13 Top Dishes To Order At The Capital Grille
Ordering at The Capital Grille should feel like a night you planned on purpose. You want a start that sets the tone, a main that earns the price, and a side you will think about on the ride home.
Dessert should land like the last song at a great show. Use this list to stack your meal like a pro and leave happy.
1. Lobster and Crab Cakes
Start strong with cakes that are mostly sweet lobster and crab, barely held together, then seared until the edges turn crisp. You cut in and get big, tender flakes, not filler.
A squeeze of lemon wakes everything up, and the remoulade adds a gentle tang.
It sets the tone for the night, telling you the kitchen cares about texture and restraint. Share one, then claim the other.
Pair with a cold martini or a bright white, and you are warmed up for steak without feeling heavy.
2. Tuna Tartare With Avocado
When you want something fresh and bright before a heavy main, this tartare hits perfectly. Silky tuna meets buttery avocado, with citrus and a little sesame bringing it together.
Each bite feels clean, balanced, and inviting rather than demanding.
It is the kind of starter that keeps you in the conversation, not the kind that steals it. You feel ready for steak without losing appetite.
Pair with a crisp sauvignon blanc or a dry martini, and let the flavors glide.
3. French Onion Soup
This is comfort dressed for date night. The onions are slow cooked until sweet and jammy, then sunk into a rich, beefy broth that tastes like time.
A lid of bubbling Gruyere melts into every spoonful, stretching in satisfying strands.
You crack through the crusty bread and feel that cozy warmth rise. It is savory, soothing, and exactly what a classic steakhouse should deliver.
Order when you want to lean into tradition and settle in for the long, delicious haul.
4. Kona-Crusted Dry Aged New York Strip
This is the conversation starter. The Kona rub builds a bold, aromatic crust that makes each bite pop without masking the dry aged beef.
Inside, the strip stays juicy and intensely meaty, that signature New York chew with real character.
It feels different than the usual salt and pepper route, in a fun way you will remember. Order medium rare, slice against the grain, and taste the balance of bitter, sweet, and savory.
A cabernet sings alongside it.
5. Porcini-Rubbed Bone-In Ribeye
If you want maximum steakhouse energy, go ribeye. The porcini rub adds a savory, earthy edge that makes the marbling feel even richer.
You taste beef, then mushroom, then that buttery finish that says special occasion.
Bone-in adds drama and flavor, and the sear locks in the juices. You will pause between bites just to appreciate the depth.
Pair with a big red and a simple side, because this steak takes the spotlight and holds it confidently.
6. Filet Mignon
The safest bet is also a smart one when you want tenderness above all. This filet cuts like warm butter, with a clean, elegant flavor profile that welcomes sauces or stands alone.
It is the steak for someone who values finesse over fat.
Order medium rare for the sweet spot. Add a light sauce or keep it classic with salt, pepper, and butter.
You leave satisfied, not overwhelmed, ready for dessert or a celebratory side.
7. Bone-In Filet
Think of this as filet with a little more theater and flavor. The bone adds a richer, slightly deeper taste while preserving that signature tenderness you expect.
Each slice feels celebratory, the kind of steak you order when the night matters.
It is still refined and lean, just more dimensional. If you love filet but crave a touch more steakhouse personality, this is your lane.
Pair with creamed spinach and a bold red, and enjoy the upgrade.
8. Dry-Aged Steak Cut (When Offered)
When a dry aged cut appears, consider it seriously. Aging concentrates flavor, bringing nutty, blue-cheese-like depth without losing juiciness when cooked right.
You taste a more intense version of beef that lingers and evolves as it cools.
Ask your server what is on rotation and how they recommend it cooked. Medium rare usually unlocks the best texture.
It is a confident order for steak fans who want complexity beyond simple richness, the kind that keeps you thinking between bites.
9. Seared Sea Bass
Not in a steak mood but still want something luxurious. The sea bass brings delicate flakes under a perfectly crisp skin, often laid over a velvety sauce.
It is rich without heaviness, and the citrus or herb accents keep every bite bright.
This is the non-steak main that still feels like a celebration. You get finesse, balance, and that clean, satisfying finish.
Pair with chardonnay or champagne and enjoy how quietly confident this dish is.
10. Sliced Filet Mignon With Cipollini Onions and Wild Mushrooms
When you cannot decide between steak and something saucy, this nails it. Tender slices of filet soak up a savory jus, while cipollini onions bring sweetness and wild mushrooms add earthy depth.
Every bite lands like a composed plate.
It feels comforting yet polished, perfect for sharing or keeping all to yourself. You get steak flavor without managing a bone or big carve.
Pair with a medium bodied red and lean into the balance.
11. Lobster Mac and Cheese
This side steals the show in the best way. Big, sweet lobster pieces tucked into a creamy, cheddar forward sauce, all capped with a buttery, crisp top.
It is indulgent but playful, the kind of dish that makes everyone at the table lean in.
Order to share, then watch it disappear faster than planned. It pairs beautifully with steak or stands beside sea bass.
You will talk about it on the way home.
12. Creamed Spinach
There is a reason every great steakhouse serves this. The greens stay tender and silky, bound by a creamy sauce that tastes of butter, garlic, and a whisper of nutmeg.
It is the bite you want between steak slices to reset your palate.
Simple, salty, and deeply satisfying, it anchors the table like a pro. Order it without overthinking and enjoy how it completes the plate.
You will miss it if you skip it.
13. Flourless Chocolate Espresso-Style Cake
End with something rich that does not lean sugary. This flourless cake lands like a velvet chocolate truffle, with espresso notes that keep the finish focused and grown up.
Each bite feels intense, then smooth, then gone too soon.
It is a dessert you will not want to share, unless you really like the person next to you. Pair with espresso or a digestif and let the night wind down right.
A perfect finish to a big meal.
