110 Classic Cheeseburger* 13.5GRILLED 8 OZ ALL-NATURAL Certified Angus Beef ® BURGER, SERVED WITH YOUR CHOICE OF CHEESE, LETTUCE, TOMATO, RED ONION AND PICKLE, SERVED ON A BRIOCHE BUN.

add mushrooms, onions or bacon 1add all three toppings 2.50

The “Cure” Burger* 15GRILLED 8 OZ ALL-NATURAL Certified Angus Beef ® BURGER, AMERICAN CHEESE, APPLEWOOD SMOKED BACON, FRIED EGG, SMASHED TATER TOTS AND CARAMELIZED SHALLOT DEMI-GLACE, SERVED ON A BRIOCHE BUN.

Turkey Burger 13.5PAN-SEARED TURKEY BURGER SERVED ON A HERBED FOCACCIA BUN AND TOPPED WITH GOAT CHEESE, CRANBERRY AIOLI, CARAMELIZED ONIONS AND APPLES. Cajun Salmon Burger* 13.5 A CAJUN-SEARED SALMON BURGER, SERVED ON A BRIOCHE BUN WITH ARTISAN MIX, ASIAN SLAW AND SRIRACHA AIOLI.

110 Cuban 13.5SLOW COOKED PULLED PORK, SLICED HAM, SWISS CHEESE, HONEY MUSTARD AND FRIED PICKLES GRILLED ON THICK CIABATTA.

Steak & Cheese 14.5Certified Angus Beef ® SHAVED STEAK, CARAMELIZED ONIONS, GREEN AND RED PEPPERS, SMOTHERED WITH AMERICAN CHEESE, SERVED IN A CRUSTY SUB ROLL.

Chicken Cordon Bleu Sandwich 14LIGHTLY FRIED OR GRILLED CHICKEN TOPPED WITH SWISS, SHAVED HAM, HONEY MUSTARD, LEAF LETTUCE AND TOMATO, SERVED ON A PRETZEL BUN. Pulled Pork Sandwich 13SLOW COOKED PULLED PORK, TOSSED IN BBQ, SERVED ON A PRETZEL BUN WITH COLESLAW, PICKLES, CHEDDAR AND CRISPY ONION STRINGS.

Steak Tips* 2512 OZ OF BOURBON MARINATED TIPS, FINISHED WITH A WHISKEY GLAZE.

NY Strip* 3012 OZ, 28 DAY AGED, BRUSHED WITH A STEAKHOUSE BUTTER.

Ribeye* 32 14 OZ, 28 DAY AGED, BRUSHED WITH A BALSAMIC BBQ COMPOUND BUTTER.

110 Cucumber & Avocado Tuna* 23SLICED CAJUN TUNA, SERVED RARE, OVER JASMINE RICE WITH AVOCADO, SHAVED CUCUMBER AND HONEYDEW MELON, FINISHED WITH SOY GINGER DRESSING.

Chicken Pesto Pasta 16.5SAUTÉED CHICKEN BREAST TOSSED WITH PESTO CREAM SAUCE, ROASTED TOMATOES, ARTICHOKES AND TAGLIATELLE PASTA, TOPPED WITH PARMESAN.

110 Chimichurri Steak* 26CAJUN SEASONED SIRLOIN STEAK TOPPED WITH AN HERB AND GARLIC INFUSED CHIMICHURRI SAUCE, SERVED WITH SEASONED FRENCH FRIES.

Cuban Swordfish* 24BLACKENED SWORDFISH SERVED OVER A BLACK BEAN, CORN AND RICE SALAD, BLACK BEAN PUREE AND ARUGULA, TOSSED IN CITRUS OIL AND FINISHED WITH LIME SOUR CREAM AND GRILLED CITRUS.

Short Rib Risotto 28SLOW ROASTED SHORT RIBS, SERVED OVER AN ASPARAGUS AND PARMESAN RISOTTO, FINISHED WITH A RED WINE AU JUS AND TOPPED WITH FRIED LEEKS.

110 Chicken Caprese 18GOLDEN FRIED CHICKEN BREAST TOPPED WITH PESTO, REGGIANO, MOZZARELLA AND ROASTED TOMATOES, FINISHED WITH A BALSAMIC REDUCTION, SERVED WITH AN ARTISAN GREEN SALAD.

Shrimp and Clam Linguini 19.5 SAUTÉED SHRIMP TOSSED IN AN HERBED CLAM SAUCE WITH ROASTED TOMATOES AND LINGUINI, FINISHED WITH BASIL, PARMESAN AND GRILLED CIABATTA.

