The Capital Grille

Premium wagyu beef blended with seven spices, seared, chilled, and sliced razor thin. garnished with fresh arugula and lemon vinaigrette.

A melt-in-the-mouth, one-pound baby lobster, icy gulf coast jumbo shrimp and freshly shucked oysters bring the sweet flavor of sunny shores right to your table.

Lumps of succulent lobster and crab with hints of dry mustard and red pepper are perfectly paired with fresh, sweet corn relish.

Calamari sauteed in garlic butter until golden crisp. Then tossed with a house blend of peppers for a nice, fiery finish.

The freshest salmon, cold-smoked in maine. Then given our complementary accents of capers, dill mayonnaise and zesty onion pita crisps.

These jumbo shrimp are refreshingly chilled and served with a house-made cocktail sauce with kick.

Straight out of new england's bracingly cold waters. These freshly shucked oysters are presented with classic pairs of mignonette and cocktail sauce.

With vine ripe tomatoes. Classic fresh mozzarella wrapped in prosciutto and lightly sauteed. Served with crostini, fresh basil and a lovely balsamic glaze.

Our generous bowl combines new england's finest, freshly shucked clams and tender potatoes. select spices give it just the right dash.

Lumps of the sweetest lobster are sauteed just to your liking and added to a luscious bisque. Dry sack sherry is drizzled over the delightful affair.

Sweet onions are nestled in a delectable broth and covered by a blanket of melt-in-your-mouth cheeses.

Fresh mozzarella layered between sliced heirloom tomatoes, drizzled with extra virgin olive oil and 12-year aged balsamic vinegar.

A combination of crisp, fresh seasonal vegetables, served on mixed greens with housemade croutons and drizzled with olive vinaigrette.

This classic salad features a crunchy cold wedge of iceberg lettuce with vine-ripe tomatoes and crisp, applewood smoked bacon. It's gloriously dressed in our own blend boasting tangy chunks of blue cheese.

Refreshing hearts of romaine lettuce are tossed with our own version of distinctive caesar dressing. golden, baked croutons, anchovy filets (should you wish) and a generous dusting of reggiano parmesan top everything off.

Tender, baby spinach leaves, onions and mushrooms meet the warmth of our signature bacon dressing. Chopped egg and smoked bacon are sprinkled on top for good measure.

A tempting trio of baby lettuces is the perfect base for juicy, vine-ripe grape tomatoes and your choice of one of our carefully blended house dressings.

Our 8 oz filet mignon, served with steamed asparagus spears, colossal lump crabmeat, drizzled with our housemade bearnaise.

You won't find a more flavorful steak. Our new york strip is dry aged and hand cut in-house. We then grill to your specifications for a robust steak that is served au jus with no need for other adornment.

Our signature, 24-oz. steak saves you from making the tough choice between a sirloin or a filet. Both come in this dry aged, hand sculpted, steak lover's dream.

With a courvoisier cream sauce. Black peppercorns are crushed then rubbed onto one of our dry aged sirloins. We sear the steak to its juicy best, then serve it with a rich courvoisier cognac cream and peppercorn sauce.

A perennial favorite, cooked to your wishes and served au jus.

A hearty, juicy, bone-in ribeye with flavor as big as its 22-ounce size. Grilled to your liking and served au jus.

Four, flavorful double cut rib chops are grilled the way you want them.

A tender chicken breast, precisely cooked until crisp and golden brown, drizzled with lemon, and served with flavorful, marinated heirloom tomatoes.

Fresh from the atlantic and delightfully sweet. We broil our lobsters to caramelize the natural sugars and enhance the flavor even more. Whether you choose a 2, 3, 4 pound lobster, you're sure to be enormously satisfied.

Our swordfish steak is exactingly grilled to achieve the perfect texture and moistness. Served with a delicious mix of fresh lemon, fennel and herbs.

