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

COCKTAILS & MIMOSAS


MOSCOW MULE, KENTUCKY MULE OR FIG MULE $7

ORANGE, POMEGRANTE OR GRAPEFRUIT CRUSH $7

MIMOSAS BY THE GLASS $6
fresh squeezed orange juice, pomegranate juice, pineapple juice

MIMOSA PITCHERS $25 (serves 5)
fresh squeezed orange juice, pomegranate juice

SANGRIA $8
deep eddy orange vodka, red wine, soda

BLOODY MARYS


BLODDY MARY with Everyday Vodka $8

RED SNAPPER with Beefeater Gin $8

BLOODY MARIA with Sauza Tequila $8

BLOODY BANTER $13
celery, pickled tomato, dill pickle, dilly beans, pickled asparagus, bacon, shrimp, crab meat, blue cheese stuffed olives

OUR MENU CHANGES FREQUENTLY AND MAY NOT ACCURATELY PORTRAY OUR MENU LISTINGS FOR THE DAY.

Vegetarian       Vegetarian Option         Gluten Free         Gluten Free Option        Vegan       Vegan Option





MONDAY : ALWAYS CLOSED
TUESDAY : ALWAYS CLOSED
WEDNESDAY 3/20: CLOSED AT  2PM FOR PRIVATE EVENT
THURSDAY 3/21: OPENS @ 8AM
FRIDAY 3/22: OPENS @ 8AM
SATURDAY 3/23: OPENS @ 8AM
SUNDAY 3/24: OPENS @ 9AM

PLEASE SEE OUR MAIN RESTAURANT HOURS ON BOTTOM OF PAGE












 
close-link