EST. 1952
Our master chefs prepare each cut to perfection, using only the finest USDA Prime beef, dry-aged in our temperature-controlled aging room for optimal flavor and tenderness.
Selection of East and West Coast oysters, mignonette, cocktail sauce
Chilled Maine lobster tail, traditional cocktail sauce, lemon
Thinly sliced prime beef, capers, arugula, truffle aioli, parmesan
Pan-seared foie gras, cherry gastrique, brioche toast
Dry-aged for 28 days, served with choice of potato and vegetable
8oz center-cut tenderloin, the most tender cut
14oz dry-aged strip steak, perfect balance of flavor and tenderness
16oz bone-in ribeye, marbled for maximum flavor
24oz dry-aged porterhouse, combines strip and tenderloin
8oz Japanese A5 Wagyu, the ultimate beef experience
8oz filet mignon paired with 8oz lobster tail
12oz ribeye with Alaskan king crab legs
Lobster, truffle oil, aged gruyere
Yukon gold potatoes, Maine lobster, chives
Jumbo asparagus, hollandaise sauce
Traditional steakhouse preparation
2018 Opus One, Napa Valley
$450
2019 Domaine de la Romanée-Conti
$850
2020 Catena Zapata, Argentina
$85
"At Prime Cut, we believe that exceptional dining begins with exceptional ingredients. Our beef is sourced from the finest ranches and dry-aged for 28 days to develop the deep, complex flavors that define a truly great steakhouse experience."
— Executive Chef Marcus Wellington