Hyde Park Prime Steakhouse – Upper Arlington Dinner Menu
RAW BAR • APPETIZER
Oysters on the Half Shell* (4) 14
Add 3.50 each
Jumbo Lump Crab Cocktail
Spicy mustard, cocktail sauce 19
Escargot
Port wine reduction, garlic butter, toast points 11
Shrimp Cocktail
Cocktail sauce (3,5) 12/19
Crab Cake
Red pepper aioli, spicy mustard sauce 19
Chilled Lobster Cocktail
Cucumber lime jalapeno & classic cocktail sauces 21
Oysters Rockefeller
Spinach, melted provolone 17
SOUPS • SALADS
Lobster Bisque 12
Caesar Salad
Anchovies upon request 11
Classic Baked Onion Soup 11
Hyde Park Wedge
Smoked bacon, candied pecans, heirloom tomatoes, blue cheese dressing, port wine drizzle 12
SEAFOOD
Surf & Turf*
6oz Filet & Twin Lobster Tails, 4oz each 72
Lobster Tail 12oz-14oz 72
Blackboard Fresh Fish*
Pan-seared; lemon crystal citrus sauce or soy vinaigrette
Salmon Filet 33
Chilean Sea Bass 40
Crab Cakes
Red pepper aioli, spicy mustard sauce 28
BAR FAVORITES
Dry Aged Cheeseburger* 9oz
Fries or Onion Straws 14
Bacon Gruyère Dry Aged Burger* 9oz
Fries or Onion Straws 15
Chicken Milanese
Crispy romano-crusted; white wine lemon caper sauce 21
Salmon Caesar Salad* 29
Twin Filet Mignon* 3oz each 29
STEAKS • CHOPS
Filet Mignon 6oz/8oz/12oz 34/43/59
Double Cut Lamb Chops 14oz 41
They Ryan Day Steak 26oz
36 Day Dry Aged Bone-in Ribeye, Heavily marbled, rich beef flavor 76
The Bobby Rahal Steak 16oz
Ribeye, heavily marbled 41
The Urban Meyer Steak 14oz
New York Strip Steak 41
Steak Herbstreit 22oz
Bone-In Ribeye, heavily marbled 52
Australian Wagyu Filet Mignon 8oz
Ranger Valley Farms 67
Steak Woody 7oz
Petite cuts of tenderloin wrapped in bacon,
melted blue cheese & bordelaise sauce 29
Steak Griffin 8oz/12oz
Filet Mignon, garlic, cracked black pepper, roasted shallot Cabernet sauce 47/63
Steak Tressel 14oz
New York Strip topped with roasted cloves of garlic & mushrooms 46
Steak Au Nicklaus 14oz
New York Strip, cracked peppercorns
& cognac bordelaise sauce (Spicy) 46
Steak Kosar 6oz/8oz/12oz
A Filet Mignon over bordelaise crowned with asparagus, lobster & bearnaise, sliced
mushrooms 46/55/71
Sauces $5
Béarnaise Sauce • Cognac Peppercorn Bordelaise • Horseradish Sauce • Roasted Shallot
Cabernet Sauce
Add Ons
Roasted Cloves of Garlic & Mushrooms 6
Jumbo Crab, Asparagus, Béarnaise 14
Blue Cheese Crusted/Bordelaise 6
Petite Lobster Tail 4oz 19
SIDES
Sautéed Asparagus, E.V.O.O., parmesan 11
Sautéed Spinach & Mushrooms 10
Sautéed Mushrooms 10
Roasted Brussels Sprouts, bacon marmalade 13
Lobster Mac & Cheese 24
Potatoes Gruyère Gratin 12
Roasted Garlic Whipped Potatoes 8
French Fries 7
One Pound Baked Idaho Potato 8
Add a Hyde Park Mixed Green Salad $1.95
BLUE- Very red, very cool center •RARE- Red, cool center
•MEDIUM RARE- Red, warm center
•MEDIUM- Pink center
•MEDIUM WELL- Slightly pink center •WELL- Cooked throughout, no
pink
*Consuming raw or undercooked meats, poultry, seafood or shellfish may increase your risk of foodborne
illness, especially if you have certain medical conditions.