Our Menu
*Consuming raw or uncooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illnesses.
Appetizers
Sautéed blue crabmeat | Served with our three signature dipping sauces: classic cocktail, remoulade, and poblano aioli.
Tender rings and tentacles of calamari, hand-breaded and flash-fried | Served with our three signature dipping sauces.
Jumbo shrimp served with our three signature dipping sauces.
House-made gnocchi and boneless braised short ribs topped with shaved Parmigiano Reggiano.
“Cheese and Pepper” house-made pappardelle pasta tossed in a creamy Parmigiano-Reggiano sauce, topped with cheese and parsley.
Lightly cured Chef’s choice fish served with citrus pickled red onions, citrus juice, and fresh cilantro.
Oysters
One Thirty Five Prime sources our oysters from the East Coast. We strive to bring the freshest and most sought-after oysters on the market | Our selections change regularly, so please ask your server about what offerings we have available.
1/2 dozen $25.00 | Full dozen $48.00 • Oyster Sauces: Horseradish & Cocktail OR Mignonette | Oyster Toppings: Rockefeller, Broiled Herb Au Gratin - Add 1/2 dozen +$5.00 | Full dozen +$10.00
Salads & Soups
In keeping with our mission to bring only the best food products to our guests, we source our lettuces and leafy greens from TrueHarvest Farms, a controlled environment hydroponic farm in Belton, providing exclusive high-quality produce. Locally grown produce allows same-day harvesting, ensuring our guests the freshest and tastiest salads.
A spring mix of fresh locally hydroponically grown field greens, Granny Smith apples, candied Texas pecans, blue cheese crumbles, and our signature Vermont maple vinaigrette.
Fresh locally hydroponically grown romaine with our homemade Caesar dressing, crunchy croutons & shaved Parmigiano-Reggiano cheese • Add Anchovies +$3.00 | Spanish Boquerones (white anchovies) +$10.00
Crisp iceberg lettuce wedge with blue cheese dressing, blue cheese crumbles, tomatoes, and sweet red onion.
Garnished with a lump of blue crab.
A rotation of soup made from in-season ingredients.
Steaks
Filet of Tenderloin (6 oz) $57.00 - (8 oz) $76.00 | New York Strip (12 oz) $72.00 | Ribeye (14 oz) $83.00 • Sourced from the south Texas Heartbrand Ranch, fourth-generation cattle ranchers who revolutionized the beef industry by bringing exceptionally delicious and healthy Japanese Akaushi beef to America. Akaushi beef, a premium grade of Wagyu, is consistently graded higher than USDA Prime in marbling and is healthier than domestic beef due to its unique fatty acid composition.
Neesvig's Filet (6 oz) $52.00 - (8 oz) $70.00 | 1836 Ribeye (14oz) $70.00 • Choose One Complimentary Steak Sauce: Brandy Peppercorn, Béarnaise, Marsala Mushroom, Marchand de Vin • Additional sauce +$3.00 each
One Thirty Five Prime Specialties
Akaushi $225.00 • Choice of two house-made salads before you move on to our 16-ounce center-cut prime Tenderloin. Carved tableside, served with our classic Béarnaise sauce and your choice of two side dishes | Finish the evening with our signature crème brûlée.
Prime $73.00 | Akaushi $79.00 • 8-ounce prime tenderloin crusted with gorgonzola bleu cheese crumbles served with roasted garlic mashed potatoes surrounded by a pool of warm creamy gorgonzola bleu cheese sauce.
Prime $69.00 | Akaushi $74.00 • 6-ounce cut of prime tenderloin and a large skewer of freshly cut Ora King salmon, giant fresh shrimp, lobster tail meat, plus available fish drizzled with beurre blanc served on saffron jasmine rice.
Prime $67.00 | Akaushi $72.00 • 6-ounce cut of prime tenderloin topped with béarnaise sauce and seasoned blue crab meat over grilled asparagus.
4-ounces of sliced prime tenderloin medallions served atop Parmesan-herbed polenta or mashed potatoes, drizzled with Glace de Viande.
Fresh Seafood
One Thirty Five Prime has partnered with several select seafood houses whose boats return daily to the processing and shipping docks. Always fresh, top-quality seafood is shipped to our restaurant within 18-24 hours of harvest. One Thirty Five Prime brings in a changing variety of sustainable, freshly caught deep-water seafood for you to enjoy weekly.
