Prime the Bull Makes His NYC Debut at
Primehouse New York
Primehouse New York is located at 381 Park
Avenue South (at 27th Street) and can accommodate up to 252 guests inside and 48
outside for breakfast, lunch and dinner. visit brguestrestaurants.com for additional information.
Primehouse NY’s Intoxicating Bar
Award-winning website, Punchin-dot-com, features the Walman Report and reviews of restaurants, travel, wine and theater. Stephen Hanson, founder of B.R. Guest Restaurant Group, has opened Primehouse NY and in the process, set a new standard against which all upmarket steak restaurants will be judged.
The geometric-space is a drop-dead knockout with its three distinct environments emerging through the main dining room with black upholstered chairs and antique Mirrors. Hanson has integrated every detail from the exquisite place settings and dramatic tableside presentations to such nuances as putting a numbered tag by each guest’s “doggie bag” as they leave, so that customers never err in taking home the correct one.
Some of the amazing dishes offered include sparkling stone crab, the best steak tartar and Caesar salad in NY and homemade bread that puts the commercial refuse that traditional steak houses palm off to shame.
Cocktails are inventive and beautifully constructed, and there is a world class wine list (check out the Spanish reds). Lets not neglect house-aged steaks, with a range of 28 to 65 days, cooked to the point and melting in your mouth, terrific chops and seafood, remarkable sides such as a trio of cauliflower and desserts like a seven layer chocolate cake that will bring you to your knees.
Service is impeccable and Primehouse NY, 381 Park Avenue South (at 27th St.), rates A Major on the Walman Report.
Elizabeth Katz’s Slice of Prime (Best Chocolate Dessert in NY)
Read Details By Clicking Below
381 Park Avenue South at 27th Street
New York, NY 10016
brguestrestaurants.com
212 824 2600
Private dining room can be divided into two
Indoor 252 seats
Outdoor 48 seats
Bar 40 seats
Back of House, Guest Bathrooms, Aging Room - Lower Level
Monday, October 1
Lunch service begins on Monday, October 15
Monday - Wednesday 11:30 am - 11:00 pm
Thursday - Friday 11:30 am - midnight
Saturday 12:00 pm - midnight
Sunday 12:00 pm - 11:00 pm
Raw Bar $2.75 - $79
Appetizers $8 - $18Main dishes meats $24 - $86 Other Meats $21 - $42Ocean Meats $24 - $32 Side Dishes $9Desserts $10 - $12
Visa, MasterCard, Amex and Discover
Dress: Business Casual
Contact Kim Conca, 212 331 0328
Park Avenue South
Menu & Background
PRIMEHOUSE SPECIALTY COCKTAILS
JOLLITY
Plymouth Gin, Averna, Primehouse Bitters, Maraschino
THE RELENTLESS
Reyka Vodka, Blackberry, Orgeat, Sage
CRISTADORO
Gran Centenario Plata, Tobala Mescal, Peach, Beef Jerky
BLACK LEAF SPECIAL
Absolut Citron, Ginger, Black Tea, Lemon, Cassis
HURRICANE’S EYE
Pineapple-infused Ten Cane, Primehouse Bitters, Orange Soda
SCOTCH BONNET
Ardbeg, Habanero, Pineapple
WINES BY THE GLASS
SPARKLING
Gruet, Blanc de Noirs, New Mexico NV
WHITE
Chardonnay, McKenzie, Russian River 2006
Greco di Tufo, Ferrara, Campania 2006
Grenache Blanc, Muga Blanco, Rioja 2005
Pinot Grigio, Lagader, Alto Adige 2006
ROSE
Skouras ‘Moscofi lero Rose’, Greece 2006
RED
Cabernet Blend, Maryhill, Washington 2005
Monastrell Blend, Aldos de Luzon, Jumilla Spain 2005
Grenache Blend, Domaine de L’Ameillaud, Cotes du Rhone, Rhone 2005
Sangiovese Blend, Ambra, Carmignano, Tuscany 2004
Zinfandel, Holdredge, Alexander Valley, Sonoma 2005
