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Prime 120 > Dinner Menu > Flashcards

Dinner Menu Flashcards

1
Q

Iced and Chilled Oysters on a Half Shell

A

Chef selection of house oysters served with cucumber mignonette, atomic raw horseradish, and house-made tequila cocktail sauce.
Served with crackers, shell bowl, cocktail forks, and hot sauce

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2
Q

Jumbo Shrimp Cocktail

A

5 jumbo shrimp poached and chilled, served with lemon and house-made tequila cocktail sauce

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3
Q

Chili Artichoke Dip

A

Baked dip with gruyere, parmesan, cream cheese, lemon juice, and served with lavash

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4
Q

House Smoke Salmon

A

Crispy potato rosti topped with house smoked salmon, dill creme fraiche, premium sturgeon caviar, and arugula dressed in lemon vinaigrette

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5
Q

PEI Mussels

A

Prince Edward Island mussels sauteed in green curry, Thai chili, and cilantro
• Served with toasted sourdough bread

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6
Q

Shrimp Scampi

A

Pan-seared shrimp with white wine, garlic, butter, lemon juice, parmesan, breadcrumbs, and parsley

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7
Q

French Onion Soup

A

Caramelized onions in a veal red wine reduction broth topped with toasted baguette and Gruyere cheese

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8
Q

Tableside Caesar Salad for 2

A

Homemade Caesar salad made tableside with garlic, anchovy, egg yolk, Worcestershire, lemon, and Parmesan-Reggiano. Tossed together with romaine lettuce and finished with homemade croutons and fresh shaved Parmesan-Reggiano

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9
Q

Iceberg Wedge

A

Iceberg lettuce seasoned with salt and pepper. Topped with homemade blue cheese dressing, bacon, cherry tomatoes, and scallions

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10
Q

Prime 120 Salad

A

Romaine and spring greens tossed in a warm bacon vinaigrette
• Tossed together with ripe avocado, halved heirloom cherry tomatoes, bacon, boiled egg, shredded cheddar cheese, and homemade croutons

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11
Q

Charcuterie Boards
• Toscana

A

Tang pork salami, Course chopped pepper. garlic and peppercorns

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12
Q

Coppa, Spain

A

Cured boneless pork shoulder with paprika and cayenne

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13
Q

Speck, Italy

A

Aromatic cured country ham

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14
Q

Fireball, USA

A

Aged Gouda from the Netherlands

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15
Q

Caña de Cabra, Spain

A

Soft bloomy rind goat’s milk cheese

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16
Q

Ossau, France

A

Sheep’s raw milk cheese aged 10-12 months

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17
Q

Blue

A

Cold red center / charred exterior

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18
Q

Rare
Medium Rare
Medium
Medium well
Welll

A

Cold red center
Warm red center
Hot pink center
Hot with thin line of pink
Hot no pink

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19
Q

Wet Aged, 28 Day Wet-Aged

A

Beef aged in vacuum-sealed bags for 28 days to tenderize the meat

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20
Q

Petite Filet

A

6 oz steak cut from the smaller end of the tenderloin

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21
Q

Filet Mignon

A

8 oz steak cut from the smaller end of the tenderloin

22
Q

Wet-aged
• USDA Prime

A

Superior grade with amazing tenderness, juiciness, flavor, and fine texture. Derived from young, well-fed beef cattle with high fat marbling

23
Q

New York Strip

A

14 oz steak cut from the short loin
• Consists of a muscle that does little work, making the meat tender

24
Q

Ribeye

A

16oz steak cut from the outer side of the ribs
• Large cut with marbling for flavor and tenderness

25
Q

Dry Aged, 60 Day Dry Aging

A

Beef aged in a controlled open-air environment for 60 days
• Results in a more tender and flavorful meat

26
Q

Ribeye

A

14 oz steak cut from the rib section
• USDA Prime

27
Q

Flat Iron

A

10 oz steak cut from the top blade roast
• Tender and flavorful
• From Snake River Farms

28
Q

Smoked Bone Marrow

A

Candied short rib with pickled mustard seed
Served with toasted sourdough

29
Q

Crispy Pork Belly Goz.

A

5 pieces of pork belly covered with a bourbon yaki sauce
• Garnished with cucumber and jalapeno

30
Q

Jumbo Sea Scallops

A

4 scallops seared with butternut squash, satsuma, candied pecans, and brown butter

31
Q

Flounder

A

Flounder filet pan-roasted and served with romesco, toasted almonds, fregola, saffron, artichoke, and olives

32
Q

Rock Shrimp Fettuccine

A

Handmade pasta sauteed with calabrian chili, pork sausage, rock shrimp, parmesan, and basil

33
Q

Half Chicken & Dumplings

A

Sous vide chicken pan-roasted over ricotta gnocchi, truffle oil, wild mushrooms, and topped with fine herbs

34
Q

Steak Frites

A

Wood oven-roasted hanger steak accompanied by truffle-parmesan fries and a brandy green peppercorn sauce

35
Q

Double-Stack Cheeseburger

A

House-ground prime ground steak pan-seared and topped with melted white American cheese on a buttered toasted brioche
• Served with fresh-cut French fries

36
Q

Sides
• 1lb Baked Potato

A

Salt-roasted 1lb potato finished with butter, bacon, cheddar cheese, scallions, and sour cream

37
Q

Pomme Aligoté

A

Whipped butter potatoes with Gruyere cheese, shallots, and chives

38
Q

Yukon Gold Mashed Potatoes

A

Whipped butter potatoes with European cultured butter, cream, shallots, and garlic

39
Q

Roasted Wild Mushrooms

A

Assortment of wild mushrooms sauteed and reduced in cream, parmesan, garlic, and thyme
• Finished with lemon

40
Q

Broccolini

A

Pan-seared broccolini with calabrian chilis, garlic, thyme, lemon, and breadcrumbs

41
Q

Crispy Brussel Sprouts

A

Flash-fried brussel sprouts tossed in a bacon agrodolce
• Garnished with fine herbs

42
Q

Supplemental Meat Information
• Wet-Aging VS Dry-Aging

A

Wet-aging: beef aged in vacuum-sealed bags to tenderize the meat
• Dry-aging: beef aged in a controlled open-air environment to develop flavor and tenderness

43
Q

Fullblood Wagyu

A

100% genetically Wagyu beef
• High marbling levels

44
Q

Crossbred Wagyu

A

Wagyu crossed with Angus cattle
• High-quality beef with marbling

45
Q

Kobe Beef

A

Beef from the Hyogo prefecture in Japan
• Certified and meets specific requirements
• Very limited availability

46
Q

Jumbo lump crab cakes

A

Fresh Lump crab coming with gribiche sauce as abed, served with arugula, lemon juice and garnish with chives

47
Q

Potato rosti

A

Shredded and riced potatoes formed into a galette

48
Q

Crème fraiche

A

Rustic style sour cream with a bit thicker consistency than normal sour cream

49
Q

Oyster Rockefeller

A

6 wildfire oysters topped with bacon spinach Parmesan and topped with breadcrumbs

50
Q

Beef tartar

A

Sliced prime tenderloin with dollops of Caesar aioli, fried capers, shaved Parmesan and shallots served with lavash

51
Q

Crispy pork belly 6oz.

A

5 pieces of pork covered with a bourbon Yakima sauce. Dusted 7 fried garnished with cucumber and jalapeno

52
Q

Bourbon yaki sauce

A

Soy, ginger, jalapeno, garlic, scallion, pineapple sauce (pineapple juice, cornstarch, salted butter, honey, Dijon) and lemon grass.

Prime 120 (12 decks)

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