Arthur's Prime Steakhouse

PRIME STRAKHC

Fresh Orange Juice

Hamburger

Chicken Tender

One Egg and Bacon or Sausage

Vodka Ancho Reys Poblano Liqueur Habanero Lime

Arthur's Bloody Mary

Pancake (1) and Bacon or Sausage

Champagne Raspberry Liqueur Crème de Cassis

Framboise Cassis Cocktail

Champagne Peach Puree Jasmine Tea Lemon Juice

Jasmine Peach Bellini

Classic Bellini

Mimosa

Champagne Cognac Raspberry Puree Crème de Banana

Arthur's Mimosa

Kir Royale

Key Lime Pie

Arthur's Mac and Cheese

pork belly bacon lettuce tomato cornmeal dusted bread

dry aged prime burger pepper jack cheddar bacon fried egg

Resort Burger

fried dill pickles gruyere cheese brioche bun

Wagyu Burger

Asparagus Risotto

Shrimp N Asiago Grits

Grilled Chicken

roasted red potatoes fried Brussels sprouts

Arthur's Petit Filet

Add Egg

Remove the prime ribeye steaks from the refrigerator and allow them to come to room temperature for about 30-45 minutes before cooking.

Prepare the Steak

Generously season both sides of the steak with kosher salt, black pepper, and garlic powder. Let the seasoning sit for 15 minutes to enhance the flavor.

Season the Steak

Preheat your grill or a heavy skillet over high heat. Add olive oil to the pan if using a skillet.

Preheat the Grill or Pan

Place the steak on the hot grill or pan. Cook for 4-5 minutes on one side, then flip and cook for another 4-5 minutes for medium-rare, adjusting time for desired doneness.

Cook the Steak

Once cooked to your preference, remove the steak from the heat and let it rest on a cutting board for 10 minutes before slicing.

Rest the Steak

Trim the tough ends of the asparagus. In a skillet, melt butter over medium heat, add asparagus, and sauté for about 5-7 minutes until tender. Squeeze lemon juice over the top before serving.

Prepare the Asparagus

Boil peeled and cubed potatoes in salted water until fork-tender, about 15-20 minutes. Drain and mash with butter, salt, and chives until creamy.

Make the Mashed Potatoes

Prime Ribeye Steak

Kosher Salt

Black Pepper

Garlic Powder

Olive Oil

Asparagus

Butter

Lemon

Mashed Potatoes

Chives

In a bowl, combine olive oil, minced garlic, chopped rosemary, chopped thyme, salt, and black pepper. Mix well.

Marinate the Steak

Rub the marinade all over the prime rib steaks, making sure to coat them evenly. Cover and refrigerate for at least 1 hour, preferably overnight.

Apply Marinade

Preheat your grill to high heat (about 450°F or 232°C).

Preheat the Grill

Remove the steaks from the marinade and let them come to room temperature for about 30 minutes before grilling. Place them on the grill and cook for about 4-5 minutes on each side for medium-rare, adjusting time according to your preferred doneness.

Grill the Steaks

During the last minute of grilling, add butter on top of each steak and close the grill lid to let it melt and infuse flavor.

Add Butter

Remove the steaks from the grill and let them rest for 5-10 minutes. Squeeze lemon juice on top before serving.

Serve

Prime Rib Steak

Garlic

Fresh Rosemary

Fresh Thyme

Salt

Wash the fresh oranges under running water to remove any dirt or pesticides.

Prepare the Oranges

Slice each orange in half using a sharp knife to make them easier to juice.

Cut the Oranges

Using a citrus juicer or a manual juicer, press down on each half of the orange to extract the juice. Collect the juice in a pitcher.

Juicing Process

If you prefer pulp-free juice, pour the juice through a fine mesh strainer into another container to remove any pulp or seeds.

Strain the Juice (Optional)

If desired, stir in sugar to taste. Adjust based on your sweetness preference.

Sweeten Your Juice (Optional)

Add mint leaves to the juice for a refreshing touch. You can also muddle the mint leaves before adding them to the juice for enhanced flavor.

Garnish (Optional)

Fresh oranges

Sugar

Mint leaves

In a mixing bowl, combine the ground beef, salt, black pepper, garlic powder, onion powder, and Worcestershire sauce. Mix the ingredients until just combined, being careful not to overwork the meat.

Prepare the Patty Mixture

Divide the meat mixture into two equal portions and form each portion into a patty, about 3/4 inch thick.

Form Patties

Preheat a skillet or grill over medium-high heat. Cook the patties for about 4-5 minutes on each side or until they reach the desired doneness.

Cook the Patties

If using cheese, place a slice on each patty during the last minute of cooking to allow it to melt.

Melt the Cheese

While the patties are cooking, slice the tomato into thin rounds.

Prepare Tomato

Toast the burger buns on the grill or in a toaster until golden brown.