A fillet of fresh salmon seared, brushed with our citrus honey glaze, and served over a vegetable medley of haricots verts, roasted cipollini onions, and fresh asparagus.

With gingered rice. A delicate flavor combination of sesame and ginger with a fresh, seared tuna steak on a bed of light ginger rice.

Delicately butterflied shrimp stuffed with fresh lobster and crab, lightly breaded, and roasted with a touch of wine.

Our seared tenderloin served with fresh lobster tails, cooked slowly in butter to bring out its flavor and tenderness.

A fillet of north atlantic salmon is seasoned with fennel pollen, roasted on a cedar plank and finished with lemon mosto and tomato fennel relish.

With caramelized shallot butter. A wonderful flavor combination with caramelized shallots, seasonings and coffee rub to create a first-class steak many guests claim as their favorite.

With 12 year aged balsamic. The classic cut of a delmonico steak seasoned and broiled to create delicate porcini mushroom crust with a light drizzling of premium 12-year aged balsamic.

With cipollini onions and wild mushrooms. Our popular filet mignon sliced and served with whole cipollini onions and a beautiful combination of sauteed wild mushrooms.

Fresh corn, lightly creamed and mixed with bits of crispy applewood smoked bacon.

Golden fries tossed in shredded grana padano, kosher salt and white truffle oil.

Baked campanelle pasta and fresh lobster meat, tossed in a mascarpone, havarti and grana padano cream sauce, topped with panko bread crumbs and grated white cheddar.

Hearty slices of potato are layered with cream and a wonderful combination of cheeses. Topped with fried onions and potatoes, this is just the kind of food you want to take comfort in.

The freshest of asparagus, lightly grilled with olive oil, drizzled with lemon mosto and sprinkled with rare fleur de sel.

Spinach is blended with a bechamel sauce that will have you actually dreaming of seconds.

A hearty, steak-worthy companion featuring portabella, oyster, shiitake, and cremini mushrooms. We slowly oven roast them with extra virgin olive oil, rosemary, thyme and garlic butter.

We blend red bliss potatoes with sweet cream, butter and salt for a blissfully good side dish.

Fresh, tender spinach sauteed with garlic infused olive oil and caramelized garlic is rich and savory.

With shallots and heirloom tomatoes Sauteed crisp baby green beans with shallots and heirloom tomatoes for a wonderful aromatic flavor.

Celebrate the season with three delicious flavors of ice cream we make ourselves, garnished with freshly baked double chocolate cookies and coconut cookies.

A lighter, fluffier version of its new york cousin. our cheesecake is nestled in a vanilla wafer crust and garnished with fresh, sweet berries, a luscious strawberry sauce, and topped with a crisp sugar crust.

Just ripe strawberries, blackberries, raspberries and blueberries shine in a velvety smooth creme anglaise.

A luscious combination of juicy strawberries, handmade vanilla ice cream and our own ruby port and grand marnier sauce makes our signature dessert well worth signing on for.

A delightful vanilla flavored crust is layered with luscious whipped and coconut pastry cream. A caramel rum sauce topping makes it even more irresistible.

Chocolate lovers will rhapsodize over this rich, dense dream of a cake. a hint of espresso, fresh raspberries, whipped cream and melba sauce make for an unforgettable finish to any meal.

We pull out all the chocolate stops in this wondrous concoction of moist chocolate cake layered with dark chocolate mousse and coated with a hazelnut chocolate ganache. Creme anglaise, chopped toasted hazelnuts and a pirouline cookie provide the perfect balance.

Tap through a crisp caramelized sugar crust to the creamiest of custards below to see why this remains a perennial favorite.

With truffle fries.

Tossed in ginger and mustard vinaigrette.

Herb oil and aged balsamic.

With hot cherry peppers.

Wasabi oil, white soy and ginger vinegar.

Crisp prosciutto and basil sandwiches.12-year aged balsamic.

With wild mushrooms and boursin cheese.