Crispy shrimp tossed in our housemade zesty remoulade.

Tow jumbo lump crab cakes, accompanied with roasted red pepper coulis and mustard aioli.

Ale-steamed mussels tossed with fresh herbs, garlicand butter, served with crustinis.

Day boat scallops in the half-shell, baked with a blend of creamed spinach, baconand breadcrumbs, topped with a Parmesan crust, finished with fines herbes.

Marinated and grilled, served with our ZIP sauce.

Stuffed with a mixture of goat cheese, chorizo, bell peppers, onion and panko breadcrumbs, topped with pico de gallo.

Grilled strawberries, peachesand nectarines tossed with sea salt, served atop honey-lemon ricotta and charred crostini, finished with a drizzle of strawberry-basil reduction.

Sashimi-grade tuna tossed with ponzu and sesame seeds atop of smashed avocado and fresh tomato oil, served with crispy wontons.

Flash-fried calamari with roasted tomato beurre blanc sauce.

House-ground ribeye, New York and filet mignon, slow-cooked with beef broth, tomatoes and spring vegetable.

Array of fresh fish and crustaceans in a spicy tomato broth served with crostini.

With aged swiss cheese.

Grilled summer squash and sweet corn blended with cream and shrimp stock, topped with a grilled shrimp garnish.

Sauteed beef tips, wild mushrooms, onions, roasted red pepper and red skin potatoes atop of baby spinach and arugula, tossed in balsamic vinaigrette, finished with crumbled blue cheese.

Grilled organic chicken atop crispy romaine, tossed in our traditional caesar dressing with housemade croutons, finished with shaved Parmesan cheese (anchovies upon request).

Grilled Atlantic salmon atop field greens, tossed with roasted red pepper vinaigrette, herb couscous, shaved asparagus and roasted red peppers.

Grilled shrimp atop oven-roasted brussels sprouts, tossed with baby spinach, toasted almonds, apples and dried Michigan cherries, finished with raspberry-maple vinaigrette.

Red leaf lettuce, pine nuts, red onionand bleu cheese, tossed with raspberry-maple vinaigrette.

Sesame-crusted seared ahi tuna, shaved Napa slaw, crispy rice noodles, toasted almondsand enoki mushrooms, tossed in sesame-lime vinaigrette.

Sauteed spinach combined with heavy cream, Parmesan cheese and a hint of nutmeg.

Marinated in balsamic vinegar and grilled, drizzled with balsamic reduction and Parmesan cheese.

Shoestring fries, tossed with toasted garlic, Parmesan cheese, fines herbs, finished with truffle oil.

Salt and pepper rubbed, served with a side of herb butter and sour cream.

Tossed in a paprika marinade, grilled and topped with fresh herbs and chili-lime butter.

Roasted and tossed with herb garlic butter.

14 Ounces dry-aged ribeye, vacuum-sealed and slow cooked, pan-seared and served with 5 sauteed Cajun-hearbed shrimp.

18 Ounces center cut USDA certified prime bone-in ribeye steak, capital prime's version of the traditional cowboy cut.

Best of both worlds, with 24 oz of center cut beef split between the tender New York Strip and the succulent, buttery texture of the Filet Mignon.

13 Ounces center cut USDA certified prime bone-in beef tenderloin.

14 Ounces center cut USDA certified prime dry-aged for 6ty days.

Two 5 Ounces grilled bone-in lamb porterhouses over roasted new potatoes, served with a cucumber, arugulaand pickled red onion slaw tossed in a feta vinaigrette, topped with a mint chimichurri.

Beef tenderloin with succulent flavor and buttery texture.

Two 3 Ounces tenderloin medallions, accompanied with Alaskan king craband jumbo asparagus, finished with housemade hollandaise sauce.

12 oz New York strip, tender yet firm, high in flavor.

Two grilled 6 Ounces pork chops served over roasted potato salad, grilled marinated corn on the cob, topped with a house-smoked peach salsa.

8 Ounces butcher cut, tender and rich in flavor.

Sauteed shrimp and little neck clams tossed with arugula and linguine in a sherry cream sauce.

Fresh lake perch pan-sauteed and piled high, topped with a lemon caper beurre blanc, served with seasonal vegetables and roasted garlic whipped potatoes.

Ravioli stuffed with grilled summer squash, zucchini, redand yellow bell peppers, asparagus, red swiss chard and a blend of Romano and fontana cheese, on top of squashand zucchini ribbons, roasted tomato cream sauce, topped with fried leeks.

Bone-in chicken, breast and thigh, oven-roasted and served atop creamy mashed potatoes, sauteed haricots verts, topped with a morel mushroom cream sauce.

Breaded and sauteed veal cutlets with shallots, shiitake, criminiand oyster mushrooms, finished with a dry marsala wine reduction, served with seasonal vegetables and roasted garlic whipped potatoes.

