crudo
MARKET OYSTERS
watermelon mignonette
BIGEYE TUNA POKE
avocado, macadamia nuts, chili vinaigrette
THAI SHRIMP
hearts of palm, blood orange, watermelon radish
PRAWN COCKTAIL
sauce louie, horseradish, lemon
PRIME STEAK TARTARE
olives, pistachios, egg, black truffle
small plates
CHARLESTON SHE-CRAB SOUP
lump crab, sherry, smoked paprika
BOURBON & HAY-ROASTED OYSTERS
tasso ham, brown butter, cornbread
CALIFORNIA ARTICHOKE
crab remoulade, garlic butter
FARMERS’ MARKET SALAD
radish, heirloom tomatoes, gruyère, avocado, leek vinaigrette
“STREET CORN” CAESAR SALAD
cotija cheese, cornbread crumble, charred corn relish
ROCK SHRIMP & LOBSTER “HOPPIN’ JOHN” RISOTTO
kale, bacon and bean sofrito
WEDGE SALAD
heirloom tomato, smoked bacon, maytag blue cheese vinaigrette
large plates
GRILLED YELLOWTAIL SNAPPER
wilted greens, tomato provençal, olive oil
DOVER SOLE
pan-fried, lemon herb potato, caper brown butter
MAINE DIVER SCALLOP “CORN MAQUE CHOUX”
sunchokes, bacon-apple vinaigrette, pomegranate
MARYLAND BLUE CRABCAKE
heirloom pea succotash, sweet corn beurre blanc
SUPERIOR FARMS GRILLED RACK OF LAMB
romesco sauce, charred broccolini
BBQ #1 AHI TUNA
cornmeal-crusted oysters, green onion country ham butter
JOYCE FARMS ROASTED CHICKEN
mushrooms, cipollini onions, sauce madeira, potato purée
steaks
All steaks are cut from USDA Certified Black Angus Cattle and aged for a minimum of 21 days. Steaks are served with your choice of a housemade composed butter.
NEW YORK STRIP
fourteen ounces
DELMONICO RIBEYE
fourteen ounces
BONE-IN RIBEYE
twenty-one ounces
FILET MIGNON
eight ounces
BUTTERS
point reyes blue cheese & fig • au poivre • béarnaise butter • maître d’hôtel
market sides
SAUTEED SPINACH & KALE
garlic, lemon oil
YUKON GOLD POTATO PURÉE
butter, sea salt, chives
MAC & CHEESE “A LA CARBONARA”
pancetta, english peas, fontina
TRUFFLE SALT FRIES
parsley, toasted garlic, butter
CRISPY BRUSSELS SPROUTS
shiitake mushrooms, pancetta, lemon aioli
CHARRED BROCCOLINI
black garlic vinaigrette, marcona almonds, piquillo pepper
We have created specific entrees and dishes to meet common dietary demands, please ask your server for a copy of our Health-Conscious Menu.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
A $15 charge will be added to all split large plates and steaks.
All items are gluten free. Additional selections are indicated as paleo, vegan, or vegetarian.
When placing your order, please note that you would like the “health-conscious” version.
crudo
MARKET OYSTERS
watermelon mignonette
BIGEYE TUNA POKE
avocado, macadamia nuts, chili vinaigrette
THAI SHRIMP
hearts of palm, blood orange, watermelon radish
PRAWN COCKTAIL
sauce louie, horseradish, lemon
PRIME STEAK TARTARE
olives, pistachios, egg, black truffle
small plates
GREEN PLATE
vegetarian
choice of 4 market sides
CALIFORNIA ARTICHOKE
crab remoulade, garlic butter
ROCK SHRIMP & LOBSTER “HOPPIN’ JOHN” RISOTTO
kale, bacon and bean sofrito
SUPER GREEN SPINACH AND KALE RISOTTO
vegan or vegetarian
market vegetables
FARMERS’ MARKET SALAD
vegetarian
radish, heirloom tomatoes, gruyère, avocado, leek vinaigrette
“STREET CORN” CAESAR SALAD
cotija cheese, charred corn relish
WEDGE SALAD
heirloom tomato, smoked bacon, maytag blue cheese vinaigrette
large plates
GRILLED YELLOWTAIL SNAPPER
paleo
wilted greens, tomato provençal, olive oil
DOVER SOLE
pan-fried, lemon herb potato, caper brown butter
MAINE DIVER SCALLOP “CORN MAQUE CHOUX”
bacon-apple vinaigrette, pomegranate
JOYCE FARMS ROASTED CHICKEN
paleo
mushrooms, cipollini onions, sauce madeira
SUPERIOR FARMS GRILLED RACK OF LAMB
paleo
romesco sauce, charred broccolini
steaks
All steaks are cut from USDA Certified Black Angus Cattle and aged for a minimum of 21 days. Steaks are served with your choice of a housemade composed butter.
