Roasted Artichoke Spread
13

Garlic and parmesan roasted artichokes blended with our homemade four-Italian-cheese spread. Served with grilled toast points.

Truffle and Tomato Bruschetta
13

Grilled Italian baguette topped with Italian cheese spread and truffle-marinated tomatoes, kalamata olives, portabello mushrooms and red onion.

Asparagus Filet Rolls
18

USDA beef tenderloin marinated and grilled with teriyaki sauce wrapped around seared asparagus stalks.

Crispy Calamari
12

Hand-battered fresh calamari fried to a golden brown, tossed with roasted red peppers and served with homemade marinara sauce.

Stuffed Meatballs
14

Two hand-made meatballs, made with Stockyards USDA ground beef, ground pork and ground turkey. Stuffed with our famous four-cheese blend, lightly battered and fried to a golden brown. Served with homemade marinara sauce.

Grilled Octopus
13

Spanish octopus tenderized and grilled. Tossed in a mediterranean oil with baby heirloom tomatoes, roasted fingerling potatoes, and crisp baby arugula, drizzled with cajun aioli.

Shrimp Cocktail
13

Six jumbo red shrimp served with spicy cocktail sauce and fresh horseradish.

Sweet and Sour Scallops
14

Two jumbo seared scallops topped with parmesan crust and a Thai-chili sauce.

Bacon-Wrapped Shrimp
15

Four jumbo red shrimp wrapped in thick-cut bacon with an avocado salsa and finished with a rum butter sauce.

Wagyu Beef Meatballs
16

Two ground wagyu beef meatballs topped with seared burrata cheese. Served over a chunky tomato sauce.

Oyster Rockefellar
16

Five large Blue Point oysters, topped with hollandaise, thick-cut bacon, spinach and aged parmesan cheese. baked in our 1800-degree broiler.

Crab Cake
18

Jumbo lump crab, mango salsa, red pepper and scallion aioli.

Lamb Lollipops
18

Grilled lamb chops topped with a mint, basil, lemon and garlic-infused olive oil.

Charcuterie Board
19

Sliced prosciutto de parma, capicola, and salami. Accompanied with truffle and ash, gorgonzola dolce and aged cheddar cheese. Served with sliced Italian baguette, large Italian beans, honeycomb, fig jam and apricot jelly.

Fresh Seasonal Oyster
3 per piece

Freshly shucked and served with red wine mignonette, spicy cocktail sauce, tabasco and fresh lemons.

Primo Caesar
6

Add chicken 4
Add grilled shrimp 9

Primo Wedge Salad
8

Iceberg lettuce wedge, bleu cheese crumble, chopped egg, crispy panchetta, pickled onion, house bleu cheese dressing and topped with a crispy onion ring.

Caprese
13

Beefsteak tomatoes, buffalo mozzarella, and fresh basil. Finished with balsamic glaze, basil oil, and course sea salt.

Crab and Shrimp Louie
19

Chilled lump crab, jumbo shrimp, hard boiled egg, shaved asparagus, cucumber, tomato, mixed greens, tossed with homemade thousand island dressing.

Primo Chopped
12

A mixture of chopped iceberg and romaine lettuce tossed with fire-roasted corn, grilled chicken, crispy panchetta, bleu cheese crumble, chopped tomato, ditalini pasta, garlic crunch and finished with homemade creamy garlic dressing.

Burrata and Roasted Beet
13

Red and golden roasted beets, laid In a bed of arugula, served with burrata cheese, local honey and coarse sea salt. Finished with fig jam.

Mediterranean Chicken
14

Mixture of romaine, iceberg and arugula tossed with grilled chicken, chick peas, feta cheese, kalamata olives, baby heirloom tomatoes, red onion, avocado, a Mediterranean vinaigrette and a dash of oregano.

Fettuccini Alfredo
17

Homemade alfredo sauce with
sun-dried tomatoes.
Chicken 21 – Shrimp 25

Towering Lasagna
19

Three-cheese blend, homemade marinara, and shaved parmesan.
Add homemade meat sauce 2

Vodka Tortellini
20

Homemade vodka sauce, fresh baby spinach, snow peas and sun-dried tomatoes.

