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STARTERS

CLASSIC SHRIMP COCKTAIL (gf)
served with gin cocktail sauce & lemon

JUMBO LUMP CRAB COCKTAIL (gf)
served with gin cocktail sauce & lemon

FRIED ESCARGOTS
white wine butter poached escargots, then fried, herb lemon aioli

STEAK TARTARE
dijon aioli, pickled red onion, fried caper, apple, egg, crostini

CHARCUTERIE & CHEESE BOARD
chef’s selection of cured meats & cheeses, accompaniments, crostini

PAN SEARED CRAB CAKE
jicama & melon slaw, citrus aioli, pickled red onion

PRIME BEEF TENDERLOIN MEDALLIONS (gf)
chimichurri, arugula, sautéed wild mushrooms

SEARED SEA SCALLOPS & PORK BELLY (gf)
smoked carrot puree, brussels sprout leaves

EAST COAST OYSTERS (6 pc) (gf)
served with red wine mignonette, gin cocktail sauce & lemon

CRAB & BASIL PESTO RISOTTO
jumbo lump crab, roasted tomato, parmesan crisp

INDULGENCES

CAVIAR (gf)
1 oz, traditional accompaniments (sturgeon, osetra, kaluga)

SEAFOOD TOWER (gf)
2 oz lobster, 2 prawns, 2 oysters, 2 oz jumbo lump blue crab, red wine mignonette, garlic butter

SOUP & SALAD

PRHYME CHOP SALAD (gf)
baby greens, grape tomato, red onion, cucumber,
bleu cheese, bacon, egg, red wine vinaigrette

CLASSIC CAESAR SALAD
roasted garlic & whole grain mustard dressing,
parmesan crisp, white anchovies, rye croutons

SEAFOOD BISQUE
lump crab, roasted mirepoix, sherry crème fraîche

CENTER- CUT ICEBERG SALAD
grape tomato, cucumber, crispy onion hay, bacon,
bleu cheese crumbles & dressing

SPRING VEGETABLE SALAD (gf) (veg)
heirloom carrots, charred asparagus, napa cabbage, blood orange glaze, hazelnut gremolata, herb goat cheese

FRENCH ONION SOUP
caramelized onion, swiss, parmesan, gruyère, crostini

The only steakhouse in Oklahoma where Prime beef is our lowest grade of steak. Our USDA Prime cuts are hand selected and butchered in house. These cuts are seasoned with kosher salt and toasted black pepper, broiled to your liking & brushed with our signature thyme compound butter.

USDA PRIME STEAKS

6 oz PRIME FILET (gf)
choose your style - Classic (garlic smash potatoes, haricots verts, herbed butter), Brasserie (hand-cut frites, haricots verts, bearnaise), or Umami (parsnip puree, haricots verts, wild mushrooms, demi-glace)

12 oz PRIME FILET (gf)

14 oz PRIME NEW YORK STRIP (gf)

16 oz PRIME RIBEYE (gf)

Steak EXPERIENCES

PRIME BONE IN COWBOY RIBEYE FOR TWO
cousin of the tomahawk, Pittsburg style

PRIME BONE IN PORTERHOUSE FOR TWO
basted in a cast iron skillet with rosemary, thyme, and garlic

JAPANESE A5 WAGYU
8oz New york Strip, with salt trio

16 oz AMERICAN WAGYU RIBEYE
prepared to your liking, served with herb butter

THE ULTIMATE STEAK EXPERIENCE
flight of 3 steaks in 4 oz portions: prime tenderloin filet topped with truffle butter, american wagyu ribeye topped with bone marrow butter, Japanese A5 wagyu strip topped w/ foie gras butter

Steak Crowns

“OSCAR STYLE” (gf)
sautéed asparagus, blue crab, béarnaise

5 oz or 10 oz LOBSTER TAIL (gf)

FOIE GRAS OR BONE MARROW BUTTER

BLEU CHEESE CRUST & CRISPY ONIONS

SEARED SEA SCALLOPS (2)

COMPLEMENTARY SAUCES BY REQUEST: PRHYME STEAK SAUCE, BÉARNAISE, VEAL DEMI-GLACE, PEPPERCORN CREAM

Entrees

PRHYME MIXED GRILL (gf)
served with zucchini, squash & sweet potato ribbons, asparagus and napa cabbage — select 3 from the following items: tenderloin filet, lamb chop, shrimp (3), salmon, scallops (2), pork belly

STUFFED BREAST OF CHICKEN (gf)
stuffed with goat cheese cream, rosemary, mushrooms, served with smashed potatoes, dijon riesling reduction, haricots verts

PAN SEARED KING SALMON (gf)
sautéed brussels sprout leaves, jumbo lump crab, parsnip purée, crispy sweet potato hay

GRILLED NEW ZEALAND LAMB CHOPS
pesto heirloom carrots, herb & cheese grit cake, wild mushroom veal demi-glace, mint chimichurri

BONE IN PORK CHOP
beet & apple hash, cognac demi glace, smoked peach compote