Prime - Victoria’s Steakhouse & Lounge
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LOBSTER BISQUE | 9 Classic preparation with Italian parsley |
BAKED POTATO SOUP | 8 Bacon and scallion topped with crème fraîche |
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PRIME SALAD | 8 Tomatoes, carrots, radish, herb feta, pumpkin seeds on greens with house vinaigrette |
CAESAR | 10 Crisp romaine, herb croutons and parmesan |
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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 |
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FRESH SHUCKED OYSTERS | 16 Grated horseradish and mignonette ½ dz |
TUNA AND PRAWN TOWER | 13 Tuna tartare, glazed rock prawns, cucumber and sweet soy |
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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 |
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PRAWN COCKTAIL | 16 5 large prawns, lemon cup with cocktail sauce |
BEEF CARPACCIO | 15 Peppercorn crusted tenderloin, arugula, horseradish aioli and shaved parmesan |
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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 |
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KING CRAB TEMPURA| 23 Served with sweet onions, thin sliced serrano and ponzu |
CRAB CAKES | 16 Hand picked alaskan king crab with limoncello aioli |
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| Mains | ||
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WEST COAST HALIBUT | 28 See server for our daily preperation |
TIGER PRAWNS | 24 Sautéed with garlic, chilies, lemon and butter |
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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 |
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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 |
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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 |
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| Prime Cuts | ||
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DRY AGED BONE IN NEW YORK | 36 |
DEMI GLAZE | 3 |
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NEW YORK | 8oz-26 | 10oz-32 | 14oz-40 |
BÉARNAISE | 4 |
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PORTER HOUSE 20oz | 48 |
BRANDY PEPPERCORN CREAM | 4 |
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BASEBALL SIRLOIN 12oz | 26 |
BLACK N BLUE TUNA | 8 |
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FILET MIGNON | 6oz-31 | 8oz-38 |
JUMBO GARLIC PRAWNS | 12 |
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RIB EYE 12oz-32 | 14oz-37 |
LOBSTER TAIL | 17 |
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OSCAR | 10 |
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| Sharable Sides | ||
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Garlic cheese toast | 5
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