_________________________________________
APPETIZERS
WINTER SQUASH SOUP · 9
Sweet and Spicy Pecans
CLASSIC CAESAR · 11
Add to your Tableside Caesar
Imported White Anchovies · 3
Crab Cake Croutons · 8
GOLDEN & RUBY BEET SALAD · 12
Coach Farms Goat Cheese, Frisée,
Green Apple, Pistachios, Black Fig Glaze
LOCAL ORGANIC MIXED · 10
Satur Farms Baby Greens, Grape Tomatoes,
Radish, Carrot, Snow Peas, Mustard Vinaigrette
NEW WEDGE · 12
Romaine, Beefsteak Tomatoes, Red Onion,
Maytag Blue Cheese
JUMBO LUMP CRAB CAKE · 15
Lemon Garlic Tartar Sauce
SURF AND TURF · 16
Sea Scallop and Braised Short Rib, Pea Shoots
KUMOMOTO OYSTER BAKE · 18
(6) Roasted, Lemon, Fresh Herbs, Garlic
TABLESIDE TARTARE · 15
Filet Mignon, Quail Eggs, Capers, Mustard, Parsley
RAW BAR
JUMBO SHRIMP COCKTAIL · 16
Cocktail Sauce, Ginger Aioli
CRAB COCKTAIL · 16
Mustard Sauce
OYSTERS
Fisher Island, New York · 3.25 each
Plymonth Rock, Massachusetts · 3 each
Malpeque, Canada · 3 each
Hama Hama, Washington · 3.25 each
Kumomoto, Oregon · 3.25 each
EAST MEETS WEST · 16
3 East Coast Oysters
3 West Coast Oysters
Cocktail Sauce, Mignonette
CHILLED SHELLFISH CHRYSLER · 49
4 Jumbo Shrimp
½ lb. Maine Lobster
2 East Coast Oysters
2 West Coast Oysters
4 Littleneck Clams
¼ lb. Mussels
2 Crab Claws
Ocean Ceviche
Caperberry Toast
CHILLED SHELLFISH EMPIRE · 79
6 Jumbo Shrimp
1 lb. Maine Lobster
4 East Coast Oysters
4 West Coast Oysters
6 Littleneck Clams
½ lb. Mussels
4 Crab Claws
Ocean Ceviche
Caperberry Toast
PRIMEHOUSE SOUFFLÉ
Served with Vanilla Bean Ice Cream
PUMPKIN · 12 CHOCOLATE · 12
Please Note: Dessert baking time is 15 minutes
Once Upon a Prime
At Primehouse we are grateful to our partners at
Creekstone Farms who provide us with hand selected
Prime Black Angus Beef which we dry age on premise.
“Prime”, our very own bull, calls Kentucky’s Creekstone
Farm his home.
OTHER MEATS
GRILLED VEAL CHOP · 42 (Lovely)
Bone-in, Organic Mushrooms, Diane Sauce
BERKSHIRE PORK CHOP · 32
Black Fig Glaze, Cinnamon Baked Apple, Apple Compote
UNRACK OF LAMB · 42
Grilled Loin, Spare Ribs, Spiced Citrus Jam
ROASTED HALF CHICKEN · 21
Semi Boneless, Lemon-Pepper Rub,
Garlic Whipped Potato
OCEAN MEATS
ORGANIC SCOTTISH SALMON · 26
Haricot Vert, Endive & Chorizo Salad, Salsa Verde
CHILEAN SEA BASS · 32
Sushi Rice Crisp, Shiitakes, Baby Bok Choy,
Soy-Ginger Emulsion
THYME & PEPPERCORN CRUSTED TUNA · 28
Big Eye Tuna, Fingerlings, Baby Arugula,
Fire Roasted Pepper Salsa
LIVE MAINE LOBSTER · 26 per LB
2.5 to 5 lbs, Steamed, Broiled or Grilled
RED MEATS
Hand selected from our partners at Creekstone Farms,
Kentucky and aged on premise in our Himalayan Salt Room
PARK AVENUE SOUTH FILET · 46
Bone In, 22 oz., Lite Age
PETITE P.A.S FILET · 34
Bone In, 12 oz., Lite Age
CLASSIC FILET MIGNON · 39
Boneless, 12 oz.
N.Y. SIRLOIN · 48
Dry Aged, 14 oz.
HANGER STEAK · 24
Chimichurri, 12 oz.
“KENTUCKY” BONE-IN RIBEYE · 46 (Superb)
28 days, 20 oz.
PORTERHOUSE FOR TWO · 86
Dry Aged, 39 oz.
Sliced Tableside
· Housemade Steak Sauce Available Upon Request ·
SIDES · 9
Creamed Spinach
Mac & Cheese
Caramelized Onions & Mushrooms
Old School Hash Browns
Roasted Garlic Whipped Potato
Crunchy Onion Rings
Sautéed Spinach with Garlic & Olive Oil
Truffl e Asiago Fries (Fabulous)
Smoked Bacon Brussel Sprouts
Grilled Jumbo Asparagus
Pan Roasted Wild Mushrooms
SAUCES · 2
Peppercorn
Béarnaise
Horseradish
Blue Cheese
· RESERVE CUTS ·
Aged in our Himalayan Salt Room
These special cuts have limited availability.
Please inquire with your server.
40 DAY AGED RIBEYE · 52
Bone-In, 20 oz.
