Wagyu Chopped Steak

Juicy Wagyu chopped steak topped with sautéed onions and rich mushroom gravy, served with creamy mashed potatoes.

Roasted BBQ Pork Ribs, Full Rack

Slow-roasted pork ribs glazed i n house-made BBQ sauce, served with green beans and a loaded baked potato.

8oz. Filet Mignon

Tender filet mignon served with rich smoked Gouda au gratin potatoes.

Braised Leg of Lamb

Slow-braised leg of lamb served with roasted cauliflower, seasoned rice, and a cool yogurt sauce. This i s a 100-year-old Khayat family meal traditionally known as Maqluba.

Fried Walleye

Hand-breaded and fried walleye served with crinkle-cut fries, house-made tartar sauce and corn fritters.

14oz . Prime Rib

Roasted prime rib served with rich au jus and house-made horseradish sauce. Served with twice-baked potato.

14oz . Prime Rib

Roasted prime rib served with rich au jus and house-made horseradish sauce. Served with twice-baked potato.

Double Dipped Fried Chicken

Crispy double-dipped fried chicken drizzled with hot honey, served with mashed potatoes and coleslaw.

Thick-Cut Nueske's Bacon

Spicy maple glaze.

Mint Chimichurri Lamb Lollipops

Grilled lamb chops with a mint, parsley, lemon a n d garlic-infused olive oil.

Ahi Tuna Tartare

Hand-diced, sashimi-grade ahi tuna delicately dressed in a savory ginger-soy sauce, topped with Kaluga caviar and sliced green onions.

Wood - Roasted Octopus

Orange Grand Marnier sauce.

Baked Goat Cheese Poppers

Served with a creamy vodka tomato sauce and sun-dried tomatoes

Lump Crab Cake

P a n - s e a r e d Maryland blue crab meat with citrus-herb aioli and microgreens.

Beef Carpaccio

Thinly sliced prime beef tenderloin with capers, red onion, virgin olive oil, fresh cracked pepper and sea salt. Served with a Parmesan crisp

Colossal Shrimp de Jonghe

Butter-baked shrimp in a classic garlic-sherry sauce, with a Parmesan crust a n d served with toast points.

Caviar Deviled Eggs

Four deviled eggs topped with Kaluga caviar and chives.

Wagyu Beef Meatballs

Two Wagyu beef meatballs topped with seared imported Italian burrata c h e e s e a n d chiffonade basil. Served over a chunky marinara sauce.

Escargot

Tender snails baked in garlic-herb butter, topped with parsley and served with crusty bread.

Blistered Shishito Peppers

Parmesan cheese and coarse sea salt with lemon.

Creamy Beef Vegetable Soup

Hearty beef, fresh vegetables and a rich cream base, slow simmered for comforting flavor

French Onion Soup Gratinée

Caramelized onions, sherry beef broth and Gruyére cheese crown

Lobster Bisque

Creamy shellfish reduction, finished with sherry and chive oil

BLT Wedge Salad

Iceberg lettuce, bacon, tomato, egg, pickled onion and bleu cheese dressing.

Steakhouse Wedge

Beef tenderloin, avocado, egg, sautéed onions, and thousand island dressing

Italian Chopped Salad

Crisp chopped iceberg and romaine lettuce, hearts of palm, marinated artichokes, fire-roasted red peppers, mozzarella cheese, baby heirloom tomatoes, salami, chopped olives, pepperoncini, and oregano vinaigrette.

Crispy Chicken Caesar Salad

Crispy chicken cutlet topped with Caesar salad.

Heirloom Tomato & Burrata Salad

Heirloom tomato, basil, olive oil, pistachio crumble

Caprese Stack Salad

Beefsteak tomato, Buffalo mozzarella, aged balsamic vinegar, coarse sea salt and fresh basil

Jumbo Shrimp Cocktail

Four colossal chilled shrimp served with house-made cocktail sauce and lemon

Seasonal Oyster

(Per Piece)

Served with red-wine mignonette, spicy cocktail sauce, tabasco and lemons

Grilled Oyster Platter

Combination of four jalapeño, four Calabrian and four garlic-butter grilled oysters

Kaluga Caviar

1 oz. fresh Kaluga caviar. Accompanied with toasted brioche, diced red onion, diced egg whites, diced capers and crème fraîche

Chilled Seafood Tower

1 Lb. Alaskan king crab, two cold-water lobster tails, eight large Blue Point oysters, eight jumbo red shrimp.

Hot Seafood Tower

1 Lb. Alaskan king crab, two cold-water lobster tails, eight grilled oysters, eight jumbo shrimp sautéed in Parmesan and garlic and served with house-made orecchiette pasta.

