Prime - Victoria’s Steakhouse & Lounge

Appetizers
LOBSTER BISQUE \| 9 Classic preparation with Italian parsley		BAKED POTATO SOUP \| 8 Bacon and scallion topped with crème fraîche
PRIME SALAD \| 8 Tomatoes, carrots, radish, herb feta, pumpkin seeds on greens with house vinaigrette		CAESAR \| 10 Crisp romaine, herb croutons and parmesan
WEDGE SALAD \| 11 Iceberg wedge topped with crumbled blue cheese, diced tomatoes, bacon, blue cheese dressing		SPINACH \| 10 Spinach, mushrooms, shaved egg, bacon and peppercorn dressing
FRESH SHUCKED OYSTERS \| 16 Grated horseradish and mignonette ½ dz		TUNA AND PRAWN TOWER \| 13 Tuna tartare, glazed rock prawns, cucumber and sweet soy
LOBSTER SALAD \| 20 Marinated lobster, artichoke hearts, herb croutons with a creamy mustard and thyme vinaigrette		CLAMS AND MUSSELS \| 15 Local clams and mussels steamed with spicy tomato and basil broth
PRAWN COCKTAIL \| 16 5 large prawns, lemon cup with cocktail sauce		BEEF CARPACCIO \| 15 Peppercorn crusted tenderloin, arugula, horseradish aioli and shaved parmesan
SESAME CRUSTED TUNA \| 14 Sliced rare tuna served over papaya salad finished with ginger soy		COCONUT SHRIMP \| 13 Coconut crusted tiger prawns with sweet chili sauce
KING CRAB TEMPURA\| 23 Served with sweet onions, thin sliced serrano and ponzu		CRAB CAKES \| 16 Hand picked alaskan king crab with limoncello aioli

Mains
WEST COAST HALIBUT \| 28 See server for our daily preperation		TIGER PRAWNS \| 24 Sautéed with garlic, chilies, lemon and butter
BLACK N BLUE TUNA \| 24 Sesame crusted, wasabi mustard and soy ginger		VEAL SCALLOPINI MARSALA \| 27 Tender Medallions served with seasonal mushrooms and linguine alfredo
FREE RANGE CHICKEN \| 24 Panko breaded and topped with a mushroom cream sauce		LAMB CHOPS \| 23 Marinated in red wine, shallots, rosemary, and olive oil
LOBSTER LINGUINI \| 25 Lobster, bacon, arugula, cream and shaved parmesan		STROGANOFF PAPPARDELLE \| 19 Mushrooms, gherkins, leeks and green peppercorns with fresh horseradish and brandy cream sauce
Prime Cuts
DRY AGED BONE IN NEW YORK \| 36		DEMI GLAZE \| 3
NEW YORK \| 8oz-26 \| 10oz-32 \| 14oz-40		BÉARNAISE \| 4
PORTER HOUSE 20oz \| 48		BRANDY PEPPERCORN CREAM \| 4
BASEBALL SIRLOIN 12oz \| 26		BLACK N BLUE TUNA \| 8
FILET MIGNON \| 6oz-31 \| 8oz-38		JUMBO GARLIC PRAWNS \| 12
RIB EYE 12oz-32 \| 14oz-37		LOBSTER TAIL \| 17
		OSCAR \| 10
Sharable Sides
Garlic cheese toast \| 5 Baked potato \| 6 Twice baked potato \| 5 Steamed asparagus with béarnaise \| 10 Roasted mushrooms with herbs \| 8 Panko breaded onion rings with spicy ketchup \| 6 Beef steak tomato, shaved sweet onion, blue cheese with creamy herb dressing \| 7 Cauliflower gratin; mixed cheese sauce over steamed cauliflower baked with bread crumbs \| 8 Mac and Cheese; creamy bacon cheese sauce baked with bread crumbs \| 9

Appetizers
LOBSTER BISQUE \| 9 Classic preparation with Italian parsley		BAKED POTATO SOUP \| 8 Bacon and scallion topped with crème fraîche
PRIME SALAD \| 8 Tomatoes, carrots, radish, herb feta, pumpkin seeds on greens with house vinaigrette		CAESAR \| 10 Crisp romaine, herb croutons and parmesan
WEDGE SALAD \| 11 Iceberg wedge topped with crumbled blue cheese, diced tomatoes, bacon, blue cheese dressing		SPINACH \| 10 Spinach, mushrooms, shaved egg, bacon and peppercorn dressing
FRESH SHUCKED OYSTERS \| 16 Grated horseradish and mignonette ½ dz		TUNA AND PRAWN TOWER \| 13 Tuna tartare, glazed rock prawns, cucumber and sweet soy
LOBSTER SALAD \| 20 Marinated lobster, artichoke hearts, herb croutons with a creamy mustard and thyme vinaigrette		CLAMS AND MUSSELS \| 15 Local clams and mussels steamed with spicy tomato and basil broth
PRAWN COCKTAIL \| 16 5 large prawns, lemon cup with cocktail sauce		BEEF CARPACCIO \| 15 Peppercorn crusted tenderloin, arugula, horseradish aioli and shaved parmesan
SESAME CRUSTED TUNA \| 14 Sliced rare tuna served over papaya salad finished with ginger soy		COCONUT SHRIMP \| 13 Coconut crusted tiger prawns with sweet chili sauce
KING CRAB TEMPURA\| 23 Served with sweet onions, thin sliced serrano and ponzu		CRAB CAKES \| 16 Hand picked alaskan king crab with limoncello aioli

Mains
WEST COAST HALIBUT \| 28 See server for our daily preperation		TIGER PRAWNS \| 24 Sautéed with garlic, chilies, lemon and butter
BLACK N BLUE TUNA \| 24 Sesame crusted, wasabi mustard and soy ginger		VEAL SCALLOPINI MARSALA \| 27 Tender Medallions served with seasonal mushrooms and linguine alfredo
FREE RANGE CHICKEN \| 24 Panko breaded and topped with a mushroom cream sauce		LAMB CHOPS \| 23 Marinated in red wine, shallots, rosemary, and olive oil
LOBSTER LINGUINI \| 25 Lobster, bacon, arugula, cream and shaved parmesan		STROGANOFF PAPPARDELLE \| 19 Mushrooms, gherkins, leeks and green peppercorns with fresh horseradish and brandy cream sauce
Prime Cuts
DRY AGED BONE IN NEW YORK \| 36		DEMI GLAZE \| 3
NEW YORK \| 8oz-26 \| 10oz-32 \| 14oz-40		BÉARNAISE \| 4
PORTER HOUSE 20oz \| 48		BRANDY PEPPERCORN CREAM \| 4
BASEBALL SIRLOIN 12oz \| 26		BLACK N BLUE TUNA \| 8
FILET MIGNON \| 6oz-31 \| 8oz-38		JUMBO GARLIC PRAWNS \| 12
RIB EYE 12oz-32 \| 14oz-37		LOBSTER TAIL \| 17
		OSCAR \| 10
Sharable Sides
Garlic cheese toast \| 5 Baked potato \| 6 Twice baked potato \| 5 Steamed asparagus with béarnaise \| 10 Roasted mushrooms with herbs \| 8 Panko breaded onion rings with spicy ketchup \| 6 Beef steak tomato, shaved sweet onion, blue cheese with creamy herb dressing \| 7 Cauliflower gratin; mixed cheese sauce over steamed cauliflower baked with bread crumbs \| 8 Mac and Cheese; creamy bacon cheese sauce baked with bread crumbs \| 9