Menus
Available from 12-4pm Monday - Saturday
To view the full digital menu, please click the "download pdf" button below.
Download PDFLunch
-
Shrimp Cocktail
$22
-
New England Clam Chowder
smoked bacon, chives
$15
-
The Wedge Salad
tomato, onion, blue cheese dressing, tomato vinaigrette
$15
add slice of thick-cut candied bacon $5
-
Traditional Caesar Salad
house-made croutons, shaved parmesan
$15
add chicken $6
add beef tips $6
add white anchovies $5
-
Chicken Parmesan Sandwich
mozzarella, parmigiano reggiano, french fries
$18
-
Prime Steakhouse Burger*
cheddar, provolone, steak sauce aioli, pickles, grilled onions, bacon, lettuce, tomato, french fries
$18
-
Market Green Salad
fresh greens, tomato, cucumber, shaved red onion, balsamic vinaigrette
$15
-
Petite Filet & Wedge Salad*
tomato, onion, blue cheese dressing, tomato vinaigrette
$25
-
Pasta Primavera
pomodoro, vegetables, choice of shrimp or chicken
$25
-
French Dip Sandwich
swiss, au jus, french fries
$20
STEAK SPECIALS
all served with a side of fries & house-made steak sauce-
18oz. 30-Day Dry-Aged Ribeye*
$56
-
18oz. 55-Day Dry-Aged Ribeye*
$62
-
18oz. 35-Day Dry-Aged Kansas City 59 Bone-In Sirloin*
$42
-
8oz. Filet Mignon*
$52
Available from 4pm - close Monday - Friday & 12pm - close Saturday - Sunday.
To view the full digital menu, please click the "download pdf" button below.
Download PDFChilled Seafood
-
Shrimp Cocktail
$22
-
Lobster Cocktail
$28
-
Jumbo Lump Crab Cocktail
$24
-
Alaskan King Crab Legs
(½ lb)
$28
-
Littleneck Clams*
each $3
-
Oysters on the Half Shell*
each $4
-
THE PRIME TOWER
-
Petite*
serves 2-3: 1/2lb. lobster, 3 littleneck clams, 3 oysters, 2 jumbo shrimp, 5oz. alaskan king crab legs, 2oz. jumbo lump crab meat, tuna tartare
$55
-
Grand*
serves 4-6: 1lb. poached lobster, 6 littleneck clams, 6 oysters, 4 jumbo shrimp, 1lb. chilled mussels, 10oz. alaskan king crab legs, 3oz. jumbo lump crab meat, tuna tartare
$105
Signature Appetizers
-
Double Cut Maple Bacon
extra thick-cut candied bacon, black pepper maple glaze
$19
-
Jumbo Lump Crab Cake
avocado purée, roasted corn & black bean relish, garlic aioli
$21
Soups & Salads
18-
Creamy New England Clam Chowder
smoked bacon, chives
-
Classic French Onion Soup
sweet vidalia onions, sherry, crostini
-
Market Green Salad
fresh greens, tomato, cucumber, shaved red onion, balsamic vinaigrette
-
The Wedge
tomato, onion, blue cheese dressing, tomato vinaigrette
add slice of thick-cut candied bacon + $5
-
Tableside Caesar Salad
house-made croutons, shaved parmesan
chicken $6
beef tips $6
white anchovies $5
Seasonal Entrées
-
Herb-Roasted Chicken
bacon cheddar mashed potatoes, garlic haricots verts, garlic herb jus
$36
-
Faroe Island Salmon*
tuscan style rice pilaf, charred broccolini, sun-dried tomato nage
$35
-
Seared Stonington Scallops*
mashed cauliflower, bacon & red onion jam
$38
-
Lobster*
1.5lb - 2.5lb, choice of roasted or steamed, priced per lb
$32
upgrade to stuffed lobster + $21
-
Caputo’s Chicken Parmesan
linguini, pomodoro, mozzarella, parmigiano reggiano
$36
-
Caputo’s Rigatoni Bolognese
classic meat sauce, mascarpone, sicilian oregano
$28
Saltbrick Prime
Dry-Aged In-House with Our Patented Process Us Patent No. 7,998,517-
18oz. 40-Day Dry-Aged Ribeye*
$59
-
18oz. 55-Day Dry Aged Ribeye*
$62
-
12oz. 60-Day Dry-Aged Sirloin*
$65
-
18oz. 35-Day Dry-Aged Kansas City Bone-In Sirloin*
$59
-
40oz. 40-Day Dry-Aged Porterhouse for two*
$135
Classics & Filets
-
Boneless Short Rib
ricotta cheese cavatelli, english peas, mushroom cream sauce
$36
-
“Angry” Surf & Turf*
spiced 6oz. filet, whipped potato, haricots verts, shrimp scampi
$59
-
Prime Rib*
baked potato, au jus
Classic Cut 12oz. $42
Prime Cut 16oz. $54
-
Filet Mignon*
Petite 6oz. $42
Traditional 8oz. $52
Classic 10oz. $59
For Your Steak
-
Top Hats
Shrimp Scampi + $15
Scallop Scampi + $15
-
Sauces
ea $6
Red Wine Bordelaise
Horseradish Cream
Peppercorn
Béarnaise
Side Dishes for Sharing
12 ea-
Whipped Potatoes
chives
-
Roasted Asparagus
aged balsamic
-
French Fries
-
Creamed Spinach
parmesan cheese
-
Baked Potato
butter & sour cream
-
Garlicky Baby Spinach
DESSERTS
-
New York Style Cheesecake
amarena cherries, whipped cream
$12
-
Warm Apple Blueberry Cobbler
almond crumble topping, vanilla gelato
$12
-
Scoop of Gelato or Sorbet
$5
-
Chocolate Fudge Cake
black cherry gelato, whipped cream
$12
-
Classic Crème Brûlée
$12
3 Courses for $45
Choice of an Appetizer, Entrée & Dessert.
