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
Marinated sushi-grade tuna tossed with diced mango, red onions, cucumbers, jalapeños, cilantro and eel sauce, topped with nori strips, served on avocado purée with fried wonton crackers
Flash-fried crispy shrimp, tossed in our house-made zesty rémoulade
English battered calamari, flash-fried and topped with sliced scallions, served over gochujang aioli
Two cakes with jumbo lump crab, garnished with red pepper coulis, mustard aioli and micro greens
Cooked in lemongrass saffron stock with ginger, garlic, shallots, roasted red pepper flakes and coconut milk, served with toasted house-made crostini
Drizzled with balsamic glaze, dressed with micro greens
Grilled beef tenderloin and roasted portabella slices, dressed with Zip sauce
Flash-fried and lightly seasoned and served atop our house-made saffron aioli
Three risotto and lobster balls rolled in seasoned panko and flash-fried, served atop house-made Cajun remoulade, topped with microgreens and Grana Padano
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 salsa verde
*Substitute traditional cocktail sauce at no charge, add both sauces 3
Chef’s daily creation of meats and cheeses, ask your server for current selections
Shared board for 2 – 20
Shared board for 4 – 35
Romaine and red leaf lettuce tossed in mustard vinaigrette with slow roasted rotisserie chicken, sliced dates, marinated roma tomatoes, chèvre cheese, toasted almonds, avocado, corn and baked cornbread croutons
Arugula and spinach greens tossed in blackberry balsamic vinaigrette, pickled red onions, fried chèvre fritter, avocado, almonds and fresh blackberries, with grilled tenderloin beef tips
5oz grilled Scottish salmon on a mix of spinach and iceberg lettuce, tossed with shaved fennel, radish and grilled peaches, with house-made maple vinaigrette, and topped with bleu cheese and candied pecans
Grilled blackened shrimp skewer on a bed of arugula and shaved brussels sprouts, tossed with feta and house-made strawberry vinaigrette, topped with fresh cut strawberries, orange segments and crushed pistachios
A wedge of baby iceberg lettuce, topped with grape tomatoes, crispy bacon, red onions and bleu cheese crumbles, 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 lemon marinated kale, tossed with bacon, crumbled pistachios, dried cherries, chèvre cheese, red onions, almonds and shaved broccoli
6oz grilled chicken breast with crisp romaine lettuce, tossed in house-made, lemon Caesar dressing, topped with seasoned breadcrumbs and fresh grated Grana Padano cheese
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
13oz center cut USDA Certified Prime bone-in beef tenderloin
38oz of USDA Certified Prime French-trimmed bone-in ribeye steak
Ask your server for current chef’s cut, served with choice of two sides
Select any Prime Steak option, served sliced off the bone, plated with two portions of roasted garlic and chive whipped potatoes and marinated grilled asparagus
*Premium enhancements available for additional charges
Beef tenderloin with succulent flavor and buttery texture
Chef’s Choice 8oz – 54
Petite Filet 6oz – 46
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
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 Parmesan-herb beer-battered fries
*Temperature option not available
Enhancements are available as premium upgrades to our steaks. All enhancements are gluten-free, with the exception of the crab cakes.
Bleu Cheese – 6
Sautéed Wild Mushrooms – 7
Caramelized Onions – 5
Hollandaise Sauce – 5
Au Poivré – 7
Morel Cream Sauce – 13
Bacon Jam – 8
Zip Sauce – 3
Seasoned Compound Butter – 3
3oz Crab Cake – 20
8-10oz Jumbo Lobster Tail – 40
Grilled Shrimp Skewer – 14
Scallops (2) – 22
5oz Salmon – 18
Steak Tenderloin Tips – 22
Chicken Breast – 12
8-10oz Alaskan King Crab Legs – MP
Scottish salmon on creamy sweet corn purée and edamame succotash with peppers, corn, pancetta, okra and jalapeño, glazed with roasted bourbon soaked peaches
Blackened yellowfin tuna on forbidden rice tossed in soy sauce and served with pickled Asian slaw salad *Chef recommends seared to rare
Pan-seared jumbo sea scallops atop creamy polenta and wilted arugula, finished with bacon jam and blackberry reduction
Flour-dusted, pan-seared Great Lakes walleye, served with shoestring potatoes, house-made lime sour cream coleslaw and house-made tartar
*May contain small bones
Pan-seared lake perch, topped with a lemon caper beurre blanc, served with daily seasonal vegetables and roasted garlic and chive whipped potatoes
Oven-roasted Chilean seabass served atop parsnip purée with sautéed spinach, morel mushrooms and roasted beets, drizzled with herbed extra virgin olive oil
16-18oz Alaskan king crab legs steamed and served with drawn butter, red-skinned potatoes and grilled corn
8-10oz jumbo Canadian lobster tail, poached in and served with warm drawn butter, herbed red-skinned potatoes, and prosciutto wrapped asparagus
Single Tail – 62
Twin Tails – 102
Pan-seared airline chicken breast served over house-made polenta, with rustic braised wild mushrooms, with white wine heirloom tomato sauce
Lemon white wine cream sauce, sautéed trumpet mushrooms, zucchini and pancetta, tossed with mezzi rigatoni noodles and spinach, topped with herbed ricotta, Grana Padano and micro basil
Michigan’s Mama Mucci Pappardelle pasta, tossed in classic puttanesca sauce with sautéed spinach, topped with two jumbo shrimp, two George’s Day Boat Scallops and 3 PEI mussels
Roasted bok choy and red beets, grilled shiitake mushrooms over roasted garlic butternut squash purée, soy-glazed forbidden rice, topped with shaved-roasted almonds and honey-wasabi cream (vegan without honey-wasabi cream)
8oz New Zealand lamb chops, topped with mint chutney, served with trumpet mushroom and asparagus risotto
Classic vanilla bean crème brûlée with a twist of coffee liqueur, served with house-made chocolate covered espresso beans
Key lime cheesecake, swirled with a house-made strawberry jam, served on top of key lime curd in a house-made graham cracker crust, topped with fresh strawberries
Vanilla lady fingers soaked in a raspberry liqueur, layered with pistachio butter mascarpone frosting, served on top of raspberry jam, topped with crushed pistachios
House-made cinnamon swirl bread tossed in a cinnamon custard and baked with fresh blueberries, served warm with a house-made brûléed crème anglaise
Decadent carrot cake, served with walnuts, cream cheese frosting and a drizzle of house-made caramel
Gooey dark chocolate lava cake baked in-house to order, topped with confectioners sugar, fresh berries and whipped cream *Please allow 15 minutes bake time
Chocolate or vanilla bean, add caramel or chocolate sauce
Choice of lemon (dairy-free) or mango
Add chocolate or vanilla bean ice cream to any dessert
