Appetizers
Capital Shrimp
$13.00
Crispy shrimp tossed in our housemade zesty remoulade.
Crab Cakes
$15.00
Tow jumbo lump crab cakes, accompanied with roasted red pepper coulis and mustard aioli.
Prince Edward Island Mussels
$12.00
Ale-steamed mussels tossed with fresh herbs, garlicand butter, served with crustinis.
Scallops Rockefeller
$14.00
Day boat scallops in the half-shell, baked with a blend of creamed spinach, baconand breadcrumbs, topped with a Parmesan crust, finished with fines herbes.
Portabella Mushrooms & Sliced Tenderloin
$14.00
Marinated and grilled, served with our ZIP sauce.
Stuffed Poblano
$12.00
Stuffed with a mixture of goat cheese, chorizo, bell peppers, onion and panko breadcrumbs, topped with pico de gallo.
Grilled Fruit Bruschetta
$12.00
Grilled strawberries, peachesand nectarines tossed with sea salt, served atop honey-lemon ricotta and charred crostini, finished with a drizzle of strawberry-basil reduction.
Ahi Tuna Tartar
$14.00
Sashimi-grade tuna tossed with ponzu and sesame seeds atop of smashed avocado and fresh tomato oil, served with crispy wontons.
Calamari
12.00
Flash-fried calamari with roasted tomato beurre blanc sauce.
$Soups
Beef & Vegetable Chilli
$7.00
House-ground ribeye, New York and filet mignon, slow-cooked with beef broth, tomatoes and spring vegetable.
Seafood Chowder
$9.00
Array of fresh fish and crustaceans in a spicy tomato broth served with crostini.
Classic French Onion Soup
$7.00
With aged swiss cheese.
Grilled Summer Squash & Shrimp Bisque
9.00
Grilled summer squash and sweet corn blended with cream and shrimp stock, topped with a grilled shrimp garnish.
$Salads
Steak Tenderloin Salad
$18.00
Sauteed beef tips, wild mushrooms, onions, roasted red pepper and red skin potatoes atop of baby spinach and arugula, tossed in balsamic vinaigrette, finished with crumbled blue cheese.
Grilled Chicken Caesar Salad
$16.00
Grilled organic chicken atop crispy romaine, tossed in our traditional caesar dressing with housemade croutons, finished with shaved Parmesan cheese (anchovies upon request).
Salmon Salad
$17.00
Grilled Atlantic salmon atop field greens, tossed with roasted red pepper vinaigrette, herb couscous, shaved asparagus and roasted red peppers.
Grilled Shrimp & Brussels Sprout Salad
$18.00
Grilled shrimp atop oven-roasted brussels sprouts, tossed with baby spinach, toasted almonds, apples and dried Michigan cherries, finished with raspberry-maple vinaigrette.
Martha's Vineyard Salad
$10.00
Red leaf lettuce, pine nuts, red onionand bleu cheese, tossed with raspberry-maple vinaigrette.
Tuna & Napa Salad
22.00
Sesame-crusted seared ahi tuna, shaved Napa slaw, crispy rice noodles, toasted almondsand enoki mushrooms, tossed in sesame-lime vinaigrette.
$A La Carte
Creamed Spinach
$7.00
Sauteed spinach combined with heavy cream, Parmesan cheese and a hint of nutmeg.
Marinated Grilled Asparagus
$8.00
Marinated in balsamic vinegar and grilled, drizzled with balsamic reduction and Parmesan cheese.
Truffle Frites
$8.00
Shoestring fries, tossed with toasted garlic, Parmesan cheese, fines herbs, finished with truffle oil.
Baked Idaho Potato
$5.00
Salt and pepper rubbed, served with a side of herb butter and sour cream.
Grilled Corn on the Cob
$6.00
Tossed in a paprika marinade, grilled and topped with fresh herbs and chili-lime butter.
Red Skin Potatoes
5.00
Roasted and tossed with herb garlic butter.
