The Capital Grille Orlando: Fall Specials!

The Capital Grille Orlando: Fall Specials!

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I visited The Capital Grille once before during their wine tasting event and was graciously invited back to try a new twist on their fall flavors and give my thoughts.

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Levash bread is a favorite

Capital Grille Menu

This fall, the Capital Grille began offering a “Flavors of the Pacific Northwest” menu from September 20 to October 31st (hurry and get there before it runs out!). Each restaurant has a different special dish that rotates around from this menu. Here in Orlando during my visit to the Capital Grille, the Seared Halibut with Harvest Vegetables was on the menu.

I ordered the Seared Halibut on my visit and was delighted by its taste. The fish was seared to perfection, not too dry and not too soft, very lightly seasoned going well with the Conundrum, a 2008 California white wine suggested by our very attentive and considerate waitress for the evening.

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The Seared Halibut

Other items that go well with the main dish include the Lobster Mac and Cheese, a dish filled with decadent cheeses and chunks of lobster meat (A favorite), and the prosciutto wrapped mozzarella, a slightly salty appetizer. The roasted tomatoes and lemon gusto that came with the seared halibut was a fine addition to the fish as well.

Lobster Macaroni cheese

Lobster Mac n Cheese Goodness

Overall, I would definitely go to The Capital Grille especially if you are on a business trip to Orlando staying near the Convention Center or out on a special date or want to escape for a moment, but do remember to bring the company card.

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The Capital Grille Orlando is located at 9101 International Drive. Reservations can be made by calling (407) 370-4392 or by visiting TheCapitalGrille.com. In addition to its main dining room, The Capital Grille features private dining rooms for up to 36 guests, as well as the Chef’s Table, with a front line view of the open kitchen, accommodating up to 10 guests.

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Disclosure: This preview event was sponsored by The Capital Grille, though I try to remain as neutral and unbiased as possible during my reflections.

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