110 Meatloaf 17A MIXTURE OF GROUND BEEF, PORK AND VEAL WITH A SMOKY GLAZE, SERVED OVER ROASTED GARLIC MASHED POTATOES AND BROCCOLI, TOPPED WITH CRISPY ONION STRINGS AND SRIRACHA KETCHUP.

Fish and Chips 17.5NORTH ATLANTIC COD FRIED IN SEASONED FLOUR, SERVED WITH FRENCH FRIES, ACCOMPANIED BY TARTAR SAUCE AND COLESLAW.

Pulled Pork Mac and Cheese 16.5A RICH CHEESE SAUCE TOSSED WITH CAVATAPPI PASTA, TOPPED WITH BBQ PULLED PORK, ONION STRINGS AND CRACKER CRUMBLES, FINISHED WITH BBQ AND RANCH.

110 Sesame Ginger Salmon* 23PAN-SEARED SALMON OVER CHILLED SOBA NOODLES, TOSSED WITH ASIAN SLAW AND SESAME GINGER DRESSING, TOPPED WITH SESAME SEEDS AND SRIRACHA AIOLI.

Chicken Piccata Gnocchi 19LIGHTLY FRIED CHICKEN SERVED WITH SAUTÉED GNOCCHI AND SPINACH, TOSSED IN A LEMON CAPER PARMESAN BUTTER SAUCE WITH FRIED SAGE.

Mushroom Demi Sirloin* 26GRILLED SIRLOIN OVER MASHED POTATOES AND ROASTED BRUSSELS SPROUTS, TOPPED WITH SAUTÉED MUSHROOMS AND A CARAMELIZED SHALLOT DEMI-GLACE.

110 Beef Stroganoff* 22PAN-SEARED BEEF TENDERLOIN WITH A WILD MUSHROOM BLEND, CARAMELIZED ONIONS AND A RICH, SALTED DEMI-GLACE, SERVED WITH CRISPY HERB SPÄTZLE.

FRENCH FRIESSWEET POTATO FRIES

ONION STRINGSJASMINE RICE

ROASTED GARLIC MASHED POTATOESSEASONAL VEGETABLES

BROCCOLICHILLED ASIAN NOODLE SALAD

ROASTED BRUSSELS SPROUTS (+$1)

CHOICE OF 2 SIDES

CHOICE OF 1 SIDE CHOICE OF 2 SIDES

add a half seasonal or caesar saladto any entree for an additional $4

Add the Following to Any Salad: Chicken 6 *Salmon 9 Shrimp 8 *Seared Yellowfin Tuna 9 *Steak Tips 9

Salmon* 23NORTH ATLANTIC, OCEANIC RAISED. PREPARED GRILLED OR CAJUN STYLE.

Swordfish* 24EAST COAST, LINE CAUGHT. PREPARED GRILLED OR CAJUN STYLE.

Baked Cod 18NORTH ATLANTIC, LINE CAUGHT. BAKED WITH A LEMON CRACKER GREMOLATA.

Add mushrooms or onions 1 Add demi-glace 2Add all three 3Add Shrimp 8

5

110 Seasonal 8ARTISAN GREENS AND ARUGULA, DICED GALA APPLES, RED GRAPES AND CANDIED WALNUTS, TOSSED IN A BALSAMIC VINAIGRETTE, TOPPED WITH FETA AND APPLEWOOD SMOKED BACON.

Kale Brussels Salad 11SHREDDED KALE, BRUSSELS SPROUTS, BROCCOLI, CABBAGE, RADICCHIO, CARROTS AND GOLDEN BEETS WITH ARUGULA, DRIED CRANBERRIES AND PECANS, TOSSED IN A WHOLE GRAIN MUSTARD VINAIGRETTE, TOPPED WITH GOAT CHEESE AND GRANNY SMITH APPLES.

Roasted Beet Salad 10MARINATED AND ROASTED PURPLE AND GOLDEN BEETS TOSSED WITH ARUGULA, PICKLED ONIONS, CANDIED WALNUTS AND A RED WINE VINAIGRETTE, FINISHED WITH CRUMBLED GOAT CHEESE.

110 Caesar 8CRISP ROMAINE HEARTS AND HOUSEMADE SEASONED CROUTONS, TOSSED IN A HOUSEMADE CAESAR DRESSING AND TOPPED WITH SHAVED REGGIANO.

Blue Cheese Wedge 11ICEBERG WEDGE SERVED WITH APPLEWOOD SMOKED BACON, BLUE CHEESE CRUMBLES, GRAPE TOMATOES, RED ONIONS, HOUSEMADE BLUE CHEESE DRESSING AND A BALSAMIC REDUCTION.

