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Prime American Kitchen
HUNTINGTON
117 New York Ave
631-385-1515 PHONE
631-385-8190 FAX
restaurantprime.com
THE PRIMERS
Prime Salad - raddichio, endive, mesclun, balsamic
dressing, warm goat cheese, Applewood smoked bacon
Clams “Casino-Style” - braised leeks “Carbonara”,
crumbled chorizo
Tuna Tartar - crispy rice & soy bean coulis
Miso-Glazed Black Cod - corn salad, jicama, soy
Tuna Tartar - crispy rice & soy bean coulis
THE RAW DEAL
Prime Plateau for Two
oysters, littlenecks, prawns, Maine lobster,
stone crab claws, bay scallops
Sashimi Plate - chef’s selections of the day
Sushi Roll Sampler - selection of our signature rolls
THE SURF
Red Snapper - with wild spring asparagus,
tomato confit & nicoise olives
Sea-Salt Crusted Black Sea Bass
white wine-braised artichokes, tatziki sauce
Roasted Lobster - with chanterelle mushrooms, cipollini onions & a caramel cardamom sauce
THE TURF
Dry-Aged USDA Prime
Filet Mignon
Rib-Eye Chop
Porterhouse for Two
Petit Filet
THE SIDES
Potato Souffle
Mac & Cheese
Fried Gnocchi
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 Cuisine: New American
Avg. Check: $40 - $50
Attire: Casual Neat
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At Prime, menus combine classic American favorites with creative twists to be enjoyed in surroundings of equally balanced contrast. The waterfront eatery, the third of the Bohlsen family’s fine dining restaurants which includes Tellers Chophouse and H2O Seafood Grill, accents a French-tinged New American menu with sushi and a raw bar.
Executive chef Richard Farnabe comes to Prime by way of France. He has worked with Daniel Boloud and Jean Georges Vongerichten along the way, world-class chefs who taught him to apply his French techniques to American food. He crafts breathtaking dishes like Veal Chop Parmesan in a savory marsala wine reduction. Signature entrees include a “trinity of lamb,” comprised of filo-wrapped shank, barbeque rack, and rosemary-crusted loin. With a nod to location, Richard prepares seafood dishes like a sea-salt crusted black sea bass with white wine braised artichokes and tatziko sauce. Chocolate beignets are a favorite among the luscious desserts created by Pastry Chef Vita Shanley.
Like the cuisine, the decor is a surprisingly harmonious blend of elements. Designed by Jim Wood of Soffes Wood, the windowless shingled facade resembles a traditional boathouse that contrasts sharply with the full-length windows of the main dining room looking out onto Huntington Harbor. There are several dining areas like the Vine Rooms for private parties, the Wave Bar, the outdoor Porch, and the eclectic Lodge, which features a Pennsylvania stack stone fireplace, a sushi bar made from a converted antique grain cabinet, a communal table with hand-blown African light fixtures and feudal Japanese artwork on the walls.
Says Newsday’s Peter Gianotti of the stellar newcomer,
It’s “Prime’s time.” Stay tuned. OUTDOOR DINING; WATERVIEW; FLOATING DOCK;
PRIVATE PARTY ROOM; HANDICAP ACCESSIBLE
RESERVATIONS
Recommended
CREDIT CARDS
AMEX VISA MC DISCOVER
HOURS
Lunch
Wed - Sat
11:30 - 2:30
Dinner
Mon - Thurs
5:30 - 10:30
Fri & Sat
5:30 - Midnight
Sunday 3 - 9
Sunday Brunch
11:30 - 2:30
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ABOUT PRIME AMERICAN KITCHEN |
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