Day Boat scallops in the half-shell, baked with a blend of creamed spinach and bacon, topped with a Parmesan crust, finished with fines herbes
Six oysters on the half-shell, accompanied with cocktail sauce, horseradish, mignonette and a lemon wedge *Additional oysters – add $4
Flash-fried crispy shrimp, tossed in our house-made zesty rémoulade
Flash-fried calamari tossed with pickled Fresnos, fresh cilantro, served with cilantro lime aioli
4oz crab cake topped with fresh watercress salad and grilled corn salsa served with mustard aioli
Prince Edward Island mussels steamed with garlic, cream, lime juice, sriracha, butter and cilantro, served with toasted house-made crostini
Grilled beef tenderloin and roasted portabella slices, dressed with Zip sauce
Three mini lobster rolls tossed in butter, lemon juice, chives, Old Bay, with crème fraîche on toasted brioche
White peaches slow-roasted in balsamic vinegar, served on crostinis with a whipped ricotta and a sprinkle of sea salt
Six poached shrimp, served chilled with our house-made cocktail sauce
Scallops tossed in citrus juice, ginger, scallions, jalapeños and rice vinegar, served with water crackers
Poached shrimp, oysters on the half-shell, scallop ceviche, Maine lobster tail, chilled steamed mussels, accompanied with cocktail sauce, horseradish, mignonette and a lemon wedge.
Add King Crab Legs – Market Price
Add Grilled Chicken Breast 14, Grilled Shrimp Skewer 14, 5oz Salmon Filet 18, Beef Tips 22, 6oz Steak Filet 38 — All salads available as a side salad to accompany your dinner entrée.
Artisan romaine, marinated tomatoes, crispy pork belly, red onion, crumbled bleu cheese served with house-made bleu cheese dressing
Red leaf lettuce tossed in a raspberry-maple vinaigrette with toasted pine nuts, red onion rings and crumbled bleu cheese
Chopped kale, dried cherries, shaved onion, pecans, shaved Parmesan, lemon zest with Tuscan vinaigrette
Crisp romaine tossed in house-made Caesar dressing, garlic croutons and freshly shaved Parmesan
Served with melted golden brown Swiss cheese on house-made crostini
Array of fresh fish and crustaceans in a spicy tomato broth, served with house-made crostini
Ask your server for today’s specialty
14oz dry-aged for 60 days, tender yet firm with a delicious umami flavor
Best of both worlds, with 24oz of center cut beef split between the tender New York Strip and the succulent, buttery texture of the Filet Mignon
18oz center cut USDA Certified Prime bone-in ribeye steak, Capital Prime’s version of the traditional cowboy cut
38oz of USDA Certified Prime French-trimmed bone-in ribeye steak
24oz Center cut beef tenderloin, seared and sliced with red wine demi-glaze poured tableside
*Premium enhancements available for additional charges
Beef tenderloin with succulent flavor and buttery texture
Beef tenderloin with succulent flavor and buttery texture
14oz ribeye steak, high marbling content and flavor
12oz New York strip, tender yet firm, high in flavor
8oz sirloin, lean and flavorful, marinated with olive oil, garlic, soy and fines herbes
Ask your server for current chef’s cut, served with choice of two sides
Rubbed with sea salt and olive oil, served with a side of sour cream, and whipped butter upon request. (Upgrade to loaded — cheddar, scallions, bacon — +$5)
Thinly sliced potato, layered with béchamel and cheese, finished with melted white cheddar and fines herbs
Yukon potatoes whipped with butter and cream, topped with chive butter
Shoestring fries tossed with truffle paste, truffle oil, fresh Parmesan, finished with fines herbs and truffle salt, served with truffle aioli
Wild mushroom and asparagus risotto topped with fines herbs and aged Parmesan
Creamy aged cheddar and Parmesan cheese tossed with cavatappi pasta topped with fines herbs
A blend of local wild mushrooms, roasted and tossed with fresh rosemary, thyme and butter, finished with toasted breadcrumbs
Maine lobster, creamy aged white cheddar, tarragon and white wine, topped and baked with tarragon breadcrumbs
Fresh asparagus marinated in balsamic vinaigrette and grilled, drizzled with balsamic reduction, topped with grated Grana Padano cheese
Flash-fried Brussels sprouts tossed in lemon juice, sea salt, red pepper flakes and Parmesan cheese, served over garlic aioli
Brushed with extra virgin olive oil, grilled and finished with lemon juice and zest
Baby spinach sautéed with garlic and butter
Sweet corn cut from the cob, sautéed with bell peppers, onions, fines herbs and butter
Marinated, sliced vegetables topped with spicy romesco sauce and melted burrata, topped with micro basil salad.
Skin-on Scottish salmon, pan-seared over crispy fondant potatoes, wilted spinach, crispy scallions and smoked tomato broth
Pan-seared jumbo sea scallops atop creamy polenta and wilted arugula, finished with bacon jam and blackberry reduction
Pan-seared lake perch, topped with a lemon caper beurre blanc, served with daily seasonal vegetables and roasted garlic and chive whipped potatoes
Herb-crusted Chilean Seabass atop roasted brussels sprouts, trumpet mushrooms, tomatoes and carrots tossed in a rosemary butter
Char-grilled, served with lemon herbed risotto, red pepper chimichurri and fresh arugula salad
16-18oz Alaskan king crab legs steamed and served with drawn butter, red-skinned potatoes and grilled corn
Marinated swordfish, charred baby bell peppers, grilled summer squash and cipollini onion, served over wild mushroom and heirloom tomato rice pilaf, finished with lime-cilantro butter
Pan-seared chicken tossed with cheese tortellini, heirloom tomatoes, zucchini, mushrooms, shallots and house-made pesto, served with a dollop of fresh ricotta, topped with shaved Parmesan and fresh basil.
Vegetarian option with no chicken – 26
Steamed mussels, littleneck clams, prawns and lobster atop fresh saffron and tarragon risotto, finished with fresh Parmesan and crisp tuile
Marinated, sliced vegetables topped with spicy romesco sauce and melted burrata, topped with micro basil salad
Pan-seared double bone pork chop, served over pommes purée, sautéed kale, finished with wild mushroom demi-glace
Two 4oz house-ground beef patties on a buttery brioche bun with melted white cheddar, bacon jam, caramelized onions, baby arugula and tomato horseradish aioli, served with steak fries. (Temperature option not available)
Classic baked custard, topped with dark caramel, macerated raspberries and blackberries, garnished with a crispy tuile
New York style cheesecake with a twist, topped with strawberry gelée, fresh mint and a scoop of strawberry sorbet
Decadent carrot cake, served with walnuts, cream cheese frosting and a drizzle of house-made caramel
Rich chocolate ganache on a baked Oreo crust, topped with edible gold and raspberry jam
3 jumbo salted chocolate chip cookies
Chocolate or vanilla bean, add caramel or chocolate sauce
Choice of lemon (dairy-free) or strawberry
Add chocolate or vanilla bean ice cream to any dessert