$Prime Steaks
Prime is the highest USDA designation. Less than 2% of all beef earns this distinction. Prime cuts based with beef fat and finished with herbs and sea salt and include choice of our ZIP sauce, compound butter, or hollandaise sauce, roasted garlic whipped potatoes and marinated grilled asparagus.Prime Sous-Vide & Dry-Aged Ribeye with Shrimp
$75.00
14 Ounces dry-aged ribeye, vacuum-sealed and slow cooked, pan-seared and served with 5 sauteed Cajun-hearbed shrimp.
Prime Bone-In Ribeye
$55.00
18 Ounces center cut USDA certified prime bone-in ribeye steak, capital prime's version of the traditional cowboy cut.
Prime Porterhouse
$70.00
Best of both worlds, with 24 oz of center cut beef split between the tender New York Strip and the succulent, buttery texture of the Filet Mignon.
Prime Bone-In Filet Mignon
$65.00
13 Ounces center cut USDA certified prime bone-in beef tenderloin.
Prime Dry-Aged New York Strip
65.00
14 Ounces center cut USDA certified prime dry-aged for 6ty days.
$Cuts
Proudly serving the finest hand-selected and hand-cut steaks including usda prime and certified Angus Beef. Aged a minimum of 21 days; all steaks are prepared with house seasoning and broiled at 1800 degrees. Cuts include your choice of our zip sauce or compound butter, seasonal vegetables and roasted garlic whipped potatoes. All steaks are gluten-free without zip sauce.Lamb Porterhouse
$38.00
Two 5 Ounces grilled bone-in lamb porterhouses over roasted new potatoes, served with a cucumber, arugulaand pickled red onion slaw tossed in a feta vinaigrette, topped with a mint chimichurri.
Filet Mignon
$34.00
Beef tenderloin with succulent flavor and buttery texture.
Filet Oscar
$45.00
Two 3 Ounces tenderloin medallions, accompanied with Alaskan king craband jumbo asparagus, finished with housemade hollandaise sauce.
New York Strip
$34.00
12 oz New York strip, tender yet firm, high in flavor.
Double Pork Chops
$28.00
Two grilled 6 Ounces pork chops served over roasted potato salad, grilled marinated corn on the cob, topped with a house-smoked peach salsa.
Flank Steak
26.00
8 Ounces butcher cut, tender and rich in flavor.
$Accompaniments
Accompanied with entree.Crab Cake (3 oz.)
$8.50
Lobster Tail (5 oz.)
$15.00
Alaskan King Crab Legs (10 oz.)
$23.00
Grilled Shrimp
6.00
$Chef'S Compositions
Gluten-free pasta available upon request.Clam & Shrimp Linguine
$26.00
Sauteed shrimp and little neck clams tossed with arugula and linguine in a sherry cream sauce.
Joe Mama's Pile of Perch
$25.00
Fresh lake perch pan-sauteed and piled high, topped with a lemon caper beurre blanc, served with seasonal vegetables and roasted garlic whipped potatoes.
Roasted Vegetable Ravioli
$20.00
Ravioli stuffed with grilled summer squash, zucchini, redand yellow bell peppers, asparagus, red swiss chard and a blend of Romano and fontana cheese, on top of squashand zucchini ribbons, roasted tomato cream sauce, topped with fried leeks.
Bone-In Chicken & Morels
$26.00
Bone-in chicken, breast and thigh, oven-roasted and served atop creamy mashed potatoes, sauteed haricots verts, topped with a morel mushroom cream sauce.
Veal Marsala
$28.00
Breaded and sauteed veal cutlets with shallots, shiitake, criminiand oyster mushrooms, finished with a dry marsala wine reduction, served with seasonal vegetables and roasted garlic whipped potatoes.
Frutti di Mare
$30.00
Shrimp, scallops, mussels, calamariand clams tossed with linguine in a spicy tomato broth.
Chicken Cavatappi
20.00
Grilled organic chicken breast over cavatappi pasta, with grilled sweet corn, roasted red peppers, caramelized onion, chorizoand spinach.
