Private dining can accommodate up to 30 guests. Chef's table can accommodate up to 10 guests. Please call for personalized
reservation assistance. Complimentary valet parking. Handicap accessible.
No smoking permitted.
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A showcase of some of our most requested daily-feature dishes. Now permanently on the menu for an experience that’s truly in demand.
Our popular Filet Mignon sliced and served with whole cippolini onions
and a beautiful combination of sautéed wild mushrooms.
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.
Our dry aged sirloin, seasoned, sliced and garnished
with fresh Mozzarella, arugula, and a roasted pepper relish.
Delicately butterflied shrimp stuffed with fresh lobster and crab,
lightly breaded, and roasted with a touch of wine.
Chilled shrimp served over The Capital Grille’s
Chopped Salad tossed in our house made olive vinaigrette dressing.
A fillet of fresh salmon, served crisp on the outside yet tender on the inside.
Served on a bed of greens, with avocado, mango, and tomato.
Fresh lemon and sour cream join the sweetest Maine lobster with
minced peppers and celery. The mouth-watering
creation is given a splash of Shallot and Champagne vinaigrette.
A chicken breast is grilled with a citrus kick, sliced thin and arranged on a bed
of Hearts of Romaine lettuce. We toss in tangy Caesar dressing,
Reggiano Parmesan and freshly baked croutons for a refreshingly good salad.
A bounty of fresh greens, mixed vegetables, feta cheese and crispy onion pita
topped with a lightly grilled, citrus-marinated chicken breast.
Our own take on this classic includes avocado and fresh Gorgonzola, topped with our sliced tenderloin.
An “almost too big to wrap your hands around it” chopped sirloin burger blended
with sweet onions, smoked bacon and Havarti cheese. A toasted onion roll completes the journey
from All-American Classic to all new sensation.
Perhaps the only burger that can compete with our signature cheeseburger for rave
reviews. Our chunk lobster and crab cake is blended with Old Bay seasoning
and served on a toasted brioche sweet roll. Freshly prepared tartar
sauce cools off one of the hottest things going at lunch.
A boneless, prime ribeye steak is cooked to your wishes then served with
sweetly caramelized balsamic onions and Havarti cheese on a grilled French loaf.
Big on flavor and, well, just plain big. We dry age and hand cut a hefty New York
Strip in house. After grilling to your specifications, all that is needed is simple
au jus to simply inspire “ahs.”
Our melt-in-the-mouth finest, served in the classic style
with au jus will make lunch a tough act to follow.
A half portion of our popular roasted chicken is wholly as good. We season it with
our secret red rub spices then roast to the perfect degree of moistness and flavor.
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.
A fresh, seared tuna steak flavored with delicate combination of sesame and ginger.
