Get cozy with Grill 23’s holiday lunch service. Starting Monday, December 12th, you can indulge in filet mignon, lobster tail, caviar and more, thanks to a weekday menu of decadent dishes. The prime plates (like dry-aged steaks and raw bar samplers) are available from 11:30am to 2:00pm, Monday through Friday, until December 23rd. See the a la carte offerings below and book a table to make the most of the holiday season. Reservations can be made by calling 617.542.2255.
WAGYU
STRIPLOIN, GRADE A5, 2OZ, KAGOSHIMA PREFECTURE, JAPAN 52
RAW BAR
SHRIMP COCKTAIL 21
ALASKAN KING CRAB 31/62
served hot or cold
RAW BAR PLATE 19
GRAND SAMPLER 115
CAVIAR, OSETRA, IMPERIAL GOLDEN, 1OZ MKT
LOCAL OYSTERS 19
WELLFLEET CLAMS 17
LOBSTER TAIL 23
APPETIZERS
STEAKHOUSE CHOPPED SALAD 16
rock shrimp, avocado, green goddess dressing
GREEN SALAD 13
Vermont chevre, red wine vinaigrette
ICEBERG WEDGE 14
vine roasted tomato, bacon, blue cheese dressing
YUKON POTATO & LEEK SOUP 12
zoe’s bacon, chives
STEAK TARTARE 18
peppercorn, herb salad, focaccia
SNAPPER CRUDO 16
citrus, winter pear, radish
CRAB CAKE 21
Jonah leg meat, scallop mousse, coleslaw
FRIED CALAMARI 18
Fennel, onion, pepperoncini crema
ENTREES
BEEF STROGANOFF 26
Egg noodles, fromage blanc, cornichon
GRASS-FED BEEF BURGER 21
Sautéed onions, mushrooms, swiss cheese, brioche
STEAK FRITES 31
Prime flat iron, parmesan & herb fries
HERBED CHICKEN & PROSCIUTTO CAESAR SALAD 28
Brown butter croutons, roasted tomato, olives
GRILLED SWORDFISH 38
Cumin and orange glazed carrots, chermoula
NEW ENGLAND LOBSTER ROLL 30
Cider-dressed cole slaw, steak fries
PAN-ROASTED SALMON 37
Spinach, red wine-braised mushrooms, puff pastry
GRILLED BRONZINO 36
Salmoriglio sauce, charred lemon
A LA CARTE
FILET MIGNON 10OZ 49
TWIN FILETS 8OZ 37
PRIME PORTERHOUSE 24OZ 60
PRIME NEW YORK 14OZ 49
VEAL LOIN CHOP 18OZ 47
LAMB LOIN CHOPS 24OZ 49
TUNA STEAK 10OZ 42
STEAMED LOBSTER 2LB MKT
THE BEST OF THE BEST
100 DAY AGED PRIME RIBEYE 18OZ 54
DRY AGED PRIME NEW YORK 14OZ 67
AMERICAN KOBE CAP STEAK 10OZ 69
SAUCES
BORDELAISE 3
BLACK TRUFFLE-FOIE GRAS 6
CLASSIC BÉARNAISE 3
COGNAC-GREEN PEPPERCORN 3
HENRY BAIN 3
PORT-GORGONZOLA 3
SIDES
MASHED YUKON POTATOES 11
Crème fraiche, black pepper
BACON BRAISED GREENS 14
Chard, kale, spinach, cider
WILD MUSHROOMS 16
Sherry, confit shallot, herbs
ROASTED ASPARAGUS 13
Olive oil, sea salt
CREAMED SPINACH 13
Garlic crumbs, parmesan
MAC ’N’ CHEESE 12
Bacon, jalapeno, rosemary
GRILL 23 TOTS 13
Truffle oil
CRISPY HASH BROWNS 13
Sea salt, chives
ROASTED BRUSSELS SPROUTS 14
Pancetta, balsamic
FRENCH FRIES 10
Parmesan, herbs, garlic aioli
ROASTED LOCAL SQUASH 12
Vadouvan curry, brown butter
