Location: 68 th Floor Opening Hours: Daily from 6pm midnight Friday brunch from 12.30pm to 3.45pm

Size: px

Start display at page:

Download "Location: 68 th Floor Opening Hours: Daily from 6pm midnight Friday brunch from 12.30pm to 3.45pm"

Noreen Foster
5 years ago
Views:

1 JW Marriott Marquis Hotel Dubai Sheikh Zayed Road, Business Bay PO Box , Dubai, UAE T F jwmarriottmarquisdubai.com Location: 68 th Floor Opening Hours: Daily from 6pm midnight Friday brunch from 12.30pm to 3.45pm

2 PRIME68 is Dubai s premiere steakhouse, where supreme quality ingredients are served in a contemporary style. Premium suppliers have been carefully selected for their artisan produce, cultivated with passion and consideration for the environment. Featuring the finest quality bred beef from select farms around the globe, PRIME68 delights the senses with a selection of USDA Prime Black Angus Beef and award winning Full Blood Wagyu beef from Australia as well as Heritage Bred beef from Europe. PRIME68 invites you to savor fresh, sustainably caught seafood and vibrant organic, seasonal vegetables complemented by a wide selection of wines from acclaimed vineyards focusing on America, Europe and the New world regions. COLD APPETIZERS Organic Vegetable and Persian Feta (V) 55 Olive oil, 12 year aged balsamic vinegar Heirloom Tomato & Buffalo Mozzarella (V) 70 Slow cooked tomato's, cucumber, roasted red onion dressing Classic Caesar Salad 55 Garlic croutons, 36 month aged parmesan Add: Josper Grilled Prawns 95 Josper Grilled Chicken Breast 85 Wedge Salad 60 Ice berg lettuce, blue cheese, pickled shallots, crispy pancetta, avocado, goddess dressing Chilled Seafood Platter (S) (A) For For Poached king prawn, atlantic lobster, lump crab salad, tsarskaya oyster American horse radish sause, Marie Louis sauce PRIME68 Hand Cut Beef Tartar (S) 90 Dijon mustard, baguette toast Chef Salad 75 Raw and cooked organic ripe vegetables, vintage cheddar Slow cooked yellow chicken breast, crispy quail egg, truffle vinaigrette

3 Amstur Caviar Royal Grade, 50 gm 1,100 Selected grade, 50 gm 700 Capers, chives, sour cream, cooked egg Seasonal Market Oyster Half Dozen 180 Dozen 350 Mignonette sauce HOT APPETIZERS Warm Asparagus and Duck Egg (V) 75 Summer truffle vinaigrette Lump Crab Cake (S) 80 Marinated cabbage and green apple, old bay dressing Pan Seared Diver Scallops (S) 85 Fregola sarda cheese risotto, crispy chorizo, duck jus, lemon emulsion Sticky US Short Rib (N) 75 Teriyaki glaze, spicy cold slaw, pepper aioli, peanut butter Seared Soulard Foie Gras (A) 85 Confit duck leg, spiced wine reduction, toasted brioche Wagyu Meat Balls 70 Slow cooked marinar, garlic bread, grated pecorino SOUPS Wild Mushroom Cream (V) 60 Brie de meaux croquette, caramelized onions Sweet Corn Soup (V) 60 Manchego croquette, pop corn Boston Lobster Chowder (A) (S) 75 Poached lobster, celery, potato, veal bacon, bourbon whisky

4 SIGNATURE DISHES Romanesque Cauliflower Steak (V) 125 Sun dried tomato, capers, parsley Cedar Plank Roasted Loch Duart Salmon 185 With herbs and olive oil, garlic-ginger sauce Whole Lobster Casserole (S) (A) 350 Thermidor style wild mushrooms, bourbon whisky, green asparagus, mesclun Rhug Estate Welsh Corn Fed Chicken Breast 195 Roasted cumin studded breast, smoked leg, foie gras jus Josper Grilled Line Couth Filet of Sea Bass 180 Lemon butter sauce, mesclun leaf salad STEAKS Each steak is carefully hand picked and cut in house before being expertly grilled on our custom built JOSPER charcoal grill. JOSPER is an elegant combination of a grill and an oven in a single piece of equipment. JOSPER works with 100% charcoal in a unique closed barbecue design, featuring different levels of grilling. This cooking technique produces a steak with a caramelized exterior and an elegant wood charcoal flavor profile. We have our own PRIME68 signature steak marination which further enhances the flavor of each cut. Fillet USDA Certified Prime 200 gm / 300 gm 230 / 320 John Stone Irish 21 Day Dry Aged 200 gm / 300 gm 300 / 425 New York Strip USDA Certified Prime 340 gm 255 John Stone Irish 21 Day Dry Aged 340 gm 360 Ribeye USDA Certified Prime 400 gm 325 John Stone Irish 21 Day Dry Aged 400 gm 400 Each steak will be served with our Chefs selection of sauces Béarnaise - Peppercorn (A) Spicy Chimichurri

5 ADITIONAL SAUCES AND BUTTERS Mushroom Truffle - Horseradish Cream - Steak Butter Black Truffle Butter - Garlic and Ginger - Smokey Steak (S) Chef Selection three sauces / butters 25 Chef Selection six sauces / butters 45 Additional sauces 10 PERSONALIZE YOUR STEAK Lump Crab Cake (S) 75 Josper Grilled ½ Canadian Lobster Tail (S) 125 Pan Seared 50 Grams Foie Gras 80 Josper Grilled King Prawn (S) 65 Signature PRIME68 Fillet Sampler gm Portion of each USDA, Irish Dry Aged and Wagyu VEGETABLE SIDES Roasted Organic Root Vegetables (V) 25 Thyme and tarragon Grilled Asparagus (V) 25 Extra virgin olive oil, maldon sea salt Spinach (V) 25 Creamy or steamed Roasted Button Mushrooms (V) 25 Herbs and butter Sautéed Broccolini (V) 25 Ginger, garlic and chili flakes

6 Creamed Corn 25 Add Lobster(S) 50 Corn, English cheddar and lobster STARCHES Roasted Garlic Mashed Potato (V) 25 Slow roasted sweet garlic Baked Potato 35 Bacon, spring onion, cheddar, sour cream Steakhouse Fries (V) 25 Parmesan truffle dip Country Potato Gratin 25 Comte and cheddar cheese, scallions, veal bacon Fried Sweet Potato Fries (V) 25 Chipotle-maple mayonnaise Mom s Mac and Cheese (V) 25 Add Lobster(S) 50 3 cheese sauce, parmesan-panko crust

HARBOUR 60 SEAFOOD TOWER MARKET PRICE. Atlantic lobster, king crab legs, jumbo black tiger shrimp, oysters

ICED SHELLFISH & RAWBAR HARBOUR 60 SEAFOOD TOWER MARKET PRICE Atlantic lobster, king crab legs, jumbo black tiger shrimp, oysters SHRIMP COCKTAIL MARKET PRICE Jumbo black tiger shrimp, house made cocktail