Grill 23 & Bar Menu

10 oz. filet mignon, choice of meat temperature: rare to well done.

Coconut dulce de leche.

Soft and chewy cookies packed with rich chocolate chips.

Sour cream and black pepper.

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

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

Truffle oil.

Vermont cheddar & peas.

Madeira, roasted garlic and herbs

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

Petite romaine, white anchovy, and Parmesan crouton.

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

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

8 oz. Prime bavette, béarnaise, parmesan and herb french fries.

Pan roasted and Montreal spiced half Cornish Hen, served with crispy brussels sprouts and golden raisins, served with bordelaise sauce

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

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

Homemade ricotta gnocchi which are sauteed with cauliflower florets and shallots and served in a brown butter sauce. The dish is garnished with fried sage leaves

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.

Fresh 2 pound baked lobster, stuffed with a mixed seafood stuffing

16 ounces Norwegian King Crab

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

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

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

5 ounces of bluefin tuna, seared and served sliced on a strawberry verjus coulis, topped with roasted pistachios and shaved foie gras torchon

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, King Crab and breadcrumbs

Sea salt and chives.

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

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

Sauteed kale sprouts with bagne cauda

Crumbled bacon, sour cream, cheddar cheese sauce, scallions

Garlic, olive oil

Coconut dulce de leche.

Chocolate cake with orange thyme cream, chocolate sauce and marmalade

Vanilla bean cheesecake on a hummingbird cake base with candied pecans, caramel and pineapple

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.