| Cuisine type | Seafood | |
| Price range | $50 and over |
| Top tags |
|
| Cuisines | Seafood, Steak, Steakhouse |
| Dining style | Fine Dining |
| Phone number | +1 847 671 8125 |
| Website | www.capitalgrille.com |
| Dress code | Business Casual |
| Payment options | AMEX, Carte Blanche, Diners Club, Discover, JCB, MasterCard, Visa |
| Executive chef | Carlos Ortiz |
| Location | 5340 North River Road, Rosemont, IL 60018 |
| Fresh Oysters on the Half Shell* (6) | (cal 130) | |
| Steak Tartare* | Serves 2. (cal 410) | |
| Prosciutto Wrapped Mozzarella | With Vine Ripe Tomatoes. Serves 2. (cal 440) | |
| Lobster and Crab Cakes | Serves 2. (cal 410) | |
| Jumbo Lump Crab Cocktail | (cal 460) | |
| Cast Iron Garlic Shrimp (5) | With Olive Oil Crostini. Serves 2. (cal 430) | |
| Shrimp Cocktail (5) | (cal 170) | |
| Tuna Tartare* | With Avocado, Mango and Sriracha. Serves 2. (cal 130) | |
| Pan-Fried Calamari | With Hot Cherry Peppers. Serves 2. (cal 710) | |
| Cold Shellfish Platter* | (cal 430) | |
| Grand Plateau* | Jumbo Lump Crab, North Atlantic Lobster, Shrimp Cocktail, Oysters on the Half Shell. (cal 1120) |
| Sweet Corn Bisque | Available in cup (cal 270) | |
| New England Clam Chowder | Available in cup (cal 220) | |
| Caramelized French Onion Soup | Available in crock (cal 750) | |
| Caesar Salad | With Grana Padano Croutons. (cal 420) | |
| Pear and Gorgonzola Salad | With Toasted Walnut Vinaigrette. (cal 590) | |
| Field Greens | Butter Leaf Lettuce, Heirloom Tomatoes with Parmesan Vinaigrette. (cal 210) | |
| Wedge | With Bleu Cheese and Smoked Bacon. (cal 590) | |
| Burrata | With Heirloom Tomatoes. (cal 850) | |
| Roasted Beet and Goat Cheese Salad | With Toasted Pistachios and Citrus Vinaigrette. (cal 310) |
| Sliced Filet Mignon* | With Cipollini Onions, Wild Mushrooms and Fig Essence. (cal 580) | |
| Porcini Rubbed Bone-In Ribeye* | With 15-Year Aged Balsamic. (cal 990) | |
| Bone-In Kona Crusted Dry Aged NY Strip* | With Shallot Butter. (cal 950) | |
| Seared Tenderloin* | With Butter Poached Lobster Tails. (cal 570) | |
| Veal Tomahawk Chop* | With Gorgonzola Butter and Cherry Mostarda. (cal 920) | |
| Bone-In Wagyu NY Strip* | Available in 20 oz (cal 1270) |
| Dry Aged NY Strip* | Available in 14 oz (cal 710) | |
| Dry Aged Porterhouse Steak* | Available in 32 oz (cal 1280) | |
| Dry Aged NY Strip au Poivre* | With Courvoisier Cream. Available in 14 oz (cal 730) | |
| Roasted Chicken | With Baby Potatoes and Mediterranean Olives. (cal 840) | |
| Roasted Rack of Lamb* | With Mint Gremolata. (cal 710) | |
| Filet Mignon* | Available in 10 oz (cal 490) | |
| Bone-In Ribeye* | Available in 22 oz (cal 990) |
| Sea Scallops | With Asparagus, Shiitake Mushrooms, Parsnip Purée and Lobster Bordelaise. (cal 430) | |
| Pan-Seared Sea Bass | With Baby Carrots and Miso Butter. (cal 830) | |
