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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

CALAMARI

WITH ORANGE-CHIPOTLE TOMATO SAUCE

TUNA TARTAR

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

PRIME’S BANG BANG SHRIMP

LIGHTLY BREADED, DEEP FRIED AND TOSSED WITH HOT AND SWEET CHILI REMOULADE AND SERVED OVER MIXED GREENS

OYSTERS ON 1/2 SHELL

AMERICAN KOBE COULETTE STEAK

3 OUNCES THINLY SLICED FOR HEATING AT THE TABLE, SERVED ON A HOT RIVER ROCK, KIMCHEE, GINGER SCALLION, GOCHUJANG

PAN SEARED SEA SCALLOPS

BLISTERED CHERRY TOMATOES, WHITE WINE, LEMON BASIL AND GARLIC

BUFFALO “bang bang” CAULIFLOWER

WITH BLUE CHEESE SAUCE

STEAMED KLAMMS

WITH BUTTER

LOBSTER AVOCADO BRIE SPRING ROLLS

WITH SWEET CHILLI SAUCE

PORK BELLY

ON A BED OF SPRING MIX, FINISHED WITH ROASTED RED PEPPER SAUCE AND BLISTERED TOMATOES

Soups & 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

ROASTED BEET

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

MODERN CAESAR

HEARTS OF ROMAINE, PARMESAN AND FRIED CAPERS

PROSCIUTTO

WITH MELON, FIGS AND BRIE CHEESE

Chef's Suggestions

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,  AND BALSAMIC VINAIGRETTE

SEAFOOD DELIGHT

SHRIMP, SCALLOPS AND CLAMS TOSSER WITH FRESH BASIL, TOMATO, BANANA PEPPERS, GARLIC, LEMON, WHITE WINE, AND BUTTER, SERVED WITH PASTA

Seafood

PAN SEARED SALMON

WITH HONEY MISO GLAZE

SESAME SEARED TUNA

WASABI CRÈME FRAÎCHE AND SWEET SOY REDUCTION

COLD WATER LOBSTER TAIL

8-10 OZ WITH DRAWN BUTTER

ALASKAN KING CRAB LEGS

HALF POUND – 1 POUND

CHILEAN SEA BASS

PAN SEARED WITH LEMON, CAPERS, WHITE WINE AND DILL

Steak & Chops

STEAKS ARE AGED 28 DAYS AND PREPARED ‘PITTSBURGH-STYLE’ WITH A CHARRED EXTERIOR. WE ARE NOT RESPONSIBLE FOR STEAKS WELL DONE, WE RECOMMEND THAT WELL-DONE FILETS BE BUTTERFLIED

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 WITH VEGETABLE RISSOTO

VEAL CHOP

16 OZ WITH MUSHROOM BORDELAISE SAUCE

PAN ROASTED PORK CHOP

PRIME – WITH VEGETABLE RISOTTO

Over The Top

BLEU CHEESE

SAUCE BÈARNAISE

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

FRENCH FRIES

BRUSSELS SPROUTS

SAUTEED WITH ROSEMARY, GARLIC, BACON AND DRIED CRANBERRIES FINISHED WITH BALSAMIC GLAZE

101 E. Water Street Syracuse, NY 13202