Menus
Our dinner menu reflects Chef Paul Virant’s lifelong commitment to doing things the right way, guided by the highest quality ingredients and the craft he has honed throughout an extraordinary career. You’ll find traditional steakhouse favorites, thoughtful seafood preparations, and the signature Vistro dishes that have become part of our story. Dessert is treated with the same care, offering a refined finish to your meal. Happy Hour remains a guest favorite each week night.
At the bar, classic cocktails lead the way, supported by a focused selection of wine and beer chosen to complement the kitchen’s work.
We look forward to welcoming you.
About Our Wine List
An overview of the Vistro Prime wine list from our wine director, Grace Bradley:
“When people think steak, they often think Cabernet Sauvignon, and the two most notable regions in the world for that varietal are California and France.
“Old World winemakers focus on the expression of terroir (the sense of place). These wines tend to have an earthier, less fruit-forward expression of the grape, whereas New World-style has a more fruit-forward approach and bigger body. Having the contrasting regions is a fun way for people to step outside what they might be comfortable with and try a familiar grape from a new place!
“That being said, there is a bottle of wine on this list for everyone, from the Muscadet (salty, acidic and destined to be paired with seafood) to the California Chardonnay (big-bodied with a lovely fruit and can work with heftier meat dishes like the pork chop). There are delicate Burgundian Pinot Noirs that express red fruit, earth and finesse, as well as big, bold California Cabernet Sauvignons grown in and around Napa and Sonoma.
“These contrasts mirror the contrasts on the menu: A guest can start with the Muscadet, oysters and a seafood tower and then move through the menu into a Cabernet Sauvignon-based Bordeaux blend to go with a dry-aged ribeye.”
