The Capital Grille introduced a bar menu in all 40 of its restaurants this week.

The chain joins a growing list of upscale steakhouses, including Ruth’s Chris Steak House and Fleming's Prime Steakhouse,  that have turned their bar areas into a culinary profit center as customers sought value in the recession.

“We wanted to make the bar and lounge area more of destination in itself,” said Mike Bernstein, director of media and communications for parent company Darden Restaurants’ specialty restaurant group. “This expands the type of dining occasion and use our guests have for the brand.”

Capital Grille’s bar menu prices vary by market, Bernstein said. The nine-item menu offered in the Orlando area ranges from $9 to $19.

Bar menu items include: miniature tenderloin sandwiches with wild mushrooms and Boursin cheese; shrimp tossed in a ginger and mustard vinaigrette;  lollipop lamb chops with herb oil and aged balsamic; chilled seared tuna dressed with wasabi oil, white soy and ginger vinegar; the Grille’s signature cheeseburger; miniature lobster and Dungeness crab burgers; and miniature mozzarella, prosciutto and basil sandwiches.

“The dishes are born from our dedication to creating fresh twists on classics, while using artisanal ingredients,” said John Martin, president of The Capital Grill division. “In addition to our classic menu, we wanted to offer our guests a set of unique bites, which could be specially enjoyed at the bar with our inventive cocktails or generous wine selection.”

Contact Ron Ruggless at rruggles@nrn.com.