J-Prime Steakhouse

Chef’s selection of cured meats and imported cheeses

Spanish octopus marinated in citrus juice, prepared with peppers, avocado, onion, serranos

Beef tenderloin drizzled with mustard aioli, topped with capers, hard boiled eggs, shallots, tomato, parmesan cheese

Chef’s selection of freshly caught seafood

Aged 45 days (USDA prime)

Aged 30 days

Hand breaded buttermilk battered onion rings

Penne pasta tossed in our house cheese sauce, finished with shaved black truffles

Sautéed with garlic & red wine cream sauce

Hand rubbed with creole mustard, brown sugar, and thyme, grilled on a cedar plank

Classic style cheesecake, served with house strawberry coulis

A moist layered carrot cake with pineapple and cream cheese icing