Primo's Steak & Louisiana Cuisine

Choose your own combination of rockefeller, bienville and our very own oysters primo

Escargot baked in the traditional garlic butter sauce

Sauteed shrimp with a sherry, rosemary and tasso cream sauce

One pan sauteed jumbo jump and claw meat crab cake with one traditional fried crab cake and a creole tartar sauce

Smoked salmon garnished with minced eggs, purple onions, capers and garnish toast

Seared yellowfin tuna crusted with black peppercorns, thinly sliced, with wasabi sauce and pickled ginger

Boiled, spicy and served with prime's own cocktail sauce, remoulade or both

Medallions of seasoned eggplant, tempura battered and tried, set in lemon beurre blanc, topped with sauteed jumbo lump crabmeat and sun dried tomato hollandaise

Assorted Cheeses and fresh fruit served with toast points

Select baby greens with Primo's signature sensation vinaigrette

Iceberg wedge with Primo's signature bleu cheese

Romaine lettuce with Primo's own caesar dressing and homemade croutons

Jumbo lump crabmeat, remoulade sauce and avocado slices over select baby greens, served with sensation dressing

Select baby greens tossed with artichoke hearts, roasted red peppers, green olives, jumbo lump crabmeat and jumbo gulf shrimp in a sensation vinaigrette

Fresh mozzarella over select mixed greens with tomatoes, pesto oil and balsamic vinaigrette

Fresh baby spinach with a sweet bacon dressing flamed tableside for two or more

French onion soup, with swiss cheese on crostini

Pecan crusted pan sauteed filet of fresh seasonal gulf fish topped with the traditional brown lemon butter sauce, served with glazed brabant sweet potatoes and seasonal vegetables

Grilled fresh seasonal gulf fish topped with a shrimp, artichoke and roasted tomato saute with lemon beurre blanc, served with cheddar bacon mashed potatoes and seasonal vegetables

Pan sauteed filet of fresh seasonal gulf fish topped with jumbo lump crabmeat and drizzled with meuniere sauce, served with glazed brabant sweet potatoes and seasonal vegetables

Grilled fresh salmon served with a diff cream sauce, served with brabant potatoes and seasonal vegetables

Blackened, with a cayenne beurre blanc served with pesto and parmesan orzo and seasonal vegetables

grilled with lemon beurre blanc, topped with sauteed jumbo lump crabmeat, crowned with hollandaise served with pesto and parmesan orzo and seasonal vegetables

Old fashioned roasted maple leaf duck topped with a homemade apple sherry chutney, served with glazed brabant sweet potatoes and seasonal vegetables

Grilled 12 oz. double cut bone in pork chop topped with Marchands de Vin, served with horseradish mashed potatoes and seasonal vegetables

Filet medallios topped with new orleans style bar b que shrimp, served with cheddar bacon mashed potatoes and seasonal vegetables

Juicy chicken breast, open flame grilled, topped with a seafood cream sauce, served with brabant potatoes and seasonal vegetables

Veal medallions pan sauteed, topped with a peppercorn demi glace, lump crabmeat and bearnaise, served with horseradish mashed potatoes and seasonal vegetables

Jumbo shrimp, crawfish and crabmeat in a pesto, roasted red pepper cream sauce, served over linguine

Linguine tossed with pesto, olive oil and garlic topped with grilled chicken

Grilled gulf fish served with brabant sweet potatoes and seasonal vegetables

Aged midwestern beef, a smaller portion of the classic, 8 oz

Aged midwestern beef, the classic, most tender cut of beef, 12 oz

Aged midwestern beef, full bodied flavor and slightly firmer texture, 16 oz

Aged midwestern beef, well marbled for peak flavor, 16 oz

Aged midwestern beef cowboy cut ribeye, 20 oz

A creamy homemade cheesecake with a traditional graham cracker crust accompanied by a forrest berry sauce

Two squares of praline bread pudding embraced by a sugar wall and covered In a white chocolate sauce with a topping of pecan pieces

Two delicately caramelized squares accompanied by seasonal purees and served with fresh fruit

A moist chocolate cake served with vanilla bean Ice cream and topped with toasted almond brittle

Table side for two bananas foster