J-Prime Steakhouse Menu

Spanish octopus marinated in citrus juice prepared with tricolored bell peppers, cucumber, jicama, avocado, tomato, onion, serrano and cilantro

Beef tenderloin, drizzled with caesar dressing, topped with capers, hard boiled eggs, shallots, tomato and parmesan cheese

Minced beef tenderloin prepared with dijon, cognac, cornichons, capers and shallot dressing, topped with a quail egg

Scottish smoked salmon topped with honey wasabi cream, avocado, cucumber, toasted sesame seeds, and tobiko

Chef’s selection of freshly caught seafood

Brazilian pot pie stuffed with creamy shrimp, green olives, onions, and red chili flakes

Crabmeat stewed in coconut milk, ginger, cilantro, onions, lime, and white wine served on a scallop shell

Grilled Argentinian pork sausage

Served on the half shell with black beans, rice, sausage, bacon and plantain, topped with hollandaise sauce

Minced lobster, créme fraiche and sherry

Romaine hearts, tossed in house-made caesar dressing with herbed croutons. Garnished with a parmesan frico and baby heirloom tomatoes

Iceberg, topped with roquefort cheese dressing and candied bacon

Chopped endive, red grapes, shredded apples, roquefort cheese, candied pecans, tossed with lemon vinaigrette

Mix of baby lettuce, heart of palm, artichoke hearts, olives, sun dried tomatoes, avocado, and feta cheese; Topped with crispy onions

Beef steak tomato, fresh mozzarella, basil pesto, aged balsamic reduction with toasted pine nuts, and garnished with baby arugula

White wine, lemon butter, garlic broth, accompanied with sautéed French green beans and blistered sweety peppers

Two 4oz Canadian lobster tail steamed or grilled

(wet aged) 16 oz. Aged 45-60 days

(dry aged) 16 oz. Aged 35-50 days, dry aged flavor profile: pleasantly nutty aromas, with mild cheese notes

(wet aged) 16 oz. Aged 45-60 days

(dry aged) 16 oz. Aged 35-50 days, dry aged flavor profile: pleasantly nutty aromas, with mild cheese notes

24-26 oz. Aged 45 days

14 oz Milk fed, seasoned with a special house blend of herbs and spices

three 5 oz Niman Ranch, mild and juicy with a hint of game

two 9 oz Served with a mustard rosemary cream sauce

Free range chicken breast stuffed with tomato basil, mozzarella and green olives

Served with hollandaise sauce

Shitake and cremini mushrooms, sautéed in veal stock, shallots, cognac, fresh herbs, and butter

Chef’s selection of seasonal vegetables

Crispy golden potato wedges tossed in parmesan, rosemary and garlic

Chopped collard greens stewed in a cream sauce

Boiled yucca root, deep fried and salted

Creamy whipped potatoes with a hint of roasted garlic

Sliced potato layered with bacon and blue cheese cream sauce topped with Swiss and cheddar cheese

Brazilian fried rice, carne seca, sausage, tricolored bell peppers, onions, carrots, green beans, and scallions

Baked with catupiry cheese, bacon, and chives

Yukon gold, yams, bacon, lima beans, red bell pepper in a mornay sauce

Fresh papaya blended with vanilla ice cream and topped with crème de cassis

Chocolate cake served warm, melted chocolate truffle, vanilla ice cream, and berries.

Fresh vanilla bean, bruleed sugar, and berries.

Chocolate mousse layered with Mexican cookies, chocolate ganache, and berries.

Sweet crepe, flambéed mangoes, vanilla ice cream.