With marbled baby potatoes, haricot verts baby heirloom tomatoes, and a meyer lemon beurre blanc

Seared Mediterranean Sea Bass

With sweet corn relish and crispy pancetta

Roasted Cauliflower Soup

With creamy polenta, baby vegetables and red wine reduction

Moroccan Spiced Australian Rack of Lamb

With fattoush salad, toasted pita, cucumbers, tomato, radish, feta and sumac dressing

Grilled Atlantic Salmon

With tarragon cream sauce, roasted peppers, and mixed green salad

Pan Seared Crab Cakes

With haricot verts, lemon and curry aioli

Crispy Calamari

With cous-cous, orzo, sweet tomatoes, baby spinach and lemon gremolata

Pan Seared Halibut

8oz. with brie potato puree, grilled asparagus and green peppercorn sauce

Prime Beef Tenderloin

With sweet corn risotto, heirloom tomatoes and pecorino cheese

Pan Seared Wild Diver Sea Scallops

With mussels, clams, shrimp, scallops, calamari, whitefish, and tomato saffron broth

Bouillabaisse

With black pepper tagliatelle, truffled ricotta and fresh grated nutmeg

Braised Lamb Bolognese

With roasted fennel, capers, fresh lemon and spaghetti squash aglio olio

Vegan Portobello Mushroom Picatta

With truffle honey-mustard glaze, trofie pasta 'mac and cheese' and broccolini

Free-Range Half Chicken

With fresh burrata cheese, roasted red peppers, tomatoes, arugula, and whole grain mustard aioli on housemade focaccia

Grilled Prime Steak Sandwich

White Bean Hummus

18oz. with yukon gold potato hash, rosemary, arugula and balsamic port wine reduction

Prime Bone In Ribeye

Smoked mozzarella with romesco sauce, grilled portobello mushrooms, and micro basil

Wood-Fired Flatbreads

With bacon, avocado, swiss cheese, butter lettuce, and lemon-basil aioli

Oven Roasted Turkey Pita

With warm brie, carrots, cherry tomatoes, and orange-balsamic vinaigrette

Sweet Butter Lettuce Salad

With gruyere cheese, bacon, house made pickles, and russian dressing

Grilled Prime Burger

Wrapped in prosciutto with egg and reggiano

Treviso Caesar Salad

Smoked applewood bacon, heirloom tomatoes, avocado, cheddar cheese, butter lettuce, and mayonnaise on multi grain toast

Place the baby potatoes in a pot of salted water, bring to a boil, and cook until tender, about 15-20 minutes. Drain and set aside.

Boil the Potatoes

In a separate pot, bring salted water to a boil. Add the haricot verts and blanch for about 3 minutes until vibrant green. Drain and immediately transfer to an ice water bath to stop cooking.

Blanch the Haricot Verts

In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the baby heirloom tomatoes and sauté for 2-3 minutes until slightly softened. Season with salt and pepper. Remove from heat and set aside.

Sauté the Heirloom Tomatoes

Season the sea bass fillets with salt and pepper. In a large skillet, heat the remaining tablespoon of olive oil over medium-high heat. Add the sea bass fillets skin-side down and sear for about 4-5 minutes until the skin is crispy. Flip and cook for an additional 2-3 minutes until the fish is cooked through and flakes easily.

Sear the Sea Bass

In a small saucepan, combine the shallots, white wine, and lemon juice. Bring to a simmer and reduce until only 2 tablespoons of liquid remain. Lower heat and whisk in the cold butter, one cube at a time, until the sauce is smooth and emulsified. Stir in lemon zest and season with salt to taste.

Prepare the Beurre Blanc

On each plate, arrange the boiled baby potatoes, blanched haricot verts, and sautéed heirloom tomatoes. Place the seared sea bass on top and drizzle with the Meyer lemon beurre blanc. Serve immediately.

