For more information and current specials, please call

Prime Steakhouse at (416) 921-2921.

DINNER MENU

Salads

Caesar Salad

crisp romaine, reggiano, classic caesar dressing

and double smoked bacon     10

Baby Arugula Salad

Quebec chevre and shaved fennel      14

Hearts of Boston Bibb

Roquefort, roast garlic, olive oil and white balsamic vinaigrette    13

Appetizers

Maple B.C. Salmon Gravadalax

citrus crème fraiche, asparagus and lemon dill dressing   16

Lobster Salad

with sweet and sour dressing, daikon and ginger salt   18

Carpaccio of Beetroot

and a feta cheese, asparagus and olive dressing   14

Terrine of Eggplant and Valencia Smoked Sweet Peppers

with saffron vinaigrette   12

Warm Salad of Grilled Calamari and Chorizo

mixed herbs and ponzu 14

Jumbo Shrimp

with cocktail sauce 19

Select Market Oysters

with horseradish, cocktail sauce and apple shallot mignonette

3 each

Prime Mains

Ribeye

grilled bone in 24oz steak served with olive oil mash and matsutake mushrooms   49

8 oz Beef Tenderloin

with pomme anna and french beans   36

New York Striploin

finished with a mushroom ragout and served with roast herb fingerlings

10oz 28               14oz  38

Prime Burger

served on crisp brioche, with BBQ sauce, Boston bibb lettuce, vine tomato, red onion

and hand cut french fries   18

Char Grilled Chicken Breast

smoked bacon, pomme puree and cream of chanterelle mushroom  26

Grilled Provimi Calf's Liver

with caramelized onions, figs and sage frites   28

Surf, Turf and Field Taster

4oz filet of beef, steamed claw of Atlantic Lobster

with roasted fingerlings and market vegetables    38

Pasta of the Day

18

Prime Fish

Skin Roasted Heritage Salmon

with black organic quinoa and tomato broth   28

Pan Seared Nova Scotia Scallops

with organic black beluga lentils and a Thai green pesto   36

Butter Roasted Halibut

with white asparagus and silky caper hollandaise   34

Char Grilled Whole Atlantic Striped Bass

with grilled preserved lemon and fennel   34

Steamed Whole Lobster (1½ lbs)   48

Sides

                                                           French Fries                                          6

                                                            Onion Rings                                          6

                                                            Roasted Fingerling Potatoes               6

                                                            Market Vegetables                              6

                                                            Baked Potato                                       6

                                                            Sour Cream and Chives

                                                            Lobster Mash                                     20

 

AFTER DINNER

The Windsor

Layers of dark valrhona chocolate fudge cake

with dulce de leche praline   12 

Eton Mess

Rosewater strawberry rhubarb compote, meringue, crème pâtissière

garnished with pistachio   12

*Amarena Cherry Soufflé

with star anise shortbread    16

(*Please allow for extra prep time)

 

Raspberry Lemon Napoleon Sablé

layered with lemon curd and fresh raspberries 12

Flourless Petit Four

(two can share)

White chocolate and Amarena cherry

Raspberry truffle and candied rose petal

Bitter chocolate and grand marnier

Tulip cup with dulce de leche mascarpone cream

Milk chocolate with candied pecan and maldon salt

14

Assorted Sorbet and Ice Creams

served with fresh berries and shortbread cookie

(please ask server for today's flavours)

10

Select Choice of three 2oz international cheeses

choice of sweet or savoury accompaniments

Vegan-based Menu

Appetizers

Red beet carpaccio, pumpkin seed chimichurri, segmented grapefruit

and micro green salad

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Nori rolls stuffed with a creamy ginger dill sunflower seed pate,

avocado, red peppers and cucumber with a sweet ginger tamari and lemon reduction 

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Marinated winter kale salad tossed with hemp seeds, walnuts, raisins, sundried tomatoes,

And avocado in a creamy lemon dill tahini sauce with shaved apple

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Wild Mushroom and pearl barley risotto with crispy sage and truffle oil

 

Appetizers $12 / each

 

 

Entrees

Stir-fried tempeh and vegetables in a teriyaki glaze

with steamed quinoa and green baby seedlings

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Zucchini and carrot spaghetti in a rich tomato basil marinara sauce, softened vegetables,

ground walnut meat and almond parmesan cheese 

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Cornmeal crusted tempeh steaks, spiced sweet potato coconut mash, steamed greens

with caramelized onion and cherry tomato relish

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Herbed portobello mushroom and tempeh burger on sprouted grain bun

with baked sweet potato fries, chipotle grain mustard and sundried tomato aioli

 

Entrees $18 / each

 

 

Sides

Avocado Tempura

Hearts of Palm Frites

 

Baked sweet potato fries with grain mustard and chipotle or sundried tomato aioli

 

Sides $7 / each