SMALL PLATES
Chilled Gulf of Mexico Shrimp - Cooked in a rich Court-Bouillon, served with a light Lemon and Pepper Dressing	12
HH Prime Crab Cake - Pan Fried in Butter, served with a Caper Sauce	14
Imported Italian Parma Ham - Thinly sliced and simply dressed with Virgin Olive Oil and Cracked Pepper	10
Crispy Thick Cut Calamari - Flash Fried Wasabi Aioli	10
Seared Sushi Grade Ahi Tuna - Served chilled with Ginger Seaweed Salad and Spicy Wasabi Vinaigrette	11
SOUPS
Low Country She-Crab Soup - Garnished with Jumbo Lump Crabmeat	8
Baked Onion Soup au Gratin - with Swiss Gruyere Cheese	8
GREENS
Prime Wedge of Iceberg Lettuce– Topped with Blue Cheese Crumbles, Bacon, Tomatoes, Red Onion Rings with Peppercorn Dressing	8
Caesar Salad - Crisp Romaine Tossed with Dressing, Topped with Shaved Parmesan, Anchovies and Croutons	10
Add: Grilled Chicken and Jumbo Shrimp	9
Blue Cheese Salad – Crisp Romaine Tossed with Blue Cheese Dressing, Topped with Aged, Crumbled Blue Cheese, Chopped Egg and Candied Pecans	9
Vine Ripened Tomato and Red Onion Salad - Layered Fresh Baby Mozzarella Cheese and Topped with Balsamic Vinaigrette and Fresh Basil	8
Organic Mesclun Salad Mix - Diced Tomatoes, Red Onion and Pumpkin Seeds with Sugar Cane Vinaigrette	7
chops seafood & more
Rack of Lamb - Full Rack, Herb Crusted	34
Jumbo Lump Crab Cakes- 100% Phillips Jumbo Lump Crab, Caper Aioli Sauce	30
Broiled Shrimp Scampi - Served over Angel Hair Pasta with Garlic Butter and Grape Tomatoes	28
Captain’s Cut Salmon - 12oz Fresh Cut King Salmon Topped with Herbs de Province Butter	27
Butternut Squash Ravioli - Butternut Squash Raviolis with a Sage and Goat Cheese Cream Sauce with Chicken Breast, Tomatoes and Candied Pecans	21
Surf & Turf - 5oz Filet Mignon with Maine Lobster Tail and Drawn Butter	39
Braised Short Ribs - Beef Short Ribs, Slow Braised and Served over Mashed Potatoes	35
King Crab Legs - Served with Drawn Butter	47
French Cut Chicken Breast - Tomato & Peppercorn Au Jus	20
The M Burger - Prime Cut Ground Beef with, BBQ, Cheddar, Peppered Bacon, Cheddar/Jack, Onion Rings, Lettuce & Tomato	21
our prime collection
***We serve “USDA Prime” aged 14-21 day steaks from the top 2% of all US Beef.hh Prime’s steaks are hand selected. We’ll cook it anyway you want, but steaks over medium-well are not recommended! Please consult your waiter for correct temperature specifications!
Filet Mignon - 7oz	27
Filet Mignon - 10oz	32
New York Strip - 12oz	37
Bone in Ribeye - 22oz	40
Kansas City Bone-in Strip - 18oz	42
Prime Rib - 12oz Served Friday and Saturday	25
market fresh sides
Creamed Corn	7
Fresh Broccoli Florettes	7
Creamed Spinach, Potato - Baked, Smashed or Wedges– “wow”	7
Mixed Seasonal Vegetable	7
Garlic Sautéed Asparagus	7
Mac & Cheese	7
Onion Strings	7
Spinach Rizzotto	7
the early bird   Served Between 5 pm and 6:30 pm  |  Three Course Dinner Featuring:	25
HH Prime Salad
Choice of one entree:  Grilled Filet Mignon- Served with Mashed Potatoes with Asparagus ▪ Gulf Of Mexico Shrimp Sauté in fine Herbs Served with Jasmine Rice Pilaf ▪   HH Prime Crab Cake Pan Fried in Butter, served with a Caper Sauce
Rich Creole Bread Pudding with Meyers Rum Sauce and Candied Pecans
A Vegetarian option is available. Designed by our Chef using seasonal vegetables. Please ask your server.
Consuming raw or undercooked food may be hazardous to your health.Please inform your server of any dietary restrictions so that wemay do our best to accommodate your needs.