Day Boat Scallops in the half-shell, baked with a blend of creamed spinach, bacon and breadcrumbs, topped with a Parmesan crust, finished with fines herbes
14 $
Oysters on the Half Shell
Six oysters on the half shell complemented with cocktail and mignonette sauce and fresh lemon. Variety based upon market availability
18 $
Stuffed Poblano
Stuffed with a mixture of cream cheese, aged cheddar, caramelized onions, roasted garlic and panko crumbs, finished with a drizzle of ranchero sauce
12 $
New Zealand Green Lipped Mussels
Cider-braised, tossed with radicchio cabbage, shallots, garlic and butter, served with crustinis
14 $
Ahi Tuna Tartar
Sashimi-grade tuna tossed with ponzu and sesame seeds atop a miso-avocado guacamole, roasted tomato and ginger oil, served with crispy wontons
14 $
Crab Cakes
Two jumbo lump crab cakes, accompanied with roasted red pepper coulis and mustard aioli
15 $
Capital Shrimp
Crispy Shrimp tossed in our housemade zesty remoulade
13 $
Portabella Mushrooms and Sliced Tenderloin
Marinated and grilled, served with our ZIP sauce
14 $
Calamari
Flash-fried calamari with roasted tomato beurre blanc sauce
12 $
Hibachi Style Marinated Skewers
Two tenderloin skewers marinated in soy-miso and served with an Ishiyaki hot stone for you to cook at the table! Accompanied with peppers, enoki mushrooms, wakame and toasted bread
15 $
Grilled Bruschetta
Charred crustini with honey-chèrve cheese spread, topped with roasted apples, caramelized onions and marinated cherries, finished with a cherry drizzle and toasted almonds
12 $
Cold Seafood Platter
Six oysters on the half shell, a half pound of split king crab legs and ten poached shrimp accompanied with cocktail sauce, horseradish, lemon wedges, mignonette sauce and clarified butter...great to share with a party of 4!
50 $
Salads
The Prime
Our signature salad featuring roasted golden and red baby beets, oven-roasted Brussels sprouts, pickled red onions, pistachios and goat cheese, tossed with bibb and red leaf lettuce, finished with housemade cornbread croutons and red wine vinaigrette dressing
14 $
Steak Tenderloin Salad
Sautéed beef tips, wild mushrooms, onions, roasted red pepper and red skin potatoes atop of baby spinach and arugula, tossed in balsamic vinaigrette, finished with crumbled bleu cheese
18 $
Salmon Salad
Grilled Atlantic salmon atop field greens, tossed with roasted red pepper vinaigrette, herb couscous, shaved asparagus and roasted red peppers
17 $
Tuna and Napa Salad
Sesame-crusted seared Ahi tuna, shaved Napa slaw, crispy rice noodles, toasted almonds and enoki mushrooms, tossed in sesame-lime vinaigrette
22 $
Michigan Kale Salad
Fresh Michigan baby kale, Michigan dried cherries, bleu cheese, apples and crispy bacon, tossed in citrus vinaigrette, finished with candied pecans (vegetarian option available)
11.5 $
Martha's Vineyard Salad
Red leaf lettuce, pine nuts, red onion and bleu cheese, tossed with raspberry-maple vinaigrette
10 $
Grilled Shrimp and Brussels Sprout Salad
Grilled shrimp atop oven-roasted Brussels sprouts, tossed with baby spinach, toasted almonds, apples and dried Michigan cherries, finished with raspberry-maple vinaigrette
18 $
Grilled Chicken Caesar Salad
Grilled organic chicken atop crispy romaine, tossed in our traditional Caesar dressing with housemade croutons, finished with shaved Parmesan cheese (anchovies upon request)
16 $
Soups
Classic French Onion Soup
With aged Swiss cheese
7 $
Seafood Chowder
Array of fresh fish and crustaceans in a spicy tomato broth served with crostini
9 $
Roasted Cauliflower and Crab Bisque
Roasted cauliflower blended together with spices, cream and crab stock, topped with a crab garnish
9 $
House-Smoked Chili
Ribeye, New York and filet all house-smoked, ground and slow-cooked with tomatoes, beans and spices
7 $
Soup du Jour
Chef's daily creation
7 $
A la Carte
Truffle Frites
Shoestring fries, tossed with toasted garlic, Parmesan cheese, fines herbes, finished with truffle oil
8 $
Baked Idaho Potato
Salt and pepper rubbed, served with a side of herb butter and sour cream
5 $
Red Skin Potatoes
Roasted and tossed with herb garlic butter
5 $
Marinated Grilled Asparagus
Marinated in balsamic vinegar and grilled, drizzled with balsamic reduction and Parmesan cheese
8 $
Grilled Hollandaise Asparagus
Drizzled with hollandaise and toasted panko crumbs
8 $
Creamed Spinach
Sautéed spinach combined with heavy cream, Parmesan cheese and a hint of nutmeg
7 $
Pan-Seared Brussels Sprouts
Hard-seared and tossed with butter and red pepper flakes
8 $
Prime Steaks
Prime Porterhouse
Best of both worlds, with 24oz of center cut beef split between the tender New York Strip and the succulent, buttery texture of the Filet Mignon
70 $
