Prime Rib Dinner–A Classic Steakhouse Evening

SVCI’s Chef Paul Brown invites you to savor a timeless American steakhouse experience, reimagined with the finest ingredients and a touch of indulgence. This scrumptious feast features brioche rolls with butter, a truffled balsamic Caesar with crispy Parmigiano, dry-aged prime ribeye or, upon request, Montreal-crusted wild king salmon, sautéed spinach, potato gratin, onion strings, bordelaise, horseradish cream, and sticky toffee pudding with vanilla bean cream.