65 DAY AGED RIBEYE · 62
Bone-In, 20 oz.
CENTER CUT SIRLOIN · 72
Dry Aged, 22 oz.
35 DAY AGED KANSAS CITY · 49
Bone-In Sirloin, 20 oz
DESSERTS
SLICE OF PRIME · 10
7 Layers of Fudge Cake, Malt Crunch Ice Cream
DEEP DISH APPLE PIE · 10
Autumn Apples & Pears, Cinnamon-Cranberry Ripple Ice Cream
BOX OF DOUGHNUTS · 10
Butterscotch, Chocolate Custard, Strawberry Jam
BANANAS FOSTER SUNDAE · 10
Vanilla & Banana-Caramel Ice Cream, Bourbon Bananas, Brown Sugar
Almond Crunch
BAKED ALASKA · 10
Raspberry-White Chocolate Ice Cream, Citrus Sorbet, Toasted Meringue,
Berries
PRIMEHOUSE ICE CREAMS AND SORBETS · 8
Choice of 3
ICE CREAM Milk Chocolate Fudge, Cappuccino Chip, Cheesecake
SORBET Concord Grape, Green Apple, Mango
CHEESE PLATE · 10
Selection of American Cow’s Milk Cheeses
PRIMEHOUSE SOUFFLÈ
Served with Vanilla Bean Ice Cream
PUMPKIN · 12 CHOCOLATE · 12
Please note: baking time is 15 minutes
__________________________________________
WINE LIST
WINE LIST
TABLE OF CONTENTS
•
• Champagnes Page 1
• Half Bottles Page 2&3
• White Loire Valley
and White Bordeaux Page 4
• Red Loire Valley
South West-Languedoc
and Jura Page 5
• White and Red Rhone Valley Page 6
• White Burgundy Page 7
• Red Burgundy Page 8
• Red Bordeaux Page 9&10
• White American Page 11
• Red American Page 12&13
• International Selections Page 14&15
-
Champagnes and Sparkling Wine
Non Vintage
N.V. Paul Goerg Grand Cru “Blanc de Blancs” $ 75.00
N.V. Bellavista “Cuvee Brut” Franciacorta , Italy $ 80.00
N.V. Paul Goerg Premier Cru “Rose Brut” $ 90.00
N.V. G.H.Mumm “Brut” Gordon Rouge $105.00
N.V. Nicolas Feuillatte “Brut Rose” $110.00
N.V. Veuve Cliquot-Ponsardin “Brut” $120.00
N.V. Krug “Brut Grand Cuvee” $350.00
Cuvee Prestige
1990 Paul Goerg “Cuvee du Centenaire” $130.00
1996 Perrier Jouet “Fleur de Champagne” $250.00
1996 Veuve Cliquot-Ponsardin “La Grande Damr” $350.00
1999 Dom Perignon $350.00
1995 Pol Roger “Sir Winston Churchill” $375.00
-
1
Half Bottles
Champagne
N.V. Paul Goerg “Blanc de Blanc” $ 45.00
D
White Burgundy
2003 Macon-Lugny “Les Charmes” Cave de Lugny $ 20.00 244
2005 Pouilly-Fuisse “Solutre” Jean-Pierre Auvigue $ 27.00 269
2005 Chablis Premier Cru “Beauroy” Domaine Alain Geoffroy $ 39.00 262
2003 Corton-Charlemagne** Bouchard Pere&Fils $120.00 243
White Rhone
2001 Condrieu “Cuvee de Breze” Domaine Cheze $55.00 239
Rose Provence
2005 Terra Amata Domaine Sorine $25.00 240
White Loire Valley
2001 Muscadet “Cotes de Grand-Lieu” Michel Morilleau $20.00 261
White Alsace
2004 Pinot Blanc Louis Sipp $20.00 264
2004 Riesling Louis Sipp $25.00 263
2003 Pinot Gris Willm $15.00 251
2004 Gewurtztraminer Hugel $27.00 265
White American
-
2004 Navarro Vineyards “Anderson Valley Mendocino” Gewurtztraminer $35.00 266
*Premier Cru
**Grand Cru
2
Half Bottles
Red Loire Valley
2002 Cahors Château Haute-Serre $ 25.00 257
Red Rhône
2004 Cotes-du-Rhone Chateau D’Aigueville $20.00 238
2003 Gigondas E. Guigal $35.00 274
2001 Cote Rotie E. Guigal $75.00 229
Red Burgundy
2005 Brouilly Château des Tours $25.00 272
2004 Pommard “La Croix Blanche” Domaine Parent $65.00 237
2003 VolnayCaillerets “Ancienne Cuvee Carnot” Bouchard Pere&Fils $80.00 275
Red Bordeaux
2000 Château La Cabanna Pomerol $ 50.00 260
2003 Château Berliquet Grand Cru Saint-Emilion $ 60.00
239
-
Red American
2003 Estancia “Pinnacles Ranches” Pinot Noir Monterey $ 25.00
