Tossed Salads and Scrambled Eggs

The Capital Grille – Downtown, Seattle

Posted on: Wednesday 11 January 2012

Disclosure: This was a complimentary meal courtesy of JGA PR. This is not a sponsored post.

Weekday lunch can be a functional meal. There were times in Sydney where I gobbled sushi rolls, rice paper rolls and salads at my desk in between meetings. But a benefit of working in the city was being within walking distance to many restaurants. Some with a prix fixe menu, others à la carte, weekday lunch was brisk business. Friends gathered to gossip or colleagues mingled to celebrate a project milestone, a lunch sans office were always welcomed!

I had a late lunch reservation at The Capital Grille on a manic Monday for their ‘plates’ lunch menu.

Located at the corner of 4th Avenue and University Street, The Capital Grille is conveniently located for a weekday lunch.

The stately dining room was decorated with oil paintings on canvas, hunting trophies, plush carpet and leather upholstery.

Generously spaced and kindly lit, the tables and booths seated couples and groups in business discussions and birthday cheers.

For sixteen dollars, you select one dish from each of the three columns of the seasonal ‘plates’ menu.

An enormous shard of water cracker and a warm crusty seeded roll was served with a triangle of salted butter.

In the soup or salad column was clam chowder, field greens and roasted red pepper soup. A deep bowl of soothing liquid, the roasted red pepper soup had a mild sweetness brightened by freshly cracked pepper.

My soup spoon for your sabre!

The sandwich options were two mini tenderloins, lobster roll, and wagyu cheeseburger with fried egg and crisp onions; and sides of fresh green beans, truffle fries or roasted root vegetables. I was tempted by the cheeseburger and fries but after an indulgent festive season, I ordered the lobster roll and roasted root vegetables.

A mound of lobster salad was wedged in a toasted roll. Chunks of lobster and diced celery were lightly coated in a creamy dressing and balanced on lettuce leaves. I wielded the knife and cut the lobster roll into edible portions.

Fragrant with rosemary, the parsnip and butternut squash were yielding, and the heirloom carrots had a pleasant crunch.

I love the pairing of chocolate and hazelnut and The Capital Grille had chocolate hazelnut cake on their dessert menu. A gargantuan slice of cake was presented with a puddle of crème Anglaise, toasted hazelnuts and a wafer. Layers of dense chocolate cake and chocolate mousse were frosted with hazelnut chocolate ganache.

I nibbled the edge of the decadent cake and the remainder was boxed with a tag from Chef Mark.

Service was attentive and efficient, and the ‘plates’ menu is perfect for weekday lunch!

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