Menu

Appetizers

Blue Crab Cakes - Blue crabmeat with just enough other ingredients to accentuate the taste and bind the cakes together, sautéed golden brown for service. Accompanied with our three signature dipping sauces: cocktail, remoulade, and green chile cilantro.  15

135 Medallions - Prime tenderloin medallions served on top of Parmesan herbed polenta and drizzled with Glace de Viande.  11

Calamari Steak - Tender rings of Calamari; hand breaded and flashed fried golden brown. Served with our three-signature dipping sauces: cocktail, remoulade, and green chile cilantro.  12

Giant Gulf Shrimp Cocktail - Served with our three signature dipping sauces.  11

Escargot - Fancy French snails sautéed in a garlic herb butter sauce served with a tomato balsamic Bruchetta.  10

Giant Pan-Seared Sea Scallops (3) - Topped with lump blue crab and nestled in Sauce Beurre Blanc. 14

Cheese Platter – A rotating selection of imported, domestic, and Artisan cheeses with Granny Smith apple slices, Cheese Crackers, French bread and Texas pecans.  13

New Orleans Style BBQ Shrimp - Large gulf shrimp sautéed in spices and herbs and finished in a shiner bock stock, wine butter sauce, served with French bread for sauce dipping.  13

135 Prime Signature Steaks

All of our beef is USDA certified Prime and cooked to perfection in our 1800 degree Montague broiler and steak oven. All entrees are served with your choice of:

Signature House salad - A spring mix of field greens, Granny Smith apples, candied Texas pecans, blue cheese crumbles and our signature Vermont maple vinaigrette.

Caesar salad - Fresh romaine with our homemade Caesar dressing, crunchy croutons

and grated parmesan cheese.

Iceberg Wedge - Crisp iceberg lettuce wedge with blue cheese dressing, blue cheese crumbles, vine ripe tomatoes and sweet red onion.

Classic Steak Cuts

        New York Strip – 12 ounce cut   34    16 ounce cut  44

        Filet of Tenderloin – 6 ounce cut  35    8 ounce cut  46     10 ounce cut  58

          The Rib Eye - 12 ounce cut  34    16 ounce cut  44

Choose a complimentary steak sauce with your steak entrée: Brandy Peppercorn sauce, Sauce Béarnaise; Marsala mushroom sauce.

135 Prime Steak Specialties

Chateaubriand Dinner for Two - Start the evening with one of our signature salads before you move on to our 18 ounce center cut Prime Tenderloin cooked to perfection. Your Chateaubriand is carved tableside, served with our classic Béarnaise and your choice of two of our sides. Finish the evening with one of our changing signature Crème Brulee.  119

Steak Gorgonzola - 8 ounce prime filet of tenderloin served on top of our roasted garlic mashed potatoes surrounded by a pool of warm creamy blue cheese sauce with extra blue cheese crumbles.  49

Herb Crusted Rack of Lamb - 14 ounce Australian rack of lamb served with port shallot reduction and roasted garlic mashed potatoes. 43

Steak & Seafood - 6 ounce cut of Prime tenderloin and a seafood skewer of fresh fish, large gulf shrimp and a giant sea scallop with Sauce Beurre Blanc. 41

Steak & Crab - 6 ounce cut of Prime tenderloin stuffed with seasoned blue crabmeat and served with Sauce Béarnaise. 39

Seafood

One Thirty Five Prime  has partnered with several select seafood houses whose boats return daily to the processing and shipping docks. Always fresh, top quality sashimi grade seafood is shipped to our restaurant within 18-24 hours of harvest.  One Thirty Five Prime brings in a changing variety of freshly caught deep-water seafood to you weekly. Bon Appetite!!

