Hot.
Cold.
CHICKEN LIVER MOUSSE
on i on pe tal, cele r y r i b b o n , po r t g el ée
11
FOIE GRAS TERRINE
ph easan t, pomeg ra n ate, fr i s ée, m us ta rd
15
B E E F C A R PA C C I O parme san , arugu l a , l em o n , s l i ced fo i e g ra s
16
TUNA CRUDO
pon zu, oran ge, pi s ta ch i o, fres n o
18
B E E F TA R TA R E mustard seed, e g g yo l k , m a l t v i n eg a r ch i ps
15
GRAIN SAL AD
fre ekah , fe ta sn ow, cucum b er, b a by a r t i ch o ke
11
C R A B & AV O C A D O b lue crab, avoca do, m a n g o, red b el l pepper, cila n t ro
22
T O M AT O S A L A D jumbo lump crab, b ur rata , b ut ter m i l k dres s i ng
18
M O R TA D E L L A A R A N C I N I BEEF TENDERLOIN
4 o z / 8o z
19 / 38
L AMB LOIN
4 o z / 8 oz
2 8 / 56
VENISON LOIN
4 oz / 8 oz
26 / 52
SKIRT STEAK
4 o z / 8o z
14 / 2 8
BISON TENDERLOIN
4 o z / 8 oz
2 8 / 56
BEEF STRIP LOIN
4 oz / 8 oz
20 / 40
a ll me ats a re s e r ve d s l ic ed and m ed iu m rare
u n le s s o t h e rw is e s p ec ified
12
m ozzarel l a s au c e, p is tac hio, aged b al s am ic
AGED DUCK
22
fava b eans, b l ac k tru m p et m u s hroom s, d u c k tongu e
BONE MARROW
13
onion m arm al ad e, herb s al ad , s ou rd ou gh
SEARED FOIE GRAS
20
s as katoon b erries, b rioc he, c and ied hazel nu ts
T H E B U R G E R - 10 o z
s u n - d r i e d to mato, onion m arm al ad e,
p o rc i n i d u s t , c h e e s e (s erved w ith fries)
16
L AMB SHANK WITH MORROCAN BBQ
26
s id e of gril l ed p otato, c arrot, fennel
B I G O L I PA S TA W I T H B O L O G N E S E S A U C E 18
b eef, p ork, and veal heart ragou t, grana p ad ano
VEAL CHEEK KALE CAESAR 12
c h erry tomato, b r i o ch e cro uto n , wh i te a n ch ov i e s, p a r me s a n
LY O N N A I S E S A L A D fri sée, duck pro s ci ut to, po a ch ed duck eg g , v i na i gre t te
Meats.
15
Vegetables.
J U M B O W H I T E A S PA R A G U S duck egg, black t r uffl e j us, pa r m es a n
19
ROASTED CAULIFLOWER
wh i pped ri cot ta, pepero n ata , pi n e n uts
13
Fish.
BRANZINO
c i t r u s,
h e a r ts o f p a lm
½ LB. MERUS KING CRAB
wa r m b u t ter,
le mon
29
42
19
l em on grits, es c arol e, m is o
SCALLOPS
b aby c arrots,
p ars nip p u rée
29
RABBIT LEG CONFIT
24
p otato p u rée, b l ac k garl ic , p ortob el l o ju s
SHORT RIB TORTELLINI
16
ed am am e, p arm es an, b as il , trip e
WHOLE STUFFED QUAIL POT PIE
19
m orel m u s hroom , c ip ol l ini, 5j jam ón ib éric o
OCTOPUS22
SHISHITO & CORN parme san sauce , l i m e, pa pr i ka
14
BRUSSELS SPROUTS
maple but te r, 5 j j a m ó n i b ér i co, l o n g pepperco r n
15
BRIE & MUSHROOMS
b ri e , mai take m us h ro o m s, h o n eyco m b
16
the
Carnivore.
F O U R 4 o z C U T S ( S E R V E S 2 –4 ) — 1 10
b ru s s el s s p rou ts, es p el et te, oc a
GNOCCHI GENOVESE
16
b as il p es to, sweetb read c rou ton, haric ot verts
F O U R 8 o z C U T S ( S E R V E S 6–8 ) — 2 2 0
O F B E E F F I L E T, B E E F S T R I P L O I N , V E N I S O N & A M E R I C A N WA G Y U
G T “M A C & C H E E S E ” c avatel l i p as ta, p ork b el l y c rou ton, b roc c ol i
14
Wine.
Cocktails.
Sparkling. Gls / Btl
PROSECCO
13 / 5 2
a d r iano ad am i “b os c o di gi c a.” ven eto, i taly. nv.
