|Chase presents a bottle of the 2012 Limited-Edition Cabernet Sauvignon|
For appetizers, we ordered the Wagyu Beef Carpaccio and the Crab and Lobster Cakes. Carpaccio are paper-thin slices of seared beef garnished with fresh arugula and lemon vinaigrette and a thin sheet of parmesan cheese. Topped with freshly ground pepper, this appetizer was absolutely delicious. In the lightly breaded cakes were pieces of jumbo lump crab meat and chunks of juicy lobster. There was about 95% meat and the rest were panko and the other ingredients needed to keep its shape. The cakes were perfectly cooked, and the outside had a nice crunch.
|Wagyu Beef Carpaccio|
|Crab and Lobster Cakes|
|Porcini-rubbed Lamb Chops|
|Porcini-rubbed Delmonico with 12-year Aged Balsamic|
We've tried almost every dessert on the menu, but avoided the cheesecake because we assumed it was a typical New York Cheesecake that you get at a steakhouse. Our server, Chase, convinced us to get it after he described it as being "lighter with a crème brûlée top." The cheesecake was delicious, not as light as a Belgian cheesecake, but just the right consistency and sweetness. It came garnished with berries and a strawberry sauce. Believe it or not, the Artist Series wine pairs well with the cheesecake.
The Capital Grille
230 Tresser Boulevard
Tel: (203) 967-0000