Simply Fish - Simple, healthy, delicious! Our culinary team will roast, grill or sauté your choice of our fresh catches depending on the type of fish and its water or oil content. Served with a lemon wedge, a sprinkle of dill and spices with your choice of spinach, baby vegetables, asparagus, and wilted romaine. Very Heart Healthy  33

Simply Shrimp - basted in garlic infused extra virgin olive oil - Grilled and perfectly tender, served with Basmati cilantro rice grilled asparagus. Heart Healthy  25

Hawaiian Sea Bass a la Prime - 135 Prime’s famous signature seafood offering.  Roasted Hawaiian Seabass topped with sautéed jumbo Gulf shrimp, blue crab meat and Sauce Beurre Blanc.  33

Citrus Hawaiian Sea Bass - Seared and perfectly finished in our oven. Served over creamy pineapple-saffron risotto, topped with a mango chili coulis, soy ginger reduction and mango salsa.  33

Crab Stuffed Gulf Shrimp - butterflied and stuffed - With a blue crab stuffing, broiled to perfection, served with Basmati cilantro rice and topped with our Sauce Beurre Blanc.  29

Shrimp and Sea Scallops with fresh spinach - Large Gulf shrimp and Sea Scallops sautéed in basil based pesto and finished with a whisper of cream, fresh spinach leaves and grated Parmesan.  26

Hand-battered Giant Gulf Shrimp - Deep Fried Gulf shrimp served with hand cut roasted, then fried potatoes, served with our three signature dipping sauces: Sassy Cocktail, Remoulade and Green Chile cilantro.  24

Asian Style Shrimp and Sea Scallops - Fresh Gulf shrimp and Sea Scallops sautéed in sesame oil, and tossed with julienned Asian vegetables. Finished with a hot sweet chili sauce, and served with Jasmine fried rice cakes.  26

Grilled Tasmanian Salmon Filet - Considered the "Chef's" salmon with the highest levels of Omega 3 of any salmon, yet mild and delicate. Oven finished to perfection with white wine. Topped with lump crabmeat, diced vine ripened tomatoes and finished with a lemon caper butter sauce. Served with cilantro rice and fresh seasonal vegetables.  34

Roasted Tasmanian Salmon Filet - Served on top of sautéed garlic spinach, topped with a leek and artichoke white wine reduction. Served with fresh seasonal vegetables.Delicious. 34

Mixed Seafood Grill - Two large skewers of freshly cut Tasmanian Salmon, plus Chef’s selection of our weekly available Fresh Fish, Giant Gulf shrimp, Sea Scallops, served on a bed of Basmati cilantro rice and fresh sautéed vegetables. Very Heart Healthy  32

Poultry & Pastas

Chicken Sonoma Pesto - Chicken breast cutlets pounded thin and lightly dusted with herbs and spices, flash sautéed, served over buttered parsley linguini noodles and topped with a home made sun dried tomato pesto, white wine & cream sauce. Served with grilled asparagus.  25

Chicken Roulade with a Three Cheese Blend  - Boneless breast, filled with a three cheese blend, rolled, breaded, then flash fried and baked.  Served with pancetta cream sauce and risotto.  25

Shrimp & Chicken Carbonara - Grilled Gulf shrimp and seasoned chicken breast served over whole-wheat penne pasta with a creamy homemade Carbonara sauce.  23

Chicken Picatta - Chicken breast cutlets pounded thin and lightly dusted with herbs and spices, flash sautéed and topped with a classic lemon caper butter sauce. Served with seasonal vegetables.  24

Side Dishes

Enjoy one of our side dishes with your entrée, always enough for two.

Roasted Garlic Parmesan Mashed Potatoes  5

Four Cheese Macaroni  6

Heart Healthy Sautéed Baby Vegetables  7

Sautéed Mushrooms  6

Baked Potato (bacon, butter, cheddar cheese, sour cream, chives)  5

Fresh Spinach Sautéed in a garlic infused extra virgin olive oil  6

Fresh Sautéed Spinach and Sherried Mushrooms 7

Grilled or Sautéed Fresh Asparagus with a side of Sauce Hollandaise  8

Steamed Broccoli Crowns with a side of Sauce Hollandaise   6

135 Creamed Spinach  7

Creamy Parmesan Risotto:  Classic 8 • Mushroom  8  •  Asparagus  10

Consuming raw or uncooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illnesses.

For parties of 8 or more, 18% gratuity is included.