Plate the Dish

Mediterranean Sea Bass fillets

Baby potatoes

Haricot verts (green beans)

Baby heirloom tomatoes

Olive oil

Salt

Black pepper

Meyer lemon juice

Meyer lemon zest

Shallots, finely chopped

White wine

Unsalted butter, cold and cubed

Preheat the oven to 425°F (220°C). Toss the chopped cauliflower with olive oil, salt, and pepper. Spread on a baking sheet and roast for about 25-30 minutes until golden brown and tender.

Roast the Cauliflower

In a large pot, heat a little olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for another minute.

Sauté Aromatics

Add the roasted cauliflower and vegetable broth to the pot. Bring to a simmer and cook for 10 minutes. Use an immersion blender to puree the soup until smooth. Stir in the heavy cream and adjust seasoning with salt and pepper.

Blend the Soup

In a bowl, combine sweet corn, red bell pepper, red onion, cilantro, lime juice, and salt. Mix well and set aside.

Mix Corn Relish

In a skillet over medium heat, cook the diced pancetta until crispy. Remove from heat and drain on paper towels.

Crisp the Pancetta

Ladle the soup into bowls. Top with a generous spoonful of sweet corn relish and crispy pancetta.

Serve the Soup

Cauliflower, chopped

Onion, diced

Garlic, minced

Vegetable broth

Heavy cream

Sweet corn, fresh or frozen

Red bell pepper, diced

Red onion, diced

Cilantro, chopped

Lime juice

Pancetta, diced

In a bowl, combine ground cumin, ground coriander, smoked paprika, cinnamon, minced garlic, olive oil, salt, and black pepper. Rub the marinade all over the rack of lamb and let it marinate for at least 1 hour, or overnight in the refrigerator for best results.

Marinate the Lamb

Preheat the oven to 400°F (200°C). Place the marinated rack of lamb on a baking tray and roast for 25-30 minutes for medium-rare, or until it reaches your desired doneness. Let it rest for 10 minutes before slicing.

Cook the Lamb

In a large saucepan, bring the water to a boil. Gradually whisk in the polenta, reducing heat to low. Cook for about 20 minutes, stirring frequently until the polenta thickens. Stir in heavy cream, parmesan cheese, butter, and salt to taste.

Prepare the Polenta

In a skillet, heat olive oil over medium heat. Add baby carrots, zucchini, and radishes. Season with salt and pepper. Sauté for about 5-7 minutes until tender but still crisp.

Sauté the Vegetables

In a saucepan, combine red wine, beef stock, and minced shallots. Bring to a boil and then reduce to a simmer. Cook until it reduces by half. Stir in butter and season with salt and pepper to taste before serving.

Make the Reduction

Australian rack of lamb

ground cumin

ground coriander

smoked paprika

cinnamon

garlic, minced

olive oil

salt

black pepper

polenta

water

heavy cream

parmesan cheese, grated

butter

baby carrots

baby zucchini

baby radishes

red wine

beef stock

shallots, minced

In a bowl, combine olive oil, lemon juice, salt, and black pepper. Add the salmon fillets and let them marinate for at least 15 minutes.

Marinate the Salmon

Preheat the grill to medium-high heat. Grill the salmon for about 4-5 minutes on each side or until cooked through and flaky.

Grill the Salmon

Cut the pita bread into triangles and toast until crispy. Set aside.

Toast the Pita

In a large bowl, combine cucumbers, tomatoes, radishes, feta cheese, parsley, and mint leaves. Mix well.

Prepare the Salad

In a small bowl, whisk together olive oil, lemon juice, salt, black pepper, and sumac.

Make the Dressing

Drizzle the dressing over the salad and toss gently. Serve with the grilled salmon and toasted pita on the side.

