Chicken Tenders

with french fries

G29 Kid's Cheeseburger

with French Fries

Sliced Bistro Tender

with french fries

Grilled Chicken

with fresh green beans

Macaroni and Cheese

with fresh green beans

1st Course - Appetizer

Carrots and celery with Ranch dipping sauce and sliced apples

2nd Course - Entree

Any of the above entrees

3rd Course - Dessert

Hot Fudge Sundae

Grille 29 Classic

Absolute vodka or bombay sapphire gin served dry or dirty

Manhattan 29

Knob creek with a dash of sweet vermouth

Raztini Stoli

Stoli raspberri vodka and a splash of sour mix, layered with chambord

Godiva Chocolate Martini

Stoli vanilla vodka with white or dark godiva chocolate Liqueur

Chai White Russian

Silk road chai infused belvedere vodka served over rice with cream

Vodka Fortini

Lemon grass mint infused belvedere vodka stirred martini

FortisPomtini

Lavender citrus infused belvedere vodka, pomegranate liqueur, a splash of sweet and sour

Chandon Brut Classic, (187ml), Napa

Domaine St. Michelle Brut, Columbia Valley

Moët & Chandon“Imperial,”France

Veuve Clicquot“ Gold Label,” France

Dom Perignon’03, France

Estancia ’10, Monterey

William Hill’11, Napa

Toad Hollow “Unoaked” ’11, Mendocino County

Cambria “Katherine’s Vineyard”’10, Santa Maria Valley

Frei Brothers Reserve ’10, Russian River Valley

Markham ’10, Napa

La Crema ’11, Sonoma

Sterling “Vintners Collection” ’10, Central Coast

Kendall Jackson “Grand Reserve” ’10, Monterey

Sonoma Cutrer “Russian River” ’11, Russian River Valley

Rodney Strong Chalk Hill’ 10, Sonoma

Pip ’10, Sonoma Coast

Jordan ’11, Alexander Valley

Cakebread ’11, Napa

Beringer White Zinfandel ’11,Napa

Hogue Johannesburg Riesling ’11, Columbia Valley

Montevina Pinot Grigio ’11, Napa

Murphy-Goode Fume Blanc ’11, Sonoma

HB Picpoulde Pinet ’11, Languedoc

Saint M Riesling ’11, Pfalz

Whitehaven Sauvignon Blanc ’11, Marlborough

Thomas Schmitt Estate Collection Spätlase ’11, Germany

Ca Montini Pinot Grigio ’10, Italy

Charles Krug Sauvignon Blanc ’11, Napa

Chateau St. Michelle “Eroica”Riesling’11,ColumbiaValley

Santa Margarita Pinot Grigio ’11, Italy

Conundrum’11, Napa

Glass Mountain ’10, Napa

Raymond Merlot ’11, Napa

Clos Du Bois ’09, Sonoma

Chateau St. Michelle Indian Wells ’10, ColumbiaValley

Markham ’10, Napa

St Clement ’09, Napa

Freemark Abbey, ’10, Napa

Duckhorn ’09, Napa

Ravenswood Zinfandel ’11, Sonoma

Guenoc Petite Sirah’11, Central Coast

Federalist Zinfandel ’10, Dry Creek Valley

Spellbound Petite Sirah ’10, California

Ridge 3 Valley Red Zinfandel Vintner ’10, Sonoma

Rombauer Zinfandel ’10, Napa

Stags Leap Petite Sirah ’09, Napa

GlassMountain ’10, Napa

Robert Mondavi Private Selection ’10, Central Coast

Revelry ’10, Columbia Valley

Tilia, ’11, Argentina

Joel Gott 815 Cabernet, ’10, Napa

Liberty School’10,Central Coast

Hess ’11, Napa

Oberon ’10, Napa

Louis Martini ’09, Napa

Estancia Meritage ’09, Sonoma

Starmont by Merryvale ’09, Napa

CharlesKrug ’10, Napa

Elements by Artesa ’07, Napa

Rutherford Hill, ’09, Napa

Atlas Peak Specia Selection, ’06, Napa

Honig’10, Napa

Freemark Abbey, ’09, Napa

