Executive Chef Thomas Cook has stuffed Prime 108's dinner and lunch menu with seasonal ingredients, beefy slabs of steak, and fresh seafood. Foreshadow your feast with the prime crab cakes ($15) with citrus beurre blanc, mango-pineapple chutney, and avocado before delving into a decadent dinner of 22-ounce cowboy, bone-in rib-eye ($34) coupled with herb-roasted potatoes and prosciutto-wrapped asparagus. If your appetite is feeling aqueous, order the grilled salmon ($29), served with potato-fennel gratin, sauteed spinach, and tzatziki. Herbivores and herbivoyeurs, meanwhile, can photosynthesize their plate with the Green Market vegetarian dish, a special concoction made from organic, seasonal vegetables (ask your server for current information, $22). And because no upscale dining experience is complete without a flavorful finishing flourish or artful tablecloth yank that leaves the table setting intact, invade Prime 108's dessert menu with the mascarpone Napoleon (phyllo crackers with mascarpone cheese, berries macerated in Cointreau, and basil, $7).