PRIME EIGHTYEIGHT

DINNER

Fine steaks, seafood and the timeless tradition of the classic steakhouse.

88
Begin

STARTERS

SEARED SCALLOPS

27

Preserved lemon, pink peppercorn, lemon beurre blanc

ESCARGOT

22

Served in the shell with garlic butter, herbs, parmesan

MARYLAND CRAB CAKE

24

Jumbo lump, remoulade

LOBSTER “ESCARGOT”

29

Butter poached lobster, parmesan, fresh herbs, toasted brioche

FRIED GREEN TOMATOES

19

Lightly pickled tomatoes served with goat cheese & tomato beurre blanc

SPINACH ARTICHOKE DIP

19

Spinach, artichoke hearts, pepper jack cheese

WHIPPED FETA

21

Lemon zest, olive oil, naan

88 SHRIMP

23

Crispy fried shrimp tossed in our house made spicy cream sauce

SHRIMP COCKTAIL

22

House cocktail sauce

KOREAN BBQ CALAMARI

27

Lightly fried & served with stir fry vegetables, cashew crumble, creamy wasabi

BEEF CARPACCIO

29

Truffle rosemary aioli, fingerling chips, parmesan, cured egg yolk

CHILLED SHELLFISH PLATTER***

55

Lobster claw, blue crab, oysters & jumbo shrimp. Lemon, cocktail sauce, dijonaise & drawn butter

Garden

SALADS

CAESAR SALAD

15

Romaine, croutons, parmesan, cured egg yolk

HOUSE SALAD

13

Shady Oaks mixed greens, cucumber, tomato, onion, croutons, pepitas

AUTUMN SALAD

16

Parmesan, apple, fennel, roasted grapes, lemon vinaigrette

BEET SALAD

17

Trio of beets, spiced pecan, red onion, feta, green goddess dressing

88 ICEBERG WEDGE

17

Ranch, Nueske bacon, tomatoes, fried shallots, blue cheese crumble

Warm

SOUPS

LOBSTER BISQUE

18

Butter poached lobster, sherry, cream

FRENCH ONION

15

Caramelized onions, brandy, croutons, gruyere

By the Half Dozen

OYSTERS

FRESH OYSTER IN THE HALF SHELL***

24

House cocktail sauce, mignonette

CHARBROILED OYSTERS

26

Cajun brown butter, parmesan, naan

OYSTERS ROCKEFELLER

26

Creamed spinach, hollandaise, lardons

Signature Plates

CHEF’S RECOMMENDATIONS

CHATEAUBRIAND FOR TWO

146

20oz center cut filet, choice of side & sauce bordelaise

OCÉANO

75

8oz filet, seared shrimp, lobster claw, hollandaise

DRY AGE MASTERCUT PORTERHOUSE

124

40oz, served sliced on a sizzling hot plate

STEAK DIANE

67

8oz filet, Diane sauce, crispy mushrooms, Whipped potatoes

The Steakhouse

BLACK ANGUS CUTS

FILET MIGNON

8oz

54

PRIME NY STRIP

14oz

65

RIBEYE

16oz

63

PRIME BONE-IN RIBEYE

24oz

78

SAUCES

Béarnaise 5 · Bordelaise 6 · Peppercorn 6 · Garlic butter 5 · Horseradish cream 4 · Diane sauce 6

TOPPINGS

Oscar crab cake 27 · Maine 18 · Parmesan crust 6 · Blue cheese crust 6 · Mushrooms 7 · Garlic shrimp 9 · Sautéed onions 4 · Scallops 14

Beyond Beef

STEAK ALTERNATIVES

LAMB CHOPS

57

16oz rack of lamb, gruyere & lardon whipped potatoes, crispy brussels, sauce bordelaise

CHICKEN MARSALA

37

Lightly breaded chicken breast, creamy mushroom marsala sauce

CHICKEN PICCATA

33

Lightly breaded chicken breast, lemon caper beurre blanc

PRIME PORK CHOPS

39

Two boneless pork chops, sherry maple glaze, whipped potatoes

From the Water

SEAFOOD

KING SALMON

45

Lemon marmalade, arugula, fingerlings, hibiscus gastrique

SPLIT KING CRAB LEGS

MKT

Half Pound | Full Pound
Alaskan king crab, garlic butter, gratine.

GROUPER

49

Coconut rice, Thai Red curry, broccolini

LOBSTER TAIL

MKT

Cold water lobster tail, Fresh lemon, drawn butter

YELLOW FIN TUNA

46

Sesame crusted, creamy wasabi, ginger chili sauce, spicy wasabi

For the Table

SIDES

CAULIFLOWER AU GRATIN

18

Roasted cauliflower, sauce mornay, gratine

WHIPPED POTATOES

15
Add lobster 24

TWICE BAKED SWEET POTATO

16

Roasted then stuffed with whipped mascarpone & maple syrup

GRILLED ASPARAGUS

14

Served with fresh lemon & Maldon salt

SAUTÉED MUSHROOMS

15

Garlic & Demi glaze, golden oak, portobella mushrooms

WHITE CHEDDAR & TRUFFLE MAC & CHEESE

21
Add lobster 30

CREAMED SPINACH

16

Classically done, with bacon

TRUFFLE PARMESAN FRIES

16

Hand cut, fried in beef tallow, white truffle oil and parmesan

BAKED POTATO

12

Salt crusted, fully loaded

CRISPY BRUSSEL SPROUTS

15

Thai glaze, pickled pearl onion

BROCCOLINI

14

Shaved garlic, aged balsamic, parmesan

88

In numerology 88 signifies prosperity and abundance. This one-of-a-kind local business was created from the idea that Fine Steaks & Wine are not a “city thing”. Our “cut above” philosophy is rooted in the timely tradition of a classic Steakhouse where every experience becomes memorable.

*A service charge of 20% will be automatically added to groups of 7 and larger.

**Before placing your order, please inform your server if a person in your party has a food allergy.

***Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have certain medical conditions.

THIS WEEK AT PRIME EIGHTYEIGHT
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Chef's Weekend Specials

A limited collection from our kitchen, created for the weekend and available while selections last.

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