Shrimp, scallops, mussels, calamariand clams tossed with linguine in a spicy tomato broth.

Grilled organic chicken breast over cavatappi pasta, with grilled sweet corn, roasted red peppers, caramelized onion, chorizoand spinach.

Honey-lemon glazed arctic char over sweet pea puree, lentiland arugula salad, finished with arugula pistou.

Fresh nova scotia salmon grilled on a cedar plank, served with seasonal vegetablesand wild rice pilaf, finished with tarragon citrus butter.

Sauteed tomatoes, arugulaand sweet peas tossed with creamy arborio rice simmered with a clamand saffron broth, topped with colossal shrimp, scallopsand mussels, garnished with crispy shallots and basil oil.

Sesame crusted, sashimi-grade ahi tuna accompanied with wild rice pilaf, marinated bok choy, pickled gingerand wasabi, finished with orange ginger coulis.

Pan-roasted sea bass crusted with fresh tarragon and parsley, over a grilled zucchini, squashand fennel salad, corn puree, topped with crispy leeks, finished with a lemon-basil oil.

Pan-seared jumbo sea scallops atop creamy herbed polenta, wilted arugula, finished with bacon jam and blackberry reduction.

Pan-sauteed Parmesan-panko crusted walleye, accompanied with roasted red skin potatoes, Napaand radicchio coleslaw and housemade tartar sauce.

Pan-seared chilean sea bass with a sweet ponzu glaze, served over wild rice pilaf, marinated bok choy, wakame salad and roasted red bell peppers.

Ginger-lime marinated swordfish kabobs, grilled and served on top of a lemon and herb risotto with sauteed arugula, topped with a mango chutney.

Grilled Atlantic salmon atop field greens, tossed with a lemon vinaigrette, red quinoa, haricot vert, baby carrots and roasted red peppers.

Sauteed beef tips, wild mushrooms and onions atop a combination of baby spinach and arugula, tossed with balsamic vinaigrette and red onion, finished with grilled red pepper and grated parmesan cheese.

Fresh Michigan baby kale, Michigan dried cherries, bleu cheese, applesand crispy bacon tossed in citrus vinaigrette, finished with candied pecans (vegetarian option available).

Marinated grilled shrimp skewer atop oven-roasted Brussels sprouts tossed with baby spinach, toasted almonds, apples, dried Michigan cherries, finished with a raspberry-maple vinaigrette.

Seared rare Ahi tuna served on a bed of spring mix, topped with eggs, green beans, artichoke hearts, red skin potatoes, roasted Romas, kalamata olives and anchovies, finished with citrus vinaigrette.

Capital prime's house salad, with red leaf lettuce, pine nuts, red onion and bleu cheese, tossed with a raspberry-maple vinaigrette.

Pan-seared jumbo sea scallops atop grilled polenta, finished with bacon jam, served with wilted spinach and parsnip puree.

Pan-seared Atlantic artie char served atop smashed red skin potatoes, roasted parsnipsand red beets, accompanied with herb oil.

Filet of wild-caught mahi-mahi served with boursin whipped potatoes and grilled asparagus, finished with Mediterranean vinaigrette.

Fresh nova scotia salmon grilled on a cedar plank, served with seasonal vegetablesand red quinoa basmati rice blend, finished with tarragon citrus butter.

Pan-seared fresh lake whitefish encrusted with shredded Idaho potatoes, served atop dill-Dijon cream sauce, accompanied with sauteed garlic green beans.

Sashimi grade tuna, herb crustedand seared, served with crispy red skin potatoes, oven-roasted roma tomatoes, garlic haricot vert and a kalamata olive vinaigrette.

Pan-seared chilean sea bass, prepared capital prime style, with avocado-cucumber salsa and fresh tomato on a bed of wilted spinach, served with red quinoa and basmati rice blend. Also available Asian style with ponzu sauce.

Seared organic chicken breasts glazed with port reduction, atop beurre blanc, served with house boursin whipped potatoes and sauteed brussels sprouts.

Michigan's own melting moments creamery presents. Chocolate mocha crunch, vanilla bean, lemoncello sorbet.

Moist and flavorful with grated carrots, currantsand walnuts, topped with cream cheese frosting, a slice large enough to share.

Double-layered chocolate cake with a chocolate ganache frosting and served with a fresh raspberry puree.

Key lime and coconut cheesecake and strawberry daiquiri cheesecake, finished with toasted coconut and strawberry compote.

Housemade bread pudding stuffed with vanilla cheesecake, topped with a rum currant sauce.

Chocolate egg custard seasoned with vanilla and caramelized sugar, topped with a summer cherry compote, whipped creamand mint crystals.

Your choice of chocolate mocha crunch, vanilla bean and lemon sorbet.