Wagyu Meatball And Linguine
21

Homemade marinara sauce and fresh linguine pasta.

Baked Chicken Rigatoni
21

Grilled chicken, homemade vodka sauce, baby spinach, mozzarella and sun-dried tomatoes.

Short Rib
25

Served with braised carrots, braised fingerling potatoes, peas and fresh pappardelle pasta.

Picatta

Tomatoes, spinach, capers, with a homemade lemon-butter sauce.
Vegetable 18 – Chicken 21 – Salmon 23 – Veal 23

Parmesan

Homemade marinara, mozzarella, and side pasta.
Eggplant 19 – Chicken 21 – Veal 23

Vesuvio

Peas, roasted potatoes, and homemade garlic white wine sauce.
Chicken 21 – Salmon 23 – Ribeye Pork Chop 26

Marsala

Wild mushrooms with homemade marsala wine sauce.
Chicken 21 – Veal 23

Filet Mignon Steak
6 oz. -27 and 10 oz. -34

Served with garlic mashed potatoes.
Add the surf : Lobster 18
1/2 Lb. King Crab 30

26oz. Prime Tomahawk Ribeye
80

Loaded baked potato.

Kansas City Cut
44

Bone-in USDA prime New York strip, crispy parmesan potatoes.

Grilled Skirt Steak
35

Caramelized Cognac onions, garlic mashed potatoes.

16 oz. Prime New York Strip
38

Served with crispy onion rings.

Grilled Rack Of Lamb
42

Garlic, oregano and white wine roasted potatoes.

Ribeye Pork Chop
25

Sweet potato mashed with cinnamon butter.

New York Romesco
40

16oz. prime New York strip, creamy garlic polenta, parmesan crust and topped with a homemade roasted red pepper, tomato and basil sauce.

Filet Trio
27

Three 3oz filet medallions topped with bleu cheese, horseradish, and a garlic parmesan crust. Served over sweet potato mashed.

Lamb Shank
25

Served with braised vegetables, fresh pappardelle pasta and a pan sauce.

Lobster And Shrimp Risotto
32

Sautéed portabella mushroom, lemon zest, truffle salt and shaved parmesan.

Surf N’ Turf Mac
32

Butter poached lobster, crispy panchetta, white cheddar mac n’ cheese, garlic parmesan crust, and a puff pastry crouton.

Teriyaki Cedar-Planked Salmon
25

Sesame seeds, black forbidden rice, roasted red peppers, and brussel sprouts.

Mediterranean Sea Bass
33

Chilean Sea Bass, Kalamata Olive Tapenade, White Wine

Seared Ahi Tuna
27

Sesame seeds, grilled asparagus and teriyaki risotto.

Lemon Coconut Halibut
30

Homemade Cognac cream sauce with crispy risotto.

Grilled Swordfish
28

Mango salsa, black forbidden rice, roasted red peppers and brussel sprouts.

Candied Pecan Salmon
25

Roasted red pepper quinoa.

Bacon-Wrapped Seared Scallops
32

Parmesan kale risotto with a red pepper cream sauce.

Side Salad
4

Grilled Asparagus
5

Creamed Corn
5

Lobster Mac N’ Cheese
14

Carmelized Onion And Bleu Cheese Roasted Cauliflower
5

Roasted Vesuvio Potatoes
4

Eggplant, Zucchini And Squash
5

Crispy Pancetta Brussel Sprouts
5

Baked Three Cheese Mashed Potatoes
5

Topped with sour cream.

Honey And Sage Roasted Sweet Potatoes
5

Loaded Baked Potato
6

Topped with sour cream.

The Crispiest Onion Rings
6

Angel Hair Pasta With Marinara
4

Wagyu Meatball
8

White Chocolate Bread Pudding
9

Crème Brûlée Cheesecake
10

Chef Alex’s Famous Tres Leches Strawberry Shortcake
11

White Chocolate Lavender Raspberry Ombré Cake
12

Italian Ice Cream Carnival
15

(up to 3 people, 3/person after)

Colossal Carrot Cake
12

Towering Triple Fudge Chocolate Cake
12

Banana Nutella Tiramisu
10

Beignet Tree
12

Strawberry, carmel, and milk chocolate sauces