The Grille on Congress

Chef Patrick Bouffard has been hand crafting unique specialties for The Grille on Congress since 2000. You won’t find anything stuffy or dull on his menu. Every unique dish is prepared using the freshest ingredients, and with all sauces made-from-scratch each day. Here we have a glimpse of a couple of Pat’s favorite items.

Sesame Seared Tuna - From the Dinner Beginnings

The Grille on Congress is a neighborhood favorite, especially for the after work crowd. Laughter, fine wine and great friends are often accompanied by this mouth-watering favorite from the appetizer menu. Fresh sushi-grade tuna is quickly seared to perfection, and tossed in a unique sesame coating before being thinly sliced and arranged on a bed of fresh veggies. The tuna is served with fresh ginger, wasabi, and lite soy sauce.

Pistachio Crusted Snapper - From Today’s Fresh Catch

All of the fish served at The Grille on Congress is flown in fresh daily. For this specialty, Chef Pat begins with the freshest Snapper, and fully coats the filet with a seasoned pistachio crust, and then pan sears this neighborhood favorite to flaky perfection. The Snapper is served over smashed potatoes, with a made-from-scratch curried banana sauce and young snap peas.

Asian Grilled Chicken Breast - Off the Oakwood Grille

Start with a hormone-free, hand-trimmed and teriyaki marinated fresh chicken breast grilled to absolute perfection on an oak wood grille. Serve over a bed of fresh stir fry vegetables and wild rice. Then top with a light honey ginger glaze, and you have one of our favorite wood fire grilled entrees.