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Starters Soup & Salad USDA Prime Steaks Entreés Accessories Dessert

Starters

FRIED ESCARGOTS

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

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

CRAB & BASIL PESTO RISOTTO

jumbo lump crab, roasted tomato, parmesan crisp

Raw & Chilled

SEAFOOD TOWER (gf)

2 oz lobster, 2 prawns, 2 oysters, 2 oz jumbo lump blue crab, red wine mignonette, garlic butter

CLASSIC SHRIMP COCKTAIL (gf)

served with gin cocktail sauce & lemon

JUMBO LUMP CRAB COCKTAIL (gf)

served with gin cocktail sauce & lemon

STEAK TARTARE

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

EAST COAST OYSTERS (6 pc) (gf)

served with red wine mignonette, gin cocktail sauce & lemon

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

WARM ROOT VEGETABLE SALAD (gf) (veg)

roasted root vegetables, smoked apple glaze, burrata cheese, pistachio gremolata

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

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)

Entreés

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

BROILED NEW ZEALAND LAMB CHOPS

wild mushroom risotto, charred broccolini, pistachio mint compote, veal demi-glace

BONE IN PORK CHOP

beet & apple hash, cognac demi glace, smoked peach compote

Accessories are served family style in full or half portions.

Accessories

GARLIC SMASHED POTATOES (gf) (veg)

or get it loaded with bacon, cheddar, crème fraîche, chive