g r i l l e

Private Dining

Cobalt Grille’s Private Dining Room

Our Private Dining Room is an elegant space that seats up to 24 guests. The space is bright and features dimmable recessed lighting as well as Cobalt blue signature pendant light fixtures. Frosted glass doors and pull down window screens provide guests with the level of privacy they desire. Our LCD monitor screen on the wall features Apple TV and Push to TV for full compatibility with Apple and Windows devices. This will easily allow slideshows, business presentations, pharmaceutical program presentations, family celebration reels and more to be viewed in a private setting.

For your private dining needs we provide you with the highest quality, fresh and delicious fare served in the Tidewater area utilizing local farm produce and seafood whenever possible.We have extensive wine, cocktails and beer lists available.There is also ample onsite free parking.

• Seats up to 24

• 52” HDMI Smart TV

• Apple TV: For Slideshows, Video/Power Point presentations for Apple/Mac Users

• Push to TV: For Slideshows, Video/Power point presentations for Microsoft Windows Users

• Private Sound System

• Separate Air Conditioning

• Privacy Shades

• Frosted Glass Privacy Door

• Ample Parking

• Decorative Glass Edison Lighting Chandelier

• Elegant Artwork

• Lights on Dimmer Switches

• Multiple Seating Options (depending on number or guests) Boardroom Style, U-Shape, Classroom

• Custom Menu Planning or Pre-set Menu Packages

Amenities

Laskin Menu | $50 per guest First Course Choices

Cobalt Caesar Stack Romaine Lettuce in a Creamy Caesar Dressing, Roasted Croutons and Parmesan Crisp

Mixed Greens Salad Roma Tomatoes, Cucumbers and Balsamic Vinaigrette

Entree Choices

Faroe Island Salmon Pan Roasted, Sauteed Farro, Zucchini-Carrot & Yellow Squash Spaghetti Vegetables, Fresh Herb Chimichurri Sauce

Shrimp & Scallops Risotto Freshly Shaved Pecorino Romano,Spinach, Sun Dried Tomato Parmesan Risotto and Fresh Basil

Chicken Penne Pasta Sauteed Chicken Breast Pieces in a Champagne Cream Sauce with Leeks, Shallots and Applewood Smoked Bacon over Penne

N.Y Strip Steak Scallion Sauteed Crimini Mushrooms, House Cut Fries, Herb Butter and Demi-Glaze Sauce

Vegan Bowl Quinoa, Mirepoix & Black Bean Patty, Housemade Tomato Jam, Grilled Marinated Portabellas, Sauteed Zucchini-Carrot & Yellow Squash Spaghetti Vegetables

Dessert Choices

“DIP SUM DOUGHNUTS” Cinnamon, Ginger & Sugar Coated Doughnut Holes with Caramel, Raspberry & Chocolate Dipping Sauces

Tahitian Vanilla Bean Crème Brulee

White Chocolate, Raisin & Cranberry Bread Pudding with Caramel sauce

www.cobaltgrille.com ~ 757.333.3334

Hilltop Menu | $65 per guest First Course Choices

Cobalt Caesar Stack Romaine Lettuce in a Creamy Caesar Dressing, Roasted Croutons and Parmesan Crisp

Chop Salad Romaine, Applewood Smoked Bacon, Cheddar Jack Cheese, Red Onions, Tomatoes, Buttermilk Ranch and Pistachios

Entree Choices

Fresh Seasonal White Fish Filet Pan Roasted Topped with Lump Crab and Lobster, served with Fresh Asparagus, Mashed Potatoes and Lemon Beurre Blanc

“Filet Napoleon” Grilled Filet Mignon Layered with Sauteed Shrimp Scampi, Wild Mushrooms, Served with Parmesan Risotto, Red Wine Bordelaise Sauce

Faroe Island Salmon Pan Roasted, Sauteed Farro, Zucchini-Carrot & Yellow Squash Spaghetti Vegetables, Fresh Herb Chimichurri Sauce

Shrimp & Scallops Risotto Freshly Shaved Pecorino Romano,Spinach, Sun Dried Tomato Parmesan Risotto and Fresh Basil

Vegan Bowl Quinoa, Mirepoix & Black Bean Patty, Housemade Tomato Jam, Grilled Marinated Portabellas, Sauteed Zucchini-Carrot & Yellow Squash Spaghetti Vegetables

Dessert Choices

“DIP SUM DOUGHNUTS”Cinnamon, Ginger & Sugar Coated Doughnut Holes with Caramel, Raspberry & Chocolate Dipping Sauces

Tahitian Vanilla Bean Crème Brulee

White Chocolate, Raisin & Cranberry Bread Pudding with Caramel Sauce

Neptune Menu | $75 per guest First Course Choices

Oven Roasted Tomato-Basil Soup with Smoked Gouda & Croutons

Soup du Jour Second Course Choices

Cobalt Caesar Stack Romaine Lettuce in a Creamy Caesar Dressing, Roasted Croutons and Parmesan Crisp

Chop Salad Romaine, Applewood Smoked Bacon, Cheddar Jack Cheese, Red Onions, Tomatoes, Buttermilk Ranch and Pistachios

Entree Choices

Fresh Seasonal White Fish Filet Pan Roasted Topped with Lump Crab and Lobster, served with Fresh Asparagus, Mashed Potatoes and Lemon Beurre Blanc

“Filet Napoleon” Grilled Filet Mignon Layered with Sauteed Shrimp Scampi, Wild Mushrooms, Served with Parmesan Risotto, Red Wine Bordelaise Sauce

