RAW BAR
SHRIMP COCKTAIL
wasabi cocktail sauce
OYSTERS ON THE HALF SHELL*
cocktail sauce, mignonette
TUNA TARTARE*
avocado, radish, ginger marinade
CARPACCIO OF 3 FISH*
cucumber lime sorbet, shiso
CRISPY SALMON SUSHI*
soy glaze, chipotle mayonnaise
GOLDEN OSSETRA CAVIAR*
traditional accompaniments
SOUP & SALAD
LOBSTER COBB SALAD for TWO
gem lettuce, cheddar cheese hard boiled egg, sriracha dressing
MARKET TOMATOES
autumn fruit, habanero vinaigrette
BABY ICEBERG SALAD
bacon, blue cheese dressing
CAESAR SALAD
parmesan cheese, lemon, chili
CREAM OF TOMATO SOUP
sourdough croutons cheddar cheese, basil
PRIME ONION SOUP
gruyere, emmentaler cheese
APPETIZERS
BEET CARPACCIO
flavors of tartare, avocado puree
CHEESE SOUFFLE
black truffle butter
BEEF CARPACCIO*
sesame, mushrooms, parmesan cheese
BACON WRAPPED SHRIMP
passion fruit mustard, cumin honey
THICK CUT BACON
peppercorn lacquer
CARAMELIZED FOIE GRAS*
fall spice infused figs, brioche toast
SHELLFISH PLATEAU*
lobster, shrimp, oyster
SEAFOOD PLATEAU ROYALE*
chef's selection of pristine shellfish, tartares & crudos
PRIME GRILL
FILET MIGNON*
brandt beef, california, 8 ounces
BONE-IN FILET MIGNON*
imperial valley ranch, california 16 ounces
BONE-IN RIBEYE*
brandt beef, california, 18 ounces
NEW YORK STRIP AU POIVRE*
schuyler ranch, nebraska 14 ounces
WAGYU RIB CAP*
mishima reserve 5 star, washington, 8 ounces
WAGYU SKIRT STEAK*
mishima reserve 5 star, washington, 12 ounces
WAGYU RIBEYE*
kuro blue label, california, 14 ounces
PORTERHOUSE*
schuyler ranch, nebraska, 36 ounces
DOUBLE CUT LAMB CHOPS*
superior farms, colorado
STEAKS FROM JAPAN
In Japan, the sanctity of Kuroge Wagyu genetics is safeguarded with dedication to maintain the essence of true Wagyu heritage.
NEW YORK STRIP*
kagoshima prefecture
FILET MIGNON*
kagoshima prefecture
6 oz. | 9 oz. | 12 oz.
F1 WAGYU BEEF
The succulent marbling reminiscent of A5 Miyazaki-Gyu beef is seamlessly fused with the robustness and resilience of Holstein lineage.
FILET MIGNON*
hokkaido prefecture 6 ounces
NEW YORK STRIP*
hokkaido prefecture 10 ounces
PRIME SELECTION FOR TWO
A limited large format presentation to share
ENTRÉES
SEARED SALMON*
preserved lemon, pumpkin seeds, mustard sauce
CHILEAN SEA BASS*
mushroom crust, lemon emulsion, herbs
PAN ROASTED DOVER SOLE
haricots verts almondine
COLD WATER LOBSTER TAIL
butter poached, grilled lemon
PARMESAN CRUSTED CHICKEN
lemon butter, basil
TRUFFLE BBQ SHORT RIB
smoked bacon, tender long beans
SIDES
Asparagus
Broccoli
pistachio crumbs, lemon, basil
Brussels Sprouts
prosciutto, pear mustard
Creamed Spinach
Glazed Mushrooms
Crispy Delicata Squash
red chili parmesan dip
Ratatouille Margaux
Cauliflower Steak Grenobloise
French Fries
Baked Potato
Mac & Cheese
Mashed Potatoes
Truffle Mashed Potatoes
Gratin Dauphinois
SAUCES
soy rice wine, b arnaise, peppercorn
*Consuming raw or undercooked meat, poultry, seafood, shellstock or eggs may increase your risk of foodborne illness.