235
2003 Kendall-Jackson “Reserve” Cabernet Sauvignon Sonoma/Napa/Mendocino $ 30.00 252
3
White Alsace
2003 Pinot Gris Bruno Hunold $ 40.00 94
2004 Riesling Trimbach $ 45.00 102
2004 Gewurztraminer** “Hengst” Domaine Ehrhart $ 75.00
97
1998 Pinot Auxerrois “H Vieilles Vignes” Josmeyer $ 85.00 96
2000 Gewurztraminer “Cuvee des Omtes O’Eguisheim” Leon Beyer $105.00
F
1998 Riesling “Clos St Hune “ Trimbach $250.00 F
White Loire Valley
2005 Muscadet Morilleau $ 40.00 D
2004 Vouvray “Demi Sec” Val de Loire $ 40.00 153
2006 Sancerre “Domaine des Caves du Prieure” Reigny $ 48.00 D
2004 Pouilly Fume Marcel Langoux $ 48.00 147
2004 Sancerre “Vieilles Vignes” Grande Cuvee Fournier $ 65.00 156
2003 Sancerre d’Antan “Non Filtre” Henri Bourgeois $ 95.00 158
2003 Savennieres “Roche-Aux-Moines” Clos de la Bergerie $105.00 149
-
Vin de Savoie
2006 Apremont “White” Domaine Perrier $ 40.00 118
2005 Mondeuse “Red “ Domaine Perrier $ 45.00 120
** Grand Cru
4
Red Loire Valley
2005 Saumur Champigny Domaine de la Cave du Rocher $ 40.00 155
2003 Bourgueil “Saint Nicolas” Les Perruches $ 40.00 133
2004 Chinon Domaine du Colombier $ 48.00 148
2001 Cahors Château Haute-Serre $ 48.00 151
2004 Sancerre Vincent Pinard $ 65.00 160
2002 Sancerre “Grand Cuvee” Pascal Jolivet $110.00 158
South West – Languedoc
White
2004 Jean Luc Colombo “Viognier La Violette” Vin de Pays D’Oc $40.00 71
-
Red
2005 Pinossimo “Pinot Noir” Pays D’Oc $40.00 D
2000 Domaine Galtier “Kermes” C. du Languedoc $40.00 68
2001 Château Peyros “Tannat” Madiran $65.00 88
2001 Domaine Sorin Bandol $75.00 130
2004 Mas de Daumas Gassac “Cabernet-Cabernet Franc-Syrah-Pinot Noir” $75.00 131
Rose
2005 Commanderie de la Bargemone Provence $35.00 157
2005 Château Pourcieux Provence $45.00 161
5
Red Rhone Valley
2005 Cotes-du-Rhone “Belleruche” M.Chapoutier $ 40.00 82
2003 Vacqueyras “Vieux Clocher” Arnoux Fils $ 45.00 87
2000 Cotes du Rhone Villages “Vielles Vignes” Chateau Saint Esteve D’Uchaux $ 50.00 72
2004 Crozes-Hermitage “La Madiniere” Ferraton Pere&Fils $ 50.00 85
2004 Lirac “Cru de la Vallee du Rhone” Château Saint-Roche $ 55.00 85
2003 Gigondas E.Guigal $ 60.00 90
2000 Saint-Joseph D.de Bonarieux $ 75.00 70
1998 Cote Rotie Duclaux $ 80.00
212
2004 Cornas “Les Ruchets” Jean-Luc Colombo $135.00 86
-
2003 Cote-Rotie “Château de Montlys” Christopher Semaska $165.00 92
White Rhone Valley
2005 Cotes du Rhone E.Guigal $ 40.00 86
2003 Condrieu “Cuvee de Breze” Domaine Cheze $110.00 95
1991 Hermitage J. L. Chave $250.00 FR
1999 Ermitage “De L’Oree” M.Chapoutier $350.00 75
Red Châteauneuf du-Pape Selection
2004 Châteauneuf-du-Pape Domaine du Vieux Lazzaret $ 65.00 84
2004 Châteauneuf-du-Pape Château Maucoil $ 70.00 Gr
2003 Châteauneuf-du-Pape La Crau du Mere $ 95.00 70
1998 Châteauneuf-du-Pape Château de Beaucastel $250.00 72
1999 Châteauneuf-du-Pape “Barbe Rac” M.Chapoutier $280.00 87
6
White Burgundy
2005 Macon-Lugny “Les Charmes” $ 40.00 143
2000 Bourgogne Aligote D.Ramonet $ 45.00 145
2005 Pouilly-Fuisse “Solutre” Jean Pierre Auvigue $ 50.00 152
-
2004 Saint-Veran “Chapelle aux Loups” Louis Jadot $ 50.00 187
2004 Auxey-Duresses Pascal Prunier-Bonheur $ 60.00 167
2004 Meursault Louis Latour $ 60.00 174
2004 Rully* “Gresigny” J.M.Boillot $ 65.00 164
2004 Pernand-Vergelesses* “Les Caradeux” Chanson $ 85.00
138
