• Akaushi Tenderloin Alfredo

    First Course
    French Onion and Shallot Soup

    Onions and shallots caramelized and braised in a beef broth then topped with a baguette bread with melted gruyere cheese.

    Second Course
    Kale and Broccolini Salad

    Baby kale and broccolini tossed in a citrus yuzu lemon and kaffir lime vinaigrette and mixed with dried cranberries, sliced almonds and Amish bleu cheese.

    Third Course
    Akaushi Tenderloin Alfredo

    Akaushi beef tenderloin stuffed with a vegetable confit, then wrapped in prosciutto, grilled and set on house made fettuccini noodles tossed in a classic Italian alfredo sauce.

    Fourth Course
    Gateau Breton aux Pomme

    Pink Lady apple slices caramelized in butter and spices and baked in the buttery Gateau cake batter. Served with salted caramel gelato.

  • Suggested Wine Pairings

    2014 Peju "Pope Valley" Cabernet Sauvignon
    Napa, California

    Ripe red berries, plum and vanilla bean infuse the glass of this rich Cabernet Sauvignon. On the palate, a perfect balance of structured tannins and fruit envelop the taste buds, displaying fresh raspberry, leather, smoke and toasted marshmallow. This wine culminates in a long finish with layers of cinnamon and anise.

    $120 bottle
    2013 Heitz "Ink Grade" Red Zinfandel
    Napa, California

    Seductive aromas of black cherry, blueberry jam, and that classic dash of Zinfandel spice abound. Wonderfully delineated flavors of crushed cranberry and tangy clove bring the palate home with an elegant finish.

    $58 bottle

Chef's Special

*Please note: We are currently at occupancy for tonight, December 31, 2016, and will not be accepting further reservations. We will see you in the New Year!

To place a reservation after 4:00 p.m., please call us at (254) 666-3100.

We are sold out on Monday 12/31. Please select another date.

We are closed on Tuesday 1/1. Please select another date.

Voted Best Steak 2008, 2009, 2010, 2011, 2013, 2014, 2015, 2016

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