Our commitment at Grill 23 & Bar is to prepare and serve only the finest meats, from animals raised humanely, sustainably and without the use of hormones and antibiotics; the freshest seafood, only from sustainable fisheries and aquaculture; and as much local and organic produce as we possibly can. Our beef comes from our friends at Brandt Natural Beef, and I believe that it is simply without equal. 

Jay Murray, Executive Chef

Download our complete menu:
dinner032709.pdf
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Raw Bar

shrimp cocktail 17
cocktail sauce, horseradish
lobster tail 23
remoulade, cocktail sauce
crab claws 16
maine jonah crab, remoulade, cocktail sauce
oysters* 17
island creek, soy-carrot & cucumber-mint mignonettes
shellsampler/grandsampler* 44/84
assortments of each

Appetizers

crab cakes 18
bitter greens, classic louie dressing
steak tartare* 15
bacon & eggs, molly’s potato bread toasts
sashimi / tartare* 19
yellowtail/tuna, dill, spicy beet, sauce gribiche
scallion pancakes 13
fragrant dumplings of beef & pork, peanut sauce
goat cheese croquettes 14
rawson brook with stewed tomato, saffron and chorizo
grilled dayboat scallops 17
local strawberry mostarda, crispy chicken livers
chowder 11
new england clam, sherry, pimenton

Salads

caesar 12
vella dryjack, garlic butter croutons
greens 12
rawson brook chèvre, lemon vinaigrette
iceberg 12
berkshire bacon, blue cheese dressing

A La Carte: Brandt Natural Beef & More

grilled swordfish 12oz 34
miso glazed tuna* 10oz 36
maine lobster 2lb mkt
veal porterhouse* 18oz 42
kidney lamb chops* 24oz 39
bacon wrapped sirloin 10oz 34
new york strip 12oz 35
dry-aged ny strip 14oz 49
bone-in delmonico 20oz 39
dry-aged ribeye 16oz 46
filet mignon 10oz 46
bone-in filet 14oz 46
twin filets 8oz 35
porterhouse 24oz 49
kobe cap steak 10oz 59
side of lobster infused bordelaise 3.5

Entrees

beef tenderloin 36
mashed potatoes, port-stilton reduction
meatloaf 27
prime & kobe beef, mashed potatoes, mushroom gravy
steak au poivre 34
pain paysanne, wild mushroom pate, dijon-cognac cream
steak frites 29
prime skirt steaks, signature gremolata fries
chicken under a brick 25
served with daily risotto

loch duart salmon 34
mustard crust, salsify, peas, warm pancetta vinaigrette
rhode island striper 35
lobster meatballs, saffron gnocchi, shaved brown butter
soft shell crabs! 36
grilled pepper vinaigrette, black bean puree, basmati crab salad
fusilli alla bolognese 23
parmigiano, prime beef & berkshire pork ragu
vegetarian risotto 22
preparation changes daily

mashed potatoes
tobacco onions
hash browns
pommes frites
ginger beets
mushrooms
broccoli gratin
butternut puree
organic truffle tots
asparagus
mac ’n’ cheese
blue mashed
Jay Murray
Executive Chef
Mark Mariano, Nick Cummings
Sous Chefs
*These items are served raw, undercooked or cooked to your specifications. The Commonwealth of Massachusetts suggests that the c