Grill 225

Dinner Menu - 3 Courses for $45

First Course

Choice of:

-Lowcountry Blue Crab Chowder
served with cornbread
~~~
-French Onion Soup
with baguette crouton and warm Gruyère cheese
~~~
-Chopped Caesar Salad
chopped romaine lettuce, tomatoes and herbed croutons with Parmesan cheese
~~~
-Chilled Wedge of Iceberg
with balsamic reduction, Roquefort dressing, green onion and applewood-smoked bacon

Second Course

Choice of:

-Tuna Tower
tuna tartare, lump crabmeat and avocado with lemon chile oil
~~~
-Shrimp and Grits
jumbo shrimp with applewood-smoked bacon cream sauce over a cheddar grit cake
~~~
-Sesame Seared Salmon
with miso glaze, edamame purée, Maitake mushrooms and ginger aioli
~~~
-USDA PRIME Veal Chop - 10 oz.
with onion strings
~~~
-USDA PRIME Filet Mignon (42 Day Age) - 7 oz.
with onion strings
~~~
-USDA PRIME Ribeye (42 Day Age) - 12 oz.
with onion strings
~~~
-Vegetarian Eggplant
layered eggplant, with herbs, marinara, feta and Parmesan cheeses

Third Course

Choice of:

-Banana Bread Pudding
with sliced fired bananas, caramel ice cream and warm caramel sauce
~~~
-Chocolate Mousse Bon Bon
cloud-like chocolate mousse on macadamia nut fudge with strawberries and warm ganache
~~~
-Classique Napoléon
Chantilly and vanilla creams layered between flaky pistachio puff pastry with local berries
~~~
-225 Panna Cotta
chilled vanilla scented créme fraîche with fresh local berries

*Steak Additions*

King Crab with garlic butter Mkt. price — Shrimp Scampi with garlic butter 21.00 — Broiled Colossal Lump Crab Cake 25.00 — Foie Gras 2oz. 22.00 — Broiled Cold Water Lobster Tail 27.00 — Warmed Roquefort Cheese 6.00 — Warmed Goat Cheese 6.00 — Roasted Garlic 4.00 — Pizzaiola 7.00 — Hollandaise or Bearnaise Sauce 4.00 — Melted Garlic Butter 5.00 — Marrow Compound Butter 7.00 — Port Wine Reduction 6.00 — Chimichurri Sauce 4.00 — 225 Steak Sauce 2.00

*A La Carte Famiy Style Side Items*

Stone Ground grits 12.00 — Edamame Mash 12.00 — Organic Sautéed Spinach 12.00 — Fire Roasted Brussels Sprouts with orange and soy 13.00 — Sautéed Asparagus 12.00 — Fried Green Tomatoes with remoulade sauce 12.00 — Creamed Spinach 12.00 — Jumbo Mushrooms 12.00 — Grill 225 French Fries 9.00 — Hashbrowns 12.00 — Baked Potato 8.00 —
Truffled Potato Chips with warm buttermilk blue cheese 14.00 — Mashed Sweet Potatoes with Boursin cheese 12.00 — Grilled Tomatoes with Creamed Spinach and warmed Havarti cheese 14.00

Additional Information

~~~
Executive Chef Demetre Castanas - Executive Pastry Chef Gerry Elliot
~~~
(A gratuity of 20% will be added to the subtotal cost of the guest check for all party sizes.)
~~~
Menu items and preparations are subject to change based on availability from January 9th - 20th.

Charleston

Thank you to our Charleston sponsors: