Ten Prime Seafood menu

Fresh raw oysters served with vinegar-based mignonette pearls and a savory Bloody Mary-style cocktail sauce.

These are fresh, raw hard-shell clams served chilled on the half shell.

Chilled, cooked shrimp served with a side of tangy cocktail sauce for dipping.

This chilled seafood platter features half of a 1.25lb Maine lobster, four jumbo shrimp, six Rhode Island oysters, and four littleneck clams.

This chilled seafood platter features a whole 1.25lb Maine lobster, eight jumbo shrimp, twelve Rhode Island oysters, and eight littleneck clams.

Premium Osetra caviar served with crispy potato chips, cool crème fraîche, and fresh chives.

Crispy, locally sourced chicken nuggets served with a side of Osetra caviar and a crème fraîche dipping sauce.

A chilled, slushy-style shot made with premium vodka.

A single glass of chilled Moët & Chandon champagne.

Thinly sliced raw tuna served with avocado, lime, and Spanish extra virgin olive oil.

Crispy pan-seared rice cakes topped with fresh yellowfin tuna and a spicy sriracha mayonnaise.

Crispy rice topped with fresh salmon, avocado, Fresno chili, and a savory coconut aminos glaze.

Finely chopped raw sirloin steak seasoned with chives and topped with crispy fried shallots.

Tender lobster served in a buttery pastry shell, prepared in the style of traditional escargot.

Three mini beef tenderloin sandwiches topped with caramelized onions and a smoky chipotle mayonnaise.

A creamy soup featuring chunks of lobster and smoked bacon, served with a cheddar cheese cracker.

A crispy, deep-fried medley of rock shrimp, clam strips, and hot peppers served with a side of remoulade sauce.

A classic Caesar salad prepared according to the original 1924 recipe with a subtle modern variation.

A crisp wedge of iceberg lettuce topped with bacon, fresh tomatoes, and a chunky blue cheese dressing.

Fresh heirloom tomatoes served with a crispy-coated burrata cheese, finished with a balsamic glaze and micro basil.

Pan-seared scallops served with a local mushroom risotto and a tarragon-infused garlic mayonnaise.

Grilled Faroe Island salmon served with a sweet soy-based kabayaki glaze and sticky rice.

Grilled swordfish served with artichokes and sweet potatoes, finished with a parsley butter sauce.

Seared tuna coated in sesame seeds, served with sticky rice, ginger, and a wasabi-infused cream sauce.

This dish features sole fish with a parmesan crust, served with a side of corn succotash and remoulade sauce.

Fresh, sustainably caught scallops prepared to your preference: grilled, sautéed in lemon butter, or blackened with spices.

Fresh Faroe Island salmon prepared to your preference: grilled, sautéed with lemon butter, or blackened.

Fresh yellowfin tuna prepared to your preference: grilled, sautéed with lemon butter, or blackened.

A fresh swordfish fillet prepared to your preference: grilled, sautéed with lemon butter, or blackened.

A two-pound lobster served either steamed in the shell or removed from the shell, accompanied by a side of melted butter.

A whole lobster served with cavatappi pasta in a three-cheese sauce, topped with toasted breadcrumbs.

A tender filet mignon served alongside cheese and black pepper tortelloni.

A premium Certified Angus Beef sirloin steak served with signature potatoes and a rich bone marrow red wine sauce.

A tender Certified Angus Beef steak served with savory L'Entrecôte sauce, hand-cut fries, and a side of rosemary-infused garlic mayonnaise.

A breaded and pan-fried chicken breast served with a fresh frisée salad and a creamy peppercorn vinaigrette.

Crispy potatoes served with a side of melted brie cheese for dipping.

Crispy, deep-fried broccoli florets served with a side of spicy chili garlic mayonnaise.

Crispy, hand-cut potatoes served with a side of rosemary-infused garlic mayonnaise.

A flavorful fried rice dish prepared with tender lump crab meat and finely diced vegetables, designed for sharing.

Fresh asparagus spears grilled and topped with a zesty mixture of lemon zest, garlic, and parsley.

Crispy cauliflower florets tossed in a savory Kung Pao sauce, garnished with toasted sesame seeds and fresh scallions.