On March 26, The Capital Grille launches a spring "plates" menu with three new dishes: asparagus soup; shrimp and piquillo peppers with bomba rice (that's a Spanish strain, often used in paellas); and grilled spring vegetables. They're part of the nine-"plate" lineup of choices at lunch time: Diners pick soup or salad, sandwich and side for $18.
Friday, March 23, 2012
New at Capital Grille uptown
Subscribe to:
Post Comments (Atom)
Posts
0 comments:
Post a Comment