Steak Salad* 18THICK SLICED BEEFSTEAK TOMATO AND RED ONION, STACKED WITH ARTISAN GREENS AND SIRLOIN STEAK, FINISHED WITH HOUSEMADE STEAK SAUCE, BLUE CHEESE CRUMBLES, APPLEWOOD SMOKED BACON AND A BALSAMIC REDUCTION.

at the start.

by the chef.between the bread. off the hook.

on the side.

French Onion Soup Crock 7A RICH BEEF BROTH ONION SOUP WITH A HINT OF BRANDY AND FRESH HERBS, FINISHED WITH CROUTONS, A MELTED SWISS AND PARMESAN BLEND.

110 Tomato Soup Cup 5 Bowl 7A MILDLY SWEET CREAM OF TOMATO SOUP WITH A HINT OF GARLIC AND PARMESAN.

in the bowl.

DINNER

BEFORE PLACING YOUR ORDER, PLEASE INFORM YOUR SERVER IF ANYONE IN YOUR PARTY HAS A FOOD ALLERGY. *THESE ITEMS ARE COOKED TO ORDER AND/OR MAY BE SERVED RAW OR UNDERCOOKED. CONSUMING RAW OR UNDERCOOKED MEAT, FISH, POULTRY, OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS.

from the garden.

on the dough.

in the cut.

Bistro Wings 12.5CHICKEN WINGS GOLDEN FRIED AND TOSSED WITH A CHOICE OF HOUSEMADE MAPLE BBQ, CLASSIC BUFFALO OR GARLIC PARMESAN SAUCE.

Chorizo Totchos 12FRIED TATER TOTS TOPPED WITH CHORIZO SAUSAGE, NACHO CHEESE SAUCE, FRESH PICO DE GALLO, AVOCADO, SOUR CREAM AND SCALLIONS.

110 Spinach Dip Bread Bowl 12.5A CREAMY BLEND OF CHEESES, SPINACH AND ARTICHOKES, SERVED IN A SOURDOUGH BREAD BOWL WITH TORTILLA CHIPS AND CUCUMBER SLICES.

Asian Calamari 14GOLDEN FRIED RINGS, TENTACLES AND CHERRY PEPPERS, FINISHED WITH A SWEET CHILI SAUCE.

110 Cajun Yellowfin Tuna* 14.5CHILLED SUSHI-GRADE YELLOWFIN TUNA, SERVED RARE WITH ASIAN SLAW, SWEET TERIYAKI AND A SRIRACHA AIOLI DRIZZLE.

Crispy Fried Pickle Chips 8CRISPY DILL PICKLE CHIPS, SERVED WITH HONEY MUSTARD AND SRIRACHA AIOLI DIPPING SAUCES.

Firecracker Shrimp 14TEMPURA BATTERED AND LIGHTLY FRIED SHRIMP, TOSSED IN A SWEET CHILI SAUCE.

Crab Rangoon Dip 14 A CREAMY BLEND OF CRAB, CHEESES AND SCALLIONS, BAKED WITH WHITE CHEDDAR AND SERVED WITH OLD BAY SEASONED POTATO CHIPS, WARMED NAAN AND CELERY.

BBQ Chicken Nachos 13.5LAYERS OF CORN TORTILLA CHIPS, PULLED BBQ CHICKEN, BLACK BEANS, CORN, NACHO CHEESE SAUCE, BBQ SAUCE, RANCH AND BANANA PEPPERS.

Chef’s Plate 15 A MEDLEY OF RED PEPPER HUMMUS, WALNUT ENCRUSTED GOAT CHEESE, BLUE CHEESE, GRAPES, FIG JAM, PEPPERONI, PICKLES AND CUCUMBERS, WITH AN ARTICHOKE, TOMATO AND FETA SALAD, ACCOMPANIED BY CIABATTA AND NAAN.

Buffalo Chicken Flatbread 12SHREDDED CHICKEN AND BLUE CHEESE, TOPPED WITH CHEDDAR AND FINISHED WITH A DRIZZLE OF RANCH AND BUFFALO.

Short Rib Flatbread 12.5 PESTO, SHREDDED BRAISED SHORT RIBS, CARAMELIZED ONIONS, ROASTED TOMATOES AND WHITE CHEDDAR, FINISHED WITH ARUGULA AND A HORSERADISH TRUFFLE CREAM.

Pepperoni Flatbread 12POMODORO SAUCE TOPPED WITH PEPPERONI, CHERRY PEPPERS, A PROVOLONE AND MOZZARELLA BLEND, FRESH MOZZARELLA AND PARSLEY.