Premier Seafood Tower

1 Lb. Alaskan king crab, two cold-water lobster tails, eight large Blue Point oysters, eight jumbo red shrimp, 1oz. Kaluga caviar. Accompanied with toasted brioche, diced red onion, diced egg whites, diced capers, and crème fraîche

14 oz. Roasted Prime Rib

Served with horseradish sauce and rich au jus.

Filet Mignon

Center cut, tender, rich and flavorful.

8 oz. Bison Filet

Naturally lean, tender Bison filet with rich flavor. Finished with herb butter.

20 oz. New York Strip

Bold flavor, perfectly marbled.

20 oz. Dry-Aged Kansas City Strip

28-day dry-aged, deep flavor.

26 oz. Tomahawk

Finished with a Parmesan-garlic butter.

26 oz. Delmonico Ribeye

Tender center-cut with charred edge.

8 oz. Snake River Farms Waygu Sirloin

Intense marbling. It melts in your mouth!

Pistachio-Crusted Rack of Lamb

12 oz. Heritage Berkshire Pork Chop

Lobster Fettucini Alfredo

Butter-poached Maine lobster in alfredo sauce over fettuccine with Parmesan cheese and chives.

Shrimp Scampi

Jumbo shrimp sauteed in a garlic butter, white wine, lemon and fresh dill served over linguine

Italian Sausage and Pepper Rigatoni

Roasted Italian sausage, sautéed peppers and onions tossed i n a red sauce and served with rigatoni pasta.

Vodka Chicken Gnocchi

Pillow-soft potato gnocchi tossed with tender chicken in a rich creamy vodka tomato sauce, finished with Parmesan and fresh herbs.

Towering Lasagna

Huge piece of classic lasagna in a rich meat sauce and served with a garlic toast point.

Prime Stroganoff

Sautéed chunks of Prime beef i n a sour cream-based sauce, with mushrooms and onions, served over egg noodles.

Agnolotti

Handmade ricotta-filled agnolotti served with fire-roasted tomatoes, goat cheese

Beef Bolognese Ravioli

low-simmered short rib ragú with San Marzano tomatoes and Pecorino romano cheese.

Roasted BBQ Ribs

Tender pork ribs coated in a tangy BBQ sauce and roasted i n a 1600° oven. Choice of side.

Citrus-Soy Glazed Ahi Tuna

Pan-seared ahi tuna, sesame seeds, glazed with a citrus-soy sauce.

Atlantic Salmon

Chargrilled salmon, citrus butter, herb oil.

Macademia-Crusted Halibut

Roasted halibut, brown butter and lemon sauce.

Coconut-Crusted Halibut

Roasted halibut, coconut, garlic cream, crispy shallots.

Chilean Sea Bass

Pan seared, miso glaze, shitake mushrooms.

Tempura Walleye

Rich and crispy tempura batter, served with creamy tartar sauce

Roasted Branzino

Topped with white wine, garlic, grilled lemon, roasted tomatoes, broccoli, fresh capers, and artichoke hearts. Roasted in parchment paper.

Red Snapper

Blackened with mango-chili salsa.

Grouper

pan-fried, creole beurre blanc.

8 oz. Twin Lobster Tails

Butter poached.

Blackened Grouper Sandwich

Cajun-spiced grouper on Italian bread loaf with remoulade sauce and shredded lettuce.

Double Wagyu Smashburger

Two Wagyu beef patties, American cheese slices, seasoned pickles, and topped with thick-cut maple-bourbon Nueske's bacon

Bechamel Smashburger

Two Wagyu beef patties, Nueske's bacon, American cheese slices, Primo's secret burger sauce, and pickles. Served in a skillet and finished with a rich, cremy bechamel sauce

Mixed Greens Side Salad

Field greens, cucumber, tomato and croutons

Cucumber Salad

Creamed Spinach

Grilled Asparagus

Sautéed Green Beans with Almonds

Roasted Buttered Sweet Corn

Brussels Sprouts

Maple bourbon-butter and bacon

Creamy Gouda au Gratin Potatoes

Rice Pilaf

Creamy Mashed Potatoes

Truffle Fries

White Cheddar Mac N' Cheese

Large Baked Potato

Large Sweet Potato

Baked and served with cinnamon butter

Loaded Twice-Baked Potato

Nueske's bacon, green onion, cheddar, sour cream

Truffle Mac N' Cheese

Lobster Mac N’ Cheese

Key Lime Pie

Blueberry Cheesecake

Triple Berry Créme Brûlée

Warm Chocolate Torte

Salted Brownie with Hot Fudge

Tres Leches Strawberry Shortcake

Petite Chocolate Peanut Butter Pie

Towering Chocolate Cake

Towering Carrot Cake