Prime Time Dinner
3-Course Prix-Fixe for $45 Per PersonChoice of an Appetizer, Entrée & Dessert
Appetizers
-
New England Clam Chowder
smoked bacon, chives
-
Classic French Onion Soup
sweet vidalia onions, sherry, crostini
-
Market Green Salad
fresh greens, tomato, cucumber, shaved red onion, balsamic vinaigrette
-
The Wedge
tomato, onion, blue cheese dressing, tomato vinaigrette
Entrées
-
6oz. Petite Filet Mignon*
-
12oz. Classic Prime Rib*
baked potato, au jus
-
Boneless Short Rib
ricotta cheese cavatelli, english peas, mushroom cream sauce
-
Herb-Roasted Chicken
bacon cheddar mashed potatoes, garlic haricots verts, garlic herb jus
-
Seared Stonington Scallops*
mashed cauliflower, bacon and red onion jam
-
Faroe Island Salmon*
tuscan style rice pilaf, charred broccolini, sundried tomato nage
-
Caputo’s Rigatoni Bolognese
classic meat sauce, mascarpone, sicilian oregano
Desserts
-
New York Style Cheesecake
amarena cherries, whipped cream
-
Warm Apple Blueberry Cobbler
almond crumble topping, vanilla gelato
-
Scoop of Gelato or Sorbet
-
Chocolate Fudge Cake
black cherry gelato, whipped cream
CRAFT COCKTAILS
18 Each-
Chocolate Bourbon
michter's bourbon, averna amaro, fonseca tawny port, chocolate bitters
-
Translucent Tonic
empress gin, italicus rosolio, lime juice, elderflower tonic
-
White Sangria
rum, lychee liqueur, pineapple juice, white wine infused with seasonal fruit
-
Red Sangria
rum, cointreau, pomegranate juice, red wine infused with seasonal fruit
-
Prime Old Fashioned
pinkhook bourbon, angostura bitters, luxardo cherry, orange peel
ZERO-PROOF COCKTAILS
9 each-
Prime-Ade
fresh strawberries, basil, lemon juice, club soda
-
Pear Ginger
pear purée, mint, ginger ale, club soda
Please download our PDF to view our full list of over 750 varietals
Download PDFMonday Night Lobster
choice of one appetizer, one main course, one dessert$45 Per Person
Appetizer
-
Fresh Green Salad
mixed greens, cucumbers, cherry tomatoes, shaved red onions, fontina cheese, balsamic vinaigrette
-
Lobster Bisque
green apple
-
Crispy Lobster Bites
citrus-sweet chili sauce
-
Lobster Dumplings
toasted chili aioli
Lobster Main Course
Any 1¼ lb lobster fresh from our tank-
Steamed, Roasted, Deshelled, or with Angry Style Sauce
herbed roasted potatoes, steamed vegetables, drawn butter, lemon
-
Kung Pao Style
sweet chili sauce, peanuts, rice, steamed vegetables, drawn butter, lemon
-
Lobster Carbonara
penne pasta, maine lobster, green peas, bacon, cauliflower, lobster cream sauce
ADD-ONS & UPGRADES
-
Baked Crab Meat Stuffing
$21
-
Surf & Turf
add an 8oz. filet
$30
-
Twin Lobsters
add a second 1.25lb. lobster
$20
-
2lb. Lobster
upgrade your 1.25lb. to 2lb.
$25
-
2.5lb. Lobster
upgrade your 1.25lb. to 2.5lb.
$35
Dessert
-
Warm Apple Blueberry Cobbler
-
Ice Cream Sundae
-
Chocolate Fudge Cake
-
Vanilla Crème Brûlée
-
Cheesecake Lollipop Tree For Two
($5 supplement)
Dry Aging Patent
Few things say "great idea!" like being awarded with a U.S. Patent - an intellectual property right granted by the U.S. government to an inventor with a unique idea. The Craveable Hospitality Group has recently been awarded a patent for our dry-aging beef process - the technique that makes our steaks and burgers exceptional and stand apart from the rest. The insightful creativity for infusing food with flavor won us the right to call the process our own, and to prevent anyone else from swiping the great idea.
Our process for dry-aging meat features a room lined with pink Himalayan salt, where the beef is allowed to naturally dry with help from the salt. At the same time, the beef absorbs the subtle flavors of the salt, resulting in beef that is tender, deep with flavor, and absolutely delicious. The steaks served in our restaurants are typically aged for 30, 40, 55, or 75 days. The longer the steak ages, the more intense it becomes as moisture evaporates and concentrates the flavors.
The award of the U.S. patent, which the Craveable Hospitality Group is honored to have received, solidifies the reputation for being a culinary innovator.
View our Dry-Aged Beef Selection on our Dinner Menu here