2004 Saint-Aubin* “La Pucelle” Roux Pere&Fils $ 85.00 196
2003 Chablis* J.Moreau&Fils $ 85.00 188
2004 Chassagne-Montrachet Bruno Colin $ 95.00 209
2004 Hautes-Cotes de Beaune Jayer-Gilles $ 95.00 189
2000 Chablis** “Les Preuses” Recolet de l’Annee $125.00 139
2004 Puligny-Montrachet Etienne Sauzet $130.00 187
2004 Meursault* “Perrieres” Chanson $145.00 143
2000 Beaune* “Champs Pimont” D.Jacques Prieur $145.00 183
2000 Chablis** “Les Blanchots” D.La Roche $145.00 Fr
2004 Chassagne-Montrachet* “Vergers” Domaine Ramonet $150.00 141
2003 Corton-Charlemagne** Bonneau du Mortray $246.00 142
2004 Corton-Charlemagne** Vincent Girardin $280.00 140
2003 Batard Montrachet** Gagnard Delagrange $280.00 192
2004 Bienvenues Batard-Montrachet** Louis Jadot $450.00 F
2004 Chevalier-Montrachet** Michel Colin-Deleger $480.00 F
2004 Montrachet** Louis Jadot $600.00 F
2004 Montrachet** Etienne Sauzet $750.00 F
*Premier Cru
** Grand Cru
7
Red Burgundy
-
Côte de Beaune
2005 Brouilly Château des Tours $ 45.00 150
2003 Marsannay Louis Latour $ 45.00 144
2005 Mercurey “Clos la Marche” Louis Max $ 60.00 175
2004 Santenay* “Les Gravieres” Prosper Maufoux $ 85.00 184
2004 Savigny-Dominode* Chanson $ 90.00 201
2004 Chassagne-Montrachet* Blain Gagnard $ 95.00 208
2003 Pommard “Les Vignots” Vincent Giradin $ 95.00 197
1997 Pommard-Rugiens Bas* Billard Gonnet $170.00 180
1999 Château Corton Grancey** Louis Latour $180.00 195
2004 Corton** “Le Rognet” Bernard Ambroise $260.00 200
Côte de Nuits
2003 Cote de Nuits-Villages “La belle Masure” Laboure-Roi $ 65.00 185
2001 Nuits-Saint-Georges “Les Charmois” D.Jean Grivot $ 80.00 181
2004 Gevrey-Chambertin “Guillard” Guillard $ 85.00 191
2004 Nuits-Saint-Georges “La Charmotte” Thibault Liger-Belair $115.00 198
2004 Chambolle-Musigny* Les Sentieres” Anne&Herve Sigaut $155.00 190
2004 Clos-de-Vougeot** “Vieilles Vignes” Haegelen-Jayer $260.00 178
2000 Nuits-Saint-Georges* “Clos des Corvees” D.Prieure Roch $350.00 194
2003 Romanee St Vivant** Hudelot-Noellat $700.00 182
* Premier Cru
** Grand Cru
8
-
Red Bordeaux
Vintage 1961
Château Petrus** Pomerol $4500.00 232
Vintage 1970
Château Petrus** Pomerol $1800.00 232
Vintage 1979
Château Petrus** Pomerol $850.00 45
Vintage 1982
Château Beychevelle Saint-Julien $580.00
1
Château Montrose Saint-Estephe $650.00 1
Château Margaux * * Margaux $850.00 23
Vintage 1983
Château Mouton Rothschild** Pauillac $480.00 40
Vintage 1986
Château Cos D’Estournel Saint-Estephe $410.00 5
Château Margaux * * Margaux $720.00 6
Vintage 1989
Château Talbot Saint-Julian $280.00 21
Vintage 1990
Château Troplong Mondot Saint Emilion $380.00 3
Château L’Evangile Pomerol $470.00 80
Château La Croix du Casse Pomerol $500.00 2
Château Mouton Rothschild** Pauillac $500.00 23
*Premier Cru
** Grand Cru
-
9
Vintage 1995
Domaine de la Gaffeliere Saint-Emilion $ 60.00 19
Château Simard Saint-Emilion $ 65.00 30
Château Lafite Rothschild** Pauillac $500.00 2
Château Margaux** Margaux $650.00 2
Château Cheval Blanc St. Emilion $500.00 2
Vintage 1996
Château Les Hauts de Pontet Pauillac $ 85.00 42
Château Potensac Medoc $130.00 18
Château Cos D.Estournel Saint-Estephe $300.00 2
Château Angelus** St Emilion. $430.00 2
Vintage 1998
Château Meyney Cru Bourgeois Saint-Estephe $ 60.00 47
Château Haut-Carles Fronsac $ 85.00 19
Château Haut Batailley Pauillac $110.00 7
