• Duroc Pork Porterhouse

    First Course
    Maryland Soft Shell Crab

    Maryland soft shell crab dusted with herbed panko bread crumbs and fried, placed on a pool of remoulade sauce and topped with tomato basil blend.

    Second Course
    Salad

    Fresh local hydroponic lettuce mixed with fresh berries, honey roasted walnuts and feta cheese crumbles tossed in a sweet balsamic vinaigrette dressing.

    Third Course
    Duroc Pork Porterhouse

    Duroc pork porterhouse marinated and grilled to perfection and served with a Yukon gold hassleback potato and bourbon and brown sugar glazed carrots.

    Fourth Course
    Almond Cheesecake

    Almond cheesecake filling baked in a vanilla wafer crust and topped with a blueberry whipped cream and candied almond.

    $54
  • Suggested Wine Pairings

    2015 Stags' Leap Merlot
    Napa, California

    This expressive merlot showcases the varietal's ability to excel in Napa Valley with its generous, juicy fruit flavors, intriguing baking spice notes and polished structure. It's incredibly pleasurable and complex with cherry, cranberry, pomegranate, and plum with notes of caramel and cinnamon that persist through the long finish. The wine has depth and nuance with smooth tannins and a lush, lovely texture.

    $60 bottle
    2014 Nickel & Nickel "Tench Vineyard" Cabernet Sauvignon
    Oakville, Napa Valley, California

    Bright blueberry fruit, vanilla and spice harmonize to create an abundance of flavor. This wine is round and succulent with a luxurious texture. Its full body exhibits the true potential of the Oakville appellation.

    $192 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.

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

© 2019 - 135 Prime Restaurant - All Rights Reserved