Grill 23 & Bar Menu

Tender lobster tail served with a side of fresh lemon, zesty cocktail sauce, and creamy horseradish dip.

4 ounces of diced yellowfin tuna mixed with cucumber, cape gooseberries and roasted kalamata olives. The tartare is dressed with a caramelized fennel vinaigrette, and served with olive oil crackers

16 ounces Norwegian King Crab with remoulade

2 ounces, Grade A5 Wagyu, from Kagoshima Japan

Iceberg, fourme d'ambert cheese, North country bacon, tiny tomato, shallots, blue cheese ranch dressing

Two Jonah Crab cakes with calabrian chili aioli, grilled lemon

Fried calamari, cherry peppers, pickled fennel

2 oz Maplebrook Farms Buratta served with roasted beets, figs, endive and a sunflower vinaigrette

Wagyu beef carpaccio served over arugula with balsamic vinegar and a truffle aioli. Topped with crispy shallots and shaved foie gras torchon

Sherry creme fraiche, chives

Sweet Onions, comte chesse

Creamy layered potato Dauphinoise topped with creme fraiche, chives and 5 oz of white sturgeon caviar

2 ounces of Hudson Valley Foie Gras, seared and served over toasted focaccia with caramelized onions and melted comte cheese

Spinach, mashed potatoes, burgundy jus

Roasted Heritage Chicken served with herb sausage stuffing, potato pave and winter truffles, with a bordelaise sauce

Delicious Ora King Salmon roasted over a smoked cedar plank with black garlic molasses and served with a citrus medley

Delicious vegetarian risotto with parmesan cheese, butternut squash and mushrooms

Roasted Atlantic Cod served over roasted new potatoes and artichokes, topped with brown butter and a fennel and radish salad

32 oz. Prime Porterhouse served with choice of meat temperature: rare to well done.

14 oz. Prime New York steak, options for meat temperature from rare to well done.

18 oz. 100 day aged prime ribeye, available in rare to well done temperatures.

American Kobe cap steak, 10 oz, with options from rare to well done.

14 oz. dry-aged Prime New York steak, choice of meat temperature: rare to well done.

Tender steamed 2 lb. lobster served with fresh parsley and a lemon wedge.

16 ounces Norwegian King Crab

6 ounce, A5-Grade Wagyu Striploin from Prefecture, Japan

Two 5 ounce pieces of barbeque spiced grilled swordfish, skewered with lemon grass and served with coconut cream and lime leaf oil

32 oz, 45 day Dry Aged, Bone in Tomahawk Steak

Sesame crusted yellowfin tuna with togarashi peanuts and a ginger and soy broth

Rich and creamy bearnaise sauce draped over a tender filet, accompanied by caramelized onions and a fresh mixed greens salad.

Succulent lobster tail served with a lemon slice, caramelized onions, and a fresh salad of greens and pickled red onions.

Succulent grilled shrimp garnished with herbs, served alongside a wedge of lemon and a fresh green salad.

Brandy peppercorn cream.

Tender steak topped with creamy horseradish sauce, accompanied by caramelized onions and fresh mixed greens.

Rich, savory steak enhanced with a robust, house-made grill 23 steak sauce.

2 ounces of hudson valley foie gras, seared and served over toasted focaccia with caramelized onions and melted comte cheese

Roasted Asparagus, Lump Crab, Bearnaise

Madeira, roasted garlic and herbs

Pancetta brioche crumbs.

Truffle oil.

Rosemary and garlic

Sour cream and black pepper.

Vermont cheddar & peas.

Vermont cheddar and peas with lobster.

Sea salt and chives.

Crispy potato pave layered with cream and parmesan cheese and topped with chives and sea salt.

Carrots tossed in A5 beef drippings, finished with smoked honey and everything spice

Sauteed kale sprouts with bagne cauda

Crumbled bacon, sour cream, cheddar cheese sauce, scallions

Garlic, olive oil

Coconut dulce de leche.

Chocolate cake with mascarpone mousse, ladyfinger crumble and espresso caramel

Delicious bread pudding layered with peanut butter and milk chocolate, served with toffee sauce and peanut brittle

Grilled USDA prime New York sirloin steak.

Aged for enhanced flavor and tenderness, this prime cut is typically grilled to perfection.

Dry-aged for 100 days, this 18-ounce prime ribeye is expertly seasoned and grilled to enhance its rich, robust flavor.

Typically includes a certified angus porterhouse steak, often accompanied by mushroom caps and onion rings.

6-ounce A5-grade wagyu striploin, renowned for its marbling and tenderness.

A substantial cut, typically featuring rich, aged beef flavors.