Vintage 1999
Les Douves de La Tour Carnet Haut-Medoc $ 55.00 30
La Sirene de Giscours Margaux $ 65.00 48
L’Esprit de Chevalier** Pessac-Leognan $ 75.00 33
Château Bahans Haut-Brion Pessac-Leognan $105.00 9
Vintage 2000
Château de Fieuzal** Pessac-Leognan $150.00 16
Château de Chevalier** Pessac-Leognan $195.00 20
Vintage 2001
Château Lynch-Bages** Pauillac $190.00 46
Château Puy-Blanquet** Saint-Emilion $ 45.00 34
Vintage 2002
La Dame de Montrose “Charmolue” Saint-Estephe $ 80.00 34
Vintage 2003
Château Sergant Lalande-de-Pomerol $ 60.00 27
Château Lalande-Borie Saint-Julian $ 70.00
26
Château Croix de Beaucaillou Saint-Julian $ 95.00 8
Vintage 2004
Château Marcadis Lalande-de-Pomerol $ 40.00 29
Les Fiefs de Lagrange Saint-Julien $ 55.00 26
Château Prieure-Lichine** Margaux $105.00 15
-
*Premier Cru
** Grand Cru
10
American White
Napa Valley
2005 Heitz Cellar Chardonnay $ 50.00 61
2005 Miner Simpson Vineyard “Oakville” Viognier $ 52.00 66
2002 Dylan “Rutherford” Sauvignon Blanc $ 55.00 43
2005 Swanson Pinot Grigio $ 55.00 54
2005 Stags’ Leap Chardonnay $ 70.00
69
2005 Miner Vineyards Chardonnay $ 80.00 59
2003 Blancaneaux “Niebaum-Coppola” Marsanne,Chardonnay,Rousanne,Viognier $ 95.00 59
2004 Red Hen Vineyard “Leveni” Chardonnay” $110.00 51
2003 Grgich Hill Chardonnay $120.00 61
2002 Beringer “Sbragia” Chardonnay $125.00 D
Santa Barbara
2005 Au bon Climat Chardonnay $ 55.00 61
Carneros
2002 Kistler “Hudson Vineyard” Chardonnay $250.00 F
-
Santa Maria Valley
2002 Vine Cliff Winery “Bien Nacido Vineyard” Chardonnay $ 90.00 66
2000 Stature “Kendall-Jackson” Chardonnay $120.00 43
North Coast
2005 Benzinger Family Winery Sauvignon Blanc $ 45.00 141
11
American Red
Napa Valley
2004 Francis Coppola “Black Lable Claret” Cabernet Sauvignon $ 55.00 40
2004 Hess “Allomi” Cabernet Sauvignon $ 65.00 35
2003 Edge Cabernet Sauvignon $ 65.00 77
2003 Swanson “Oakville” Merlot $ 75.00 56
2004 Storybook Mountain Vinyard “Mayacamas Range” Zinfandel $ 75.00
74
2002 Folie a Deux “Reserve” Cabernet Sauvignon $105.00 79
2002 Eponymous Cabernet Sauvignon $115.00 53
2003 Geyser Peak “Reserve Alexander Valley” Cabernet Sauvignon $120.00 56
2003 Joseph Phelps Cabernet Sauvignon $130.00 31
-
2002 Hoopes Vineyard “Oakville” Cabernet Sauvignon $140.00 44
2003 BV “Georges de Latour” Cabernet Sauvignon $170.00 76
1997 Niebaum-Coppola “Cask Rutherford” Cabernet Sauvignon $180.00 14
2001 Lewis Cellars Cabernet Sauvignon $200.00 62
2003 Rubicon “Rutherford” Cabernet Sauvignon $250.00 38
1991 Spottswood Cabernet Sauvignon $350.00 245
1997 Beringer “Knigths Valley” Cabernet Sauvignon $360.00 13
1986 Opus One Cabernet Sauvignon $480.00 247
1985 Heitz Cellar “Martha’s Vineyard” Cabernet Sauvignon $550.00 247
12
Sonoma County
2003 B.R.Cohn Cabernet/Syrah $ 85.00 77
2005 Hartford Court “Lan’s Edge Vineyards” Pinot Noir $110.00 37
2002 Jordan “Alexander Valley” Cabernet Sauvignon $125.00 60
1996 Ferrari-Carano “Tresor” Meritage $180.00 27
1999 B.R.Cohn “Olive Hill Estate” Cabernet Sauvignon $200.00 60
Kendall Jackson
1997 Kendall Jackson “Stature” Cabernet Sauvignon $250.00 58
Santa Maria /Paso Robles
-
2001 L’Aventure “Estate Cuvee” Cabernet/Syrah/Petit verdot $130.00 63
Monterey County/Santa Barbara
2002 Consilience Syrah $ 55.00 65
2002 Topel “Cuvee Donnis” Syrah $ 65.00 41
Mendocino County/Amador County/Central Coast
