Savor every rich detail. Award-winning, four-star celebrity chef and restaurateur, Jean-Georges Vongerichten invites you to realize steakhouse dining at its finest with prime steak, seafood and lamb accompanied by fabulous sauces, sides and meticulously selected wines. Ensconce yourself in the establishment's handsome chocolate brown and delicate Tiffany blue décor – the elaborate design of Michael DeSantis. To further enhance your experience, prominent pieces of artwork are on display including three commissioned paintings by Carlo Maria Mariani, George Deem and Michael Gregory, as well as a water-themed canvas screen created by Joseph Raffael. A garden patio provides the perfect setting for lingering with your favorite cocktail in one hand and a fine cigar in the other.

(Partial menu only)
Chilled Shellfish Platter
Shrimp Cocktail
Fresh Wasabi Cocktail Sauce
Grilled Foie Gras
Jalapeño Marmalade
Ribbons of Tuna
Breakfast Radish &
Ginger Marinade
Steak Tartare & Carpaccio
Tarragon & Lime
Dungeness Crab Cake
Carrot Remoulade, Avocado & Cilantro
Crispy Goat Cheese Fondue
Frisée, Pecans & Pear Vinaigrette
Bacon-Wrapped Gulf Shrimp
Passion Mustard & Cumin Scented Honey
Butter-Poached King Crab
Apple-Chive Salad & Brioche
Prime Onion Soup
Gruyère & Emmanthaler
Butternut Squash Soup
Oyster Mushrooms & Chives
Caesar Salad
Lemon & Parmesan
Baby Iceberg Lettuce
Crispy Bacon & Bleu Cheese Dressing
Tomato and Burrata Mozzarella Salad
Aged Balsamic Vinegar & Basil
Prime Chopped Vegetable Salad
Petite Greens, Scallion Oil
Boston Lettuce Salad
Arugula, Fines Herbes & Mustard Vinaigrette
Roasted Beet Salad
Fresh Ricotta & Crystallized Wasabi
Steamed Shrimp Salad
Avocado, Enoki Mushrooms & Tomato
Asparagus Salad
Hollandaise & Truffle Vinaigrette
Filet Mignon, 12 oz. or 8 oz.
Bone-in Rib Eye Steak, 28 oz. or 18 oz.
Porterhouse
Peppercorn New York Steak
Red Onion Compote
Rack of Lamb
Smoked Chili Glaze & Broccoli Rabe
Braised Short Ribs
Mushrooms, Pearl Onions & Bacon
Grilled Veal Chop
Smokey Tomato Compote
Sauces
Béarnaise, Soy - Rice Wine, Peppercorn, Miso-Mustard
Mustards
Violet-Dijon, Horseradish-Green Peppercorn, Herbes de Provence, Whole Grain
Chilean Sea Bass
Braised Mushrooms, Poblano Peppers & Dill
Seared Tuna
Buckwheat Noodles, Tender Vegetables & Miso Broth
Dover Sole
Haricot Vert Almondine
Slow Baked Salmon
Mashed Potatoes & Truffle Vinaigrette
Parmesan Crusted Free Range Chicken
Artichokes, Basil & Lemon Butter
Roasted Duck Breast
Almond Crust & Red Wine - Amaretto Sauce
Ginger Sweet Potatoes
Mashed Yukon Gold Potatoes
Crunchy Potatoes
Crème Fraîche, Bacon & Cheddar
French Fries
Truffle Mashed Potatoes
Gratin Dauphinois
Comte Cheese
Baked Potato
Mac & Cheese
Steamed Broccoli
Parmesan, Lemon Zest
Roasted Wild Mushrooms
Garlic & Shallot
Creamed Spinach
Onion Rings Tempura
Glazed Carrots
Honey & Orange
Steamed Asparagus
Roasted Brussels Sprouts
Sicilian Pistachios
Cheddar & Jalapeno Fritters
Lime Salt
Chef Jean-Georges Vongerichten brings his delightful cooking to Prime. The stylish steakhouse designed by Michael de Santis is located at the water's edge with breathtaking views of the lake and resort. The restaurant features an extensive wine list as well as a handsome bar near the entrance.
The demand for his innovative, light cuisine pointed Chef Vongerichten in the direction of opening his own restaurants. In 1991, the James Beard Award Winner opened Jojo. This casual eatery was his first entrepreneurial outing, featuring a menu evoking his highly personal style of cooking with a reliance on vegetable juices, vinaigrettes, flavored oils and broths. His second restaurant, Vong, combines the ingredients of Thailand and Vietnam with classic French techniques.
Chef Vongerichten had the great fortune to be exposed to the cuisines of dozens of countries. His experiences as a chef in his native Alsace as well as Bangkok, Singapore, Portugal, London and New York, give his dishes a decidedly unique combination of flavor and texture.
Chef Vongerichten began as an apprentice in Alsace and quickly excelled into a position with Chef Louis Outhier's "flying squadron of chefs." Outhier sent him to open 10 different restaurants around the world and he later came to the Drake Hotel's Restaurant Lafayette in New York, at which he earned four-stars from the New York Times.