Primo Italian American Cuisine Menu

Five mild piquantè peppers stuffed with provolone cheese. Topped with olive oil and sea salt.

Three grilled chicken skewers topped with garlic and Parmesan dry rub. Served with homemade zesty tomato-ranch dipping sauce.

Seasonal vegetables, hummus and warm pita bread.

Topped with local honey and sea salt.

Seasonal Mediterranean Olives, topped with Parmesan.

Four deviled eggs topped with Kaluga caviar and chives.

Three filet-wrapped asparagus. Topped with teriyaki sauce.

Ten East coast oyster.

Garlic and Parmesan roasted artichokes blended with our four-Italian-cheese spread. Served with grilled crostini.

Fresh lump crab mixture stuffed into large button mushrooms, topped with a spicy aioli.

Handmade arancini filled with -hour braised short rib, peas and topped with a béchamel cream sauce.

Hand-battered, fried calamari steak with crispy zucchini and served with Primo’s homemade cocktail sauce.

Crispy smoked pork shank glazed with a Thai-chili sauce. Served with white corn tortillas and a tomatillo salsa.

Grilled Spanish octopus tossed in Mediterranean oil with baby heirloom tomatoes, roasted fingerling potatoes, on a bed of baby arugula.

Marinated hearts of palm, artichokes, Kalamata olives, fire-roasted red peppers, sliced red onions and arugula. Served on toast points with goat cheese spread.

Cold-water lobster claw meat, combined with creamy meyer lemon and caper sauce. Topped with fresh chives and served over toasted focaccia.

Thinly sliced prime beef tenderloin with capers, red onion, virgin olive oil, fresh cracked pepper and course sea salt. Served with a Parmesan crisp.

Baked jumbo lump crab and gruyére cheese sauce. Served with crispy toast points.

Crispy mozzarella cheese flamed table-side. Served with marinara sauce.

Ahi tuna and lump crab mixed with lemon, capers, and creamy dill sauce. Served with crispy wontons.

Fresh imported Italian burrata served with a truffle-honey jam and crispy Prosciutto di Parma. Served with sliced Italian baguette.

Two ground Wagyu beef meatballs topped with seared imported Italian burrata cheese and chiffonade basil. Served over a chunky marinara sauce.

Served with a maple bourbon glaze.

Grilled lamb chops with a mint, basil, lemon and garlic-infused olive oil.

Assortment of artisanal meats and cheeses. Served with sliced Italian baguette, hearts of palm, fire-roasted artichokes, buffalo mozzarella, piquanté peppers, honeycomb, fig jam and apricot jelly.

Rich lobster bisque with lobster claw meat and topped with fresh chives.

Vegetables and ditalini pasta.

Finished with baked provolone cheese.

Crisp chopped iceberg and romaine lettuce, hearts of palm, marinated artichokes, fire-roasted red peppers, mozzarella cheese, baby heirloom tomatoes, salami, chopped olives, pepperoncini and oregano vinaigrette.

Beefsteak tomatoes, buffalo mozzarella, Kalamata olives and fresh basil. Finished with balsamic glaze, basil oil and coarse sea salt.

Iceberg and romaine lettuce tossed with fire-roasted corn, grilled chicken, candied bacon, bleu cheese crumble, tomato, ditalini pasta, garlic crunch and creamy Italian dressing.

Mixture of organic lettuce, grilled chicken, roasted corn, crispy Italian pancetta, diced egg, chopped avocado and gorgonzola cheese, finished with homemade thousand island dressing.

Add chicken and grilled shrimp for additional charges.

Iceberg lettuce wedge, bleu cheese crumble, egg, pancetta, pickled onion, house bleu cheese dressing and topped with a crispy onion ring.

Mixed greens tossed with black olives, sliced white onion, bell peppers, Parmesan cheese, tomatoes, pepperoncini, and croutons. Served with a Wagyu meatball and marinara sauce.

Mixed greens tossed with black olives, sliced white onion, bell peppers, Parmesan cheese, tomatoes, pepperoncini, croutons and Primo’s famous house dressing.