| Sushi-Grade Sesame Seared Tuna* | With Gingered Rice. (cal 620) | |
| Seared Citrus Glazed Salmon* | With Marcona Almonds and Brown Butter. (cal 730) | |
| Fresh Maine Lobster |
| Lobster Mac 'N' Cheese | (cal 830) | |
| Parmesan Truffle Fries | (cal 460) | |
| Au Gratin Potatoes | (cal 420) | |
| Creamed Sweet Corn | With Smoked Bacon. (cal 400) | |
| Roasted Wild Mushrooms | (cal 280) | |
| French Beans | With Heirloom Tomatoes. (cal 240) | |
| Sam's Mashed Potatoes | (cal 460) | |
| Soy Glazed Brussels Sprouts | With Bacon. (cal 590) | |
| Creamed Spinach | (cal 400) | |
| Grilled Asparagus | With Lemon Mosto. (cal 80) | |
| Sautéed Spinach | With Garlic Confit. (cal 60) |
| New England Clam Chowder | Available in cup (cal 220), bowl (cal 310) | |
| Caramelized French Onion Soup | Available in cup (cal 390), crock (cal 750) | |
| Shrimp Cocktail (5) | (cal 170) | |
| Pan-Fried Calamari | With Hot Cherry Peppers. Serves 2. (cal 710) | |
| Tuna Tartare* | With Avocado, Mango and Sriracha. Serves 2. (cal 130) |
| Burrata | With Heirloom Tomatoes. (cal 850) | |
| Wedge | With Bleu Cheese and Smoked Bacon. (cal 590) | |
| Caesar Salad | With Grilled Jumbo Shrimp. (cal 580) | |
| Maine Lobster Salad | With Citrus Vinaigrette. (cal 470) | |
| Seared Salmon* | With Avocado, Mango and Tomato Salad with Champagne Vinaigrette. (cal 750) | |
| The Capital Grille "Cobb" Salad* | With Sliced Tenderloin and Mustard Dressing. (cal 680) | |
| Tuna Niçoise* | With French Green Beans, Olives, Hard Boiled Eggs and Parmesan Vinaigrette. (cal 680) |
| Lobster and Crab Burger | (cal 690). With House Tartar Sauce (cal 320) | |
| Ribeye Steak Sandwich* | With Caramelized Onions and Havarti. (cal 1180) | |
| The Grille's Signature Cheeseburger* | A Blend of Short Rib, Chuck and Brisket by Pat LaFrieda, with Candied Applewood Smoked Bacon and Vermont Cheddar. (cal 960) |
| New England Clam Chowder | (cal 220) | |
| Field Greens Salad | (cal 120) | |
| Sweet Corn Bisque | (cal 270) | |
| Watermelon, Tomato Salad | With Feta. (cal 90) |
| Mini Tenderloin Sandwiches* (2) | (cal 530). With Parmesan Truffle Fries (cal 350) | |
| Crispy Chicken Sandwich | With Hot Honey and Chili Mayo (730 cal). With Parmesan Truffle Fries (cal 350) | |
| Seared Salmon* | With Olives, Tomatoes and Mediterranean Couscous. (cal 700) | |
| Grilled Shrimp | With Sweet Corn Polenta. (cal 390) |
| Filet Mignon* | Available in 8 oz (cal 390) | |
| Bone-In Dry Aged NY Strip* | Available in 14 oz (cal 650) | |
| Sushi-Grade Sesame Seared Tuna* | With Gingered Rice. (cal 550) | |
| Sliced Filet Mignon* | With Cipollini Onions, Wild Mushrooms and Fig Essence. (cal 490) | |
| Dry Aged Sirloin Steak Frites* | (cal 1120). With Housemade Béarnaise (cal 200) |
| Fresh Squeezed Mint Lemonade | (cal 140) | |
| Housemade Grapefruit Soda | (cal 110) | |
| Fresh Brewed Iced Tea | (cal 0) |
