Food Menu
Welcome to The Prime Rib®, I’m delighted that you’ve chosen to dine at one of our family’s most esteemed restaurants. You’ll soon see just how much pride we take in making The Prime Rib® an unforgettable steakhouse experience.
From my family to yours, thank you for choosing The Prime Rib®.
Sincerely,
David Cordish
Cold Appetizers
OYSTERS ON THE HALF SHELL
fresh east coast oysters, subject to availability
BEEF CARPACCIO
pignoli, black truffle emulsion, aceto balsamic
COLOSSAL SHRIMP COCKTAIL
cocktail sauce, lemon
JUMBO LUMP CRAB COCKTAIL
mustard aioli
CAVIAR
imperial osetra caviar, traditional accompaniments
SEAFOOD TOWER FOR 2 OR 4
tender maine lobster, alaskan king crab legs, jumbo shrimp, east coast oysters
Hot Appetizers
CALAMARI
lightly fried and tender, with hot and sweet peppers
CHARGRILLED OYSTERS
garlic, but ter, parmigiano, parsley
JUMBO LUMP CRAB CAKE
creole seasoning, cajun remoulade, oven-baked, served with grilled lemon
GREENBERG POTATO SKINS
sour cream, creamy horseradish sauce
SEARED SCALLOPS
crispy prosciutto, potato pavé, beurre blanc
CRAB GRATIN
lump crab, cheddar, baguette
Soups
LOBSTER BISQUE
CLASSIC FRENCH ONION
caramelized onions, sherry, toasted baguette, gruyere & parmesan
Salads
HOUSE SALAD
mixed greens, house vinaigrette, heirloom grape tomatoes, chopped eggs, cucumber, pepperoncini
BUZZ’S SALAD
romaine lettuce, tomato, avocado, chopped egg, pecorino romano, white balsamic vinaigrette
CAESAR SALAD
gem lettuce, croutons, g rana padano ,anchovy dressing, white anchovies by request
WEDGE SALAD
baby iceberg lettuce, crumbled blue cheese, heirloom grape tomatoes, crispy applewood smoked nueske bacon
Starches & Vegetables
Starches
BAKED IDAHO POTATO
served with but ter & sour cream
loaded with white cheddar and bacon lardons +5
CRAWFISH RISOTTO
sweet corn, sherry, americain sauce
5 CHEESE TRUFFLE MAC 'N' CHEESE
cavatappi , parmesan crisp
SCALLOPED POTATO PAVE
thinly sliced potato washed in butter and cream, served crisped
CLASSIC MASHED POTATOES
russet potatoes, but ter & heavy cream
HANDCUT TRUFFLE FRIES
sea salt
Vegetables
CREAMED CORN
SPINACH
creamed or sautéed
SAUTEED MUSHROOM MEDLEY
GRILLED ASPARAGUS
hollandaise sauce
SAUTEED BRUSSEL SPROUTS & BACON
ROASED BROCCOLINI
with lemon and garlic
CHEF'S SEASONAL VEGETABLE
Entrées
ENTREES FROM THE LAND
PRIME RIB
slow roasted with but ter and herbs; served with horseradish sauce and au jus
SIGNATURE CUT - 16oz
FULL CUT - 32oz
FILET 8oz I 10oz
BONE IN FILET 16oz
DRY-AGED PORTERHOUSE 24oz
bone-in, well-marbled for peak flavor
RIBEYE 16oz
NEW YORK STRIP 16oz
LAMB CHOPS
two double chops
ROAST FREE RANGE CHICKEN
pan-roasted, blood orange jus
PRIME BURGER
short rib and brisket blend, black angus beef, served with cheddar, truffle aioli,hand-cut fries,
brioche bun
add thick-cut applewood-smoked bacon +5
ENTREES FROM THE SEA
MACADAMIA CRUSTED CHILEAN SEA BASS
honey lemon butter
SEARED SALMON
crawfish corn risotto, broccolini
JUMBO LUMP CRAB CAKES
twin blue crab cakes, old bay seasoning, whole grain, mustard, oven baked, served with grilled lemon and tartar sauce
BLACKENED RED SNAPPER
whipped potato, asparagus, crab butter sauce
Please be aware that the consumption of raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness.