Dinner Menu

Question 1

Iced and Chilled Oysters on a Half Shell

Answer 1

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

Question 2

Jumbo Shrimp Cocktail

Answer 2

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

Question 3

Chili Artichoke Dip

Answer 3

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

Question 4

House Smoke Salmon

Answer 4

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

Question 5

PEI Mussels

Answer 5

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

Question 6

Shrimp Scampi

Answer 6

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

Question 7

French Onion Soup

Answer 7

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

Question 8

Tableside Caesar Salad for 2

Answer 8

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

Question 9

Iceberg Wedge

Answer 9

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

Question 10

Prime 120 Salad

Answer 10

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

Question 11

Charcuterie Boards
• Toscana

Answer 11

Tang pork salami, Course chopped pepper. garlic and peppercorns

Question 12

Coppa, Spain

Answer 12

Cured boneless pork shoulder with paprika and cayenne

Question 13

Speck, Italy

Answer 13

Aromatic cured country ham

Question 14

Fireball, USA

Answer 14

Aged Gouda from the Netherlands

Question 15

Caña de Cabra, Spain

Answer 15

Soft bloomy rind goat’s milk cheese

Question 16

Ossau, France

Answer 16

Sheep’s raw milk cheese aged 10-12 months

Question 17

Blue

Answer 17

Cold red center / charred exterior

Question 18

Rare
Medium Rare
Medium
Medium well
Welll

Answer 18

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

Question 19

Wet Aged, 28 Day Wet-Aged

Answer 19

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

Question 20

Petite Filet

Answer 20

6 oz steak cut from the smaller end of the tenderloin

Question 21

Filet Mignon

Answer 21

8 oz steak cut from the smaller end of the tenderloin

Question 22

Wet-aged
• USDA Prime

Answer 22

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

Question 23

New York Strip

Answer 23

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

Question 24

Ribeye

Answer 24

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

Question 25

Dry Aged, 60 Day Dry Aging

Answer 25

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

Question 26

Ribeye

Answer 26

14 oz steak cut from the rib section • USDA Prime

Question 27

Flat Iron

Answer 27

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

Question 28

Smoked Bone Marrow

Answer 28

Candied short rib with pickled mustard seed Served with toasted sourdough

Question 29

Crispy Pork Belly Goz.

Answer 29

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

Question 30

Jumbo Sea Scallops

Answer 30

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

Question 31

Flounder

Answer 31

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

Question 32

Rock Shrimp Fettuccine

Answer 32

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

Question 33

Half Chicken & Dumplings

Answer 33

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

Question 34

Steak Frites

Answer 34

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

Question 35

Double-Stack Cheeseburger

Answer 35

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

Question 36

Sides • 1lb Baked Potato

Answer 36

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

Question 37

Pomme Aligoté

Answer 37

Whipped butter potatoes with Gruyere cheese, shallots, and chives

Question 38

Yukon Gold Mashed Potatoes

Answer 38

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

Question 39

Roasted Wild Mushrooms

Answer 39

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

Question 40

Broccolini

Answer 40

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

Question 41

Crispy Brussel Sprouts

Answer 41

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

Question 42

Supplemental Meat Information • Wet-Aging VS Dry-Aging

Answer 42

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

Question 43

Fullblood Wagyu

Answer 43

100% genetically Wagyu beef • High marbling levels

Question 44

Crossbred Wagyu

Answer 44

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

Question 45

Kobe Beef

Answer 45

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

Question 46

Jumbo lump crab cakes

Answer 46

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

Question 47

Potato rosti

Answer 47

Shredded and riced potatoes formed into a galette

Question 48

Crème fraiche

Answer 48

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

Question 49

Oyster Rockefeller

Answer 49

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

Question 50

Beef tartar

Answer 50

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

Question 51

Crispy pork belly 6oz.

Answer 51

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

Question 52

Bourbon yaki sauce

Answer 52

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