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Home | Dining & Nightlife | Prime, A Shula’s Steak House

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Wild Horse Pass

Prime, A Shula’s Steak House

Wild Horse Pass:
Tuesday - Thursday | 5pm - 10pm
Friday & Saturday | 5pm - 11pm
Closed Sunday & Monday
Starting July 3 - Sunday Brunch | 10am - 2pm

CONTACT:
520.796.1972

For parties of 6 or more including restaurant buyouts, please email [email protected]. You will receive a response within 24 hours.

DRESS CODE GUIDELINES

Reserve A Table
Prime, A Shula’s Steak House

STARTERS

CHEESE & CHARCUTERIE BOARD 26. Maytag Blue Cheese, Burrata, Aged Pecorino | Prosciutto, Chorizo, Country Paté Served with Crostini, Grain Mustard, Strawberry-Pink Peppercorn Jam, Cornichons, Radishes

CHEESE PUFFS 4. Gruyere, Parmesan, Thyme

SHISHITO PEPPERS 10. Smoked Sea Salt, Bearnaise Aioli

LUMP CRAB CAKE 24. Blue Crab, Remoulade, Preserved Lemon

TUNA TARTARE 20. Yuzu, Ginger, Chili

MUSSEL & FRITES 23. PEI mussels, White Wine, Garlic, Tru e Aioli

STUFFED ALASKAN KING CRAB 30. Cayenne, Garlic Butter, Breadcrumbs

OYSTERS ROCKEFELLER 16. Spinach, Bacon, Parmesan

FRENCH ONION SOUP 12. Gruyere, Provolone, Crostini

CHILLED SEAFOOD

PLATEAU MKT. Oysters on the Half Shell, Alaskan King Crab, Jumbo Shrimp, Lump Blue Crab Served with Cocktail Sauce, Dijon Mustard Sauce, Remoulade, Mignonette

SHRIMP COCKTAIL 25. Cocktail Sauce, Remoulade

OYSTERS 21/40. Mignonette, Cocktail Sauce

ALASKAN KING CRAB MKT. Dijon Mustard Sauce, Remoulade

TOASTS

MARINATED KING CRAB 24. Bone Marrow

WILD MUSHROOM 12. Tru e Aioli

POACHED SALMON 16. Everything Sour Cream

SALADS

PRIME SALAD 16. Mixed Greens, Tomato, Asparagus, Oven-Dried Tomatoes, Cucumber, Radish, Croutons, Gribiche Vinaigrette

LYONNAISE SALAD 14. Bacon Lardons, Soft Cooked Eggs , Curly Endive, Croutons, Dijon-Sherry Vinaigrette

CAESAR SALAD 15. Garlic Herb Breadcrumbs, Romaine, Pecorino

BIBB SALAD 16. Oven-Dried Tomatoes, Maytag Blue Cheese, Bacon, Boiled E , Buttermilk Dressing

HEIRLOOM TOMATO SALAD 17. Burrata, Balsamic Pickled Shallots, Sherry Vinaigrette

STEAKS

Proudly Serving Premium, Aged to Perfection, Linz Heritage Angus Beef

PRIME. NY STRIP 14oz 73

DRY-AGED. BONE-IN RIBEYE 22oz 91 | 38 DAY WET-AGED. FILET MIGNON 7oz 51 |

FILET MIGNON 10oz 61 | RIBEYE 16oz 60 | PORTERHOUSE 24oz 86 | TOMAHAWK 32oz 150

STYLINGS. Maitre d’ Butter +4, Red Wine Demi +4, Red Wine Shallot & Foie Gras Butter +10, Bearnaise +4

PAIRINGS. Grilled Shrimp +14, Grilled Scallops +20, Alaskan King Crab (4oz) +MKT

STEAK ELEVATIONS

ROASTED BONE MARROW, WILD MUSHROOMS 10

SEARED FOIE GRAS, RED WINE ONION JAM 18

CRAB IMPERIAL, SHAVED ASPARAGUS, BEARNAISE 22

ENTRÉES

ROASTED CHICKEN 35. Sherry Chicken Jus, Lemon-Thyme Brussels Sprouts

ROASTED SEA BASS 55. Mussels, Fennel, Vermouth Froth

PAN-SEARED SCALLOPS 52. Wild Mushrooms, Corn Puree, Salsa Verde

SALMON 38. Roasted Asparagus, Caper-Brown Butter Vinaigrette

JUMBO LUMP CRAB CAKES 47. Blue Crab, Remoulade, Caper-Preserved Lemon Cole Slaw

FILET BURGER & FRITES 26. Gruyere, Red Wine Demi, Cognac Roasted Onion, Tomato Jam
ROASTED PORTABELLA MUSHROOM 22. Oven-Dried Tomatoes, Corn Puree

SIDES

TRUFFLE MAC & CHEESE 15

ASPARAGUS ALMONDINE 12

BRUSSELS SPROUTS 14

WHIPPED POTATOES 11

POTATOES AU GRATIN 15

STEAK FRITES 12

WILD MUSHROOMS 14

CORN BRULEÉ 11

SUGAR SNAP PEAS 10

LOADED BAKED POTATO 14

DESSERT

APPLE TARTE TATIN  12. Warm Apple Spirals, Shortbread, Smoked Apple Gel, Calvados Gelato

BANANA FOSTER FRENCH TOAST   13. Bruleed Banana, Shortbread Crumble, Grand Marnier Pastry Cream

BAKED ALASKA   11. Key Lime Gelato, Shortbread, Italian Meringue, Raspberry Compote

BLACK FOREST CAKE   16. Chocolate Mirror Glaze, Cherry Gel

PROFITEROLE  12. White Chocolate Gelato, Whipped Cream, Chocolate Sauce, Chocolate Shavings

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