Toast Buns

Assemble the burgers by placing the patty on the bottom half of the bun. Top with lettuce, tomato, pickles, ketchup, and mustard, then cover with the top half of the bun.

Assemble Burgers

Preheat Oven

Wash and peel the potatoes. Cut them into thin strips to resemble fries.

Prepare Potatoes

In a large bowl, toss the potato strips with olive oil, salt, and paprika until evenly coated.

Season Potatoes

Spread the fries on a baking sheet in a single layer. Bake for 25-30 minutes, flipping halfway through, until golden brown and crispy.

Bake Fries

Ground beef

Black pepper

Garlic powder

Onion powder

Worcestershire sauce

Burger buns

Cheese slices

Lettuce leaves

Tomato

Pickles

Ketchup

Mustard

Potatoes

Olive oil

Paprika

Slice the chicken breast into strips, approximately 1 inch wide.

Prepare Chicken

In three separate bowls, place the all-purpose flour mixed with salt, pepper, garlic powder, and paprika in one; whisk the egg with milk in the second; and place the breadcrumbs in the third.

Set Up Breading Station

Dip each chicken strip first into the flour, then into the egg mixture, and finally coat it with the breadcrumbs. Ensure each strip is well-coated.

Bread the Chicken

In a deep frying pan, heat the oil over medium heat until it reaches 180°C (350°F).

Heat Oil

Carefully place the breaded chicken strips into the hot oil, frying in batches if necessary. Cook for about 5-7 minutes or until golden brown. Remove and place on paper towels to drain excess oil.

Fry Chicken

Peel the potatoes and cut them into thin strips, approximately 1/4 inch thick.

Place the cut potatoes in a bowl of cold water for at least 30 minutes to remove excess starch.

Soak Potatoes

Drain the soaked potatoes and pat them dry with a clean kitchen towel.

Drain and Dry

In a large pot or deep fryer, heat the oil to 180°C (350°F).

Carefully add the dried potato strips to the hot oil in batches. Fry for about 5-7 minutes or until they are golden brown and crispy. Remove and place on paper towels to drain excess oil.

Fry Potatoes

While still hot, sprinkle the fries with salt and black pepper to taste.

Season Fries

chicken breast

all-purpose flour

breadcrumbs

milk

salt

black pepper

garlic powder

paprika

potatoes

Crack the egg into a small bowl, being careful not to break the yolk.

Prepare the Egg

In a non-stick skillet, melt 1 tablespoon of butter over medium heat.

Heat the Pan

Once the butter is hot and bubbly, gently slide the egg from the bowl into the skillet. Cook for about 2-3 minutes for a sunny-side-up egg, or until the white is set and the yolk is still runny.

Cook the Egg

Sprinkle salt and pepper over the egg to taste.

Season the Egg

If using bacon, place the slices in the same skillet as the egg, or in a separate skillet if preferred. If using sausage, place the sausage links or patties in a separate skillet.

Prepare the Meat

Cook bacon for about 5-7 minutes until crispy, flipping halfway through. For sausage, cook according to package instructions, usually about 6-8 minutes, until golden brown and cooked through.

Cook the Bacon or Sausage

Bacon or Sausage

Pepper

Gather all ingredients and tools needed for the cocktail preparation.

Prepare the Ingredients

Take a glass and fill it with ice cubes. This will help keep your drink chilled.

Prepare the Glass

In a shaker, combine the vodka, Ancho Reyes Poblano liqueur, fresh lime juice, and tomato juice.

Combine the Liquids

Add Worcestershire sauce, hot sauce, celery salt, and black pepper to the shaker. Adjust the hot sauce according to your desired spice level.

Add Seasonings

Add the whole habanero pepper to the shaker for extra heat. Shake the mixture well for about 15 seconds to combine all flavors.

Mix the Ingredients

Strain the mixture into the prepared glass over the ice cubes.

Strain into Glass

Garnish with a celery stalk and a lime wedge. Serve immediately with a stirrer or straw.

Garnish and Serve

Vodka

Ancho Reyes Poblano Liqueur

Habanero Pepper

Fresh Lime Juice

Tomato Juice

Worcestershire Sauce

Hot Sauce

Celery Salt

Ice Cubes

Celery Stalk

Lime Wedge

In a large mixing bowl, combine the all-purpose flour, baking powder, sugar, and salt. Whisk together until well blended.

Mix Dry Ingredients

In another bowl, whisk together the milk, egg, melted butter, and vanilla extract until fully combined.

Combine Wet Ingredients

Pour the wet ingredients into the dry ingredients. Stir gently until just combined; be careful not to overmix. The batter should be slightly lumpy.

Combine Mixtures

Preheat a non-stick skillet or griddle over medium heat. Lightly grease with butter or cooking spray.

Heat the Griddle

Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes. Flip and cook for another 1-2 minutes until golden brown.