• Veal Osso Bucco

    First Course
    Cauliflower Soup

    Garnished with house made pork belly and gorgonzola cheese crumbles.

    Second Course
    Salad

    Hydroponic mixed greens served with diced Turkish apricots, fig & balsamic goat cheese, and slivered almonds tossed in a honey balsamic vinaigrette dressing.

    Third Course
    Veal Osso Bucco

    Braised Osso Bucco served on top of a sweet corn, green onion and potato frittata and finished with a veal au jus reduction.

    Fourth Course
    Plum Galette

    Plum tart made with a pate brisee crust and drizzled with a mixed berry glaze.

    $63
  • Suggested Wine Pairings

    2017 Franciscan Estate Cabernet Sauvignon
    Napa, California

    Perfumed and inviting aromas of rich dark cherry, plum, chocolate, and layered undertones of vanilla, clove, black pepper, and sage. Round but structured, with well-knit tannins and length on the finish. A well-balanced expression of fruit and oak elements fills the palate with cassis, bright cherry, dark berry, toast, cedar, and a hint of vanilla. Round but structured, with tannins that impart texture and length on the finish.

    $55 bottle
    2014 BV Tapestry Reserve Red Blend
    Napa, California

    This wine is soft and subdued, inviting in its full-bodied embrace of vanilla. With all five red Bordeaux varieties involved, it makes an impact, showcasing rich red berry, cassis and cherry, while a dusting of clove spice finds length on the finish.

    $127 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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