Fall is in the air. As we get ready for the autumn harvest, many local restaurants are starting to bring out their new menus featuring fall squash, pumpkin, and other dishes in season. The Capital Grille recently invited me to check out their current fall lunch and share with our readers. Many visitors don’t realize that the Capital Grille is not just about awesome steaks, they have an awesome lunch menu as well. Check it out!
The Fall Lunch “Plates” menu kicked off on September 26, offering guests new customizable combinations of soup or salad, a sandwich and a side – all for $18. Guests of The Capital Grille can choose from nine “plates” offerings – three soups/salads, three sandwiches and three sides, including “Knife and Fork” BLT, creamy Porcini Bisque and Roasted Butternut Squash with Cranberry Chutney.
“Our new Knife and Fork BLT adds a signature twist to this classic sandwich favorite. A generous portion of crisp bacon is paired with a Grana Padano Cheese Crisp and Heirloom Tomatoes on a bed of lettuce, topped with a unique black pepper and chive aioli,” notes Executive Chef Matthew Price. “We are also pleased to offer dishes made with seasonal vegetables like mushrooms and butternut squash. Our creamy Porcini Bisque captures the rich flavor of the mushrooms in a smooth, velvety soup. We added our special twist to Roasted Butternut Squash by pairing it with Cranberry Chutney for a balance of flavors that is sure to please.”
The Capital Grille also features traditional lunch menu favorites like French Onion Soup, The Grille’s Signature Cheeseburger, Ribeye Steak Sandwich with Caramelized Onions and Havarti or the Lobster and Crab Burger, among other classics.
The Capital Grille is located at 9101 International Drive, Suite 1000. Reservations can be made by calling 407-370-4392 or by visiting www.TheCapitalGrille.com. In addition to its main dining room, The Capital Grille also features private dining rooms for up to 36 guests, as well as a Chef’s Table accommodating up to 10 guests, with a frontline view of the open kitchen. Chef is pleased to create special menus for private dining events.