Red and golden roasted beets, arugula, pomegranate seeds, burrata cheese, local honey and coarse sea salt. Finished with fig jam.

Four jumbo shrimp served with spicy cocktail sauce and fresh horseradish.

Per Piece. Served with red-wine mignonette sauce, spicy cocktail sauce, tobasco and lemons.

Combination of four jalapeño, four Calabrian, and four garlic-butter grilled oysters.

Jumbo lump crab, mango salsa, red pepper and Cajun remoulade. Served with garlic and roasted red pepper green beans.

Salmon pieces drizzled with a lemon and dill cream sauce. Served with rice pilaf.

Parmesan-Thai chili crusted scallops. Served with Parmesan spinach risotto and a red pepper cream sauce.

Light and crispy grouper served with shoestring fries and a lemon-dill tartar sauce.

Sesame seeds, grilled asparagus and teriyaki risotto.

Cognac cream sauce with forbidden black rice.

Chilean sea bass, Kalamata olive tapenade and white wine sauce.

Served with Parmesan risotto and brown sugar glazed roasted carrots.

Topped with white wine, garlic, grilled lemon, roasted tomatoes, broccoli, fresh capers, and artichoke hearts. Roasted in parchment paper.

Fresh caught grilled halibut with marinated clams, crispy potatoes and peas in a lemon and bay leaf jus.

Served with handmade ricotta filled agnolotti with a tomato-basil white wine sauce.

Three-cheese blend, marinara sauce, and Parmesan cheese.

Grilled chicken, homemade rigatoni, vodka sauce, baby spinach, sun-dried tomatoes and mozzarella cheese.

Homemade rigatoni with a spicy vodka sauce.

Served over roasted tomato and basil risotto.

Vodka sauce, fresh baby spinach, peas and sun-dried tomatoes.

Parmesan cheese sauce with peas, pancetta, orecchiette pasta and an egg yolk.

Sautéed hen-of-the-wood mushrooms, tossed together with fresh fettuccini pasta and a porcini cream sauce.

Salmon, mussels, calamari, jumbo shrimp and Alaskan king crab served with a spicy red sauce and linguine pasta.

Jumbo lobster claw meat, clams, mussels, bay scallops, tiger prawns, and spinach simmered in lobster stock, lemon, dill, heavy cream and garlic.

Your choice of lightly breaded chicken or veal cutlets, finished in a lemon-white wine sauce. Served with sautéed garlic and spinach.

Your choice of chicken or veal cutlets. Topped with homemade creamy pesto sauce with pine nuts, sun-dried tomatoes and goat cheese. Served over mashed potatoes.

Handmade ricotta filled agnolotti served with fire-roasted tomatoes, goat cheese and white wine lemon-butter sauce.

One large Wagyu meatball served with fresh spaghetti and tossed with marinara sauce. Topped with shaved Parmesan cheese.

Peas, roasted potatoes, and a garlic-white wine sauce.

Fresh fettuccini pasta tossed with pesto cream, sun-dried tomatoes, and spinach. Topped with imported Italian burrata cheese and finished with a balsamic reduction.

Tomatoes, spinach, capers, with a lemon-butter sauce and side of pasta.

Marinara sauce, mozzarella and side of pasta.

Served with braised carrots, fingerling potatoes, peas and fresh pappardelle pasta.

Four-cheese blend ravioli with marinara sauce.

Four-cheese ravioli sautéed with a rich spicy vodka sauce, grilled chicken and spinach.

Four-cheese ravioli topped with a creamy garlic sauce, grilled chicken and fresh spinach.

Black truffle ricotta and triple cream brie cheese ravioli topped with roasted red peppers. in a sweet garlic cream sauce.

Finished with a Parmesan-garlic compound butter and served with garlic mashed potatoes.

Three oz. filet medallions served with: Horseradish crust, Parmesan crust, and Au Poivre sauce over three-cheese mashed potatoes.

oz. Prime filet mignon accompanied with a oz. cold-water lobster tail. Served with crisp Parmesan fingerling potatoes.

