Kayne Prime

Restaurant, 1103 McGavock St, Nashville, TN

VeganScore 10

Menu

Mains

• Filet Mignon — 8oz
• Bone-In Tenderloin — 16oz
• NY Strip — 14oz
• Bone-In Ribeye — 24oz, 28-day dry aged
• Australian Strip — 8oz, BMS 8+
• Australian Ribeye — 20 oz, BMS 8+
• Tomahawk — 32oz, BMS 8+
• Olive Fed Strip — per oz, Kagawa
• Snow Beef Strip — per oz, Niigata
• Progression — 3 oz each
• Kobe Strip — per oz, Hyogo
• Salmon — Furikake crust, oyster sauce, kimchi aioli, fresno pepper, scallion
• Roasted Halibut — miso-maple marinade, black garlic molasses
• Dover Sole — yuzu kosho, beurre blanc
• Iberian Duroc Pork Tomahawk — 20 oz, all natural Niman Ranch, shoyu-chile glaze
• Roasted Chicken — smoked hazelnut gremolata, essential jus
• Whole Lobster — 2 lb, roasted, popcorn, clarified Calabrese butters

Starters

• Ocean Tower — wild prawns, oysters, lobster, butter
• Cold Water Oysters — matcha tea mignonette, fresh horseradish, cocktail
• Tuna Tartare — toasted sushi rice, serrano pepper, shoyu spritz, tobiko
• Toro Caviar Cones — avocado creme fraiche, caviar, chive
• King Crab — 1/2 lb, clarified butter
• Caviar — 1 oz, sea salt Kennebec chips, creme fraiche, grated egg
• Kaluga
• Imperial Osetra
• Royal Beluga
• Housemade Bacon — black peppercorn, maple cotton candy
• Popcorn Butter Lobster — popcorn, beurre monte
• Duck Tacos — duck confit, whipped avocado, tomato, grape salsa
• Shishito Peppers — wok-charred, sea salt, kimchi aioli
• Kotsuzui — toasted bone marrow, sweet garlic, parsley, toast
• Wagyu Tartare — soy cured egg yolk, house-made bbq chips
• Artisanal Cheeses — chef selection of three artisanal cheeses, jam, candied pecans, toasted ciabatta
• Black Kale — currants, Marcona almonds, lemon, Parmesan, EVOO
• Caesar — romaine, house-made Worcestershire, Parmesan, crouton
• Iceberg Wedge — cherry tomato, Point Reyes Bleu, bacon, egg, Green Goddess

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