C AVA C H A M PA G N E 12 / 4 8
27 / 10 8
he nr io t brut souverain. rei m s, f ra n c e. nv.
S PA R K L I N G R O S É
20 / 8 0
s chram s b erg m irab elle brut. c ali forn i a. nv.
Still Rosé. G R E N A C H E / C I N S A U LT/ T I B O U R E N / S Y R A H Gls / Btl
13 / 5 2
cl os cib onne. “tentati on s.” c ôtes de proven c e, fran c e .
20 1 6 .
PINOT NOIR
16 / 6 4
re d car. s onom a coast/men doc i n o ri dge, c ali forn i a.
20 1 6 .
White. PINOT GRIGIO
Gls / Btl
11 / 4 4
a l ois laged er “r if f.” ven eto, i taly. 2 015 .
PINOT GRIS
19
MILLER LIGHT
m i l l e rc o o rs, m i l wa uke e , wi . 4 . 2% 12 f l . o z.
6
PAY D I R T ke te l o n e vo dka , di m m i , do l i n bl a n c ve r m o ut h ,
m atc h a g re e n te a , g ra pe s
13
COORS BANQUET
m i l l e rc o o rs, go l de n , c o. 5 . 0 % 12 f l . o z.
6
WA K E U P, L I L’ S U Z E c h i c a g o di st i l l i n g f i n n’s g i n , suz e , dr y c ura ç a o,
g ra pe f r ui t , fe n n e l
KROMBACHER PILS
kro m ba c h e r bra ue re i , kre uz ta l - kro m ba c h , g e . 4 . 8 %
8
13
PINOT NOIR
22 / 88
s che rre r “ k ing fa m il y v ine ya rd .” ru s s ia n rive r va l l e y.
s o no m a , ca l ifo rnia . 2 01 2 .
THE GOLDEN TICKET
ba n h e z m e z c a l , ye l l ow c h a r t re use , ye l l ow pe ppe r,
l e m o n , sa f f ro n
14
ALL AGASH WHITE
9
a l l a g a sh bre wi n g c o m pa ny, po r t l a n d, m e . 5 . 1% 12 f l . o z.
NEBBIOLO
16 / 64
a ng e l o ne g ro e fig l i “a ng e l in.” l a ng he . p ie d m o nt, ita l y.
2 01 5 .
LIQUID SWORDS
pe l i gro so te qui l a , c rè m e de c a c a o, pi n e a ppl e so da ,
l i m e , c h o c o l ate bi t te rs
13
BARBERA
re nato rat t i “ b at ta g l io ne” b a rb e ra d ’a s ti.
p ie d m o nt, ita l y. 2 01 3 .
B I R D O F PA R A D I S E 13
do n q g o l d r um , c r uz a n bl a c k st ra p, ave r n a , c o l d bre w,
pi n e a ppl e
G A M AY Gls / Btl
12 / 48
PINOT NOIR
13 / 52
l iq u id swo rd s. s a nta b a rb a ra co u nt y, ca l ifo rnia 2 014 .
PINOT NOIR
b ro o ks. w il l a m e t te va l l e y, o re g o n. 2 014 .
17 / 68
17 / 68
SANGIOVESE
18 / 72
d e i v ino no b il e d e m o nte p u l cia no. t u s ca ny, ita l y. 2 01 3
TEMPRANILLO
16 / 64
l a rio j a a l ta . v iña a l b e rd i. rio j a re s e rva , s p a in. 2 01 0 .
13 / 5 2
SYRAH
d o m . j e a n-l o u is chave . s t-j o s e p h o ffe ru s.
n. rhô ne , fra nce . 2 014 .
18 / 7 2
Z I N FA N D E L 2 5 / 10 0
p o rte r cre e k . o l d v ine . s o no m a , ca l ifo rnia . 2 01 3 .
ra ns om . willam et te valley, oregon . 2 015 .
DRY CHENIN BL ANC
G T P R I M E M A N H AT TA N h i g h we st “gt ba r re l ” bo ur bo n , c a r pa n o a n t i c a
ve r m o ut h , a n g o st ura bi t te rs
Red. d o m . l e s fine s g rave s. b e a u j o l a is, fra nce . 2 01 3 .
avi nyó b r u t res er va. pen edés, spai n . 2 013 .
ch. d ’ep iré. “cu vée s péc i ale.” saven n i ères
l oi re valley, f rance. 2 014.
MALBEC
2 3 / 92
14 / 56
e ra l b ravo. “ u ra no.” m e nd o z a , a rg e ntina . 2 014 .
