HOT & COLD STARTERS

Wild & Tame Mushrooms
Sautéed with fresh thyme served in a filo tulip on a bed of rich brandy cream sauce

Asian Chicken Spring Rolls
Served with a wasabi plum sauce

Cognac Pepper Crusted Beef Carpaccio
Served with fresh Atlantic salmon tartar & grated parmesan cheese,
drizzled with olive oil.

Calamari
Lightly dusted and served with anchovy tomato basil sauce and salted cashews

Chef’s Signature Crab Cakes
Served with a grainy mustard and roasted garlic chive dip

Smoked Salmon
Smoked Salmon lightly drizzled with extra virgin olive oil and served with capers,
red onions, cream cheese, lemon wedge and dark pumpernickel rounds

Seared Jumbo Scallops
With brown sugar & dark rum butter, topped with pickled ginger & shoestring green onions

Garlic Shrimp
Garlic shrimp pan-fried in garlic butter and tomatoes served over crostini
Super Colossal Cold Water Shrimp Cocktail

FROM THE ICE BED

(availability dependent on prevailing market)

Peel & Eat Shrimp
Super colossal shrimp, served with our own cocktail sauce

New Zealand Green Shell Mussels (12)
on half shell with seafood sauce

Lobster Tail Chilled (4oz)

Malpeque Supreme Fresh-shucked Oysters
½ dozen
Dozen

Crab Claws (6)

King Crab Legs (½ lb)

Ultimate Seafood Platter
King crab legs (8oz), crab claws (4), oysters (2), green bay mussels (2), shrimp (2), a 4 oz chilled lobster tail. The Perfect appetizer for sharing.

SOUP & SALADS

Nova Scotia Lobster Bisque

Baked French Onion Soup

PRIME’s Caesar Salad
Homemade croutons, capers and freshly grated parmesan cheese

George’s Jungle Salad
Arugula leaves, cherry tomatoes, candied pecans and fresh parmesan cheese
tossed in a lemon balsamic vinaigrette

Beef Steak Tomato Salad
“Beef Steak” size tomato layered in three pieces with crumbled blue or feta cheese, thinly slice onion,
drizzled with sieved olive oil and sprinkled with fresh basil. Specify blue or feta cheese when ordering.

Strawberry & Asparagus Salad
Walnut crusted goat cheese atop a salad of fresh cut strawberries, grilled
asparagus spears and baby spinach tossed in a sherry dijon dressing

PRIME’s Classic Wedge
Wedge of chilled iceberg lettuce served with blue cheese dressing and diced tomato

Traditional Greek Salad
Onion, tomato, cucumber, black olives, feta & fresh basil drizzled with olive oil

SPECIALTY SIDES

Kosher Dill Pickles
Cremini Mushrooms
Roasted Garlic & Sautéed Spinach
Grilled or Steamed Asparagus
Asiago Sauce
Blue Cheese
Red Wine Demi-glace
Five Peppercorn Sauce
Garlic & Horseradish Mashed Yukon Gold Potatoes
Baked Potato
Fresh Cut Fries
Maple Sweet Potato Mashed
Onion Rings

THE ULTIMATE @ PRIME

We serve the finest corn-fed beef available. It is aged to our specification, 28 – 35 days, by Canada’s premier meat purveyor.
All our steaks are seasoned with PRIME 360 steak spice.

Top Sirloin Steak (10 oz)
Filet Mignon (8 oz)
Filet Mignon (12 oz)
Bone-in Filet Mignon (14 oz)
Delmonico Rib (14 oz bone-in cut)
Boneless Ribeye (12 oz)
Boneless New York Striploin (12 oz)
Bone-in New York Striploin (16 oz)
The Doc’s Rib Steak (20 oz cowboy cut)
Porterhouse (24 oz)

Add the following to any steak for an additional charge

Jumbo Scallops (2)
Super Colossal Grilled Shrimp (2)
Lobster Tail (4oz)

All of the above meals are served with your choice of baked potato, Yukon gold garlic & horseradish mashed potato or fresh cut fries.

FRESH FISH MARKET @ PRIME

Our fresh fish selection is dependent on market availability, all of the items listed below may not be available daily.
Ask you server for today’s special fish feature

Atlantic Salmon
Halibut
Jumbo Scallops
Yellow Fin Tuna
Sea Bass

Select grilled, broiled or pan-fried. Served with baby bok choy & asparagus
and your choice of potato or rice. Topped with a choice of lemon caper butter,
cracked pepper & fresh lemon or au naturel.

CHEF’S RECOMMENDATIONS

Pork Chop (10oz)
In fresh thyme & roasted garlic rub, topped with caramelized pear,
served with chef’s potato of the day

Baked Atlantic Salmon (8oz)
Baked Atlantic salmon fillet topped with a three tomato chutney, served with
wild rice with green onions and chef’s vegetables

Baby Back Ribs (20oz rack)
Chef’s BBQ glazed ribs, served with potato or fresh cut fries

Green Pepper Steak
Tender slices of filet mignon, green, yellow & red peppers and onions tossed in an Asian
sauce and served on a bed of mixed wild rice

Seafood Pappardelle
A delectable seafood mix of salmon, mussels, shrimp and scallops tossed on pappardelle
pasta with a tomato and fresh basil cream sauce

Asian Chicken
Boneless breast of grain-fed chicken stuffed with an Asian mushroom salad mix, drizzled
with a sweet Asian glaze

Blackened Shrimp Skewers
Half pound of Black Tiger Shrimp dusted with Cajun spices, blackened and served with a
coconut curry sauce, black beans, avocado and rice

Steak Frites
Sirloin “a la mignon” finished with a five peppercorn sauce
served with shoestring fries and vegetables

Pan-seared Fresh Herbed Tuna (8oz)
Yellow fin tuna seared with kosher sea salt, topped with a fresh herb pesto,
served with wilted spinach and asparagus

Fresh Australian Grilled Rack of Lamb
Served with chef’s potato and mixed red peppers, spinach and shiitake mushrooms

Veal Chop (16oz French cut)
Served with maple sweet potato mashed & pomegranate demi-glace

Super Colossal Pan-seared Shrimp
Five super colossal pan-seared shrimp served with wilted spinach and asparagus on a bed
of mixed wild rice and white wine garlic butter

Broiled Lobster Tails
Two 4oz lobster tails broiled, served on a bed of mixed wild rice with asparagus,
baby bok choy and white wine garlic butter
Three 4 oz lobster tails, served as above