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Dinner

STARTERS

POINT JUDITH CALAMARI | 12
lightly dusted | banana pepper

SALMON & LOBSTER POT STICKERS | 13
scallion ponzu | fresh coriander micro greens

CRISPY BRIE | 14
apricot compote | jalapeno raspberry preserves | toast points

P.E.I. MUSSELS * | 12
tomato fennel broth | grilled ciabatta

SWEDISH MEATBALLS | 10
ground pork and beef | brown gravy | lingonberry sauce

CRAB & SPINACH DIP | 13
tortilla chips | grilled ciabatta

MARKET BOARD | 15
chef’s selection of artisanal meats & cheeses| lavash

VIRGINIA BEACH CRAB CAKES | 15
jumbo lump crab | stone ground mustard aioli

OYSTERS ROCKEFELLER* | 14
spinach | bacon | parmesan cheese | pernod

SOUPS

NEW ENGLAND CLAM CHOWDER
SIRLOIN STEAK CHILI
SOUP DU JOUR
CUP 6 | BOWL 8

SALADS

PERFECT SALAD | 8
field greens | candied pecans| craisins | tomatoes| blue cheese crumbles | balsamic dressing

CAESAR SALAD * | 8
traditional or grilled | heart of romaine| shaved parmesan | croutons | caesar dressing

BURRATA AND TOMATO | 8
evoo| balsamic glaze| vine ripened tomatoes watercress| basil | maldon sea salt

GARDEN SALAD | 7
baby greens | cucumber | carrots | tomatoes | choice of dressing

WEDGE | 8
iceberg wedge | tomatoes | candied pecans| blue cheese crumbles | bacon | blue cheese dressing

SEAFOOD

SNAPPER * | 27
hawaiian line caught | sticky rice | coconut curry broth | edamame | candied ginger

CIOPPINO * | 28
tomato broth |crab |shrimp | scallops | mussels | clams | cod | grilled ciabatta

LOBSTER & ROCK SHRIMP RAVIOLI | 27
parmesan fondue

SALMON OSCAR * | 27
seared | blue crab meat | béarnaise | mashed potatoes | asparagus

NEWPORT PIE | 28
shrimp | lobster |crab |scallops | cod |dill cognac cream | puff pastry

SEA SCALLOPS * | 27
corn risotto | fennel red pepper jam | grilled lemon gastrique | watercress

HALIBUT * | 29
steamed | creamed leeks| cherry tomatoes| patty pan squash

LOBSTER TAILS | 34
twin 12oz north atlantic tails | choice of potato | vegetable

ATLANTIC SALMON * | 21
pomegranate-ginger vinaigrette | steamed rice | vegetable

WHOLE MAINE LOBSTER | 28
steamed |country fried corn | choice of potato

ALASKAN KING CRAB LEGS | 36
one pound steamed crab legs |choice of potato | vegetable

PRIME STEAKS | POULTRY | PORK

Steaks served with asparagus and your choice of potato or rice

30 DAY AGED TOP SIRLOIN * | 24 (10oz)
caramelized cipollini onions

BLACK & BLUE FILET * | 33 (8oz)
au poivre | bacon wrapped |bleu cheese butter | port wine glaze

BEEF WELLINGTON * | 33 (8oz)
mushroom duxelle | puff pastry | marchand de vin sauce

FILET MIGNON * 30 (8oz) | 34 (10oz)
bacon wrapped | marchand de vine sauce

PRIME RIB AU JUS * 28 (10oz) | 36 (16oz)
creamy horseradish | au jus

BONE IN RIB EYE * | 39 (24oz)
foie gras compound butter

CHATEAUBRIAND * 35 (14oz)
caramelized cipollini onions | mushroom fricassée| foyot sauce

JIM’S STEAK & SHRIMP * 22 (10 oz)
eye of ribeye cap steak | garlic shrimp

PORK DUET * | 23
tenderloin| belly| roasted cauliflower | caper-raisin vinaigrette | mashed potatoes

PITMAN FARM’S CHICKEN BREAST | 18
garlic mashed potatoes | shallot-sherry jus| corn

SHORT RIB TAGATELLE | 29
forest mushrooms

COLORADO LAMB CHOPS | 30
crispy creamer potatoes | roasted butter squash salpicon | brown butter

PRIME BURGERS | ROLLS

MAINE LOBSTER ROLL | 17
celery | mayo | portuguese roll | coleslaw | kettle chips

1/2 lb. CHEESEBURGER * | 13
brioche | lettuce | tomato | cheddar | red onion | pickles | french fries

1/2 lb. BISON BURGER * | 15
brioche | lettuce | tomato | cheddar | red onion | pickles| french fries

1/2 lb. TRUFFLE BURGER * | 18
chopped chuck and short rib | brioche | bibb lettuce | tomato | cheddar | red onion | pickles| bacon | mushrooms | french fries

COMPANIONS
Add to any entree

8 oz Cold Water Lobster Tail | $15
1/2 lb Alaskan King Crab Legs | $17

POTATO | RICE

baked potato | cheddar jalapeno scalloped potato | skinny, steak or sweet potato fries |mashed potato | steamed rice

*These items may be served with raw or with undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness.