Brunch Menu

• • Brunch 11:30a.m. – 3pm

  • HUEVOS RANCHERO

    13

    2 sunny side up eggs, blue corn tortillas, crème fraiche, pico de gallo, cojita cheese, breakfast potatoes  

  • BANTER IN THE MORNING

    14

    Wagyu corned beef, hollandaise sauce, poached eggs, English muffin, breakfast potatoes 

  • BREAKFAST SANDWICH

    14

    house-cured pork belly, Havarti cheese, fried egg, brioche bun, hollandaise and breakfast potatoes *GFO

  • STUFFED FRENCH TOAST

    15

    brioche toast stuffed with brown sugar, cinnamon & cream cheese, served with fresh berries and bacon

  • STEAK & CAKE

    25

    4oz. flat iron, 6 oz crab cake, 2 sunny side up eggs, breakfast potatoes **

  • BREAKFAST PRIME BURGER

    16

    brioche bun, cheddar, crispy cut bacon, sunny side egg, breakfast potatoes 

  • Charcuterie

  • CHARCUTERIE & CHEESE

    Pick 4 for $16 * 6 for $24 * 10  for $36

    CHARCUTERIE:

    QUESO, Virginia

    PROSCUITTO DI PARMA, Italy

    SWEET COPPA, Switzerland

    NDUJA, Italy

    DIABLO, Virginia

    CHEESE:

    MOODY BLEU, Wisconsin

    MONOCACY ASH, Maryland

    DALMATINAC, Croatia

    MOZZARELLA, Italy

    MIMOLETTE, France

    ACCOMPANIMENTS: house made sweet pickles, cornichon gherkins, truffle honey, house made whiskey mustard, artisan bread

  • Handhelds

  • BURGER OF THE WEEKEND

    26

    10 oz Mishima Reserve Wagyu Beef patty, Chef crafted every weekend. Only Available for Dinner Friday-Sunday

  • THE BANTER

    16

    house cured corn beef, gruyere, black Russian bread, whiskey mustard, hand cut fries house made ketchup *GFO

  • MARINATED PORTABELLA

    13

    roasted red pepper aioli, Swiss cheese, arugula, brioche roll, hand cut fries or balsamic salad 

  • THE “KIDD” PRIME BURGER

    15

    local aged cheddar, apple wood bacon, tobacco onions, brioche roll, hand cut fries, house ketchup

• • Brunch Appetizers

  • CHARCUTERIE & CHEESE

    Pick 4 for $16 * 6 for $24 * 10  for $36

    CHARCUTERIE:

    QUESO, Virginia

    PROSCUITTO DI PARMA, Italy

    SWEET COPPA, Switzerland

    NDUJA, Italy

    DIABLO, Virginia

    CHEESE:

    MOODY BLEU, Wisconsin

    MONOCACY ASH, Maryland

    DALMATINAC, Croatia

    MOZZARELLA, Italy

    MIMOLETTE, France

    ACCOMPANIMENTS: house made sweet pickles, cornichon gherkins, truffle honey, house made whiskey mustard, artisan bread

  • BREAD & OIL

    7

    foccia, served with tomato and fennel infused oil-caramelized onion butter, sun-dried tomatoes, rosemary, thyme, garlic, smoked sea salt

  • SMOKED CHICKEN EMPANADAS

    13

    black beans, roasted sweet corn, feta cheese, red chili aioli, apple butter, served with pico de gallo

  • FILET WELLINGTON MINIS

    15

    white truffle duxelle, wild mushroom gravy, port wine reduction

  • MEZZA PLATTER

    15

    sun-dried tomato & olive tapenade, roasted beet hummus, feta & poblano spread, bruschetta, garden vegetables, served with naan bread, multigrain crackers *GFO, VO, VgO

  • CRAB DIP

    16

    house mix crab dip, topped with aged cheddar, pretzel bread

  • TWICE COOKED INFUSED WINGS

    13

    served naked with traditional buffalo sauce, blue cheese 

  • Entrees 4:30pm – Close

  • STRIP TEASE

    38

    16 oz. grilled fortified Angus NY Strip, marbled potato medley, brandied local cremini mushrooms, roasted asparagus, luxardo cherry demi-glace, herbed compound butter *GF

  • WINNER, WINNER, CHICKEN DINNER

    28

    jerk rubbed ½ roasted chicken, duck egg hash, sweet potatoes, house ground sausage, arugula, radicchio, red eye gravy *GFO

  • CARAMELIZED FILET

    39

    8 oz Bacon wrapped FIlet Mignon yam & potato gratin, sauteed haricot verts, herb compound butter, house steak sauce

  • MARYLAND CRAB CAKE

    32

    8 oz crab cake, butternut squash puree, creamed corn, rémoulade

  • PLEASE SEND NOODS

    27

    buckwheat soba noodles, shrimp, littleneck clams, mussels, sansho pepper dashi, duck egg

  • HEY SHAWTY

    34

    red wine braised short rib, whipped Idaho potatoes, rainbow carrots, butter braised pearl onion, short rib jus, served in cast iron topped with puff pastry

  • GET IN MY BELLY

    30

    pan seared dry sea scallops, smoked sun choke risotto, sautéed shallot & endive, cranberry vinaigrette, house cured & candied pork belly *GF