-fried calamari with hot cherry peppers

cold shellfish platter

grand plateau

jumbo lump crab, north atlantic lobster, shrimp cocktail, oysters on the half shell

prosciutto wrapped mozzarella

with vine ripe tomatoes

pan-fried calamari

with hot cherry peppers

fresh oysters on the half shell

lobster and crab cake with lemon

shrimp cocktail

double cut smoked bacon, korean | prosciutto-wrapped mozzarella with vinaigrette

tuna tartare

with avocado, mango

cold shellfish platter | grand platter | jumbo lump crab, north atlantic lobster

roasted mushroom flatbread

goat cheese, truffle oil, green onion

roasted roma tomato flatbread

mozzarella, parmesan, basil

artichoke & laura chenel goat cheese flatbread

leaf spinach, balsamic cipollini onions, roasted red peppers

butternut squash soup

crispy shiitake mushrooms, chives

blistered shishito peppers

roasted corn, sonoma goat-feta cheese, lemon aioli, sumac

field greens salad

with parmesan vinaigrette

filet mignon

seared citrus salmon

with marcona almonds and brown butter

dry-aged bone-in strip

roasted chicken breast

with mushroom and parmesan risotto

quinoa grain & cranberry salad

roasted crushed potatoes

roasted asparagus

fuji apple slaw

steamed leaf spinach

filet mignon

bone-in dry aged ny strip

sushi-grade sesame seared tuna with gingered rice

seared chilean sea bass with sake braised mushrooms and miso butter

sliced filet oscar with lump crab and béarnaise

autumn vegetable tasting

wood-grilled kohlrabi steak, broccoli, vegan paella, spaghetti squash (request without spaghetti squash and without parmesan cheese)

vegetables & pasta

sautéed with garlic and tomato-basil sauce, parmesan (request without cheese)

wedge with bleu cheese and smoked bacon

maine lobster salad with citrus vinaigrette

fresh mozzarella, tomato, basil with 15-year aged balsamic

caesar salad with all-natural chicken breast

seared salmon with avocado, mango, and tomato salad with champagne vinaigrette

the capital grille "cobb" salad with sliced tenderloin and mustard dressing

seared tuna salad with napa cabbage, kale, toasted almonds, and peanut vinaigrette

spinach & caramelized bosc pear

toasted walnuts, gorgonzola, sherry-walnut vinaigrette (request oil & vinegar and without gorgonzola)

organic field greens

toybox tomatoes, savory granola, white balsamic vinaigrette (request oil & vinegar and without savory granola)

white & rosé

by adding a touch of semillon, in the classic bordeaux style, award winning winemaker renée ary has created what many consider one of the most elegant and luxurious sauvignon blancs in the country.

migration, sonoma coast pinot noir

third generation sonoma coast winemaker dana epperson has created an artisanal expression of a light-bodied but complex pinot noir - one of the most versatile reds in the world.

duckhorn vineyards, napa valley cabernet sauvignon

by blending cabernet harvested from the high-altitude mountains, lush hillsides, bench and valley floor, this wine masterfully expresses the diversity of napa valley itself.

canvasback, red mountain cabernet sauvignon

with only 600 planted acres, red mountain is the smallest but most desirable cabernet growing region in washington and home to canvasback - one of the biggest, boldest cabs in the state.

paraduxx, napa valley proprietary red blend

inspired by the famous reds of tuscany and australia that mix old world classics with a touch of regional character, this is a masterful blend of cabernet, merlot, zinfandel and petit verdot.

dry aged ny strip au poivre

dry aged ny st | dry aged porterhou

filet mig

bone-in

roasted chicken with asparag

double c

lobster mac 'n' cheese

parmesan truffle fries

sam's mashed potatoes

au gratin potatoes

grilled asparagus with lemon mosto

roasted wild mushrooms

creamed spinach

sautéed spinach with garlic confit

soy glazed brussels sprouts with bacon

seared tenderloin

with butter poached lobsters

bone-in kona crusted dry aged ny strip

with cipollini onions, wild mushrooms

sliced filet mignon | gorgonzola crusted dry aged bone-in ribeye

with 15-year aged balsamic

veal tomahawk chop

with foie gras

sliced filet mignon

with cipollini onions, wild mushrooms and fig essence

porcini-rubbed bone-in ribeye

with 15-year aged balsamic

parmesan-crusted tomahawk veal chop

white cheddar potato and leek soup

new england clam chowder

caramelized french onion soup

caesar salad with grana padano croutons

roasted beet and goat cheese salad with toasted pistachios and citrus

kale salad with toasted almonds and peanut vinaigrette

field greens, butter leaf lettuce, heirloom tomatoes with parmesan

wedge with bleu cheese and smoked bacon

burrata with prosciutto, arugula pesto and balsamic glaze

field greens, butter leaf lettuce, heirloom tomatoes with parmesan vinaigrette

burrata with heirloom tomatoes

white cheddar potato soup | field greens salad | clam chowder

seared citrus glazed salmon with marcona almonds and brown butter

mini tenderloin sandwiches (2) with parmesan truffle fries

herb-roasted chicken, apple cider brine and mushroom risotto

cast iron garlic shrimp with olive oil crostini

dry aged ny strip*

bone-in ribeye*

dry aged ny strip au poivre with courvoisier cream*

double cut lamb rib chops (4) with mint gremolata*

roasted chicken breast with mushroom and parmesan risotto

filet mignon*

seared citrus glazed salmon with marcona almonds and brown butter

sushi grade sesame seared tuna with gingered rice, white soy and sambal vinaigrette

pan seared sea bass with shiitake mushrooms, asparagus and miso butter

beet and goat cheese salad

with crushed pistachio

caesar salad

with grana padano croutons

wedge with bleu cheese and smoked bacon

burrata with heirloom tomatoes

decoy, sonoma chardonnay

a wine that captures the essence of classic california chardonnay - beautifully rounded, fruit forward with the perfect amount of oak; a label that features dan duckhorn's most coveted in a vast collection of duck decoys.

goldeneye, california rosé of pinot noir

produced with grapes grown in the most prized pinot noir regions of california, this inaugural vintage of premium rosé will be debuted exclusively at the generous pour