$Fish & Seafood
Arctic Char
$26.00
Honey-lemon glazed arctic char over sweet pea puree, lentiland arugula salad, finished with arugula pistou.
Cedar Plank Salmon
$27.00
Fresh nova scotia salmon grilled on a cedar plank, served with seasonal vegetablesand wild rice pilaf, finished with tarragon citrus butter.
Saffron & Seafood Risotto
$35.00
Sauteed tomatoes, arugulaand sweet peas tossed with creamy arborio rice simmered with a clamand saffron broth, topped with colossal shrimp, scallopsand mussels, garnished with crispy shallots and basil oil.
Seared Ahi Tuna
$32.00
Sesame crusted, sashimi-grade ahi tuna accompanied with wild rice pilaf, marinated bok choy, pickled gingerand wasabi, finished with orange ginger coulis.
Herb Crusted Sea Bass
$38.00
Pan-roasted sea bass crusted with fresh tarragon and parsley, over a grilled zucchini, squashand fennel salad, corn puree, topped with crispy leeks, finished with a lemon-basil oil.
George's Bank "Day Boat" Scallops
$36.00
Pan-seared jumbo sea scallops atop creamy herbed polenta, wilted arugula, finished with bacon jam and blackberry reduction.
Great Lakes Walleye
$28.00
Pan-sauteed Parmesan-panko crusted walleye, accompanied with roasted red skin potatoes, Napaand radicchio coleslaw and housemade tartar sauce.
Asian Sea Bass
$38.00
Pan-seared chilean sea bass with a sweet ponzu glaze, served over wild rice pilaf, marinated bok choy, wakame salad and roasted red bell peppers.
Ginger Lime Swordfish Kabob
34.00
Ginger-lime marinated swordfish kabobs, grilled and served on top of a lemon and herb risotto with sauteed arugula, topped with a mango chutney.
$Salads - Gluten-Free
Salmon Salad
$17.00
Grilled Atlantic salmon atop field greens, tossed with a lemon vinaigrette, red quinoa, haricot vert, baby carrots and roasted red peppers.
Steak Tenderloin Salad
$18.00
Sauteed beef tips, wild mushrooms and onions atop a combination of baby spinach and arugula, tossed with balsamic vinaigrette and red onion, finished with grilled red pepper and grated parmesan cheese.
Michigan Kale Salad
$11.50
Fresh Michigan baby kale, Michigan dried cherries, bleu cheese, applesand crispy bacon tossed in citrus vinaigrette, finished with candied pecans (vegetarian option available).
Grilled Shrimp & Brussels Sprout Salad
$17.00
Marinated grilled shrimp skewer atop oven-roasted Brussels sprouts tossed with baby spinach, toasted almonds, apples, dried Michigan cherries, finished with a raspberry-maple vinaigrette.
Nicoise Salad
$22.00
Seared rare Ahi tuna served on a bed of spring mix, topped with eggs, green beans, artichoke hearts, red skin potatoes, roasted Romas, kalamata olives and anchovies, finished with citrus vinaigrette.
Martha's Vineyard Salad
10.00
Capital prime's house salad, with red leaf lettuce, pine nuts, red onion and bleu cheese, tossed with a raspberry-maple vinaigrette.
$Cuts - Gluten-Free
any cut or prime steak-order without ZIP sauce. Proudly serving the finest hand-selected and hand-cut steaks including USDA prime and certified Angus Beef. Aged a minimum of 21 days; all steaks are prepared with house seasoning and broiled at 1800 degrees. Gluten-free cuts should be ordered with compound butter and include seasonal vegetables and boursin whipped potatoes.Filet Oscar (6 oz.)
$39.00
Ribeye (14 oz.)
$37.00
Pork Chop with Root Vegetables
$24.00
New York Strip (12 oz.)
$31.00
Hanger Steak (8 oz.)
$25.00
Colorado Lamb Chops
35.00
$Prime Steaks - Gluten-Free
Prime is the highest USDA designation. Less that 2% of all beef earns this distinction. Gluten-free prime cuts include choice of compound butter or bordelaise sauce and are served with boursin whipped potatoes and marinated grilled asparagus.Prime Bone-In New York Strip (14 oz.)