Stonestreet Mountain Ridge, ’09, Alexander Valley

Sequoia Grove ’09, Napa

Jordan’08,Alexander Valley

Stag’s Leap ’09, Napa

Stonestreet Bear Point, ’09, Alexander Valley

Chimney Rock ’08, Napa

Joseph Phelps Cabernet Sauvignon ’09, Napa

Silver Oak ’09, Alexander Valley

Caymus ’10, Napa

Robert Mondavi Reserve ’08, Napa

Opus One ’09, Napa

Santa Rita “120”Syrah, ’09, Chile

Las Rocasde San Alejandre Garnacha ’09, Calatayud

Château Tourde Mirambeau Bordeaux’10, France

Cagnina Di Romagna Adesso ’11, Italy

Gascon Malbec ’11, Argentina

Estancia Pinot Noir Paso Robles ’11, Monterey

Frescobaldi Castiglioni Chianti ’09, Italy

Layer Cake Shiraz ’10, Australia

Juan Gil Monastrell ’10, Spain

Condede Valdemar Rioja ’05, Spain

La Crema Pinot Noir ’11, Sonoma

Château Bellevue Bordeaux ’09, France

Schild Estate Shiraz ’10, Australia

Felsina Chianti Classico ’10, Italy

Campolive Barbera D’Alba Paitin ’10, Italy

Catena Malbec ’10, Argentina

Numanthia - Termes Tempranillo ’09, ToroTermes

Two Hands Shiraz ’10, Australia

Sanford Pinot Noir ’08, Central Coast

Bethel Heights Pinot Noir ’08,Central Coast

Spring Valley Vineyard "Uriah” ’08, Washington

Col Solare Red Blend ’06, Columbia Valley

Luccio Moscato d’ Asti, ’11, Italy

Fonesca Bin 27 Porto Finest Reserve, Portugal

Terra d’Oro Zinfandel Port, Amador County

Baked Escargot

Tender escargot oven baked in cognac, garlic butter and Parmesan bread crumbs.

Smoked Salmon Flatbread

Smoked North Atlantic salmon with dill, capers, cream cheese, and micro greens.

Flatbread with Roasted Garlic Hummus and Crudite

Made fresh daily.

Lobster and Shrimp Flatbread

Maine lobster, petite shrimp, asparagus, creamy lobster sauce, Swiss and Parmesan cheese.

Thai Peanut Chicken Satay

Marinated chicken breast sliced and skewered with a spicy peanut sauce.

Gorgonzola Fondue

A copper crock teeming with creamy gorgonzola and served with fresh oven baked bread sticks for dipping.

Crab Stuffed Portabella Mushroom

A fresh herb seasoned Portabella mushroom topped with jumbo lump crab, red wine onions and shredded Swiss, baked to perfection.

Crusted Ahi Tuna

The finest, freshest sushi grade yellowfin tuna lightly seared (rare) and coated with sesame seeds served with a citrus soy sauce, wasabi and pickled ginger.

Crisp Calamari

Fresh calamari and peppers, lightly fried and served with sriracha aioli and marinara dipping sauces.

Grille 29 Cheese Plate

A trio of gourmet cheeses with fresh seasonal fruit and French bread toast points. Ask your server for today's selections.

Blue Hill Bay Mussels

Select your favorite preparation.

Firecracker Shrimp

Petite shrimp dusted with seasoned flour and tossed in our spicy firecracker sauce.

Appetizer Sampler

Lobster and‏ shrimp flatbread, firecracker shrimp and Thai peanut chicken satay.

French Onion Au Gratin

Hearty beef broth topped with seasoned croutons and melted Swiss.

Lobster Bisque

A light‏ cognac-infused bisque with diced lobster and fresh chives.

Blue Crab Gazpacho

Chef's homemade chilled summer soup made with the freshest tomatoes, cucumbers and bell peppers, with jumbo lump crab.

