Dinner and Bar Menu

 

Appetizers

SEAFOOD TOWER
A TOWER OF 4 OYSTERS, 2 U-10 SHRIMP AND 1/2 A LOBSTER TAIL, SERVED WITH A MIGNONETTE, A ZESTY COCKTAIL AND A GINGER SAUCE

SHRIMP COCKTAIL
U-10 SHRIMP SERVED WITH A ZESTY COCKTAIL SAUCE

LUMP CRAB COCKTAIL
SERVED WITH A TRADITIONAL COCKTAIL SAUCE AND REMOULADE SAUCE, GARNISHED WITH A LIME WEDGE

CALAMARI
BREADED TO ORDER WITH A HOUSE-MADE ORANGE-CHIPOTLE TOMATO SAUCE

TUNA TARTAR
CHOPPED #1 TUNA AND AVOCADO OVER CITRUS SOY GINGER GLAZE AND HOMEMADE CHIPS

TENDERLOIN CARPACCIO
PAPER-THIN TENDERLOIN WITH TRUFFLE OIL, CAPERS AND PARMIGIANO-REGGIANO

PRIME’S BANG BANG SHRIMP
LIGHTLY BREADED, DEEP FRIED AND TOSSED WITH HOT AND SWEET CHILI REMOULADE AND SERVED OVER MIXED GREENS

FIREWOOD BACON
FINISHED IN PETER LUGER SAUCE

OYSTERS ON 1/2 SHELL

AMERICAN KOBE COULETTE STEAK
3 OUNCES THINLY SLICED FOR HEATING AT THE TABLE, SERVED WITH RED CABBAGE, ON A HOT RIVER ROCK, KIMCHEE, GINGER SCALLION, GOCHUJANG

8-HOUR CHERRY PEPPER PORK
FRESH FRIED CHIPS, JACK AND CHEDDAR CHEESE, BANANA AND CHERRY PEPPERS, AND TOMATOES

 

Soups and Salads

FRENCH ONION

SOUP DU JOUR

LOBSTER BISQUE

“THE WEDGE”
OUR HOUSE SALAD, A WEDGE OF CRISP ICEBERG, TOMATOES, APPLE-WOOD SMOKED BACON WITH: WASABI CUCUMBER DRESSING WITH BYRNE DAIRY STRAINED GREEK YOGURT, OR CREAMY BLUE AND BLEU CHEESE CRUMBLES

MESCLUN
SLICED STRAWBERRIES, CRUMBLED GOAT CHEESE, AND TOASTED ALMONDS WITH AN ORANGE-POPPY SEED VINAIGRETTE

BEET
ROASTED BEETS, MESCLUN MIX GREENS, FRIED GOAT CHEESE, CANDIED WALNUTS FINISHED WITH A HONEY BALSAMIC GLAZE

MODERN CAESAR
HEARTS OF ROMAINE, PARMESAN, FRIED CAPERS, CRISP PROSCIUTTO CHIPS

 

Chef’s Suggestions

ALL DINNERS INCLUDE THE WEDGE SALAD

SURF ‘N TURF
6 OZ FILET AND HALF A LOBSTER TAIL

SLICED FILET MIGNON
WITH CIPOLLINI ONIONS AND WILD MUSHROOMS

KONA-CRUSTED NY STRIP
COFFEE-RUBBED AND BOLDY FLAVORED, TOPPED WITH CARMELIZED SHALLOT BUTTER

CHICKEN MARIA
BREADED CUTLETS, TOMATOES, MESCLUN, RED ONION AND BALSAMIC VINAIGRETTE

 

Seafood

ALL DINNERS INCLUDE THE WEDGE SALAD

PAN SEARED SALMON
WITH SUMMER SQUASH, FRESH THYME, RED WINE REDUCTION

SESAME SEARED TUNA
WASABI CRÈME FRAÎCHE AND SWEET SOY REDUCTION

SHRIMP
WITH VEGETABLE RISOTTO

COLD WATER LOBSTER TAIL
8-10 OZ WITH DRAWN BUTTER

ALASKAN KING CRAB LEGS

 

Steaks & Chops

ALL DINNERS INCLUDE THE WEDGE SALAD

STEAKS ARE AGED 28 DAYS AND PREPARED ‘PITTSBURGH-STYLE’ WITH A CHARRED EXTERIOR.

FILET MIGNON
PETITE, LARGE, or PRIME – 12 OZ BONE-IN FILET

NEW YORK STRIP STEAK
PRIME – 12 OZ or 16 OZ CUT

PORTER HOUSE
PRIME – 24 OZ

COWBOY STEAK
PRIME – BONE 20 OZ RIB EYE STEAK

NEW ZEALAND RACK OF LAMB
ROSEMARY ENCRUSTED ROASTED GARLIC TOMATO AU JUS

VEAL CHOP
16 OZ WITH MUSHROOM BORDELAISE SAUCE

PAN ROASTED PORK CHOP
PRIME – WITH WILD MUSHROOM RISOTTO

 

Over the Top

BLEU CHEESE

SAUCE BÈARNAISE

AU POIVRE

OSCAR STYLE

MUSHROOM

SAUTÈED ONIONS

HORSERADISH CREAM

MUSHROOM BORDELAISE

 

Sides

LOBSTER MAC & CHEESE
BAKED RIGATONI PASTA, LOBSTER MEAT, 3 CHEESE SAUCE

HASH BROWNS
PAN-FRIED WITH SOUR CREAM

CREAMED SPINACH
WITH APPLE-WOOD SMOKED BACON AND PARMIGIANO-REGGIANO

ASPARAGUS
STEAMED AND TOPPED WITH HOLLANDAISE

SALT BAKED POTATO
WITH SOUR CREAM, BUTTER, APPLE WOOD SMOKED BACON AND CHIVES

YUKON GOLD GARLIC MASHED POTATOES

STEAMED BROCCOLI
WITH OLIVE OIL AND GARLIC

PASTA
WITH MEAT SAUCE