• Grilled Black Sea Bass

    First Course
    Lemon Garlic Gnocchi

    Lemon and garlic infused gnocchi set on a bed of sauteed spinach, pancetta, and wild mushrooms.

    Second Course
    Spring Mix and Baby Spinach Salad

    Local hydroponic spring mix and baby spinach tossed in an apple cider vinaigrette, then topped with cherry tomatoes, penciled asparagus, strawberry whipped brie, and candied walnuts.

    Third Course
    Grilled Black Sea Bass

    Grilled East Coast black sea bass on top of a creamy white bean puree, finished with a lemon-thyme tomato sauce, then garnished with batonnet carrot bundles and chives.

    Fourth Course
    Bourbon Peach Souffle

    Bourbon Peach Souffle drizzled with a honey creme anglaise.

  • Suggested Wine Pairings

    2018 Domaine du Gros´Noré Rosé
    Bandol, France

    This phenomenal rosé has a medium body, with a silky-creamy texture and plenty of depth and intensity. Crushed stone accents pineapple and lime notes, and yet the wine comes across as fully ripe and harmonious with fruit flavors lingering on the finish.

    $80 bottle
    2016 Titus Vineyards "Andronicus" Red Blend
    Napa, California

    A berry basket of aromas immediately greet you with blackberry, ripe strawberry and raspberry, while reminiscences of German chocolate and cream linger on the nose. On the palate, dark cherry candy and tart plum entwine, revealing great acidity and balance as blackberry and very light vanilla lead you towards well integrated oak and a sweet, red-fruit finish.

    $68 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 Friday 5/17 and Saturday 5/18. Please select another date.

We are not open on Sundays. Please select another date.

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

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