Three oz. filet medallions served: with a sautéed jumbo shrimp, a jumbo lump crab cake with mango salsa and a seared scallop. Served over creamy garlic mashed potatoes and topped with a garlic cream sauce.

oz. Prime filet mignon with a truffle cheese sauce, topped with thick-cut maple bourbon Nueske’s bacon. Served with pommes frites.

Finished with a Parmesan-garlic compound butter and served with a loaded baked potato.

oz. sirloin with a horseradish crust. Served over a crispy Parmesan potato latke with Primo’s homemade steak sauce.

Topped with fresh chimichurri and served with garlic mashed potatoes.

Served with roasted fingerling potatoes and a roasted tomato jam.

Garlic, Parmesan, rosemary and pistachio-crusted rack of lamb, over a crispy Parmesan potato latke.

Finished with a Parmesan-garlic compound butter and served with three-cheese mashed potatoes.

oz. bone-in dry-aged New York Strip steak served with smoked gouda au gratin potatoes.

Two Wagyu beef patties, American cheese slices, seasoned pickles, Primo’s secret burger sauce and topped with thick-cut maple bourbon Nueske’s bacon. Served with pommes Frites.

Gluten free. mixed greens, heirloom tomatoes, sliced cucumbers and shredded cheddar cheese

Gluten free.

Topped with cheddar cheese and breadcrumbs.

Parmesan cheese and course sea salt.

Spaghetti with pecorino cheese and black pepper.

Served with vanilla bean gelato.

Finished with course sea salt.

With lemon cream.

Up to people.

Rich chocolate brownie, candied pecans, served in a chocolate sphere over Italian cookie gelato and topped with warm chocolate fudge.

Crepes topped with rich dulce caramel, candied pecans, and vanilla gelato

Sticky toffee caramel and bourbon gelato.

Mixture of fresh organic seasonal fruit. Served with Greek yogurt and crunchy granola.

Toasted sourdough bread, smashed avocado, buffalo mozzarella, baby heirloom tomatoes and topped with two scrambled eggs. Served with fresh fruit.

Three egg whites mixed with roasted red pepper, sweet onion, grilled mushrooms and baby spinach. Topped with Swiss cheese and served with fresh fruit.

Dusted with cinnamon-sugar and topped with a cream cheese frosting drizzle, maple syrup and fresh bananas.

Tomato, basil, balsamic glaze.

Garlic flatbread covered with rich BBQ sauce. Topped with grilled chicken, grilled sweet onion and fresh cilantro.

Soy marinated crispy sushi rice, topped with ahi tuna, wasabi cream and finished with a spicy mayo.

Watermelon radish, green onions, sesame seeds, sushi rice

Grilled thick-cut white bread with a mixture of thick-cut American and Provolone cheese, fresh black truffle, and rich tomato basil soup.

Wagyu beef patties topped with American cheese, sliced pickles, thick-cut bacon, topped with Primo special burger sauce and served with truffle pommel frites.

Teriyaki-glazed halibut, fresh mango salsa and topped with teriyaki sauce. Served with a crunchy cucumber salad. Choice of crispy fries or cucumber tomato salad.

Three grilled skewers. Served with iceberg lettuce

Fresh thick-cut white toast, filled with thick-cut bacon, iceberg lettuce, beefsteak tomato, avocado slices and mayo. Choice of crispy fries or cucumber tomato salad.

Chicken cutlet, mozzarella, basil, marinara. Choice of crispy fries or cucumber tomato salad.

Roasted chicken, brie, caramelized onions. Choice of crispy fries or cucumber tomato salad.

Toasted ciabatta with buffalo mozzarella, beefsteak tomato, fresh basil and thinly sliced red onion. Topped with pesto mayo and balsamic glaze. Choice of crispy fries or cucumber tomato salad.

Half-Pound USDA prime beef, American cheese, thick-cut bacon, pretzel bun. Choice of crispy fries or cucumber tomato salad.

Three filet medallions, Cognac onions, pesto horseradish cream, brioche buns. Choice of crispy fries or cucumber tomato salad.