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The Capital Grille

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The Capital Grille
  

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5365 Westheimer Houston, TX 77056

713-623-4600 

http://www.thecapitalgrille.com  

3 User reviews Write A Review
5365 Westheimer Houston TX 77056

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  • Seafood, Steakhouse
    Sun-Thu 5pm-10pm, Fri-Sat 5pm-11pm
    $$$$ $$$$
  • All Major Credit Cards, cash
    Business casual
    Banquet Facilities, Business Dining, Catering, Private Party, Smoking, Takeout, Wheelchair Accessible
  • Dinner
    Accepted, Recommended
    Lot Available, Valet
Description

Fabulous filet mignon tartare, giant lobster and out-of-this-world lamb chops are served in dark, wood-paneled dining rooms that look like they belong in a men's club. The Capital Grille's excellent wine list and a fine array of single-malt Scotch whiskeys attract bons vivants to the Galleria area. And the steaks aren't bad either.








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  • 2006 | Best Expense Account Restaurant

    Nothing says "big spender" like a big hunk of meat, a big, expensive wine and a big cigar. There's no place better to blow a couple of Gs on two people than at The Capital Grille, that clubby bastion of the expense account crowd, the ultimate meat market. Start out at the bar by sipping some Auchentoshan 21-year-old single malt ($24 a shot). Move to your table and order a magnum of Joseph Phelps Insignia 2001/2002 champagne ($505) followed by a bottle of Ch�teau Mouton-Rothschild, Pauillac... More »

  • 2003 | Best Expense-Account Restaurant

    Capital Grille is the perfect place for you, if: a) you are male, b) you like a clubby atmosphere, c) you like your meat well hung, and d) you're spending $100 of someone else's money. Start out with the Grille's steak tartare ($9.95), which is the best there is. Skip the soup or salad and head straight for the dry-aged, 24-ounce, bone-in porterhouse ($32.95). Dry-aged means that the steak was cut from a loin that was hung in a climate-controlled room for a minimum of 21 days -- that's what... More »

  • 2000 | Best Hunk o' Meat

    If you like your meat well hung -- gastronomically speaking, that is -- you'll love the dry-aged, certified Angus porterhouse steak ($30) at the Capital Grille. The dry-aging process takes place in an environment where the temperature, humidity and airflow are controlled. The meat cures for up to 21 days. Once the stuff that has turned bad is removed (up to 30 percent of some cuts), what's left retains the essential flavor. For a meat lover, it's 24 ounces of heaven, seared on the outside,... More »

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People Who Like The Capital Grille

Back to TopMenu
Dinner Menu
Appetizers
 
Wagyu Beef Carpaccio With Wasabi Arugula
premium wagyu beef, sliced razor thin and served chilled.
 
Prosciutto Wrapped Mozzarella With Vine Ripe Tomatoes
lightly sautéed and served with crisp crostini and 12-year aged balsamic.
 
Smoked Salmon
served with capers and dill mayonnaise alongside onion pita crisps.
 
Lobster And Crab Cakes
seasoned with hints of bold dry mustard and sweet red pepper.
 
Fresh Oysters On The Half Shell
served on ice with mignonette sauce.
 
Shrimp Cocktail
fresh jumbo shrimp served with a spicy, house-made cocktail sauce.
 
Pan Fried Calamari With Hot Cherry Peppers
our signature appetizer. crisp and golden with a fiery flavor.
 
Cold Shellfish Platter
a seafood celebration of fresh lobster, jumbo shrimp and oysters.
 
Grand Plateau
jumbo crab, north atlantic lobster, shrimp cocktail, oysters on the half shell.
Soups & Salads
 
Clam Chowder
a new england favorite seasoned with our own blend of spices.
 
French Onion Soup
sweet onions under a blanket of perfectly melted cheeses.
 
Caesar Salad
a steakhouse classic, served with a choice of caesar dressings.
 
Spinach Salad With Warm Bacon Dressing
tossed with a savory warm bacon dressing.
 
Fresh Mozzarella, Tomato And Basil With 12-year Aged Balsamic
delicately flavorful and beautiful on the plate.
 
The Capital Grille Chopped Salad
mixed greens and crisp vegetables served with an olive vinaigrette.
 
Field Greens, Tomatoes, And Fresh Herbs
served with a tangy parmesan vinaigrette.
 