2004 Asti Winery “Celler No 8” Merlot $ 40.00 77
1999 Mariah “Mendocino Ridge” Zinfandel $ 85.00
37
2000 Calera “Mills Vineyard,Mt.Harlan” Pinot Noir $105.00 73
Oregon
2002 Panther Creek “Willamette Valley” Pinot Noir $ 95.00 91
2004 Domaine Drouhin “Willamette Valley” Pinot Noir $115.00 95
2003 Domaine Drouhin “Dundee Hills” Pinot Noir $165.00 93
Washington
2005 Columbia Winery “Columbia Valley” Gewurztraminer $ 45.00 66
2000 Northstar “Columbia Valley” Merlot $120.00 73
1999 Col Solare “Columbia Valley” Meritage $135.00 39
13
International Selections
South Africa
Red
2005 Fairview “Paarl” Pinotage $ 45.00 123
-
2004 Goat-Roti Rhone Blend $ 50.00 124
2002 Glen Carlou “Paarl” Meritage $ 60.00 49
2005 Hamilton Russell Pinot Noir $ 95.00 125
White
2004 Sincerely “Western Cape Neil Ellis” Sauvignon Blanc $ 35.00 132
Italy
2005 Gabbiano “Pinot Grigio” Delle Veneziie $ 40.00 Gr
2000 Roccato “Rocca della Macie” Tuscany $110.00 217
1985 Barolo “Riserva” Giacomo Borgogno $240.00 89
Chile
2005 Calina Reserva “Valle del Maul” Merlot $ 40.00 Gr
1996 Domus Aurea “Macul , Maipo Valley” Cabernet Sauvignon $105.00 134
1999 Santa Rita-Casa Real “Maipo Valley” Cabernet Sauvignon $110.00 216
14
Spain
1999 Oliver Conti “Cabernet/Merlot/Franc” Emporda Costa Brava $ 95.00 219
-
2000 Morlanda “Crianca” Priorat $120.00 113
2001 Roda 1 “Reserva” Rioja $120.00 222
Australia White
1999 Yarra Yering “Yarra Valley Victoria” Chardonnay $135.00 220
Australia Red
2005 Two Hands Angels Share “McLaren Vale” Shiraz $ 75.00 126
1999 Voyager Estate “Margaret River” Cabernet/Merlot $ 75.00 129
2004 Penfold 389 “South Australia” Cabernet/Shiraz $ 80.00 212
Austria
2005 Lois “Kamptal” Grüner Veltliner $ 48.00 D
15
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JASON MILLER
Executive Chef
Primehouse New York
A veteran of the restaurant business since the age of 14, Jason Miller brings his culinary talents
to his latest venture, Primehouse New York. Combining an artistic flair with professional
expertise, Miller breaks the mold of conventional steakhouse cuisine with modern twists on the
traditional fare. Known for his attention to detail and passion for food,
Miller creates ingenious dishes that consistently deliver. In 1991, after graduating from the French Culinary Institute, Miller formed an enduring relationship with his mentor, David Burke. Soon after joining his team, Miller contributed to the successful opening of Miami’s Smith & Wollensky outpost. Miller quickly became a key member of Burke’s acclaimed team and helped to solidify Burke’s reputation as a master of American cuisine.
Having launched multiple Smith & Wollensky locations nationwide, as well as the popular David Burke’s Primehouse in Chicago, Miller is poised for his return to New York City’s culinary scene.
As executive chef and partner at Primehouse New York, Miller builds upon whimsical fare and classic favorites. Believing that a meal should eat as well as it looks, Miller incorporates a creative aesthetic into all aspects of the meal. His specialties include the Kentucky Bone-in Ribeye, which showcases the finest USDA prime beef that is dry-aged for 28 days in a custom-built Himalayan Rock Salt-Tiled dry-aging room. Additional highlights include Tableside Steak Tartare, Kumomoto Oyster Bake and Truffle Asiago Fries.
