09/18/2026
The leaves are turning, and so is our menu.
Chef Ramiz Jasic has spent the season building something worth waiting for, hand cut tenderloin tartare, chestnut bisque with paprika tuile, a rack of lamb finished in mint yogurt, and a raviolo the size of your palm, filled with braised beef and topped with egg yolk confit.
Our new fall menu arrives September 24 at Prime 26.
See the full sneak peek on our website:https://www.giosprime26.com/menus
📸 Alexandra Elise Photography