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.
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.
Three different scoops of rotating seasonal house-made gelato
Served with strawberry coulis or enjoy our Turtle style with chocolate, caramel, and candied Texas pecans.
Our house ground blend of Akaushi tenderloin and Ribeye cuts blended with Parmigiano Reggiano cheese and served with a roasted tomato and bacon ragù.
Creamy in-house made artichoke spinach dip served with hand cut tortilla chips.
Tossed in a white truffle oil and grated Parmigiano-Reggiano cheese.
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.
Ground Akaushi beef topped with maple smoked cheddar cheese & bacon. Served on a brioche bun with hand cut fries.
Ground Akaushi beef topped with fresh mozzarella, basil, tomato, & drizzled with balsamic reduction. Served on a brioche bun with hand cut fries.
Crisp iceberg lettuce with bacon, tomato, and red onion mixed with our signature bleu cheese dressing and our Akaushi tenderloin medallions.
House-made ravioli filled with lobster and smothered with our Champagne brie sauce.
Akaushi beef and mushroom duxelles wrapped in puff pastry and set on parmesan mashed potatoes, served with a side of demi-glace.
Sweet brioche bread and chocolate genoise cake mixed in a cardamom and cinnamon spice amaretto vanilla bean custard and served with candied pecans and foster caramel.
Sourced from a select group of small ranches in the Midwest, Allen Brothers maintains a high reputation for selecting and aging USDA Prime Beef since 1893.
Cold-water lobster tail served classic style topped with sweet peppers, button mushrooms, and a Cognac and dijon mustard liaison sauce gratinéed with Parmigiano Reggiano cheese served over classic risotto.
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