This month, we’re celebrating the best of summer—from new dishes to the people behind the plate.

 

Sip something special with Fenn Valley Ice Wine, featured on our dessert menu and available to take home at a discount. Try our new Pan-Seared Seabass—equal parts elegant and comforting. And help us congratulate Konrad on his one-year anniversary with Capital Prime. His creativity and care have shaped some of your favorite dishes.

 

Pull up a seat, we can’t wait to serve you! Visit Capital Prime for more details and reservations.

 

Warm regards,
The Capital Prime Team

Hooked on Flavor: Seabass Takes the Spotlight!

This month, we’re diving deep into decadence with a dish that is new to our summer menu. It is equal parts elegance and comfort: Pan-Seared Seabass with parsnip purée, sautéed spinach, morel mushrooms, and roasted beets. It’s a plate that looks like art, smells like heaven, and tastes like a seaside escape.

 

Let’s break it down:
 

The Star: Seabass
Golden-crisp on the outside, buttery and flaky on the inside. Our seabass is pan-seared to perfection—because great seafood deserves a little sizzle.
 

Silky Parsnip Purée
Imagine mashed potatoes’ sophisticated cousin—earthy, sweet, and impossibly smooth. This creamy purée adds a mellow richness that brings the whole dish together.
 

Sautéed Spinach
Quick-wilted in olive oil and garlic, this verdant layer adds a pop of color and a whisper of bitterness to balance the dish’s sweeter notes.
 

Morel Mushrooms
Earthy, nutty, and oh-so-seasonal—these little woodland gems add depth and texture, soaking up all the goodness from the pan.
 

Roasted Beets
Roasted until tender and candy-sweet, these vibrant jewels dot the plate like rubies. A touch of balsamic glaze takes them over the top.

 

Together, it’s a dish that celebrates contrast—crisp and creamy, sweet and savory, rustic and refined. Whether you’re pairing it with a chilled white Burgundy or just a glass of sparkling water with lemon, this is a flavor journey worth taking.

 

Come and enjoy this new menu item, or some of Chef’s other new fish and seafood delicacies!

 

Stay Hooked!
 

Scott Finch
Executive Chef

Tucked into the rolling hills of Michigan wine country, Fenn Valley Vineyards has a secret weapon that delights dessert lovers and wine enthusiasts alike: Ice Wine. And no, this isn’t your average after-dinner pour—this is liquid gold in a bottle, crafted with love, science, and a touch of winter magic.

 

Fenn Valley’s Ice Wine is made using grapes left to freeze naturally on the vine, concentrating the sugars and flavors into tiny bursts of intense sweetness. When picked and pressed while still frozen, what trickles out is a nectar unlike anything else—rich, honeyed, and vibrantly complex. Think ripe apricots, candied pear, golden raisin, and a citrusy zip that keeps you coming back for another sip.

 

Perfectly suited for pairing with crème brûlée, bleu cheese, or even just a cozy sunset, Fenn Valley Ice Wine is proof that great things happen when patience meets passion. It's not just a drink—it’s an experience.

 

If you haven’t tried it yet, this is your sign to indulge in a bottle (or two). Your sweet tooth will thank you, and your wine rack just found its new crown jewel. Enjoy some Ice Wine with your dessert at Capital Prime, or take a bottle home! Offering newsletter subscribers bottles at a discount!

 

Cheers to the Chill!
 

Heather Hulett
General Manager

Konrad just celebrated his one-year anniversary working with us at Capital Prime. Working different stations in the kitchen, Konrad has really added his unique touch to many of our dishes. From the Capital Shrimp, Calamari, and Chicken Cacciatore to the Blackened Seafood Pasta, his attention to detail and timing is perfection.

 

Asked what his favorite part of working at Capital Prime is, he says, “Getting to express myself creatively through food and plating dishes, and my wonderful, lovely coworkers, who really make it feel like a second home.”

 

Konrad’s background in the arts and his creative thinking are such valuable assets to the attention given when plating our wonderful dishes.

 

Konrad’s passion is “being able to make people’s day better by making them great food.”
“It doesn’t matter if you’ve had a bad day—you can come to Capital Prime, and I can make a beautiful plate of food for you, and everything’s fine again.”

 

A couple of things that most people don’t know about Konrad: he was born in England and grew up in Lansing. “My first time on a plane was when I was 6 weeks old, and I slept the entire time.”

What won’t put you to sleep is his guitar playing. “I really like playing country ballads. I’m learning ‘Forever and Ever, Amen’ by Randy Travis now.”

 

Konrad may not always be seen when you are dining at Capital Prime, but just look down at your dish and you’ll see the artist within.

 

Thank you, Konrad—and here’s to your second anniversary!

Choose one of four fabulous Private Dining Rooms for a lunch or a dinner your guests will never forget! Peak events and times fill quickly, so make sure you call us at 517-37-PRIME to reserve the date for your event. 

HOURS
Monday-Thursday: 4pm-10pm
Friday: 4pm-11pm
Saturday: 2pm-11pm
Sunday: 2pm-9pm
Call (517) 37-PRIME for reservations