Prime Bone-In Filet Mignon
13oz center cut USDA Certified Prime bone-in beef tenderloin
65 $
Prime Dry-Aged New York Strip
14oz center cut USDA Certified Prime dry-aged for sixty days
65 $
Prime Bone-In Ribeye
18oz center cut USDA Certified Prime bonein ribeye steak, Capital Prime's version of the traditional cowboy cut
55 $
Prime Sous-Vide and Dry-Aged Ribeye with Shrimp
14oz Dry-aged Ribeye, vacuum-sealed and slow cooked, pan-seared and served with 5 sautéed Cajun-herbed shrimp
75 $
Cuts
New York Strip
12oz New York strip, tender yet firm, high in flavor
34 $
Ribeye
14oz ribeye steak, high marbling content and flavor
38 $
Flank Steak
8oz butcher cut, tender and rich in flavor
26 $
Filet Oscar
Two 3oz tenderloin medallions, accompanied with Alaskan king crab and jumbo asparagus, finished with housemade Hollandaise sauce
45 $
Filet Mignon
Beef tenderloin with succulent flavor and buttery texture
34 $
Marinated Lamb Porterhouse
Two 5oz grilled bone-in lamb porterhouses over honey mustard and Parmesan-roasted new potatoes, spicy glazed carrots, finished with cranberry-harissa jam
38 $
Bourbon-Brown Sugar Pork Chops
Dueling pork chops glazed with bourbon and brown sugar over a roasted beet and yukon purée and sautéed Swiss chard with blistered grapes and caramelized apples
28 $
Enhancements
Bleu Cheese Crust
3 $
Sautéed Wild Mushrooms
4 $
Caramelized Onions
3 $
Hollandaise Sauce
4 $
Au Poivre
5 $
Accompaniments
3oz Crab Cake
10 $
5oz Lobster Tail
15 $
Grilled Shrimp (5 Each)
6 $
10oz Alaskan King Crab Legs
23 $
Fish and Seafood
Cedar Plank Salmon
Fresh Nova Scotia salmon grilled on a cedar plank, served with seasonal vegetables and turmeric basmati rice, finished with tarragon citrus butter
27 $
Cajun-Lime Marinated Arctic Char
Arctic char marinated in Cajun and lime, served over roasted cauliflower purée and roasted root vegetables, topped with cajun butter sauce
26 $
George's Bank "Day Boat" Scallops
Pan-seared jumbo sea scallops atop creamy herbed polenta, wilted arugula, finished with bacon jam and blackberry reduction
36 $
Herb-Crusted Sea Bass
Pan-roasted sea bass crusted with fresh tarragon and parsley, over lyonnaise potatoes and grilled marinated fennel, drizzled with chili oil
38 $
Asian Sea Bass
Pan-seared Chilean sea bass with a sweet ponzu glaze, served over turmeric basmati rice, marinated bok choy, wakame salad and roasted red bell peppers
38 $
Great Lakes Walleye
Pan-sauteed Parmesan-panko crusted walleye, accompanied with roasted red skin potatoes, napa and radicchio coleslaw and housemade tartar sauce
28 $
Seared Ahi Tuna
Sesame crusted, sashimi-grade ahi tuna accompanied with turmeric basmati rice, marinated bok choy, pickled ginger and wasabi, finished with orange ginger coulis
32 $
Coriander-Cayenne Rubbed Swordfish
Coriander-cayenne rubbed swordfish filet, grilled and served over turmeric rice pilaf and a shaved asparagus-arugula salad, topped with citrus butter
36 $
Saffron and Seafood Risotto
Sautéed tomatoes, arugula and sweet peas tossed with creamy Arborio rice, simmered with a clam and saffron broth, topped with colossal shrimp, scallops and mussels, garnished with crispy shallots and basil oil
35 $
Chef's Compositions
Oven-Roasted Half Chicken
Bone-in chicken, breast and thigh, oven-roasted and served over creamy rosemary mashed potatoes, shaved Brussels sprouts and caramelized onion, topped with a honey mustard chicken jus
26 $
Clam and Shrimp Linguine
Sauteed shrimp and little neck clams tossed with arugula and linguine in a sherry cream sauce
26 $
Lamb and Gnocchi Stew
Slow-braised in its own natural jus and mixed with pearl onion, roasted carrots, and english peas atop of herb gnocchi, served with a red wine and lamb reduction, topped with crispy shallots and shaved scallions
28 $
Joe Mama's Pile of Perch
Fresh lake perch pan-sauteed and piled high, topped with a lemon caper beurre blanc, served with seasonal vegetables and roasted garlic whipped potatoes
25 $
Frutti di Mare
Shrimp, scallops, mussels, calamari and clams tossed with linguine in a spicy tomato broth
30 $
Chicken Carbonara
Grilled organic chicken breast over cavatappi pasta, in a creamy sauce with sweet peas, diced prosciutto, shaved Parmesan cheese and black pepper
20 $
Veal Marsala
Breaded and sauteed veal cutlets with shallots, shitake, crimini and oyster mushrooms, finished with a dry Marsala wine reduction, served with seasonal vegetables and roasted garlic whipped potatoes
28 $
Roasted Vegetable Ravioli
Ravioli stuffed with roasted squash, zucchini, bell peppers, asparagus, Swiss chard and a blend of Romano and Fontina cheese, tossed with sautéed mushrooms, Swiss chard and rosemary cream, topped with toasted pine nuts and crumbled chèvre cheese