Indulge in Upscale Surf and Turf at The Prime Rib
Whether it’s seafood or steak, Chef Eric Littlejohn of The Prime Rib cares deeply about the quality of his cuisine. That’s why he takes the time to select the best ingredients available. For his steak dishes, that means USDA prime cuts seasoned with fresh herbs and spices. For seafood entrees, he sources local, freshly caught seafood and prepares it with house-made sauces.
Come to The Prime Rib to experience Chef Eric’s gourmet surf and turf for yourself. Sink your steak knife into an eight-ounce filet mignon, a 16-ounce dry-aged NY strip steak, or an enormous 24-ounce dry-aged, bone-in ribeye. The truly ravenous can add sides such as a jumbo lump crab cake or a Maine lobster tail. If you’re in the mood for seafood, enjoy the oysters on the half shell, steamed clams in lobster broth, or a jumbo lump crab cocktail. Complement your main course with a glass of wine or another libation from the bar.
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