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PRIME BEEF WEEKLY CUTS
Thirty-Five Dollars
Beef Tenderloin
Mashed Potatoes, Port-Stilton Jus
Skirt & Foie Gras Steaks
Sweet & Sour Cherry Chutney
Bacon-Wrapped Sirloin Cap Steak
Truffled Monte Cristo, Marsala Pan Sauce
Steak au Poivre
Boulangère Potatoes, Dijon-Cognac Cream
The Berkeley 56-
16oz Dry-Aged Ribeye, Creamed Spinach, Twice Baked Potato Blintzes
I am proud to serve only Brandt Natural Beef's WLB Reserve, hand-picked by Eric Brandt expressly for Grill 23 & Bar. It comes exclusively from a single family-owned herd in California. These purebred steer are raised naturally and humanely. I firmly believe that the Brandt family raises the finest beef cattle in the world. –JM
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DAYBOAT SEAFOOD
Thirty-Six Dollars
Hand Harvest Sea Scallops
Laughing Bird Shrimp, Sweet Pea ‘Panna Cotta’
Loch Duart Salmon
Vidalia Onions, Asparagus, Smoked Salmon Dumplings
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Beaufort Sea Halibut
Cucumber, Curried Sabayon, Pickled Cauliflower
Salt & Pepper Soft Shells
House Special Sauce, Crab Noodle Salad
While much of the fresh seafood available commercially has been out of the ocean for up to three weeks, ours comes from fishing boats that make single-day trips and arrives here almost immediately.
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