135 Prime’s famous signature seafood offering. Roasted Chilean Sea Bass served on Saffron Jasmine rice topped with sautéed fresh jumbo shrimp, blue crab meat, and citrus beurre blanc.
Chilean Sea Bass, pan-seared and coated in a shallot aioli and crusted with Texas pecans, then set on a bed of Parmigiano Reggiano risotto.
Considered one of the “Chef’s” salmon with the highest levels of Omega 3 of any salmon, yet mild and delicate. The oven finished with white wine and herb butter. Garnished with diced vine-ripened tomatoes and finished with a lemon caper citrus beurre blanc sauce | Served with jasmine Rumi saffron rice and fresh seasonal vegetables.
Crispy skin Striped Bass served on gently braised French lentils, brunoised vegetables, and preserved Meyer lemon finished with butter, creating a savory rich sauce | Garnished with tempura-fried oyster mushrooms, leek oil, and sliced chives.
Two large skewers of freshly cut Ora King salmon, giant fresh shrimp, lobster tail meat, plus a selection of our available fish drizzled with yuzu beurre blanc | Served on saffron jasmine rice and sautéed seasonal vegetables.
Seven jumbo fresh shrimp served with saffron jasmine rice and grilled asparagus. Accompanied by our three house dipping sauces or our citrus beurre blanc, respectively.
Our culinary team will roast, grill, or sauté the Chef’s weekly choice of fish | Served with a lemon wedge, a sprinkle of herbs and spices, with your choice of any of our side dishes.
Poultry & Pastas
Pounded boneless chicken breast, filled with a three cheese blend, serrano ham, rolled, breaded, then flash-fried and baked | Served with pancetta cream sauce and Parmigiano Reggiano risotto.
Three grilled shrimp and seasoned chicken breast served over house-made linguine noodles with a creamy homemade Carbonara sauce.
Chicken breast cutlets lightly dusted with herbs and spices, flash sautéed, served over buttered parsley linguine noodles, and topped with a classic lemon caper butter sauce | Served with seasonal baby vegetables.
Side Dishes
Enjoy one of our side dishes with your entrée, always enough for two.
Desserts
Large “Prime” size, made in-house with kaffir and key limes, topped with coconut-infused whipped cream | Served with coconut gelato and coconut shavings.
Rich custard base topped with a layer of hard toasted sugar.
A decadent eight-layer amaretto chocolate cake with Callebaut chocolate buttercream frosting. Garnished with seasonal berries, chocolate shavings, and chocolate sauce.
Plain $13.00 | Turtle Style $15.00 | Strawberry Coulis $15.00 • Served with strawberry coulis or enjoy our Turtle style with chocolate, caramel, and candied Texas pecans.
Sweet brioche bread and chocolate genoise cake mixed in a cardamom and cinnamon spice amaretto vanilla bean custard and served with candied pecans and toffee caramel.
Three different scoops of rotating seasonal house-made gelato.
Ports & Dessert Wines
This menu is available in the bar or patio only during happy hour | Served only from 4:30 pm to 6:30 pm • Consuming raw or uncooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illnesses
Appetizers
Creamy in-house-made artichoke spinach dip served with hand-cut tortilla chips.
Topped with shredded cheddar cheese, bacon, sour cream, and chives.
Tossed with a sweet chili Asian sauce, ponzu, chives, and Furikake on a bed of pea tendrils.
House four cheese blend topped with broiled shaved tenderloin, sautéed sweet peppers, and caramelized onions served with tortilla chips.
Three large Gulf shrimp tempura battered with flour and panko, flash-fried, and served with cocktail sauce.
Tenderloin steak tips crusted in tellicherry peppercorns served over potato frites and topped with brandy peppercorn sauce.
Sautéed shrimp in herb butter, garlic, and lemon with linguine noodles and parmesan gratin.
Sliders & Fries
Ground beef topped with smoked cheddar cheese and bacon | Served on a brioche bun.
Ground beef topped with fresh mozzarella, basil, tomato, and drizzled with balsamic reduction | Served on a brioche bun.
Fried shrimp tossed in sweet soy, topped with julienne sweet pepper slaw and sweet chili ponzu | Served on a brioche bun.
Sautéed blue crabmeat and in-house crab cake mix with remoulade and lettuce | Served on a brioche bun.
Tenderloin steak with creamy horseradish, lettuce, and demi-glace | Served on a brioche bun.
Tossed in white truffle oil and grated Parmigiano-Reggiano cheese.