The Capital Grille Restaurant – Chicago – Lombard

Description

Description

You are cordially invited to be wined, dined, and dazzled at The Capital Grille. Enjoy nationally renowned steaks — dry aged and hand-cut on premises by the restaurant’s own butchers — the freshest of seafood, creative sides, and irresistible desserts prepared on-site every day. All accompanied by an acclaimed wine list, carefully curated by The Capital Grille’s Master Sommelier, featuring more than 350 labels from around the world. Experience gracious, anticipatory service in the comfortable, sophisticated dining room, or host a flawless event in a private dining room appointed with a full complement of state-of-the-art media technology. A memorable evening or afternoon of fine dining awaits at The Capital Grille.


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The Capital Grille Restaurant – Chicago – Lombard
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Skinny Table’s Healthy Recommendations

LUNCH MENU

SOUPS & APPETIZERS ​

  • *Fresh Oysters on the Half Shell – Served on ice with mignonette sauce.
  • Shrimp Cocktail – Fresh jumbo shrimp served with our spicy, house­made cocktail sauce.
  • *Cold Shellfish Platter
  • *Steak Tartare
  • Jumbo Lump Crab Cocktail

*Served raw or under cooked. Consuming raw or under cooked meats, poultry, seafood, shellfish or eggs may increase your risk of food born illness, especially if you have certain medical conditions.
If you have chronic illness of the liver, stomach or blood or have immune disorders, you are at a greater risk of serious illness from raw oysters, and should eat oysters fully cooked. If unsure of your risk, consult a physician.

SALAD ENTREES ​

  • Maine Lobster Salad with Citrus Vinaigrette – Lumps of fresh lobster on greens with Champagne Vinaigrette.
  • Mediterranean Salad with Chilled Shrimp and Olive Vinaigrette – Seared Salmon with Avocado, Mango and Tomato Salad with Champagne Vinaigrette an unexpected and irresistible combination of flavors.

CHEF’S SUGGESTIONS

  • Chilean Sea Bass with Tomato Saffron Broth
  • Seared sea bass served with saffron infused heirloom tomato broth.

ENTREES ​
(Request Without Butter)

  • *Bone­-In Dry Aged NY Strip Steak 14 oz – Prepared to your wishes and served au jus.
  • *Filet Mignon 8 oz – A timeless entrée, prepared to your liking.
  • *Seared Citrus Glazed Salmon – Served over haricots verts, fresh asparagus and roasted cippolini onions.
  • *Sushi­Grade Sesame Seared Tuna with Gingered Rice (Request No Rice) – A most sophisticated tuna, delicately flavored with sesame and ginger.

*Served raw or under cooked. Consuming raw or under cooked meats, poultry, seafood, shellfish or eggs may increase your risk of food born illness, especially if you have certain medical conditions.

TO SHARE

  • Grilled Asparagus with Lemon Mosto
  • French Beans with Heirloom Tomatoes
  • Crisp baby green beans sautéed with fresh, flavorful ingredients.

DINNER MENU

APPETIZERS ​

  • *Steak Tartare – Jumbo Lump Crab Cocktail
  • *Fresh Oysters on the Half Shell – Served on ice with mignonette sauce.
  • Shrimp Cocktail – Fresh jumbo shrimp served with a spicy, house­made cocktail sauce.
  • Pan ­Fried Calamari with Hot Cherry Peppers – Our signature appetizer. crisp and golden with a fiery flavor.
  • *Cold Shellfish Platter – A seafood celebration of fresh lobster, jumbo shrimp and oysters.
  • *Grand Plateau – Jumbo crab, North Atlantic lobster, shrimp cocktail, oysters on the half shell.

*Served raw or under cooked. Consuming raw or under cooked meats, poultry, seafood, shellfish or eggs may increase your risk of food born illness, especially if you have certain medical conditions. If you have chronic illness of the liver, stomach or blood or have immune disorders, you are at a greater risk of serious illness from raw oysters, and should eat oysters fully cooked. If unsure of your risk, consult a physician.

