The Capital Grille

Slow-simmered sweet onions in a rich beef broth, topped with melted Gruyère and provolone cheese.

Colossal tiger shrimp served chilled with our signature house-made cocktail and horseradish sauce.

Crisp iceberg lettuce, thick-cut smoked bacon, heirloom tomatoes, and creamy gorgonzola blue cheese dressing.

Exceptionally tender center-cut beef tenderloin, perfectly pan-seared and finished with fine herb butter.

Bone-in ribeye, dry-aged for a minimum of 18 days to achieve peerless flavor and rich marbling.

Tender rack of lamb crusted with fresh herbs and mint, served with a rich red wine reduction.

Black and white sesame-crusted Ahi tuna, served rare with pickled ginger, wasabi, and ponzu sauce.

Fresh Maine lobster tail broiled to perfection with drawn lemon-herb butter.

Organic chicken breast stuffed with wild mushrooms, spinach, and goat cheese, finished with white truffle jus.

Creamy whipped potatoes infused with artisan butter and a delicate touch of black truffle oil.

Tender baby spinach simmered in a rich cream sauce with freshly grated Parmigiano-Reggiano cheese.

Stolichnaya vodka infused with fresh pineapple for exactly six days. Served ice-cold and straight up.

Sommelier selection, featuring notes of dark berries, toasted oak, and smooth velvety tannins.