| Stoli Doli | The Capital Grille Signature Martini. Stolichnaya Vodka infused with fresh pineapple, chilled and served straight up. Since 1990. (cal 170) | |
| Blackberry Bourbon Sidecar | Woodford Reserve, Cointreau, blackberries, fresh lemon juice and thyme. (cal 180) | |
| Mojito de Uvas | Bacardi, champagne, lime juice, cane sugar, fresh mint and green grapes. (cal 210) | |
| In Fashion | Russell's Reserve 10 Year small batch Bourbon, Grand Marnier, Black Walnut Bitters, orange ice sphere, Amarena cherry. (cal 220) | |
| Black Tie Margarita | Casamigos Reposado Tequila, Cointreau, fresh lemon and lime juice, black sea salt rim. (cal 200) | |
| Capital Cosmopolitan | Ketel One Citroen Vodka, Cointreau, fresh lime and cranberry juice. (cal 250) | |
| French 75 | Hendrick's, champagne, fresh lemon, star anise. (cal 230) | |
| The Bohemian | Absolut Apeach, Mixed Berry Cordial, champagne, fresh raspberries. (cal 150) |
| Riondo, Spumante, Prosecco, Veneto, N.V. | ||
| Moët & Chandon, Impérial Brut, N.V. | ||
| Moët & Chandon, Rosé Impérial, N.V. |
| Sartori, Veneto, Italy, Pinot Grigio, 2017 | ||
| Santa Margherita, Alto Adige, Pinot Grigio, 2017 | ||
| Peter Yealands, Marlborough, NZ, Sauvignon Blanc, 2018 | ||
| Galerie, "Naissance," Napa, Sauvignon Blanc, 2017 | ||
| Prüm, "Essence," Mosel, Germany, Riesling, 2017 | ||
| Rustic Canyon, California, Chardonnay, 2018 | ||
| Hartford Court, Russian River Valley, Chardonnay, 2017 | ||
| Patz & Hall, Sonoma, Chardonnay, 2016 | ||
| Miraval, Côtes de Provence, Rosé, 2017 |
| Edna Valley Vineyard, Monterey, Pinot Noir, 2017 | ||
| Gran Moraine, Yamhill-Carlton, Oregon, Pinot Noir, 2016 | ||
| Siduri, "Sommelier Cuvée," California, Pinot Noir, 2016 | ||
| Meiomi, California, Pinot Noir, 2017 | ||
| Villa Antinori, Chianti Classico Riserva, Tuscany, Sangiovese, 2015 | ||
| Château de Saint-Pey, Grand Cru, Saint-Émilion, Bordeaux, Merlot, 2015 | ||
| Duckhorn, Napa, Merlot, 2016 | ||
| Terrazas, "Altos del Plata," Mendoza, Argentina, Malbec, 2017 | ||
| Concannon, "Founders," Paso Robles, Cabernet Sauvignon, 2017 | ||
| Substance by Charles Smith, Columbia Valley, Cabernet Sauvignon, 2017 | ||
| Fisher, "Unity," Napa / Sonoma, Cabernet Sauvignon, 2017 | ||
| Route Stock Cellars, Napa, Cabernet Sauvignon, 2016 | ||
| Faust, Napa, Cabernet Sauvignon, 2016 | ||
| Paraduxx, Napa, Red Blend, 2016 | ||
| The Prisoner, Napa, Red Blend, 2017 |
| Classic Crème Brûlée | With Seasonal Berries. (cal 470) | |
| Flourless Chocolate Espresso Cake | With Cocoa Powder and Fresh Raspberries. (cal 780) | |
| Coconut Cream Pie | With House Made Caramel Sauce. (cal 910) | |
| Warm Apple Crostata | With Cinnamon Streusel and House Made Vanilla Ice Cream. (cal 1100) | |
| Handcrafted Ice Cream or Seasonal Fruit Sorbet | With Almond Biscotti. (cal 650 / 410) | |
