The Capital Grille

Fresh oysters served on the half shell over a bed of crushed ice, accompanied by lemon wedges and tangy cocktail sauce.

Delightful oysters baked to perfection with a rich champagne brie fondue coating.

Chilled jumbo lump crab meat served with traditional cocktail sauce and lemon.

Savory lobster and crab cake served with a vibrant lemon basil aioli, perfectly portioned for sharing.

Chilled shrimp cocktail featuring five plump, perfectly cooked shrimp and zesty cocktail sauce.

Creamy caramelized onion dip topped with caviar and served alongside crispy housemade potato chips.

Thick-cut cherrywood bacon glazed with a sweet and savory Korean BBQ sauce.

Fresh mozzarella wrapped in savory prosciutto and served with vine-ripe tomatoes and balsamic glaze.

Crispy pan-fried calamari tossed with hot cherry peppers for a spicy kick.

Premium Snake River Farms gold wagyu steak tartare expertly prepared with classic accompaniments.

Fresh tuna tartare layered with creamy avocado, sweet mango, and a touch of sriracha.

A lavish chilled assortment of fresh shellfish served over ice.

The ultimate seafood tower featuring jumbo lump crab, North Atlantic lobster, shrimp cocktail, and oysters.

Velvety tomato bisque served with a toasted brie crostini.

Traditional New England clam chowder loaded with tender clams and potatoes.

Classic caramelized French onion soup topped with a heavy layer of melted Gruyère cheese.

Fresh chopped salad tossed with feta cheese, port-dried cherries, Marcona almonds, and walnut vinaigrette.

Roasted red and golden beets paired with goat cheese, crushed pistachios, and citrus vinaigrette.

Crisp field greens and butter leaf lettuce with heirloom tomatoes in a parmesan vinaigrette.

Classic Caesar salad featuring crisp romaine and Grana Padano croutons.

Iceberg wedge topped with gorgonzola, candied bacon, and ripe heirloom tomatoes.

Classic iceberg wedge salad with creamy blue cheese and smoked bacon.

Fresh creamy burrata cheese served alongside colorful heirloom tomatoes.

Expertly sliced filet mignon served over wild mushrooms and cipollini onions with fig essence.

Bone-in ribeye rubbed with savory porcini mushrooms and finished with aged balsamic.

Dry-aged bone-in NY strip featuring a rich Kona crust and shallot butter.

Peppercorn-crusted dry-aged NY strip served with luxurious Courvoisier cream.

Bone-in NY strip topped with a savory gorgonzola crust and cabernet reduction.

A magnificent 22-ounce bone-in ribeye, grilled to juicy perfection.

Classic 24-ounce dry-aged porterhouse offering the best of both worlds.

Robust 18-ounce bone-in New York strip with intense dry-aged flavor.

Tender 14-ounce boneless New York strip, dry-aged for optimal taste.

Exquisitely tender 10-ounce filet mignon cooked to your preference.

Ultra-premium 8-ounce Snake River Farms Gold Wagyu filet mignon.

Tomahawk veal chop served with sage butter, marsala jus, and crispy prosciutto.

Roasted chicken breast served over a creamy mushroom and parmesan risotto.

Four succulent double-cut lamb rib chops finished with a vibrant mint gremolata.

Enhance your steak with fresh jumbo lump crab in Oscar style.

Flavorful coffee-based dry rub crust enhancement.

Earthy porcini mushroom seasoning blend enhancement.

Rich and savory melted Gorgonzola cheese crust.

Luxurious cognac-infused cream sauce enhancement.

Classic rich and buttery béarnaise sauce.

Sushi-grade sesame seared tuna served with gingered rice, white soy, and sambal vinaigrette.

Seared citrus-glazed salmon topped with Marcona almonds and brown butter.

Pan-seared sea scallops served over a rich Maine lobster and asparagus risotto.

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

Freshly grilled asparagus spears drizzled with lemon mosto oil.

Crispy french fries tossed in aromatic truffle oil and topped with Parmesan.

Classic, buttery, and ultra-creamy mashed potatoes.

Layered sliced potatoes baked with rich cream and melted cheese.

A flavorful medley of roasted wild mushrooms sautéed with herbs.

Rich and velvety creamed spinach prepared with a touch of nutmeg.

Sweet corn kernels in a creamy sauce mixed with smoky bacon bits.

Caramelized Brussels sprouts tossed in a savory soy glaze with bacon.

Baby spinach sautéed with sweet garlic confit and olive oil.

A refined old fashioned with Woodford Reserve Bourbon, Grand Marnier, and walnut bitters.

Refreshing bourbon sidecar featuring fresh blackberries, lemon juice, and thyme.

A bold whiskey cocktail blending double oaked bourbon, rye, and vermouth.

A sleek margarita crafted with tequila, Cointreau, and fresh citrus juices.

Paloma cocktail featuring reposado tequila, coconut, grapefruit soda, and hibiscus chili lime salt.

Tropical mojito made with premium rums, passion fruit, fresh mint, and soda.

Classic cosmopolitan featuring citrus vodka, Cointreau, lime, and cranberry juice.

A very dirty martini made with Grey Goose vodka and blue cheese-stuffed olives.