FOR THE TABLE (SIDE ITEMS)

Question 1

ONE POUND BAKED POTATO

Answer 1

Our fresh, salt-crusted baked potatoes are accompanied by chives, sour
cream, crisp bacon and butter.

Portion
Salt Crusted 14-18 oz. Potato
Salted Butter on a B&B
Garnish
2 oz. sliced Chives in ramekin
2 oz. Sour Cream in ramekin
2 oz. Crisp Bacon in ramekin

Question 2

PARMESAN TRUFFLE FRIES

Answer 2

French fries, fried until golden brown and tossed in finely grated Grana Padano, kosher salt, crisp parsley and White Truffle Oil.

• Truffle Oil is a high-quality olive oil that has been infused with the flavor of either white or black truffles. Truffle oils are generally not used in cooking, as the heat adulterates their flavors. Instead, they are added after a dish is prepared
• The White Truffle comes from the Langhe area of the Piedmont region in northern Italy and, most famously, in the countryside around the city of Alba. They produce a scent that mimics a male pig sex hormone, and for this reason, female pigs have been used historically in Europe to help find truffles. However, more recently, dogs have
  become preferred for truffle hunting since they can be trained to just find the truffles whereas sows (female pigs) eat the truffles as soon as they find them

Portion
16 oz. Fries: Lunch Side 6 oz.
2 Tbsp. White Truffle Oil
2 ½ tbsp. grated Grana Padano
2 ½ Tbsp. Fried Parsley Leaves

Question 3

SAMS’S MASHED POTATOES

Answer 3

Red Bliss Potatoes, hand-mashed, skin-on with cream, butter and salt.

Who is Sam? Sam is Ned Grace’s Grandfather. Ned is the founder of The Capital Grille.

Portion
Full: 16-18 oz. Mashed Red Potatoes
Small: 9 oz. per serving

Garnish
Chopped Parsley
Large Serving Spoon – Full Order
Soup Spoon – Small Order

Question 4

AU GRATIN POTATOES

Answer 4

Classic combination of scalloped potatoes, cheese and cream baked in a shallow casserole, with a crisp topping of fried potatoes and fried onions.

• Sliced potatoes layered with heavy cream, garlic, Swiss cheese, Grana Padano cheese, and Vermont White Cheddar, finished with a crisp topping of fried potatoes and fried onions.

Portion
Full Order – 14 oz. per serving
Small Order – 7 oz. per serving
(Sliced Potatoes, 2% Milk, Heavy Cream, Dehydrated Cheddar Cheese, Kosher Salt, Fresh Ground Black Pepper, Fresh Garlic, Roasted Garlic, Swiss Cheese, Grana Padano Cheese, Butter, Heavy Cream)
3 oz. Crispy Topping (fried potatoes and onions)

Garnish
1 tsp. Chopped parsley
Large Serving Spoon – Full Order
Soup Spoon – Small Order

Question 5

LOBSTER MAC N’ CHEESE

Answer 5

Baked Campanelle pasta and fresh Lobster meat tossed in a Mascarpone, Havarti, and Grana Padano cream sauce, topped with grated white cheddar and Panko bread crumbs.

• Cheese Sauce: Heavy Cream, Kosher Salt, Mascarpone, Grana Padano, Havarti
• Campanelle Pasta comes in many shapes and sizes, and one of the most delightful is Campanelle. This delicate but sturdy shape, which means “Bellflowers” in Italian has fluted, petal-like edges and a hollow center for capturing sauce
• Mascarpone is a triple-cream cheese made from crème fraiche (sour cream). Mascarpone is milky-white in color and is easily spread. When fresh, it smells like milk and cream. It is used in various dishes of the Lombardy region of Italy, where it
  is a specialty. It is sometimes used instead of butter to thicken and enrich sauces
• Havarti has a buttery aroma and can be somewhat sharp in the stronger varieties,
  much like Swiss cheese. The taste is buttery, and from somewhat sweet to very sweet, and it is slightly acidic. It is typically aged about three months, though when the cheese is older it becomes more salty and tastes like hazelnut. When left at room temperature the cheese tends to soften quickly

Portion
6 oz. Campanelle Pasta
2 oz. Lobster Meat
2 oz. Heavy Cream
10 oz. Cheese Sauce
1 oz. Grated White Cheddar
1 ½ oz. Toasted Buttered Bread Crumbs

Question 6

SKILLED HASH BROWNS WITH ROYAL OSSETRA CAVIAR

Answer 6

Shredded potatoes, topped with Crème Fraiche and Royal Ossetra caviar.

• This rich expression of Ossetra has inspired generations of caviar lovers with its perfect balance of refined, savory brine and subtle notes of dried fruit and toasted grains.
• NOTE: The skillet hash browns are also available without caviar.

