Last Friday, Andrew Chalk filed a report on the new menu and tasting event at Bailey’s Prime Plus. He noted menu consultant Avner (Nosh, Snack) Samuel had completed his consulting deal with owner Ed Bailey and had returned to his restaurant empire. Samuel sacrificed one of his talented Nosh chefs, Ryan Carbery, in the deal. Carbery now mans the kitchen at Bailey’s.
I emailed Ken Kuczwaj, the new director of operation and marketing, and asked him a few follow-up questions. Like: what is going to happen with the Aurora Room idea they announced a couple of weeks ago and will they be changing the name and how would you describe the type of food you are serving now? Here is his reply:
We are describing the menu as a chef-driven restaurant with an emphasis on Prime steaks and chops. We plan to have an Aurora night as soon as Avner is available. He is extremely busy with the opening of Snack. We have no plans for a name change, however the Bailey’s in Cedar hill has been re-concepted to Bailey’s House of Jazz and it now features a low-country cuisine driven menu. Bailey’s in Fairview will have a new roll out sometime in July.
I asked for the new menu and have printed it below. It’s much shorter than the original, however the prices of steaks, entrees, and salads are the same. Call me an over-cooked beef tenderloin, but I am under the impression that the point of the overhaul was to lower the prices and get new customers.
Both menus are below.
NEW BAILEY’S PRIME PLUS MENU
Beef Carpaccio Shaved Pecorino, Arugula, Dijon-Crème Fraiche 13
Jumbo Lump Crab & Artichoke Fritters Caper & Pine Nut Aioli 10
Maine Lobster “Parfait” Crushed Avocado, Tomato Confit & Caviar Vinaigrette 14
Roasted Jumbo Asparagus Maitake Mushrooms & Béarnaise 12
Bar Harbor Black Mussels Spanish Chorizo, Caramelized Fennel & Lobster Broth 12
Frito Misto Rock Shrimp, Calamari, Bay Scallops, Romesco & Arugula 13
Seared Hudson Valley Fois Gras Huckleberry “Bruschetta” & Fennel Syrup 18
Grilled Lamb Merguez Sausage Charmoula, Tomato Confit & Black Olives 13
Bailey’s Bibb Cucumber, Beefsteak Tomato, Red Radish, crispy Capers & Herb Buttermilk dressing 10
Grilled Romaine Heart “Caesar” Parmesan-Garlic Croutons & White Anchovy 9
Roasted Red & Yellow Beets Fennel, Oranges, Candied Pecans, Goat Cheese & Arugula 10
Baby Iceberg Wedges Creamy Blue, Red Grape Tomatoes, Croutons & Red Onion 9
Heirloom Tomatoes & Boconccini Basil oil and Balsamic reduction 11
Bailey’s Prime Cuts
6oz. Beef Tenderloin 29
18oz. Kansas City Strip 50
10oz. Beef Tenderloin 41 22oz.
Bone In Ribeye 49 16oz.
Chateaubriand 69 14oz.
Milk Fed Veal Chop 41
Béarnaise, Bordelaise, Brandy Green Pepper Corn
Seared Diver Scallops Creamed Sweet Corn, Spinach & Black Truffle Vinaigrette 29
Pan Roasted Scottish Salmon Brussels Sprouts, Pancetta & Grain Mustard Chicken Glace 28
Roasted Alaskan Halibut Cauliflower Puree, Spring Vegetables & Mandarin Sauce 32
Herb Roasted Free Range Chicken Creamy Polenta, “Panzanella” Salad & Sherry Gastrique 22
Bailey’s Half Pound Wagyu Burger Two Cheddars & full set 15
14 oz. Double Cut Pork Chop Roasted Maitake Mushrooms, Turnips & Apple-Cherry Marmalade 29
Roasted Lamb Chops Celery Root Puree, Braised Chard & Huckleberry Gastrique 39
Roasted Maitake Mushrooms 7 Braised Swiss Chard 6 Whiskey Creamed Corn 7
Parmesan Steak Fries 6
Whipped Yukon Potatoes 4
Garlic Curly Spinach 6
Grilled Jumbo Asparagus 9 Roasted Brussels Sprouts & Pancetta 8
Pomme Frites 4
Baked Potato 6
OLD BAILEY’S PRIME PLUS MENU—————————————————————————————–
Lobster Stuffed Avocado
Chicken fried and served with cilantro lime cream sauce and pico de gallo. 15
Served with fresh asparagus and tarragon lemon butter. 15
Trio of sauces: guacamole, cocktail, and remoulade. 14
ALMOND CRUSTED BRIE
Served with strawberry balsamic ginger jam and Marsala wine jelly. 11
Brandy-laced, with lobster and cream. 8
BACON WRAPPED SCALLOPS
Wrapped in Applewood smoked bacon and served with lemon butter sauce. 15
Scottish style smoked salmon, Yukon dill potato salad and cilantro lime crème. 12
Romano cheese crusted served with Bailey’s House Ranch. 9
Crispy fried with cherry peppers, basil and capers. Served with spicy pepper relish and
tartar sauce. 12
APPLEWOOD BACON WRAPPED SHRIMP
Stuffed with Sharp Cheddar, Smoked Gouda and jalapenos. Served with warm garlic butter. 13
Hawaiian style tuna tartar, pickled cucumber salad and wasabi guacamole. 14
Whole 9 Half 5
Baby greens, brandied Michigan cherries, candied pistachios and Oregon blue cheese.
