menu | Grill23 & Bar | 617-542-2255 | Celebrating 25 Years as Boston's Premier Steakhouse

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

Raw Bar

Island Creek Oysters on the Half Shell 17-

Jonah Crab Claws 16-

Shrimp Cocktail 17-

Lobster Tail Remoulade 23-

Shellfish Sampler (Serves 2) 44-

Shellfish Grand Sampler (Serves 4) 84-

Appetizers

King Yellowtail Sashimi 19-

Fresh Wasabi, Shiro Shoyu, Poached Garlic Mousse

Prime Steak Tartare 15-

Golden Harvard Beets, Horseradish Gribiche

Maine & Maryland Crabcakes 18-

Potato Salad, Cole Slaw, Tartare Sauce, Otis Street Steak Sauce

Lobster Tempura 19-

Pineapple, Sweet & Sour Stir Fried Peanuts

Crisp Native Calamari 13-

Fried Fennel & Onions, Pepperoncini Crema

Crispy Bershire Pork Carnitas 14-

Housemade Tortilla, Avocado, Quesito Fresco

Mr. Angelini's Tomatoes 14-

Rawson Brook Chevre Croquette, Basil Flowers

Salads

Iceberg 12-

Bacon, Gorgonzola, Blue Cheese Dressing

Simple Green Salad 12-

Lemon Oregano Viniagrette, Shaved Red Onion, Feta

Caesar Salad 12-

Hearts of Romaine, Dryjack, Garlic Croutons

New England Clam Chowder 11-

Pimenton, Sherry, Thyme

Lightly Whipped Gazpacho 12-

Spiced & Minted Summer Melon

A La Carte

Swordfish, 12-ounce 34-

Maine Lobster, 3 pound Market

Lamb Loin Chops, 24-ounce 39-

Dry Aged Rib Eye, 18-ounces 46-

Bone-In Delmonico, 18-ounce 37-

Dry-Aged New York, 14-ounces 48-

New York Strip, 14-ounces 39-

Grill 23 Meatloaf, 12-ounces 25-

Prime Rib, 32-ounces 39-

Porterhouse, 24-ounces 49-

Filet Mignon, 10-ounces 44-

Twin Filet Mignons, 8-ounces 36-

Bone-In Filet Mignon, 14-ounces 46-

Kobe Cap Steak, 10-ounces 59-

Entrees

DAILY PLATES

Every Day 27-

Prime Chopped Steak, Really Good Mushroom Gravy

Thursday 25-

Roasted Duckling, Summer Peach Glaze, Potstickers

Friday 23-

Giannone Chicken, Organic Truffle Mashed Potatoes

Saturday 25-

Prime Skirt Steak, Gremolata Fries

Sunday 48-

Carved Honeymoon Roast for Two, Horseradish Sauce

ENTREES

Surf & Turf 34-

Prime Rib Pinwheel Steak, Wild Shrimp, Chimichurri

Steak Au Poivre

Prime Flatiron, Onion Loaf, Dijon Cognac Cream

Grilled Lamb Loin 31-

Griddled Cheese, Tomato, Lemon-Mint Pesto

Beef Tenderloin 35-

Mashed Potatoes, Port Stilton Jus

Grand Banks Halibut 33-

Utica Greens, Salt Potatoes, Lobster Infused Butter

Hand Harvest Sea Scallops 32-

Zucchini Crisp, Horseradish Panna Cotta, Tomato Confit

Loch Duart Salmon 33-

Corn Pudding Fritters, Chanterelles, Green Onion

Sides

Mashed Potatoes 7-

Blue Cheese Mashed 9-

Hash Browns 7-

Truffled “Tater Tots” 8-

Tobacco Onions 7-

Mac ’n’ Cheese 9-

Mushroom Ragoût 9-

Wasabi Peas 8-

Ginger Beets 8-

Buttered Asparagus 9-

Broccoli Gratin 8-

Desserts

Summer Berry Bramble 10-

Raspberry Ice Cream

Boston Cream Pie 10-

Cherries Jubilee

Ginger Peach Crumble 10-

Vanilla Ice Cream, Coconut

Caramel Profiteroles 9-

Coffee Ice Cream, Warm Chocolate, Candied Almonds

Mascarpone Cheesecake 10-

Chianti Caramel, Black Mission Figs

Brownie Sundae Trio 11-

White Fudge

Valrhona Chocolate Cake 11-

Malted Crème Anglaise, Pecan Praline

Tollhouse Cookie Sampler 9-

Infused Milk

Vanilla Bean Crème Brûlée 11-

Cardamom Palmier

Molly Hanson, Pastry Chef

Kevin Kesterson, Pastry Sous Chef