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  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.

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