Think Prime Restaurant

Zesty horseradish cocktail sauce.

Served with cocktail sauce.

Over sesame spinach salad tossed in a miso dressing.

With roasted green Chile lime aioli.

With jalapeno chips & spicy pomodorina sauce.

Baked with spinach & cheese.

Orange & serrano pepper broth.

Combination of shrimp cocktail, oysters, crab claws, clams smoked salmon and zesty cocktail sauce.

In a champagne blanc sauce with capers.

In garlic herb broth.

Herb and garlic marinade.

20 oz. Marbled rib steak.

14 oz. Cut juicy and tender.

16 oz. Center cut.

20 oz. Filet and New York on the bone.

Served with au jus sauce.

14 oz. Marinated and seasoned.

Layers of buffalo mozzarella, heirloom tomatoes and basil drizzled with balsamic vinegar & olive oil.

Whole leaf romaine, parmesan and croutons.

With gruyere melted cheese & crostini.

A rich and creamy classic.

Crisp iceberg lettuce with bacon, tomatoes, onion & maytag blue cheese dressing.

Fresh seasoned served with roasted red potatoes and grilled asparagus with a chili mango sauce.

Topped with a champagne caper buerre blanc sauce served over grilled asparagus.

Fresh seasoned served with mashed potatoes, spinach and topped with a champagne buerre blanc sauce.

Scallops, sun-dried tomatoes, capers, mushrooms, fresh basil tossed with angel hair pasta and extra virgin olive oil.

Shrimp, scallops, clams, calamari, crab claws, salmon, in a San Francisco style tomato broth garlic pepper.

Jumbo shrimp sauteed with curry and served with basmati rice and mango chutney.

Braised in a rich cabernet demi-glazed with mashed potatoes and carrots.

Broiled breast of chicken over orzo pasta in a spicy red chili cream sauce.

Twin pieces of filet mignon topped with asparagus, jumbo crab and bearnaise sauce.

8 oz. Filet with three shrimp in a champagne beurre blanc.

Portobello mushrooms, eggplants, asparagus, zucchini, red peppers, spinach, quinoa, pesto, tomato coulis.

Top ground sirloin in a homemade sauce.

8 oz. Filet & 12 oz. Baked lobster tail.