Menu
Our inspired menu features premium steaks, fresh seafood, and other classic
favourites prepared with only the highest quality ingredients and remarkable expertise. Unforgettable
Fallsview dining awaits at Prime Steakhouse.
For A Start
Prime’s Jumbo Shrimp Cocktail
Sous vide prawns, Grey Goose cocktail sauce
Caramelized Pork Belly
All day sous vide, compressed apple, cauliflower & cashews
Atlantic Lobster Chowder
Lobster, shrimp and scallop
Prime Signature Caesar
Torn focaccia, hearts of romaine, smoked bacon
Prime Beef Carpaccio
Horseradish aioli, foie gras shavings, truffled peach, pickled shallot, watercress
Sweet, Sticky & Spicy Duck Wings
Peach and ghost pepper jam, a duo of sesame
Wedge Salad
Iceberg lettuce, cucumber, tomato, blue cheese crumble, maple peppercorn bacon, buttermilk ranch dressing
Heirloom Beet & Arugula
Ontario goat cheese, toasted pistachio, truffle crumb, Banyuls vinaigrette
Prime Caramelized Onion Soup
Made with Niagara’s own Premium Lager, smoked Provolone, Calabrese, San Marzano tomato
Crispy Fried Calamari
Cherry peppers, lemon chive aioli
Featured Appetizer
Chef’s inspiration of the week; your server will inform you.
Steak & Chops
Prime’s Canadian Reserve Steaks
We choose our steaks based on taste, tenderness, and our guest’s enjoyment.
Hand Cut AAA Black Angus Tenderloin
7 oz. • 10 oz.
Hand Cut AAA Black Angus New York Striploin
14 oz.
Premium Angus Rib-Eye
16 oz.
Surf and Turf
Petite Angus Fillet, 6 oz lobster tail, lobster ravioli, with a lobster “Americano” sauce
Prime is proud to present Wagyu & Kobe Beef
Australian Wagyu Tenderloin
8 oz.
Japanese Kobe A5 Striploin
8 oz.
Butcher’s Block
Prime New York Striploin
16 oz.
Rack of Lamb
Red onion agrodolce. grainy mustard jus
Prime’s Feature Cut
Your server will inform
Surf With Your Turf
Garlic Butter Shrimp
Pan Seared Scallops
Lobster Tail 6 oz.
Lobster Oscar
Sauces
Blue Cheese Cobbler
Brown Butter Béarnaise
Whiskey peppercorn jus
White truffle butter
Bacon onion marmalade
Red Wine Jus
Sides
Truffle Parmesan frites, roast garlic aioli
Fast fry broccoli, Grana Padano, pine nuts, oven-dried tomato
Steamed asparagus, brown butter béarnaise, 10-year-old balsamic
Maple smoked bacon smashed brussels sprouts
Vidalia onion rings, chiplote aioli
Simple baby greens with balsamic, soya and truffle
Heirloom carrots, whipped feta, candied pistachio, fermented honey
Mac and cheese, 5 cheese blend, Panko gratin
Colossal “loaded” baked potato
Roasted Garlic smashed Yukon Golds, “Load it Up Chef”
Forest mushrooms, thyme scented red wine jus
Cheesy potato and cauliflower gratin
Something Else
Pan Seared Wild Scallops
Smoked bacon jam and Béarnaise
Butter Cauliflower
Tandoori roasted cauliflower, cashew enhanced curry sauce, peas pulao
Fettuccine Bolognese
The original sauce from “la Bologna la grassa” veal, beef, sausage
Forest Mushroom Ravioli
Roasted cauliflower, baby arugula, truffle carpaccio, and cream
Linguini Carbonara
Smoked chicken, bacon, zucchini ribbons, caramelized onion cream sauce
“Everything” Crusted Atlantic Salmon
Cracked seed crust, truffle fingerling potatoes, carrot and lime jus
Slow Braised Angus Short-Rib
Blue cheese gnocchi, forest mushroom jus
Heritage ½ Chicken
Lemon thyme rubbed chicken mashed potato, red wine jus