Salad "29"

Spinach, gorgonzola, candied walnuts, apples, celery, tomatoes and balsamic vinaigrette tossed and served in a tortilla bowl.

Wedge Salad

A crisp, cold iceberg wedge topped with gorgonzola, applewood smoked bacon, diced tomato, chopped egg and Parmesan ranch dressing.

Sliced Beefsteak Tomato and Mozzarella

Thick sliced tomatoes, fresh mozzarella and basil drizzled with a balsamic reduction and olive oil.

Grille 29 Caesar Salad

Crispy hearts of romaine, toasted croutons and shaved Parmesan with a classic Caesar dressing.

Mixed Green Salad

Fresh greens, cucumber, tomatoes and homemade croutons with sunflower vinaigrette.

Filet Mignon

8oz.

New York Strip

12oz.

Filet "29"

An 8 oz. center cut filet mignon wrapped with applewood smoked bacon and topped with gorgonzola.

8 oz. Sliced Butcher's Tenderloin

Finished with a mushroom ragout.

22 oz. Bone-In Cowboy Ribeye

A premium bone in cut, served with Chef's homemade steak sauce and beer-battered onion rings.

14 oz. Duroc Porterhouse Pork Chop

A premium chop with an apple cranberry compote, garlic mashed potatoes and haricot verts.

Sesame Seared Tuna Mignon

Lightly seared‏ ahi tuna coated with sesame seeds and served with Ponzu and sticky rice.

Scottish Salmon Brulee

Broiled salmon crusted with a brown sugar glaze, served with sweet potato hash and caramelized baby onions.

Veal Picatta

A tender domestic chop served with yukon gold garlic mashed potatoes and haricot verts.

Stuffed Scallops

Jumbo scallops stuffed with lump crab, topped with a light herb shallot cream sauce stacked on lobster mashed potatoes.

Grouper Oscar

Sauteed fresh black grouper topped with jumbo lump crab, fresh asparagus and hollandaise, served with herbed rice.

Georges Bank Sea Scallops

Pan seared and finished with a tomato-basil vinaigrette, served with white corn cheese grits and fresh asparagus.

Potato Encrusted Alaskan Halibut

Halibut rolled‏ in a delicate potato crust, pan seared and finished with a lemon beurre blanc, served with our white corn cheese grits and haricot verts.

Grilled Vegetable Platter

The season's freshest vegetables delicately seasoned and grilled with extra virgin olive oil, topped with an aged balsamic reduction, served with wild rice.

Jumbo Lump Crab Cakes

Grille 29's‏ famous blend, baked and served with seasonal vegetables and a Creole remoulade.

Cajun Shrimp Pasta

Six jumbo Gulf shrimp sauteed in Cajun seasonings with a homemade Alfredo sauce and tossed with fresh fettuccine.

Tuscan Chicken

Herb marinated‏ and grilled free-range chicken in a blend of fresh herbs, served with wild rice and fresh seasonal vegetables.

French Onion Au Gratin

Hearty beef broth topped with seasoned croutons and melted swiss

Lobster Bisque

A light cognac-infused bisque with diced lobster and fresh chives

Blue Crab Gazpacho

Chef's homemade chilled summer soup made with the freshest tomatoes, cucumbers and bell peppers, with jumbo lump crab

Salad 29

Spinach, gorgonzola, candied walnuts, apples, celery, tomatoes and balsamic vinaigrette tossed and served in a tortilla bowl

Wedge Salad

A crisp, cold iceberg wedge topped with gorgonzola, apple wood smoked bacon, diced tomato, chopped egg and parmesan ranch dressing

Sliced Beefsteak Tomato and Mozzarella

Thick sliced tomatoes, fresh mozzarella and basil drizzled with a balsamic reduction and olive oil

Grille 29 Caesar Salad

Crispy hearts of romaine, toasted croutons and shaved parmesan with a classic caesar dressing

Mixed Green Salad

Fresh greens, cucumber, tomatoes and homemade croutons with sunflower vinaigrette

Grouper Sandwich

Fresh black grouper, grilled or fried to your liking, served on a toasted kaiser roll with lettuce, tomato and tartar sauce

Grilled Turkey, Brie and Bacon

With cranberry chutney on multigrain bread

Asian Chicken Sandwich

Teriyaki glazed chicken breast with grilled pineapple, lettuce, tomato and wasabi mayonnaise

Gourmet Chicken Salad Croissant

Homemade chicken salad with sliced almonds and dried cranberries on a buttery croissant

Cajun Bleu Burger

1/2 pound‏ hand pressed beef burger with a blend of our cajun spices, topped with gorgonzola on a toasted kaiser roll.