SOUPS & SALADS

  • Bibb Stack Salad, Fresh Strawberries with Sherry Vinaigrette

CHEF’S SUGGESTIONS ​

  • *Seared Tenderloin with Butter Poached Lobster Tails
  • *Sliced Filet Mignon with Cipollini Onions and Wild Mushrooms – A rich twist on our popular, classic Filet Mignon.
  • *Porcini Rubbed Delmonico with 15­Year Aged Balsamic – Our signature steak, prepared with delicate porcini mushroom crust.

*Served raw or under cooked. Consuming raw or under cooked meats, poultry, seafood, shellfish or eggs may increase your risk of food born illness, especially if you have certain medical conditions.

MAIN COURSES

(Request Without Butter)

  • *Double Cut Lamb Rib Chops – Four flavorful rib chops grilled as you wish.
  • *Dry Aged NY Strip 14 oz – Our highly flavorful, hand­cut New York strip served au jus.
  • *Filet Mignon 10 oz – A timeless entrée, prepared to your liking.
  • All­Natural Herb Roasted Chicken

*Served raw or under cooked. Consuming raw or under cooked meats, poultry, seafood, shellfish or eggs may increase your risk of food born illness, especially if you have certain medical conditions.

SEAFOOD​

  • Roasted Halibut with Artichoke Couscous and Pistachio Arugula Pesto – Served with Israeli couscous and long­stem artichokes. (Request Sub Couscous For Side Vegetables)
  • Chilean Sea Bass with Tomato Saffron Broth – Seared sea​ bass served with saffron infused heirloom tomato broth.
  • Fresh Maine Lobster
  • *Sushi­Grade Sesame Seared Tuna with Gingered Rice (Request No Gingered Rice) – Tuna prepared to your liking and served with sesame and ginger sauces.
  • Seared Citrus Glazed Salmon – Served over haricots verts, fresh asparagus and roasted cippolini onions.

*Served raw or under cooked. Consuming raw or under cooked meats, poultry, seafood, shellfish or eggs may increase your risk of food born illness, especially if you have certain medical conditions.

TO SHARE

  • French Green Beans with Heirloom Tomatoes – Crisp baby green beans sautéed with fresh, flavorful ingredients.
  • Roasted Wild Mushrooms – Beautifully seasoned and hearty enough to accompany any steak.
  • Grilled Asparagus with Lemon Mosto – Lightly grilled, drizzled with lemon and sprinkled with rare fleur de sel.

Gluten­ Sensitive Menu

Menu items made without gluten.

APPETIZERS ​

  • *Steak Tartare without Sourdough Bread
  • Prosciutto Wrapped Mozzarella with Vine Ripe Tomatoes without Croutons
  • *Fresh Oysters on the Half Shell
  • Shrimp Cocktail
  • Calamari with Hot Cherry Peppers ­ Sautéed without Breading
  • *Cold Shellfish Platter
  • *Grand Plateau

SALADS

  • Bibb Stack Salad, Fresh Strawberries with Sherry Vinaigrette

CHEF’S SUGGESTIONS ​

(Request Without Butter)

  • *Seared Tenderloin with Butter Poached Lobster Tails
  • *Bone-­In Kona Crusted Dry Aged Strip
  • *Sliced Filet Mignon with Cipollini Onions and Wild Mushrooms

MAIN COURSES
(Request Without Butter)

  • *Dry Aged Strip 14 oz
  • *Dry Aged Strip au Poivre 14 oz without Sauce
  • *Filet Mignon 10 oz
  • All-­Natural Herb Roasted Chicken
  • *Double Cut Lamb Rib Chops

SEAFOOD​

  • Fresh Maine Lobster ­ any style except Baked and Stuffed
  • Chilean Sea Bass with Tomato Saffron Broth
  • *Sushi­Grade Sesame Seared Tuna with Gingered Rice and without White Soy (Request NO Gingered Rice)
  • Seared Citrus Glazed Salmon

ACCOMPANIMENTS

  • Roasted Wild Mushrooms
  • French Green Beans and Heirloom Tomatoes
  • Grilled Asparagus with Lemon Mosto

View Full Menu
* Menu Items and Prices subject to change. Information related to this restaurant is provided solely for informational purposes only and is not endorsed or guaranteed by Skinny Table  or any Listed Restaurant.


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