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FEATURED MENU ITEM
Prince Edward Island Mussels
Steamed in a Garlic & White Wine Sauce
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FEATURED WINE
Caymus Special Edition '06, Cabernet Sauvignon, Napa Valley
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"Old Bay" Dusted Calamari |
Lemon Parsley Aioli |
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Buttermilk Fried Oyster "BLT" |
Pancetta, Fried Green Tomatoes, Remoulade Sauce |
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Fennel, Leek and Roquefort Tart |
with Baby Arugula and Pine Nut Vinaigrette |
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Jumbo Shrimp |
Honey-Chipotle Glazed, Served on Sweet Corn Pudding |
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Prince Edward Island Mussels |
Steamed in a Garlic & White Wine Sauce |
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Pumpkin Ravioli |
Cooked in Fresh Sage Butter with Parmesan |
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| Baby Spinach |
| Bacon Dressing, Shaved Red Onion, Hard Boiled Egg |
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| Chef's Soup Inspiration of the Evening |
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| Classic Caesar |
| Garlic Croutons, Anchovies, Caesar Dressing |
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| Grill 83 Prime Salad |
| Maytag Blue Cheese Crumbles, Tomato Confit and Balsamic Vinaigrette |
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| Grill 83's Signature New Orleans Style Seafood Gumbo |
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| Grilled Greek Salad |
| Grilled Tomatoes, Romaine, and Red Onion with an Oregano Dressing |
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| Ale Braised Pork Shanks |
| on Broccoli Rabe, Herbed Polenta and Apples |
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| Ashley Farms Chicken Limoncello |
| Roasted with Olives, Baby Artichokes and Fingerling Potatoes |
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| Classic Lobster Bouillabaisse |
| with Shrimp, Mussels and Jumbo Lump Crab in a Tomato & Fennel Stew |
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| Eggplant "Manicotti" |
| stuffed with Ricotta & Asiago Cheeses, Spinach and Baked in a Light Tomato Sauce |
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| Grill 83 Kobe Beef Burger |
| Fontina Cheese, Red Onion Marmalade, Boston Bibb, Roma Tomatoes, Kaiser Roll, Hand Cut Fries, Jalapeno Jam |
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| Hawaiian Kona Kampachi |
| with Jade Rice, Baby Bok Choy, Steamed in a Banana Leaf |
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| Pine Nut Crusted Salmon |
| Butternut Caponata and a Four Herb Pesto |
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| Roasted Lamb Rack |
| Roasted Baby Autumn Vegetables and Mint Infused Oil |
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| Sauteed Veal Medallions |
| Herb Spaetzle, Marsala Mushroom Sauce |
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| Seared Ahi Tuna |
| with Soba Noodles and a Spicy Miso Broth |
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| All Steaks are served with a Cabernet Reduction and Maitre D Butter.
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| Filet Mignon, 8 oz. |
| Served with Maitre'd Butter & Cabernet Reduction |
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| Bone-in Kansas City Filet, 16 oz. |
| Served with Maitre'd Butter & Cabernet Reduction |
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| Dry Aged NY Strip, 14oz |
| Served with Maitre'd Butter & Cabernet Reduction |
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| Blue Cheese Potato Gratin |
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| Made Fresh Daily in the Madison’s Bakery
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| Chef's Daily Selection of Artisan Cheeses |
| Aged Balsamic Syrup, Assorted Crackers & Fruit |
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| Coconut and Banana Tart |
| Coconut Cream & Caramelized Banana and Graham Cracker Crust |
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| Lemon Ricotta Cheesecake |
| with Orange Honey Sauce |
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| Trio of Sorbet |
| Fresh Berries |
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| Vanilla Creme Brulee Stack |
| Sweet Puff Pastry & Strawberries |
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| Warm Blackberry & Croissant Bread Pudding |
| with Vanilla Gelato |
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| Warm Molten Chocolate Cake |
| with Vanilla Gelato, Raspberry Sauce |
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