The Capital Grille

Fine dining restaurant, 633 N St Clair St, Chicago, IL

VeganScore 40

Menu

Mains

• Sliced Filet Mignon — With Cipollini Onions, Wild Mushrooms and Fig Essence
• Porcini-Rubbed Bone-In Ribeye — With 15-Year Aged Balsamic
• Kona-Crusted Dry Aged Bone-In NY Strip — With Shallot Butter
• Dry Aged NY Strip Au Poivre — With Courvoisier Cream
• Gorgonzola-Crusted Dry Aged Bone-In NY Strip — With Cabernet Reduction
• Seared Tenderloin — With Butter Poached Lobster Tails
• Bone-In Ribeye — 22 oz
• Dry Aged Porterhouse — 24 oz
• Dry Aged Bone-In NY Strip — 18 oz
• Dry Aged NY Strip — 14 oz
• Snake River Farms Gold Wagyu Filet Mignon — 8 oz
• Roasted Chicken Breast — With Fingerling Potatoes and Dijon Cream
• Mint Gremolata And Honey Crusted Double Cut Lamb Rib Chops — Four chops
• Sushi-Grade Sesame Seared Tuna — With Gingered Rice, White Soy and Sambal Vinaigrette
• Seared Citrus Glazed Salmon — With Marcona Almonds and Brown Butter
• Seared Sea Scallops — With Maine Lobster and Asparagus Risotto
• Pan-Seared Sea Bass — With Shiitake Mushrooms, Asparagus and Miso Butter

Starters

• Fresh Oysters On The Half Shell — Six oysters
• Oysters Rockefeller Style — With Champagne Brie Fondue
• Lobster And Crab Cake — With Lemon Basil Aioli, serves 2
• Caviar And Caramelized Onion Dip — With Housemade Chips, serves 2
• Nueske's Double Cut Cherrywood Bacon — Korean BBQ Glaze, serves 2
• Prosciutto-Wrapped Mozzarella — With Vine Ripe Tomatoes, serves 2
• Pan-Fried Calamari — With Hot Cherry Peppers, serves 2
• Snake River Farms Gold Wagyu Steak Tartare
• Tuna Tartare — With Avocado, Mango and Sriracha
• Cold Shellfish Platter — Jumbo Lump Crab, North Atlantic Lobster, Shrimp Cocktail, Oysters on the Half Shell
• Tomato Bisque — With Toasted Brie Crostini, cup
• New England Clam Chowder — Cup
• Caramelized French Onion Soup — Crock
• Chopped Salad — With Feta, Port Dried Cherries, Marcona Almonds and Walnut Vinaigrette
• Roasted Beet And Goat Cheese Salad — With Crushed Pistachios and Citrus Vinaigrette
• Field Greens — Butter Leaf Lettuce, Heirloom Tomatoes with Parmesan Vinaigrette
• Caesar Salad — With Grana Padano Croutons
• Wedge — With Gorgonzola, Candied Bacon and Heirloom Tomatoes

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