Menu
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 risotto.
135 Prime’s famous signature seafood offering. Roasted Chilean Sea Bass served on jasmine Rumi saffron sweet pepper rice topped with sautéed fresh jumbo shrimp, blue crab meat and citrus beurre blanc.
A decadent eight-layer amaretto chocolate cake with Callebaut chocolate butter cream frosting. Garnished with seasonal berries, chocolate shavings, and chocolate sauce.
Start the evening with one of our signature salads before you move on to our 18 ounce center cut Prime Tenderloin cooked to perfection. Carved tableside, served with our classic sauce Béarnaise and your choice of two of our side dishes. Finish the evening with our signature Crème Brulee.
Guests can choose from 4 additional sauces to add to their steak for an additional $3.
For an additional $10, your steak can be seared in Duckfat.
Sous-vide Frenched 14 ounce rack of lamb crusted in a pistachio, mint, and herb blend with veal demi glace, braised mushrooms, and gouda potato pavé.
For the best steak eating experience you'll ever have, cook up one of our juicy, rich Certified Akaushi Beef™ tenderloin filets. You'll taste every ounce of extra flavor and tenderness in this thick cut of premium Certified Akaushi Beef.
Guests can choose from 4 additional sauces to add to their steak for an additional $3.
For an additional $10, your steak can be seared in Duckfat.
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.
Crisp iceberg lettuce wedge with blue cheese dressing, blue cheese crumbles, tomatoes, and sweet red onion.
4 ounces of sliced Prime tenderloin medallions served on top of Parmesan herbed polenta or mashed potatoes and drizzled with Glace de Viande.
Guests can choose from 4 additional sauces to add to their steak for an additional $3.
For an additional $10, your steak can be seared in Duckfat.
Akaushi Sausage and three cheese stuffed mushrooms with a smoked gouda cream sauce.
Creamy in-house made artichoke spinach dip served with hand cut tortilla chips.
Sous-vide Frenched 14 ounce rack of lamb crusted in a pistachio, mint, and herb blend with veal demi glace, braised mushrooms, and gouda potato pavé.
Sautéed blue crabmeat. Served with our three signature dipping sauces: classic cocktail, remoulade, and poblano aioli.
House-made gnocchi and boneless braised short ribs topped with shaved Parmigiano Reggiano.
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).
Tender rings of Calamari; hand breaded and flashed fried. Served with our three signature dipping sauces.
Served with house-made Madagascar vanilla gelato and maple caramel sauce.
Ground Akaushi beef topped with fresh mozzarella, basil, tomato, & drizzled with balsamic reduction. Served on a brioche bun with hand cut fries.
Start the evening with one of our signature salads before you move on to our 18 ounce center cut Prime Tenderloin cooked to perfection. Carved tableside, served with our classic sauce Béarnaise and your choice of two of our side dishes. Finish the evening with our signature Crème Brulee.
Guests can choose from 4 additional sauces to add to their steak for an additional $3.
For an additional $10, your steak can be seared in Duckfat.
Ground Akaushi beef topped with maple smoked cheddar cheese & bacon. Served on a brioche bun with hand cut fries.
A rotating selection of imported, domestic and artisan cheeses with dried fruit, cured meats, and mustard.
In-house made gnocchi with chicken, tomato, asparagus, and a gorgonzola 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.
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 risotto.
135 Prime’s famous signature seafood offering. Roasted Chilean Sea Bass served on jasmine Rumi saffron sweet pepper rice topped with sautéed fresh jumbo shrimp, blue crab meat and citrus beurre blanc.
A decadent eight-layer amaretto chocolate cake with Callebaut chocolate butter cream frosting. Garnished with seasonal berries, chocolate shavings, and chocolate sauce.
Fancy French snails sautéed in a garlic basil pesto herb butter sauce served with a tomato bruschetta.
For the best steak eating experience you'll ever have, cook up one of our juicy, rich Certified Akaushi Beef™ tenderloin filets. You'll taste every ounce of extra flavor and tenderness in this thick cut of premium Certified Akaushi Beef.
Guests can choose from 4 additional sauces to add to their steak for an additional $3.
For an additional $10, your steak can be seared in Duckfat.
Seven jumbo shrimp served with jasmine Rumi saffron rice and grilled asparagus. Accompanied with citrus beurre blanc or our three house dipping sauces.
Three different scoops of rotating seasonal house-made gelato.
Grilled halibut set on a savory and hearty mirepoix and artichoke butter sauce garnished with red sweet pepper oil, sorrel leaves, and orange supremes.
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.
Three large gulf shrimp tempura battered with flour and panko, flash fried, and served with cocktail sauce.
Tossed in a white truffle oil and grated Parmigiano-Reggiano cheese.
Crisp iceberg lettuce wedge with blue cheese dressing, blue cheese crumbles, tomatoes, and sweet red onion.
Five jumbo shrimp served with our three signature dipping sauces.
Three jumbo diver sea scallops garnished with lump blue crab and nestled in beurre blanc.
Large “Prime” size, made in-house with kaffir and key limes, topped with coconut infused whipped cream. Served with coconut gelato coconut shavings. Delicious!
Garnished with a lump of blue crab.
House-made ravioli filled with lobster and smothered with our Champagne brie sauce.
Sunday – Closed
Monday-Thursday 4:30-10 pm
Friday-Saturday 4:30-11 pm
Enter your email to get information about our weekly specials and other great events!