Margherita Flatbread 12PESTO, SLICED TOMATOES AND FRESH MOZZARELLA, FINISHED WITH A BALSAMIC REDUCTION AND BASIL.

from the beverage book.

Pasta Primavera 13BROCCOLI, MUSHROOMS, GREEN AND RED PEPPERS, TOSSED WITH CAVATAPPI PASTA IN A TOMATO CREAM SAUCE, TOPPED WITH SHAVED PARMESAN. AVAILABLE VEGAN UPON REQUEST.

Vegetarian Stir Fry 12SAUTÉED LINGUINI NOODLES TOSSED IN HOISIN TERIYAKI WITH BROCCOLI, CARROTS, CUCUMBERS AND RED PEPPERS, FINISHED WITH A SRIRACHA AIOLI DRIZZLE. AVAILABLE VEGAN UPON REQUEST.

Grilled Cheese and Creamy Tomato Soup 13 A BLEND OF GOAT AND AMERICAN CHEESE ON GRIDDLED CIABATTA WITH ROASTED GARLIC AIOLI, ACCOMPANIED BY A MILDLY SWEET CREAM OF TOMATO SOUP.

after your meal.

Here at 110 Grill, we pride ourselves on our commitment to accommodating all guests’ allergen needs. We do this through preparing dishes to order in our scratch kitchens, utilizing allergen picks and only having management

deliver allergy-safe dishes. Our management teams have current certifications for Food Safety and Allergen Awareness, and all employees receive extensive allergy awareness training to ensure guest safety.

100% of our core menus are either naturally gluten free or can be modified to be. Please ask your server for a separate gluten free menu.

110 Grill features a unique beverage menu with creative cocktails, the craftiest of beers and approachable wines. Take a look at the beverage book on your table for the

full list of offerings.

in the shaker. off the vine.from the keg.From local craft breweries to national staple brands, 110 Grill offers a variety of flavor profiles including light beer, wheat beer, ipas and seasonal offerings. See our beverage book for the full list.

110 Grill offers a great selection of New World wines with options from everyday favorites that you know and love to new and unique flavors you will come to adore. See our beverage book for the full list.

for the vegetarian.Mediterranean Veggie Sandwich 12RED PEPPER HUMMUS, RED ONION, FETA, ROASTED RED PEPPERS, SLICED OLIVES, SHAVED CUCUMBER AND ARUGULA, WRAPPED IN A WARMED NAAN. AVAILABLE VEGAN UPON REQUEST.

Beyond Burger ® 15.5100% PLANT BASED BURGER SERVED ON A BRIOCHE BUN WITH GARLIC AIOLI, TOPPED WITH A CHOICE OF CHEESE, LETTUCE, TOMATO AND RED ONION, ACCOMPANIED BY A PICKLE AND THE CHOICE OF ONE SIDE. AVAILABLE VEGAN UPON REQUEST.

Vegetarian Pesto Pasta 13ROASTED TOMATOES, ARTICHOKES AND CAVATAPPI PASTA, TOSSED IN A CREAMY PESTO SAUCE AND FINISHED WITH SHAVED REGGIANO.

Whether you prefer your cocktails straight up or on the rocks, 110 Grill offers a variety of creative signature and seasonal cocktails made with the freshest ingredients. See our beverage book for the full list.

Save room for dessert. 110 Grill offers a number of delicious desserts that will be sure to end your lunch or dinner on a sweet note. If you’d prefer to conclude your meal with a

beverage, the dessert menu also features several after-dinner cocktails and coffee drinks.

for the wallet.110 Loyalty

110 Grill OFFERS A GREAT LOYALTY PROGRAM FOR OUR GUESTS! FOR EVERY $110 YOU SPEND ON FOOD AND NON-ALCOHOLIC BEVERAGES (EVERY $1 = 1 POINT), YOU WILL RECEIVE A $10 REWARD TO BE USED ON YOUR NEXT VISIT. MULTIPLE REWARDS CAN BE ACCUMULATED OVER TIME AND BE USED WHEN YOU CHOOSE.

REGISTER FOR A LOYALTY ACCOUNT ON OUR WEBSITE. YOU WILL RECEIVE NOTIFICATIONS ABOUT UPCOMING PROMOTIONS AND A SPECIAL TREAT ON YOUR BIRTHDAY AND ANNIVERSARY!

FOR MORE INFORMATION, ASK YOUR SERVER OR BARTENDER.

more info: www.110grill.com

allergy commitment

For more information and a full listing of current & upcoming locations, visit: www.110grill.com