Combine and Serve

Atlantic salmon fillets

Lemon juice

Pita bread

Cucumbers, diced

Tomatoes, diced

Radishes, thinly sliced

Feta cheese, crumbled

Parsley, chopped

Mint leaves, chopped

Sumac

In a large bowl, combine the crab meat, bread crumbs, mayonnaise, Dijon mustard, egg, green onions, Old Bay seasoning, salt, and black pepper. Mix gently until just combined.

Prepare the Crab Mixture

Shape the mixture into patties, about 3 inches in diameter. Place on a baking sheet and refrigerate for at least 30 minutes to firm up.

Form the Crab Cakes

Heat olive oil in a skillet over medium heat. Cook the crab cakes for about 4-5 minutes on each side, or until golden brown. Remove and drain on paper towels.

Cook the Crab Cakes

In a small bowl, combine sour cream, tarragon, lemon juice, minced garlic, salt, and pepper. Mix well and set aside.

Mix the Sauce

Preheat the oven to 400°F (200°C). Cut the bell peppers in half, remove seeds, and place them on a baking sheet. Drizzle with olive oil, season with salt and pepper, and roast for 20-25 minutes until tender.

Roast the Peppers

In a large bowl, combine mixed salad greens, cherry tomatoes, and cucumber. Drizzle with olive oil and balsamic vinegar, and season with salt and black pepper. Toss to combine.

Fresh lump crab meat

Bread crumbs

Mayonnaise

Dijon mustard

Green onions, chopped

Old Bay seasoning

Sour cream

Fresh tarragon, chopped

Bell peppers (red, yellow, or orange)

Mixed salad greens

Cherry tomatoes, halved

Cucumber, sliced

Balsamic vinegar

In a bowl, combine the all-purpose flour, cornstarch, salt, black pepper, and cayenne pepper. Dredge the calamari rings in the mixture until fully coated.

Coat the Calamari

In a large pot, heat the vegetable oil to 350°F (175°C). Fry the coated calamari in batches for 2-3 minutes or until golden brown. Remove and drain on paper towels.

Fry the Calamari

In a skillet, heat olive oil over medium heat. Add the haricot verts and sauté for 5-7 minutes until tender-crisp. Season with salt and black pepper to taste.

Sauté the Haricot Verts

In a bowl, mix the mayonnaise, curry powder, minced garlic, lemon juice, and salt until well combined. Adjust seasoning to taste.

Prepare the Aioli

calamari rings

all-purpose flour

cornstarch

cayenne pepper

vegetable oil

haricot verts

mayonnaise

curry powder

lemon juice

In a small bowl, mix together lemon zest, chopped parsley, and lemon juice. Set aside.

Prepare the Gremolata

In a saucepan, bring 1.5 cups of water to a boil. Add couscous and orzo, cover, and remove from heat. Let sit for 5 minutes. Fluff with a fork.

Cook the Couscous and Orzo

Season halibut fillets with salt and black pepper. In a large skillet, heat olive oil over medium-high heat. Add halibut fillets and cook for about 4-5 minutes on each side or until golden brown and cooked through.

Sear the Halibut

In the same skillet, add minced garlic and cherry tomatoes. Cook for 2-3 minutes until tomatoes start to soften. Add baby spinach and cook until wilted.

On each plate, serve a portion of couscous and orzo, topped with sautéed vegetables and a halibut fillet. Drizzle with lemon gremolata before serving.

Halibut fillets

Couscous

Orzo pasta

Cherry tomatoes

Baby spinach

Garlic

Lemon zest

Preheat a skillet over high heat. Season the beef tenderloin with salt and black pepper. Add olive oil to the skillet and sear the beef on all sides until browned, about 2-3 minutes per side. Reduce heat to medium, cook until desired doneness, about 5-7 minutes for medium-rare. Remove from skillet and let rest.

Sear the Beef

In a large pot, boil the cubed potatoes in salted water until tender, about 15-20 minutes. Drain and return to the pot. Add brie cheese, butter, heavy cream, and salt. Mash or blend until smooth and creamy.