Primal Steakhouse

5 tiger prawns with homemade cocktail sauce

Crispy wonton shells stuffed with diced ahi tuna, ginger dressing topped with avocado and micro cilantro

5 deviled eggs topped with A-5 and smoked paprika ranch dressing

Grilled and tossed in white bbq sauce, topped with micro cilantro, green onion salad and shave gouda cheese

Tender smoked filet slice thin with citrus salad and shaved parmesan cheese

Roasted beef bone marrow, slow topped with bacon marmalade served with citrus salad and grilled French baguette

Succulent tiger shrimp sautéed with white wine, garlic and a white wine sauce

Seared scallops on a bed of pineapple butter risotto, with Pandora bread crumbs and balsamic drizzle

Creamy spinach and artichoke dip served with pita chips

Flakey pastry shell filled with poached Maine lobster tossed in a creamy herb aioli topped with Italian Caviar

Ten-day smoked fillet slice thin with citrus salad and shave gouda cheese

Perfectly seared Japanese scallop resting on sweet pineapple balsamic butter topped with bacon panko infusion

Layered upon sliced french bread with boursin cheese and chard tomatoes topped with glazed arugula and red chili drizzle

Crisp lettuce, red onions, hard boiled egg, bacon, cherry tomatoes, drizzled with blue cheese dressing

Romaine lettuce, croutons, and Caesar dressing | Add Chicken 12

Mix feta cheese, toasted almonds with a balsamic dressing

Yellow onion in a beef broth with a pastry gruyere cheese crust

Creamy lobster and tomato bisque with chopped fresh lobster

Prepared Tableside. Also available: 6oz / $190.00, 9oz / $250.00

MARKET

(8oz tail)

(8oz)

Seabass confit smothered in sundried tomato butter, garlic mash, grilled maitake mushroom, topped with chive beurre blanc emulsion

Rack of lamb rubbed with pistachios, fresh herb panko, creamy mash with sautéed garlic spinach, red wine demi-glace

Slow braised short rib paired with silky garlic mashed potatoes, charred baby onions, petite glazed carrots with a red wine demi glaze drizzle

8oz chuck A5 beef, served with whisky onions, yellow cheddar, lettuce, grilled tomatoes, with a house made smoky aioli on a brioche bun

24 hour brined center loin cut grilled to perfection, sweet potato mash, topped with cherry chutney

Salmon filet sitting on top of sautéed vegetable medley, finished with mussels in white wine sauce

Rigatoni pasta sautéed in a creamy mushroom sauce, shredded short rib, fresh spinach with a touch of white truffle oil

Bone in elk rack with petite glazed carrots, grilled artichoke, and red demi sauce

Juicy chicken breast simmered in creamy dijon sauce, kale, served with tender poached baby potatoes and green beans

Served with a spinach and crab risotto topped with a roasted red pepper cream sauce

Coated with herb mustard served with fingerling potatoes on a bed of sauteed spinach

Bone-in pork chop served with a carrot puree, tamarindo sauce and blue cheese crust on a bed of garlic mashed potatoes

Roasted Red Pepper Risotto topped with a mix green salad

Smoked New York steak tossed on a beef vodka sauce and pappardelle pasta

Grass fed 10oz Chicken breast served with green beans and garlic mashed potatoes