Wedge With Bleu Cheese And Applewood Smoked Bacon
cool, crisp greens accented with a nice, smoky flavor.
Chef’s Suggestions
 
Seared Tenderloin With Butter Poached Lobster Tail
the ultimate steak and seafood experience.
 
Cedar Planked Salmon With Tomato Fennel Relish
a smoky, woody flavor complemented by our fresh relish.
 
Bone-in Kona Crusted Dry Aged Sirloin With Shallot Butter
our acclaimed coffee-rubbed, boldly flavored sirloin.
 
Sliced Filet Mignon With Cipollini Onions And Wild Mushrooms
a rich twist on our popular, classic filet mignon.
 
Porcini Rubbed Delmonico With 12-year Aged Balsamic
our signature steak, prepared with delicate porcini mushroom crust.
 
Chef’s Daily Seafood Feature
fresh seafood, creatively and masterfully prepared by our chef.
Main Courses
 
Dry Aged Steak Au Poivre With Courvoisier Cream
tender sirloin flavored with black peppercorn for a spicy flavor.
 
Filet Mignon
a timeless entrée, prepared to your liking.
 
Dry Aged Sirloin Steak
our highly flavorful, hand-cut new york strip served au jus.
 
Dry Aged Porterhouse Steak
our signature 24-oz. steak. classic perfection.
 
Filet Oscar
served with lump crabmeat and drizzled with our house-made béarnaise.
 
Delmonico Steak
a 22-oz bone-in ribeye grilled to your liking and served au jus.
 
Breast Of Chicken Confit
crisp, golden brown, and delightfully lemony.
 
Double Cut Lamb Rib Chops
four flavorful rib chops grilled as you wish.
Seafood
 
Broiled Fresh Lobster
fresh from the atlantic and broiled to enhance its natural sweetness.
 
Grilled Swordfish With Lemon Shallot Relish
precisely grilled with fresh lemon, fennel and herbs.
 
Sushi-grade Sesame Seared Tuna With Gingered Rice
tuna prepared to your liking and served with sesame and ginger sauces.
 
Seared Citrus Glazed Salmon
served over haricots verts, fresh asparagus and roasted cippolini onions.
 
Lobster And Crab Stuffed Shrimp
carefully assembled, lightly breaded, and roasted with a touch of wine.
To Share
 
French Green Beans With Shallots And Heirloom Tomato
crisp baby green beans sautéed with fresh, flavorful ingredients.
 
Roasted Cremini, Portabella, Shiitake, Oyster Mushrooms
beautifully seasoned and hearty enough to accompany any steak.
 
Sam’s Mashed Potatoes
red bliss potatoes, sweet cream, butter and salt. as delicious as it sounds.
 
Au Gratin Potatoes
hearty slices layered with a blend of cheeses. not to be missed.
 
Sautéed Spinach
garlic infused olive oil gives fresh spinach a rich, savory flavor.
 
Fresh Creamed Spinach
blended with a béchamel sauce for extra creaminess.
 
Creamed Corn With Smoked Bacon
a perfect balance of creamy, crunchy, smoky and sweet.
 
Parmesan Truffle Fries
freshly grated cheese and white truffle oil make these a guest favorite.
 
Grilled Asparagus With Lemon Mosto
lightly grilled, drizzled with lemon and sprinkled with rare fleu de sel.
 
Lobster Mac ‘n’ Cheese
as magnificent as it sounds.
Dessert
 
Trio Of Handcrafted Ice Creams
served with freshly baked cookies.
 
Chesscake With Fresh Seasonal Berries
a guest favorite. extremely light, with a caramelized brulee topping.
 
Fresh Seasonal Berries In Vanilla Cream
a blend of just-right berries enveloped in crème anglaise.
 
Fresh Strawberries Capital Grille
strawberries, ice cream and our own grand marnier sauce.
 
Coconut Cream Pie
a vanilla crust layered with whipped and coconut creams.
 
Chef's Seasonal Fruit Sorbet
a nice, light ending to any meal.
 
Flourless Chocolate Espresso Cake
decadence topped with berries and whipped cream.
 
Chocolate Hazelnut Cake
rich chocolate cake layered with dark chocolate mousse and ganache.
 
Classic Crème Brûlée
the perfect caramelized sugar crust over the creamiest of custards.

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