The Chef’s Table at Prime Rib is more than dinner—it’s a curated journey of flavor and finesse. Each evening is an intimate exploration of themed cuisine, perfectly paired wines or spirits, and behind-the-scenes insights from our culinary team.
Course 1:
Snakehead Fish, Braised Rhubarb, Kale, and Green Garlic Sabayon
Salad Course:
Wild Asparagus, Cucumbers, Beets, Dandelion Greens, and Spring Herb Mélange Green Goddess Dressing
Course 3:
Crispy Soft Shell Crabs, Fiddle Head Ferns, Fava Beans, and Spring Radishes
Entree Course:
Snake River Farms Wagyu Strip Loin, Pickled Foraged Ramps, Spring Peas, and Barley Risotto
Local Cheese Course:
Featuring Federal Hill Blue, Seven Sisters, St. Malachi, 48 Month Oak Shade Cheddar, Firefly Merry Goats Rounds, and Hummingbird Cheeses. Each cheese paired with a distinct accouterment to unlock flavor.
Dessert Course:
Pistachio Cheddar Apple Coffee Cake, Oregon Ridge Maple Drizzle, and Strawberry-Rhubarb Jus