Faroe Island Salmon Pan Roasted, Sauteed Farro, Zucchini-Carrot & Yellow Squash Spaghetti Vegetables, Fresh Herb Chimichurri Sauce

Shrimp & Scallops Risotto Freshly Shaved Pecorino Romano,Spinach, Sun Dried Tomato Parmesan Risotto and Fresh Basil

Vegan Bowl Quinoa, Mirepoix & Black Bean Patty, Housemade Tomato Jam, Grilled Marinated Portabellas, Sauteed Zucchini-Carrot & Yellow Squash Spaghetti Vegetables

Dessert Choices

“DIP SUM DOUGHNUTS”Cinnamon, Ginger & Sugar Coated Doughnut Holes with Caramel, Raspberry & Chocolate Dipping Sauces

Tahitian Vanilla Bean Crème Brulee

White Chocolate, Raisin & Cranberry Bread Pudding with Caramel sauce

1624 Laskin Rd. #762, Virginia Beach, VA 23451

Cardinal Lunch Menu | $20 per Guest

Lunch Choices

Chicken B.L.T. Wrap Char-grilled Chicken Breast, Applewood Smoked Bacon, Lettuce, Tomato, Buttermilk Ranch Dressing, Flour Tortilla Served with choice of Cajun Chips, Side Salad or Fresh Fruit

Soup & Half Sandwich Your choice Cup of Soup Served with Today’sSpecial Sandwich Creation. Ask Server for Details

Fish & Chips English Style, Lightly Battered Fresh White-Fish Filet with Fries, Side Salad, Tartar Sauce and Malt Vinegar

Classic Burger Cheddar, Red Onion, Lettuce, Tomato

Crab & Spinach Quiche Served with Side Salad & Balsamic Vinaigrette

Tomato-Mozzarella Caprese Quiche Served with Side Salad & Balsamic Vinaigrette

Dessert

“DIP SUM DOUGHNUTS”Cinnamon, Ginger & Sugar Coated Doughnut Holes with Caramel, Raspberry & Chocolate Dipping Sauces

Ocean Front Lunch Menu | $25 per Guest First Course Choices

Oven Roasted Tomato-Basil Soup with Smoked Gouda & Croutons

Soup du Jour

Second Course Choices

Salmon Garden Salad Faroe Island Salmon, Grilled and Served Over Mesclun Greens, with Spiced Pecans, Tomatoes, Cucumbers, Light Tangy Shallot Vinaigrette

Chicken Penne Sauteed Chicken Breast Pieces in a Champagne Cream Sauce with Leeks, Shallots and Applewood Smoked Bacon Over Penne Pasta

Shrimp Caprese Salad Baby Spinach Tossed in Basil Pesto, with Vine Ripe Tomatoes, Freshly Sliced Mozzarella, Drizzled with Balsamic Reduction

Fish & Chips English Style, Lightly Battered Fresh White-Fish Filet with Fries, Side Salad, Tartar Sauce and Malt Vinegar

Cobalt Bleu Burger Sprinkled with Cajun Spices, Bacon, Gorgonzola Cheese, Lettuce & Tomato with Choice of Side Salad, Fruit, Chips or Fries

Shrimp Risotto Creamy Parmesan Risotto with Wild Mushrooms, Scallions, Grilled Shrimp with Shaved Pecorino Romano Cheese & Fresh Basil

Dessert Choices

“DIP SUM DOUGHNUTS”Cinnamon, Ginger & Sugar Coated Doughnut Holes with Caramel, Raspberry & Chocolate Dipping Sauces

Tahitian Vanilla Bean Crème Brulee

White Chocolate, Raisin & Cranberry Bread Pudding with Caramel sauce

Alvin Williams ~ Executive Chef/ Owner Alvin Williams has owned and operated Cobalt Grille since its conception in October 2000. He has always had a passion for fine cuisine and using fresh ingredients from local farmers and fisherman. Born and raised in Leeds, England by Jamaican parents, his knowledge of cuisine and ingredients was quite diverse. After finishing Culinary School at the top of the class, he then went on to work in London’s finest establishments including the Mayfair hotel, The Savoy Group and a long stint at the Grosvenor House Hotel on Park Lane. He then moved to the United States to fulfill one of his childhood dreams, to own his own restaurant. First he worked at Le Chambord and Bistro in Virginia Beach for many years, honing his skills in a new market whilst building up a very loyal clientele, and later opened Cobalt Grille. Currently other than focusing on Cobalt Grille he likes to do some catering, explore fine wines, enjoys travel and just very recently did a little Ballroom dancing. He is committed to using the freshest ingredients and supports local farmers.

Gary D. Black ~ Managing Partner/OwnerGary has owned and managed Cobalt Grille since it’s opening in October 2000. Although Gary was born in California, he grew up just outside of Philadelphia where his grandfather and uncles operated one of the oldest diners in the country, the Mayfair Diner. Not only is the restaurant business a passion of Gary’s, it’s in his blood. Opting for warmer weather and the beach lifestyle, Gary attended Old Dominion University, where he received his B. S. degree in Business Administration. Gary has been in the restaurant business for over 30 years, working in all facets of the industry as a waiter, bartender and manager. Some of the more memorable Virginia Beach spots he has worked include La Broche, Sir Richard’s Supper Club and Offshore Café. Coyote Café was the first restaurant Gary owned back in 1989. Some of Gary’s other passions include spending time with his beautiful wife and four children, his great neighbors and the River Rats. He also enjoys surfing, traveling and reading. Additionally, he has been successful in the real estate “flipping” business for the last several years.