$45.00
Prime Bone-In Ribeye (18 oz.)
$55.00
Prime Bone-In Filet Mignon (13 oz.)
$60.00
Prime Dry-Aged New York Strip (16 oz.)
52.00
$Accompaniments - Gluten-Free
Accompanied with entree.Grilled Shrimp
$6.00
Lobster Tail (5 oz.)
$15.00
Alaskan King Crab Legs (10 oz.)
23.00
$Fish & Seafood - Gluten-Free
George's Bank "Day Boat" Scallops
$32.00
Pan-seared jumbo sea scallops atop grilled polenta, finished with bacon jam, served with wilted spinach and parsnip puree.
Arctic Char
$26.00
Pan-seared Atlantic artie char served atop smashed red skin potatoes, roasted parsnipsand red beets, accompanied with herb oil.
Grilled Keys Mahi-Mahi
$26.00
Filet of wild-caught mahi-mahi served with boursin whipped potatoes and grilled asparagus, finished with Mediterranean vinaigrette.
Cedar Plank Salmon
$25.00
Fresh nova scotia salmon grilled on a cedar plank, served with seasonal vegetablesand red quinoa basmati rice blend, finished with tarragon citrus butter.
Potato Encrusted Whitefish
$24.00
Pan-seared fresh lake whitefish encrusted with shredded Idaho potatoes, served atop dill-Dijon cream sauce, accompanied with sauteed garlic green beans.
Ahi Tuna Nicoise
$30.00
Sashimi grade tuna, herb crustedand seared, served with crispy red skin potatoes, oven-roasted roma tomatoes, garlic haricot vert and a kalamata olive vinaigrette.
Verde Sea Bass
34.00
Pan-seared chilean sea bass, prepared capital prime style, with avocado-cucumber salsa and fresh tomato on a bed of wilted spinach, served with red quinoa and basmati rice blend. Also available Asian style with ponzu sauce.
$Chef's Compositions - Gluten-Free
Port Glazed Chicken
20.00
Seared organic chicken breasts glazed with port reduction, atop beurre blanc, served with house boursin whipped potatoes and sauteed brussels sprouts.
$A La Carte - Gluten-Free
Baked Idaho Potato
$5.00
Marinated Grilled Asparagus
$7.00
Red Skin Potatoes
$5.00
Creamed Spinach
7.00
$Main-Kids' Menu
Available to guests under 12 years old.Kids Fish & Veggies
$8.50
Kids Steak & Veggies (4 oz.)
$12.50
Kids Pasta with Marinara
$7.50
Kids Burger & Fries
$8.50
Kids Grilled Chicken & Veggies
$7.50
Kids Chicken Tenders & Fries
$7.50
Kids Mac & Cheese with Veggies
7.50
$Dessert-Kids' Menu
Kids Ice Cream
4.50
Michigan's own melting moments creamery presents. Chocolate mocha crunch, vanilla bean, lemoncello sorbet.
$Prime Desserts
Delicious housemade desserts from our kitchen.Carrot Cake
$12.00
Moist and flavorful with grated carrots, currantsand walnuts, topped with cream cheese frosting, a slice large enough to share.
Double Layer Chocolate Cake
$10.00
Double-layered chocolate cake with a chocolate ganache frosting and served with a fresh raspberry puree.
Dueling Cheesecakes
$8.00
Key lime and coconut cheesecake and strawberry daiquiri cheesecake, finished with toasted coconut and strawberry compote.
Cinnamon Maple Bread Pudding
$8.00
Housemade bread pudding stuffed with vanilla cheesecake, topped with a rum currant sauce.
Black Forest Creme Brulee
$8.00
Chocolate egg custard seasoned with vanilla and caramelized sugar, topped with a summer cherry compote, whipped creamand mint crystals.
Ice Cream
$5.00
Your choice of chocolate mocha crunch, vanilla bean and lemon sorbet.
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