PRIME CUT
EST. 1952
Tonight's Selection
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.
Raw Bar & Appetizers
Oysters on the Half Shell
Selection of East and West Coast oysters, mignonette, cocktail sauce
Lobster Cocktail
Chilled Maine lobster tail, traditional cocktail sauce, lemon
Beef Carpaccio
Thinly sliced prime beef, capers, arugula, truffle aioli, parmesan
Foie Gras
Pan-seared foie gras, cherry gastrique, brioche toast
Prime Steaks
Dry-aged for 28 days, served with choice of potato and vegetable
Filet Mignon
8oz center-cut tenderloin, the most tender cut
New York Strip
14oz dry-aged strip steak, perfect balance of flavor and tenderness
Ribeye
16oz bone-in ribeye, marbled for maximum flavor
Porterhouse
24oz dry-aged porterhouse, combines strip and tenderloin
Wagyu A5
8oz Japanese A5 Wagyu, the ultimate beef experience
Surf & Turf
Filet & Lobster
8oz filet mignon paired with 8oz lobster tail
Ribeye & King Crab
12oz ribeye with Alaskan king crab legs
Sides
Truffle Mac & Cheese
Lobster, truffle oil, aged gruyere
Lobster Mashed Potatoes
Yukon gold potatoes, Maine lobster, chives
Grilled Asparagus
Jumbo asparagus, hollandaise sauce
Creamed Spinach
Traditional steakhouse preparation
Wine Selection
Cabernet Sauvignon
2018 Opus One, Napa Valley
$450
Pinot Noir
2019 Domaine de la Romanée-Conti
$850
Malbec
2020 Catena Zapata, Argentina
$85
Chef's Note
"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