| Warm Double Chocolate Cake | With Port Wine Infused Cherries and Ice Cream. (cal 1280) | |
| Strawberries and Cream | With Crème Anglaise and Almond Biscotti. (cal 460) | |
| The Capital Grille Cheesecake | Brûlée Style with Fresh Berries. (cal 1060) |
| Seared Dry Aged Sirloin* | With Sweet Chili Vinaigrette and Wasabi Oil. (cal 240) | |
| Tuna Tartare* | With Avocado, Mango and Sriracha. (cal 130) | |
| Cast Iron Garlic Shrimp (5) | With Olive Oil Crostini. (cal 430) | |
| Mini Tenderloin Sliders* (3) | With Wild Mushrooms and Herbed Cheese. (cal 380) | |
| Lobster and Crab Cakes | (cal 410) | |
| Pan-Fried Calamari | With Hot Cherry Peppers. (cal 710) | |
| Prosciutto Wrapped Mozzarella | With Vine Ripe Tomatoes. (cal 440) | |
| Steak Tartare* | (cal 410) | |
| Lollipop Lamb Chops* (4) | With Herb Oil and Aged Balsamic. (cal 180) |
| Fresh Oysters on the Half Shell* (6) | (cal 130) | |
| Jumbo Lump Crab Cocktail | (cal 460) | |
| Shrimp Cocktail (5) | (cal 170) | |
| Cold Shellfish Platter* | Chilled 1- lb Lobster, Shrimp Cocktail and Oysters on the Half Shell. (cal 430) |
| New England Clam Chowder | Available in cup (cal 220) | |
| Caramelized French Onion Soup | Available in cup (cal 390) |
| Burrata | With Heirloom Tomatoes. (cal 850) | |
| Wedge | With Bleu Cheese and Smoked Bacon. (cal 590) | |
| Caesar Salad | With Grana Padano Croutons. (cal 420) | |
| Tuna Niçoise* | With French Green Beans, Olives, Hard Boiled Eggs and Parmesan Vinaigrette. (cal 680) |
| The Grille's Signature Cheeseburger* | A Blend of Short Rib, Chuck and Brisket by Pat LaFrieda, with Candied Applewood Smoked Bacon and Vermont Cheddar. (cal 960) | |
| Lobster and Crab Burger | (cal 690). With House Tartar Sauce (cal 320) |
| Porcini Rubbed Bone-In Ribeye* | With 15-Year Aged Balsamic. (cal 990) | |
| Bone-In Kona Crusted Dry Aged NY Strip* | With Shallot Butter. (cal 950) | |
| Dry Aged NY Strip* | Available in 14 oz (cal 710) | |
| Sliced Filet Mignon* | With Cipollini Onions, Wild Mushrooms and Fig Essence. (cal 580) | |
| Dry Aged Porterhouse Steak* | Available in 32 oz (cal 1280) | |
| Filet Mignon* | Available in 10 oz (cal 490) | |
| Bone-In Ribeye* | Available in 22 oz (cal 990) | |
| Seared Tenderloin* | With Butter Poached Lobster Tails. (cal 570) | |
| Sushi-Grade Sesame Seared Tuna* | With Gingered Rice. (cal 620) | |
| Seared Citrus Glazed Salmon* | With Marcona Almonds and Brown Butter. (cal 730) | |
| Pan-Seared Sea Bass | With Baby Carrots and Miso Butter. (cal 830) |
| Lobster Mac 'N' Cheese | (cal 830) | |
| Sam's Mashed Potatoes | (cal 460) | |
| Roasted Wild Mushrooms | (cal 280) | |
| Au Gratin Potatoes | (cal 420) | |
| Parmesan Truffle Fries | (cal 460) | |
| Soy Glazed Brussels Sprouts | With Bacon. (cal 590) | |
| Grilled Asparagus | With Lemon Mosto. (cal 80) |
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