O F F-D R Y R I E S L I N G 15 / 6 0
m a x im in gr ü nhäu s. mosel, germany. 2 014 .
SAUVIGNON BL ANC
18 / 7 2
d a n iel chotard . s anc erre. loi re valley, fran c e. 2 015 .
SAUVIGNON BL ANC
14 / 5 6
chu r ton. m ar lb orou gh , n ew zealan d. 2 016 .
C H A R D O N N AY 16 / 6 4
BORDEAUX BLEND
ch. l a g rav iè re . cô te s -d e -b o u rg , fra nce . 2 009 .
10 / 4 0
C I N S A U LT a l o s v iñate ro s b ravo s. “ca nto a l o d iv ino.”
itata , chil e . 2 014
14 / 56
CABERNET SAUVIGNON
vo n s tra s s e r “d m d .” na p a , ca l ifo rnia . 2 01 2 .
22 / 88
C H A R D O N N AY CABERNET SAUVIGNON
2 6 / 10 4
tre fe the n. o a k k no l l d is t rict, na p a , ca l ifo rnia . 2 01 3 .
C H A R D O N N AY S U P E R-T U S C A N o rne l l a ia “ l e s e rre nu ove” tu s ca ny, ita l y. 2 014 .
white rock. nap a, cali forn i a. 2 014 .
NASHVILLE TO KENTUCKY
13
g e o rg e di c ke l 8 - ye a r wh i ske y, c o ppe r & ki n gs a ppl e
bra n dy, pe a r sh r ub, g i n g e r l i que ur
D A M N T H E W E AT H E R bre c ke n r i dge bo ur bo n , a m o n t i l l a do sh e r r y, c h i c a g o
di st i l l i n g a m a ro, pi n e a ppl e , l i m e
13
THE SMOKING GUN
o l d ove r h o l t r ye , a m a ro m o n te n e g ro, g re at ki n g
st re e t wh i ske y, l a psa n g so uc h o n g
13
STEEPED EMPEROR’S LEMON SAISON
m o o dy to n gue bre wi n g c o m pa ny, c h i c a g o, i l . 6 . 3 %
9
12 f l . o z.
D A I S Y C U T T E R PA L E A L E h a l f a c re be e r c o m pa ny, c h i c a go, i l . 5 . 2% 16 f l . o z.
10
L A G U N I TA S I PA 8
l a gun i ta s bre wi n g c o m pa ny, c h i c a go, i l . 6 . 2% 12 f l . o z.
EDMUND FITZGERALD PORTER
8
g re at l a ke s bre wi n g c o m pa ny, c l e ve l a n d, o h . 6 . 0 % 12 f l . o z.
CRISPIN ORIGINAL HARD CIDER
c r i spi n c i de r c o m pa ny, c o l fa x , c a . 5 . 0 % 12 f l . o z.
8
K R O M B A C H E R W E I Z E N ( N O N-A L C O H O L I C )
kro m ba c h e r bra ue re i , kre uz ta l - kro m ba c h , g e . < 0 . 5 %
8
11. 2 f l . o z.
X-R AY YA N K E E Z U L U 14
bo n e m a r row- i n f use d o l d fo re ste r bo ur bo n , c h a rc o a l i n f use d c a pe l l e t t i , pun t e m e s
This menu was thoughtfully created by
Chef /Partner, GIU SE PPE T E NTO RI and
Sous Chefs, JO H N KIRCH NE R, GREG MAY, SE AN ME YE RS, and
RU BE N IZ AGU IRRE .
Wine Director, J O N L E O P O L D ,
and Lead Bartender, D A N I E L L E L E W I S .
Our management team is comprised of
L I LY C H O W , J O N L E O P O L D , and H A R M O N Y M U L C A H E Y, along
z e p altas. r u s s ian r iver valley, son oma, c ali forn i a. 2 014 .
25 / 10 0
PRIME NEGRONI
14
fo rd’s gi n , pun t e m e s, te m pus c h i n ato, ra m a z z o t t i ,
c a m pa r i
11. 2 f l . o z.
Wines and cocktails were curated by
BORDEAUX BLEND
24 / 9 6
ch. p ave il d e l u z e . m a rg a u x. b o rd e a u x, fra nce . 2 014 .
d o m. b er nard d efaix. vi ei lles vi gn es. c h abli s, fran c e.
20 14 .
16 / 6 4
Beer.
39/ 156
with our Director of Private Events, J A M I S O N M I L E S .
GT Prime is a Boka Restauarnt Group concept.
See more at B O K A G R P.C O M .

Dinner Menu

here - St Matthew`s Walsall

Lampiran 1: Ringkasan cerita dalam The Hound of the Baskervilles