Portion
Savoyard Potato Batch 20 oz.
Crème Fraiche 2 oz
Royal Ossetra Caviar 20 Grams
Garnish Royal Ossetra Caviar is garnished on top of the Crème Fraiche

Question 7

GRILLED ASPARAGUS WITH LEMON MOSTO

Answer 7

A large order of freshly grilled asparagus spears, drizzled with Lemon Oil and finished with Fleur de Sel.
* Lemon Oil fresh lemons are submerged in extra virgin olive oil to release the natural lemon oil out to add flavor to the olive oil.
* Fleur de Sel (“Flower of salt” in French) is a hand-harvested sea salt collected by workers who scrape only the top layer of salt before it sinks to the bottom of large salt pans. Traditional French Fleur de sel is collected off the coast of Brittany.

Portion
8 oz. Asparagus
½ tsp. Lemon Mosto
1/8 tsp. Fleur de Sel

Garnish
Grilled Half Lemon
Serving Tongs

Question 8

CREAMED SPINACH

Answer 8

Capital Grille’s classic Creamed Spinach side dish has a rich creamy texture with a hint of nutmeg and a big spinach flavor. Chopped fresh spinach is blended with our house made béchamel sauce and served in a hot two handled pan.
* Béchamel (bay-shah-MEHL) is a classic French white sauce made rich cream, butter and flour. Our béchamel sauce is a blend of creamy white sauce with garlic, shallots and nutmeg
* Nutmeg – The flavor and aroma are delicately warm, spicy and sweet. Nutmeg is excellent when used in baked goods, milk- or cream-based preparations and on fruits and vegetables – particularly potatoes, spinach and squash

Portion
Full Order:
Spinach 9 oz./Béchamel 9 oz.
Small Order:
Spinach 5 oz./Béchamel 5 oz.

Garnish
Large Serving Spoon – Full Order
Soup Spoon – Small Order

Question 9

ROASTED WILD MUSHROOMS

Answer 9

A blend of Portabella, Oyster, Shiitake and Cremini mushrooms are oven roasted with herb infused extra virgin olive oil, salt and pepper finished with garlic butter. The mushrooms pair beautifully with all of our steaks and chops.

• The Infused Oil is a blend of extra virgin olive oil, kosher salt, pepper, freshly chopped garlic, rosemary and thyme – a pesto-like consistency
• Shiitake (shee-TAH-kay) mushrooms, originally from Japan and Korea, are now being cultivated in the United States. The meaty flesh has a full-bodied (some say steak like), woodsy flavor. Shiitake stems are extremely tough and are therefore usually removed
• Oyster Mushrooms are fan-shaped mushroom that grow both wild and cultivated in close clusters, often on rotting tree trunks. The flavor of raw oyster mushrooms is fairly robust and slightly peppery but becomes much milder when
  cooked

Portion
12 oz. of Mushrooms: Portabella, Cremini, Shiitake & Oyster Mushrooms
2 oz. Infused Oil
1oz. Garlic Butter

Question 10

SOY GLAZED BRUSSELS SPROUTS

Answer 10

Crispy Brussels sprouts tossed with bacon lardons and a soy hoisin glaze
* Brussels Sprouts: a cultivar in the Gemmifera group of cabbages (Brassica oleracea), grown for its edible buds. The leafy green vegetables are typically 2.5–4 cm (0.98–1.6 in) in diameter and look like miniature cabbages. The Brussels sprout has long been popular in Brussels, Belgium, and may have originated there
* Lardon is a Large strip or cube of pork fat used in a wide variety of cuisines to flavor savory foods and salads
* Ingredients of Soy Glaze: Hoisin sauce, dark soy, honey, sambal sauce, lime and water

Portion
14 oz. Brussels sprouts
2 oz. Bacon lardons
1 oz. Soy glaze

Garnish
Scallions
Large Serving Spoon – Full Order
Soup Spoon – Small Order

Question 11

SAUTEED SPINACH WITH GARLIC CONFIT

Answer 11

Fresh baby spinach sautéed with garlic infused oil and garlic confit.
* The Infused Oil is a blend of extra virgin olive, thyme, salt and garlic
* Confit is a generic term for various kinds of food that have been immersed in a substance for both flavor and preservation most often its own fat. Confit is one of the oldest ways to preserve food

Portion
12 oz. Baby Spinach Leaves
1 Tbsp. Garlic Infused Olive Oil
2 oz. Garlic Confit

Garnish
Large Serving Fork – Full Order
Soup Spoon – Small Order

Question 12

CREAMED CORN WITH BACON

Answer 12

Sautéed summer corn cut fresh off the cob, finished with bacon and corn-infused cream.

Portion
10 oz. Fresh Corn Kernels
½ oz. Bacon Fat
2 oz. Infused Sweet Cream
¾ oz. Whole Butter
½ tsp. Kosher Salt

Garnish
Sliced Chives

Large Serving Spoon - Full Order
Soup Spoon – Small Order