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.
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.
A decadent eight-layer amaretto chocolate cake with Callebaut chocolate butter cream frosting. Garnished with seasonal berries, chocolate shavings, and chocolate sauce.
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.
(Additional $20 for Lobster Macaroni or Lobster Risotto)
One Thirty Five Prime sources our oysters from both the east coast and west 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.
Oyster Sauces:
Horseradish & Cocktail OR Mignonette
Oyster Toppings:
Rockefeller, Garlic Butter Herb Gratin, Tasso Ham Butter
½ Dozen Add $5
Full Dozen Add $10
*Consuming raw or uncooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illnesses.
Crisp iceberg lettuce wedge with blue cheese dressing, blue cheese crumbles, tomatoes, and sweet red onion.
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.
Sautéed blue crabmeat. Served with our three signature dipping sauces: classic cocktail, remoulade, and poblano aioli.
Tender rings of Calamari; hand breaded and flashed 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.
Fancy French snails sautéed in a garlic basil pesto herb butter sauce served with a tomato bruschetta.
A rotating selection of imported, domestic and artisan cheeses with dried fruit, cured meats, and mustard.
One Thirty Five Prime sources our oysters from both the east coast and west 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.
Oyster Sauces:
Horseradish & Cocktail OR Mignonette
Oyster Toppings:
Rockefeller, Garlic Butter Herb Gratin, Tasso Ham Butter
½ Dozen Add $5
Full Dozen Add $10
*Consuming raw or uncooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illnesses.
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. Additional $3 for anchovies; $10 for Spanish Boquerones (white anchovies).
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.
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.
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.
(Additional $20 for Lobster Macaroni or Lobster Risotto)
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.
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.
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 on top of Parmesan herbed polenta or mashed potatoes and drizzled with Glace de Viande.
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.
Large “Prime” size, made in-house with kaffir and key limes, topped with coconut infused whipped cream. Served with coconut gelato coconut shavings.
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.
Rich custard base topped with a layer of hard toasted sugar.
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.
A decadent eight-layer amaretto chocolate cake with Callebaut chocolate butter cream frosting. Garnished with seasonal berries, chocolate shavings, and chocolate sauce.
6 ounce lobster tail set on top of in-house made tagliatelle pasta with Spanish serrano ham, cherry tomatoes, and diced sweet peppers all tossed in a French tomato sauce and tomato butter.
Considered one of the “Chef’s” salmon with the highest levels of Omega 3 of any salmon, yet mild and delicate. Oven finished with white wine and herb butter. Garnished with diced vine ripen tomatoes and finished with a lemon caper citrus beurre blanc sauce. Served with jasmine Rumi saffron rice and fresh seasonal vegetables.
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