FILET MIGNON
eight ounces
NEW YORK STRIP
fourteen ounces
BONE-IN RIBEYE
twenty-one ounces
DELMONICO RIBEYE
fourteen ounces
45-DAY, DRY-AGED PORTERHOUSE
thirty-four ounces
BUTTERS
blue cheese & fig • au poivre • béarnaise butter • maître d’hôtel
market sides
SAUTEED SPINACH & KALE
vegan or vegetarian
garlic, lemon oil
YUKON GOLD POTATO PURÉE
vegetarian
butter, sea salt, chives
TRUFFLE SALT FRIES
vegetarian
parsley, toasted garlic, butter
CRISPY BRUSSELS SPROUTS
mushrooms, pancetta, aioli
CHARRED BROCCOLINI
vegetarian
almonds, piquillo
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
A $15 charge will be added to all split large plates and steaks.
Available Friday and Saturday, 12 p.m.-3 p.m.
Sunday, 11 a.m.-3 p.m.
snacks
STUFFED ARTICHOKE 15
crab remoulade, drawn butter, old bay aioli
PRAWN COCKTAIL 22
sauce louie, horseradish, lemon
MARKET OYSTERS MP
watermelon mignonette, lemon
SMOKED FISH DIP 12
bread and butter pickle, pumpernickel toast
DAILY SOUP 10
chef’s selection
house specialties
“STREET CORN” CHICKEN CAESAR 18
cornbread, charred corn salsa, cotija cheese
GRILLED SHRIMP & KALE SALAD 24
roast corn, dates, avocado, goat cheese, almonds, champagne vinaigrette
1000 NORTH PRIME BURGER 20
chuck, short rib and brisket, white cheddar, remoulade sauce
GRILLED CHICKEN CLUB 20
avocado, fried egg, bacon, whole grain toast
CAJUN FISH SANDWICH 24
green goddess, shaved lettuce, tomato
WAGYU STEAK TACOS 26
avocado, asian slaw, wasabi aioli
#1 AHI TUNA POKE BOWL 25
avocado, mango, asian slaw, kimchee aioli, brown rice
sides
TRUFFLE SALT FRIES 8
parsley, toasted garlic, butter
MARKET SALAD 8
radish, heirloom tomatoes, gruyere, leek vinaigrette
CRISPY BRUSSELS SPROUTS 8
mushrooms, pancetta, aioli
HEIRLOOM TOMATOES 8
extra virgin olive oil, aged balsamic, garden basil, sea salt
MARKET OYSTERS
watermelon mignonette
THE 1000 NORTH PRIME BURGER
white cheddar, rémoulade
STEAK FRITES
wagyu flat iron, chimichurri, vinaigrette salad
PRAWN COCKTAIL
sauce louie, horseradish, lemon
BOURBON & HAY-ROASTED OYSTERS
tasso ham, brown butter, cornbread
SMOKED FISH DIP
bread and butter pickle, pumpernickel toast
PIMENTO CHEESE TOAST
benton country ham, pickled green tomato
TEMPURA LOBSTER ROLL
asian slaw, sweet soy, rice wine vinaigrette salad
CHARLESTON SHE-CRAB SOUP
lump crab, sherry, smoked paprika
dessert
TROPICAL KEY LIME PIE
toasted coconut meringue, coconut ice cream, passion fruit
TRIPLE CHOCOLATE CAKE
peanut cashew nougat, caramel popcorn, vanilla ice cream
BANANAS FOSTER BUBBLE WAFFLE SUNDAE
hawaiian rum sauce, ice cream trio
STRAWBERRY LEMON-BASIL SORBET
seasonal berries, crispy meringue
DAILY DESSERT FEATURE
dessert wines
MANZANILLA SHERRY
LA GUITA en rama, sanlúcar de barrameda, spain nv
MOSCATO D’ASTI
BRAIDA vigna senza nome, asti, piedmonte, italy 2O17
LATE HARVEST SEMILLION
FAR NIENTE dolce, napa valley, california 2011
TOKAJI ASZÚ
ROYAL TOKAJI 5 puttonyos, tokaj, hungary 2013
1O YEAR TAWNY PORT
QUINTA DE LA ROSA tonel 12, oporto, portugal nv
VINTAGE PORT
TAYLOR FLADGATE quinta de vargellas, oporto, portugal 2015
VINTAGE PORT
DOW’S oporto, portugal 1985
SAUTERNES
CHÂTEAU D’YQUEM sauternes, bordeaux, france 2010
Menu items subject to change.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
1000 North U.S. Highway 1, Jupiter, Florida 33477 | 561-570-1000
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