One Thirty Five Prime

Blue crab-meat, shallots, cilantro and just enough other ingredients to accentuate the taste and bind the cakes together, sauteed golden brown for service. Accompanied with our three signature dipping sauces: classic cocktail, remoulade, and green Chile cilantro.

Tender rings of Calamari; hand breaded and flashed fried golden brown. Served with our three-signature dipping sauces: cocktail, remoulade, and green Chile cilantro.

(5) - Served with our three signature dipping sauces.

Served with in-house gnocchi topped with shaved Parmigiano Reggiano.

Fancy French Snails sauteed in garlic herb butter sauce with a tomato balsamic Bruschetta.

(3) - Topped with lump blue crab & nestled in Sauce Beurre Blanc.

A rotating selection of imported, domestic, and Artisan cheeses with Granny Smith apple slices, crackers, French bread and Texas pecans.

(5) - Large fresh shrimp sauteed in spices and herbs and finished in a Shiner Bock stock, wine butter sauce, served with French bread for sauce dipping.

A spring mix of fresh locally hydroponically grown field greens, Granny Smith apples, candied Texas pecans, blue cheese crumbles and our signature Vermont maple vinaigrette.

Fresh locally hydroponically grown romaine with our homemade Caesar dressing, crunchy croutons & grated Parmigiano-Reggiano cheese.

Crisp iceberg lettuce wedge with blue cheese dressing, blue cheese crumbles, tomatoes and sweet red onion.

12 ounce cut

14 ounce cut

Start the evening with one of our signature salads before you move on to our 18 ounce center cut Prime Tenderloin cooked to perfection. Carved tableside, served with our classic sauce Bearnaise and your choice of two of our side dishes. Finish the evening with our signature Creme Brulee.

8 ounce prime filet of tenderloin served on top of our roasted garlic mashed potatoes surrounded bya pool of warm creamy Italian blue cheese sauce with extra blue cheese crumbles.

6 ounce cut of prime tenderloin and a seafood skewer of fresh fish, large fresh shrimp and a jumbo diver sea scallop with Sauce Beurre Blanc on a bed of jasmine rumi saffron rice.

6 ounce cut of prime tenderloin stuffed with seasoned blue crabmeat & served with Sauce Bearnaise.

4 ounces of sliced Prime tenderloin medallions served on top of Parmesan herbed polenta or mashed potatoes and drizzled with Glace de Viande.

135 Prime's famous signature seafood offering. Roasted Chilean sea bass served on jasmine rumi saffron sweet pepper rice topped with sauteed fresh jumbo shrimp, blue crab meat and citrus beurre blanc.

Seared and served over creamy pineapple rumi saffron risotto, topped with a mango chili coulis, soy ginger reduction and mango salsa.

Chilean Sea Bass pan seared and coated in a shallot aioli and crusted with Texas pecans then set on a bed of Parmigiano Reggiano risotto.

Sauteed in house gnocchi and 4 ounces of Maine lobster mixed with pancetta cream reduction.

Considered one of the "Chef's" salmon with the highest levels of Omega 3 of any salmon, yet mild and delicate. Oven finished with white wine and herb butter. Topped with lump crabmeat, diced vine ripen tomatoes and finished with a lemon caper citrus beurre blanc sauce. Served with jasmine rumi saffron rice and fresh seasonal vegetables.

Served on top of sauteed garlic spinach, topped with a white truffle leek and Chardonnay wine reduction. Served with fresh seasonal baby vegetables. Delicious.

Crusted with Togarashi 7 Spice and prepared medium rare. Paired with our sweet pepper and jasmine rumi saffron rice, topped with julienned Asian vegetables and finished with sweet ponzu and chili reduction.

Topped with our shrimp etouffee sauce, served with jasmine rumi saffron rice & seasonal vegetables.

Topped with our shrimp and crabmeat stuffing and citrus beurre blanc served over sauteed spinach.

Large fresh shrimp and jumbo diver sea scallops sauteed in basil based pesto, served with sauteed spinach leaves, and grated Parmigiano Reggiano.

Served with Parmigiano Reggiano acquerello risotto and sauteed vegetable matchsticks.

Fresh shrimp and diver sea scallops sauteed in sesame oil & tossed with julienned Asian vegetables. Finished with a chili sauce, & served with jasmine sweet pepper ginger bomba risotto.

Butterflied and stuffed with a blue crab stuffing, broiled to perfection, served with jasmine rumi saffron rice and topped with our Sauce Beurre Blanc.

Two large skewers of freshly cut Ora King salmon, plus selection of our weekly available fresh fish, giant fresh shrimp, Cape Cod diver sea scallops, served on a bed of jasmine rumi saffron rice, and fresh sauteed baby vegetables.

Served with jasmine rumi saffron rice and grilled asparagus. Accompanied with citrus beurre blanc or our three house dipping sauces.

Simple, healthy, delicious! Our culinary team will roast, grill or saute your choice from any of our fresh fish selections. Served with a lemon wedge, a sprinkle of herbs and spices with your choice of sauteed spinach, seasonal vegetables or asparagus.

Diced chicken breast sauteed with asparagus, sun dried tomato pesto, and white wine & cream sauce served with parsley linguine noodles.

Pounded boneless chicken breast, filled with a three cheese blend, serrano ham, rolled, breaded, then flash fried and baked. Served with pancetta cream sauce and risotto.

Grilled shrimp (3) and seasoned chicken breast served over house made linguine with a creamy homemade Carbonara sauce.

Chicken breast cutlets lightly dusted with herbs and spices, flash sauteed, served over buttered parsley linguine noodles and topped with a classic lemon caper butter sauce. Served with seasonal baby vegetables.

A seasonal selection of imported, domestic and artisan cheeses including Stilton, Apple Smoked Cheddar, and Gouda. Served with crackers.

Large "Prime" size, made in-house with Kaffir and Key limes, topped with coconut gelato and garnished with shaved white chocolate.

A decadent eight layer cake made of amaretto chocolate cake and Bailey's butter cream frosting, garnished with seasonal berries, chocolate shavings and chocolate ganache.

Rich custard base topped with a layer of hard toasted sugar, also known as burnt creme.

Brioche bread and Callebaut chocolate cake baked in a creamy spiced rum sauce topped with white chocolate shavings and served with a dollop of vanilla Tahitian gelato.

Served with strawberry coulis and white chocolate shavings.

Three different scoops of seasonal gelato served with berries.