Hickory Cheddar Burger

1/2 pound hand pressed beef burger with cheddar and apple wood smoked bacon on a toasted kaiser roll

Baked Escargot

Tender escargot‏ oven baked in cognac, garlic butter and parmesan bread crumbs

Smoked Salmon Flatbread

Smoked north atlantic salmon with dill, capers, cream cheese, and micro greens

Flatbread with Roasted Garlic Hummus and Crudite

Made fresh daily

Lobster and Shrimp Flatbread

Maine lobster, petite shrimp, asparagus, creamy lobster sauce, swiss and parmesan cheese

Thai Peanut Chicken Satay

Marinated chicken breast sliced and skewered with a spicy peanut sauce

Gorgonzola Fondue

A copper crock teeming with creamy gorgonzola and served with fresh oven baked breadsticks for dipping

Crab Stuffed Portabella Mushroom

A fresh herb seasoned portabella mushroom topped with jumbo lump crab, red wine onions and shredded swiss, baked to perfection

Crusted Ahi Tuna

The finest, freshest sushi grade yellowfin tuna lightly seared (rare) and coated with sesame seeds served with a citrus soy sauce, wasabi and pickled ginger

Crisp Calamari

Fresh calamari and peppers, lightly fried and served with srirachi aioli and marinara dipping sauces

Grille 29 Cheese Plate

A trio of gourmet cheeses with fresh seasonal fruit and french bread toast points. Ask your server for today's selections

Blue Hill Bay Mussels

Select your favorite preparation

Firecracker Shrimp

Petite shrimp dusted with seasoned flour and tossed in our spicy firecracker sauce

Appetizer Sampler

Lobster and shrimp flatbread, firecracker shrimp and thai peanut chicken satay

Chicken Divine

A thin‏ chicken breast sauteed until golden brown, finished with a light chardonnay cream sauce with mushrooms, artichokes and sun-dried tomatoes served over angel hair

Crab Stuffed Tilapia

Finished with a bay shrimp butter cream sauce, served with white corn cheese grits and fresh asparagus

Grouper Oscar

Pan-seared fresh black grouper topped with jumbo lump crab, asparagus and hollandaise, served with white corn cheese grits

Fish & Chips

Crispy hand-battered cod served with french fries, jalapeno cole slaw, hushpuppies and tartar sauce

Scottish Salmon Brulee

Broiled salmon crusted with brown sugar glaze and served with sweet potato hash and caramelized baby onions

Fish Tacos

Two flour tortillas with blackened mahi, avocado tartar, mango salsa, and shredded lettuce, served with french fries

Filet Tips

Finished with‏ a mushroom ragout, served with garlic mashed potatoes and haricot verts

Tuscan Chicken

Marinated and grilled free range chicken in a blend of fresh herbs, served with wild rice and seasonal vegetables

Grilled Vegetable Platter

The season's‏ freshest vegetables delicately seasoned and grilled with extra virgin olive oil, topped with an aged balsamic reduction, served with wild rice

Chicken Pot Pie

Our version of a traditional pot pie with tender chicken simmered in a copper pot with fresh vegetables and potatoes, topped with a golden brown pastry crust

Cajun Shrimp Pasta

Sauteed shrimp‏ with a homemade alfredo sauce tossed with fettuccine

8 Oz. Filet Mignon

A center‏ cut choice filet (our most tender steak), seasoned and grilled to perfection and served with garlic mashed potatoes and haricot verts