• Grilled Norwegian Steele Head Trout

    First Course
    Iberico Stuffed Agnolotti Pasta

    Iberico stuffed agnolotti pasta submerged in lentils barigoule and finished with creme fraiche.

    Second Course

    Local mix greens, crunchy pistachios, sweet and tangy pomegranate arils, and juicy oranges tossed in a refreshingly light champagne vinaigrette and topped off with a sprinkling of creamy goat cheese.

    Third Course
    Grilled Norwegian Steele Head Trout

    Served on brandade of white beans with baby artichokes, toasted sage and garlic, finished with a fig and balsamic gastrique.

    Fourth Course
    Chocolate Mousse Crepe Cake

    Heaping layers of creamy rum mousse intertwined in delicate crepes, topped with toasted coconut and Callebaut chocolate powder.

  • Suggested Wine Pairings

    2016 Tenshen White Blend
    Santa Maria, California

    Aromas of tangerine and ripe melon lead to flavors of peach and apricot. Balanced acidity and juicy honeysuckle accent the finish with a hint of hazelnut.

    $48 bottle
    2012 Guido Porro " Gianetto" Barolo
    Piedmont, Italy

    Transparent dark ruby in color with the distinctive Barolo aromas of rose, cherry and tarry earth. Super fruity and lively with cherry, raspberry, crushed black peppercorn and tarry earth. Wooly tannins coat your mouth. Only 500 cases produced.

    $105 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 12/14 and Saturday 12/15. Please select another date.

We are closed on Sunday 12/23, Monday 12/24, Tuesday 12/25, and Tuesday 1/1. Please select another date.

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

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