Other appetizers include a roasted vegetable risotto in a parmesan cheese shell, and a seafood strudel, with scallops, shrimp, and lobster baked in phyllo with cheesy bechamel. The "gourmet biscuits and gravy" are also popular; however, I could not get past the incongruity of seafood combined with brown gravy, risotto, bacon, and andouille. Even though the scallops were perfectly tender, it's like the poor things just wandered onto the wrong plate.
One could easily make a meal of two appetizers--except it would be a pity to miss out on the West End Grill's fabulous entrees. This list is definitely old school, dominated by steaks, chops, fish, and seafood. There is only one chicken dish and no vegetarian main course (though they will make a vegetarian or vegan main dish upon request).
I had thought my personal favorite at the West End Grill was their signature filet mignon--butterflied, grilled, lobster-stuffed, and sauced with a perfectly herbed bearnaise. But when I decided to pony up the $42 for the rack of lamb, I thought I'd died and gone to heaven after the first bite. The simple glaze of teriyaki, apricot marmalade, toasted sesame seeds, and a kiss of cayenne is the perfect eastern foil for the New Zealand lamb. (While some restaurants may use a previously frozen rack of spring lamb in order to tout its local origins, at the Grill fresh trumps local.)
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