Lawry's The Prime Rib

A lighter portion of the signature roast prime rib. Served with mashed potatoes, Yorkshire pudding, and horseradish. Tender and savory.

Three delicate slices of roasted prime rib. Offers a different texture while maintaining the rich beef flavor. Served with traditional sides.

The standard, generous cut of roast prime rib. Juicy, pink, and full of flavor. The classic way to experience this dish.

A massive, bone-in cut of prime rib for hearty appetites. Extremely juicy and rich due to the bone. A true meat-lover's choice.

Fillet of black cod, known for its buttery texture and delicate flavor. Served with fresh seasonal vegetables.

Three lobster tails broiled until tender. Served with melted butter for dipping. Sweet, firm shellfish meat.

A 12oz ribeye steak, roasted and then seared. Served with creamy cheesy potatoes and savory sauce. Rich and marbled beef.

Whole roasted chicken infused with the earthy aroma of black truffles. Served with pan-fried potatoes and onions.

Beef short ribs marinated in a sweet and savory Korean-style sauce. Grilled and served with seasoned spinach.

A rack of lamb grilled to order. Tender meat on the bone with a distinct, rich flavor.

A juicy pork chop pan-fried and served with herby chimichurri sauce. Accompanied by soft potato dumplings (gnocchi).

Broiled lobster tail served as an appetizer. Sweet and tender shellfish.

Fresh crabmeat baked with cheese and breadcrumbs until golden brown. Creamy and savory.

Five large chilled shrimp served with a tangy cocktail dipping sauce. A classic refreshing appetizer.

Roasted bone marrow, rich and fatty. Spread onto crispy toast for a decadent bite.

A rich and creamy soup made with fresh mushrooms. Earthy and comforting.

A smooth, creamy soup made from lobster shells and stock. Intense seafood flavor.

Savory onion soup topped with toasted bread and melted cheese. Deep, sweet onion flavor.

A large baked potato served fully loaded with butter, crispy bacon, fresh chives, and sour cream.

A mix of mushrooms cooked in garlic butter and herbs, served hot in a skillet.

Pan-fried Brussels sprouts tossed with savory bacon bits.

Classic crispy fried potato strips.

Spinach cooked in a rich cream sauce, flavored with bacon and onions. A classic steakhouse side.

Sweet corn kernels cooked in a creamy sauce. Sweet and savory.

Green peas sautéed with butter.

Steamed rice stir-fried with aromatic garlic.

A lunch course menu allowing you to choose between 2 or 3 courses. Includes appetizers like the famous salad or soup, a choice of main dishes including prime rib or seafood, and optional dessert.

House wine served by the glass (100ml).

Draft beer served in a glass (380ml).

A full bottle of the house special wine.

A tasting platter featuring three premium beef cuts from different regions: French Tenderloin, Spanish Dry-Aged Sirloin, and Rhug Estate Rib Eye. Served with potatoes and pink salt.

A Monday special featuring a Normandy-style pork chop cooked with apples, creamy sauce, and apple brandy (Calvados).

A Tuesday seafood special with Chilean Sea Bass topped with chorizo crumbs, served alongside a seared scallop and vegetables.

A Wednesday special of grass-fed tenderloin steak served with crispy french fries and rich Béarnaise sauce.

A Thursday special pairing a grilled Rib Eye steak with Spanish octopus. Served with potatoes and a mushroom cream sauce.

A Friday special featuring premium dry-aged Spanish sirloin paired with a baked lobster tail. A luxurious start to the weekend.