J-Prime Steakhouse

Restaurant, Corner of, 301 Brazos St ste 150, San Jacinto Blvd and 3rd, Austin, TX 78701, Austin, TX

VeganScore 40

Menu

Mains

• Wagyu Steak Burger — The best of the burgers, served with tomatoes, red onions, cheddar cheese, and homemade aioli
• Steak Burger — Prime cut served with lettuce, tomatoes, red onions, bacon, cheddar cheese and homemade aioli
• Prime Tacos — USDA prime ribeye tacos served in a blue corn tortilla with caramelized onions & cream avocado mousse

Starters

• Charcuterie Board — Chef’s selection of cured meats and imported cheeses
• Octopus Ceviche — Spanish octopus marinated in citrus juice, prepared with peppers, avocado, onion, serranos
• Prime Beef Carpaccio — Beef tenderloin drizzled with mustard aioli, topped with capers, hard boiled eggs, shallots, tomato, parmesan cheese
• J-Prime Seafood Tower — Chef’s selection of freshly caught seafood
• Oysters — Seasonal east coast oysters served on the half shell
• Shrimp Cocktail — Poached jumbo shrimp with bib lettuce, candied lemon wedge, spicy cocktail sauce
• Hawaiian Big-Eyed Tuna Tartar — Fresh caught sashimi grade tuna, ponzu sauce, avocado, togarashi aioli, diced pineapple, wonton crisps
• Beluga Caviar
• J-Prime Sashimi — Hawaiian big eye tuna - 6oz King ora salmon - 6oz Enjoy both selections - 3oz of each
• Rockin’ Oysters Rockefeller — Broiled oysters topped with homemade cheese sauce, spinach, panko bread crumbs and crispy parma ham
• Fried Oysters — Served on the half shell with chef’s dirty rice, finished with hollandaise sauce
• Grilled Lollipop Lamb Chops — Lollipops served with spicy-citrus sauce and fresh mint
• Lesch’s Lobster Bites — Delicate sweet butter poached langoustino tails with citrus
• Crab Cake — Jumbo lump Maryland style crab cake
• Escargot — Burgundy snails baked with shallot, white wine, butter, and topped with a puffed pastry
• Hudson Valley Foie Gras — Seared and served over cuban toast points with poached pears and pearls of black truffle
• Fish ‘N’ Chips — Lightly breaded fresh salmon and sea bass bites with crispy potato fries
• Meatball Casserole — Four prime meatballs in our creamy marinara accompanied by toast points
• Fire Stone Japanese A5 Wagyu Strip — Kagoshima Prefecture oz
• Lobster Bisque — Finished with sweet lobster and crème fraiche
• Caesar Salad — Artisan romaine, caesar dressing, croutons, parmesan, white spanish anchovies
• Wedge Salad — Baby iceberg lettuce, candied bacon, roquefort blue cheese dressing
• Boston Salad — Sweet boston lettuce served with french mustard vinaigrette, radish and hard boiled eggs
• Beet Salad — Red & yellow beets, baby arugula, ricotta, roasted pecans, dried cranberries, tossed with olive oil & aged balsamic
• Caprese Salad — Heirloom tomatoes, fresh mozzarella, basil pesto, balsamic, toasted pine nuts, baby arugula
• Apple Pear Salad — Artisan greens, grape cherry dressing, with halloumi cheese, toasted pumpkin and sunflower seeds

Other

• Grilled J Kabob — Tender filet mignon wrapped in bacon, bell peppers, onions and mushrooms
• Prime Rib Sliders — Thinly sliced prime rib, melted cheese and creamy horseradish sauce on a hawaiian roll
• Filet Mignon — Aged 30 days
• Ribeye 16oz — Aged 45 days
• Bone-In Filet 16oz — Aged 30 days
• Tomahawk 44oz — USDA Prime, long bone-in ribeye
• NY Strip — Aged 45 days
• Domestic Rack of Lamb — Special blend of herbs, spices, & mint pesto sauce
• Bone-In NY Strip 22oz — Aged 35 days
• Porterhouse 44oz — Aged 45 days
• American Wagyu New York Strip 12oz — Aged 45 days, Snake River Farms gold grade
• American Wagyu Ribeye 16oz — Aged 45 days, Snake River Farms gold grade
• Japanese A5 Wagyu Petite Striploin 4oz — Kagoshima prefecture
• Japanese A5 Wagyu Filet Mignon — Kagoshima prefecture
• Filet Mignon Duo — two 5oz filets Twin bacon wrapped filets, one finished with au poivre sauce and the other finished “Oscar” style
• Surf ‘N’ Turf — 8oz filet mignon with 6oz Canadian lobster tail
• Porterhouse 44oz (Dinner for Two) — USDA prime Creekstone Farms
• Tomahawk 44oz (Dinner for Two) — USDA prime Creekstone Ranch long bone-in ribeye
• Chilean Sea Bass — Hong Kong style steamed sea bass, wrapped in banana leaves, accompanied by oyster sauce and hot citrus butter
• Canadian Lobster Tails — Two 8oz cold water lobster tails broiled with butter, lemon, and chef’s spices
• King Ora Salmon — Hand rubbed with creole mustard, brown sugar, and thyme, grilled on a cedar plank
• Chargrilled Sea Scallops — Grilled jumbo scallops finished with crispy lobster bites
• Chicken Parmesan — Lightly breaded chicken breast topped with marinara and mozzarella cheese served over a bed of fettuccine egg noodles
• Hawaiian Big-Eyed Ahi Tuna — Fresh caught, sashimi grade tuna, sesame crusted & seared, served over soy sauce topped with jicama-avocado slaw
• Alaskan Red King Crab

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