• Prosciutto Wrapped Monkfish

    First Course
    Stuffed Calamari

    Grilled Akaushi sausage, sweet bell peppers and herbs stuffed Calamari, fried to a golden perfection. Served with our classic remoulade sauce.

    Second Course
    Romaine and Quinoa Salad

    Locally grown hydroponic Romaine lettuce mixed with sliced carrots, purple cabbage, quinoa and grated Romano cheese, drizzled with olive oil and a yuzu lemon vinaigrette.

    Third Course
    Prosciutto Wrapped Monkfish

    East Coast Monkfish medallions wrapped with prosciutto, set on a wild mushroom ragout, finished with a Chardonnay leek sauce.

    Fourth Course
    Caramelized Apple and Pecan Bread Pudding

    Sweet brioche bread mixed with caramelized Granny Smith apples and Texas pecans all baked together, served with salted caramel gelato.

  • Suggested Wine Pairings

    2018 Stag's Leap Chardonnay
    Napa, California

    This lovely aromatic wine opens with fresh apples, Bosc pears and white grapefruit notes with wafts of honeysuckle and toasted almonds. Medium-bodied, the palate is vibrant, clean and wonderfully pure with loads of spiced apple nuances on the finish.

    $55 bottle
    2014 Heitz Cellar "Ink Grade" Vineyards Zinfandel
    Napa, California

    This wine hails from vineyards high upon Howell Mountain where of mountainside grown fruit noticeably stands out. Notes of red cherry, tart plum, ripe raspberries and cassis are complemented by a toasted marshmallow and a hint of vanilla from the oak barrel aging.

    $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 Friday 2/14 and Saturday 2/15. 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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