“As the culinary capital of the U.S., New York is the ideal location for Primehouse,” says Miller of the newest B.R. Guest concept. “I am thrilled to have the chance to treat New Yorkers to creative dishes that prove our commitment to innovation and quality dry-aged meats.
My goal is to always create a dining environment where guests are compelled to return again and again.”
B.R. Guest is grabbing the bull by the horns by introducing Primehouse New York, opening at 381 Park Avenue South (at 27th Street). The latest addition to B.R. Guest’s New York properties delivers a twist on conventional steakhouse fare and modern design elements for a contemporary
dining experience.
Making his proverbial New York debut is Prime,
B.R. Guest’s Black Angus bull, a resident of
Kentucky’s Creekstone Farms; he is the primary
source of beef served in the dining room.
In addition, Primehouse New York marks the
return of Chef Jason Miller to his hometown of
New York. A French Culinary Institute graduate,
Chef Miller brings close to 20 years of experience
to the role of Executive Chef-Partner at
Primehouse New York. Miller will utilize his
personal style and creative flair to redefine the
American steakhouse, intermixing new menu
items with classic offerings including the finest
USDA prime beef, which will be dry-aged
on premise in the restaurant’s custom-built
Himalayan rock salt-tiled aging room. Other
menu highlights include Asparagus Speared
Organic Salmon, Tableside Tartar and Tri-Color
Beet and Goat Cheese Maki Rolls.
Chef Miller spent the last 15 years working
alongside mentor David Burke to open several
top dining establishments, including Park Avenue
Café in New York, multiple Smith & Wollensky
locations nationwide and, most recently,
the highly popular David Burke Primehouse in
Chicago.
“As part of the B.R. Guest team, Jason’s culinary
acumen, leadership and passion for creating
a great dining experience have helped
make the Primehouse brand a success,” says
Stephen Hanson, founder of B.R. Guest Restaurant
Group, which owns Primehouse. “His
creativity and deep knowledge of the steakhouse
concept make him the natural choice
to lead the brand as we expand into New York
and beyond.”
B.R. Guest Mixologist Eben Klemm will bring
a fresh twist on conventional cocktail hour.
Made-to-order from seasonal ingredients and
herbs cut “à la minuit” on-site — most notably
a garden of mint vines behind the bar — the
Primehouse cocktail menu will feature the
freshest signature and seasonal cocktails, including the Dirty Bull and Millionaire’s Mojito.
Design Team Yabu Pushelberg once again
partners with B.R. Guest, creating a geometric,
mod aesthetic for Primehouse New York.
Three distinct environments emerge through
the contrasting light and dark elements, which
echo throughout the 5,600 sq. foot space. The
front room holds an inviting dark wood bar and
tables for impromptu dining and cocktails. The
first of two sets of stone arches lead diners into
the light main dining room where dark accents
are interspersed throughout cream-colored
stone. Black upholstered chairs are set around
graphic patterned tables and framed by antique
mirrors to reflect the light. Another set of
arches opens to the two private rooms where
guests are ensconced by double-sided wine
displays and geometric mirrors. In warmer
weather, the outdoor café will offer diners an
exceptional alfresco experience.
Since opening its first restaurant in 1987, B.R
Guest Founder Stephen Hanson and his team
have redefined the restaurant experience
through an emphasis on hospitality and quality.
Current B.R. Guest properties in New York
City include Atlantic Grill, Blue Fin, Blue Water
Grill, Dos Caminos Park, Dos Caminos Soho,
Dos Caminos Third, Fiamma, Vento Trattoria,
Ruby Foo’s Dim Sum and Sushi Palace, Ruby
Foo’s Times Square and Level V nightclub. B.R.
Guest locations outside of New York include Fiamma Trattoria in the MGM Grand in Las Vegas
and Blue Water Grill and David Burke’s Primehouse
in Chicago. In fall 2007, B.R. Guest will
open two additional restaurants: Primehouse
in New York City and Dos Caminos at the
Venetian Hotel in Las Vegas. Recently, Hanson
inked a deal with hospitality giant, Barry
Sternlicht, appointing B.R. Guest as the exclusive
restaurateur in Sternlicht’s ‘1’ Hotels and
Residences, the first luxury, eco-friendly global
hotel brand. In June 2007, B.R. Guest took its
obligation to the environment one step further
by becoming the first national multi-concept
restaurant group to be certified green by the
Green Restaurant Association™. B.R. Guest’s
commitment to service and hospitality is also
evident through its dedication of time and resources to community-based organizations
including City Harvest, Share Our Strength,
City-Meals-On-Wheels, Memorial Sloan Kettering,
American Cancer Society, Publicolor,
World Wildlife Federation, PENCIL, Momentum
AIDS Project, American Heart Association and
The James Beard Foundation.
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