GT Prime – Chicago

Description

Description

GT Prime Steakhouse in Chicago places an emphasis on sourcing from local farms and cuisine highlighted by seasonal ingredients. Executive Chef and Partner Giuseppe Tentori (Food & Wine Best New Chef 2008) has curated a share plate meat-centric menu highlighting various cuts of steak and seasonal vegetables.


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GT Prime – Chicago
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GT Prime – Chicago
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GT Prime – Chicago

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Skinny Table’s Healthy Recommendations

DINNER MENU

COLD

  • Beef Carpaccio – parmesan, arugula, lemon, sliced foie gras
  • Tuna Crudo – ponzu, orange, pistachio, fresno
  • Beef Tartare – mustard seed, egg yolk, malt vinegar chips (Request Without Chips)
  • Crab & Avocado – blue crab, avocado, mango, red bell pepper, cilantro
  • Tomato Salad – jumbo lump crab, burrata, buttermilk dressing

VEGETABLES

  • Roasted Cauliflower – whipped ricotta, peperonata, pine nuts
  • Jumbo White Asparagus – duck egg, black truffle jus, parmesan

MEATS

  • Beef Tenderloin
  • Skirt Steak
  • Lamb Loin
  • Bison Tenderloin
  • Venison Loin

All meats (4oz/8oz) are served sliced and medium rare unless otherwise specified.

(Request Without Butter)

FISH

  • Branzino – citrus, hearts of palm
  • ½ lb. Merus King Crab – warm butter, lemon (Request Without Butter)
  • Scallops – baby carrots, parsnip purée

THE CARNIVORE

  • The Carnivore – beef filet, beef strip loin, venison & american wagyu

Four 4oz Cuts (Serves 2–4) / Four 8oz Cuts (Serves 6–8)

(Request Without Butter)

HOT

  • Aged Duck – rapini, shiitake mushroom, smoked beets, duck tongue
  • Octopus – brussels sprouts, espelette, oca

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* Menu Items and Prices subject to change. Information related to this restaurant is provided solely for informational purposes only and is not endorsed or guaranteed by Skinny Table  or any Listed Restaurant.


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