Tossed in our Maple-Sherry Vinaigrette.
Chilled iceberg lettuce topped with heirloom baby tomatoes, Applewood smoked
bacon, Oregon blue cheese and green onions. Served with Bacon, Blue Cheese
& Chive dressing.
TOMATO, ONION & BLUE CHEESE SALAD
Beefsteak tomato, red onion, Oregon blue cheese and sherry vinaigrette.
Crisp Applewood smoked bacon, mushrooms, and red onions tossed in a warm
BAILEY’S CHOPPED SALAD
Tossed with Bailey’s Signature Ranch.
Crisp romaine, homemade garlic-herb croutons, Pecorino cheese and avocados.
Tossed in our homemade Caesar dressing.
Vine ripe tomatoes, lemon pepper vinaigrette and basil pesto.
6oz CENTER CUT FILET MIGNON 28
10oz CENTER CUT FILET MIGNON 36
14oz USDA PRIME RIBEYE 37
14oz USDA PRIME CENTERCUT STRIP 42
22oz USDA PRIME BONE-IN COWBOY CUT RIBEYE 49
18oz PRIME DRY AGED BONE IN STRIP 50
CHILEAN SEA BASS
Pumpkin Seed Crusted over Butternut Squash Risotto. 36
Preserved Lemon Cous Cous, Citrus Butter and Arugula Fennel Salad. 28
‘WILD TEXAS’ SHRIMP PASTA
Linguini with Marinara, Spicy Red Chili Butter and Garlic Bread. 28
JALAPENO ONION CRUSTED BASS
Texas Farm Raised Striped Bass, served with Spicy Tequila & Red Chili Cream Sauce. 29
10oz Cold-Water Tail, Broiled and served with Drawn Butter. MP
Texas Farm Raised Blackened Redfish with Mashed Yukon Gold Potatoes. 28
DOUBLE CUT COLORADO LAMB CHOPS
Peach and Pepper Marmalade. 40
MAPLE GLAZED PORK CHOP
Maple Thyme Glaze & Sweet Potato Hash. 25
BARBEQUE ROASTED FREE RANGE CHICKEN
Warm “loaded” Potato Salad & Tobacco Onions. 26
Butternut Squash with White Wine, Wild Mushroom, Asparagus and Romano & Mascarpone Cheeses. 18
Garlic Butter. 6
Simmered with Cream & Butter
MASHED YUKON POTATOES
Seasoned & Topped with Butter. 4
Sautéed wth Garlic, Fresh Herbs and
Four Cheese Cream Sauce topped with
Vermont White Cheddar. 13
Lemon, Garlic Butter. 6
White Cheese Sauce, Applewood
Smoked Bacon & Chives. 6
Sour Cream, Chives, Applewood
Smoked Bacon & Butter. 4
MAC & CHEESE
Four Cheese Cream Sauce Broiled
until bubbling. 6
Grilled, Hollandaise Sauce. 6
Made For Sharing
JUMBO ONION RINGS
Bailey’s Spiked Ketchup. 9
BAKED SWEET POTATO
Maple Syrup, Glazed Pecans,
Cinnamon Sugar Marshmallows, &
Bourbon Orange Butter. 9
Hand cut, served with Bailey’s
Spiked Ketchup, House Ranch and
Horseradish Sauce. 8