Prime & Vine is the newest culinary experience at The Highlands offering a focus on premium steaks, shareworthy starters, comforting sides, and heartwarming soups.  Nestled within the Country Club of Boyne, Prime & Vine is a pop-up restaurant open now through March 3.

The new restaurant is open to the public, and lodging guests of the resort can enjoy the convenience of a complimentary shuttle from anywhere on property to and from the Country Club of Boyne.

Serving only the finest quality of meats, Prime & Vine’s menus features several cuts of steak, Kurobuta pork chops, and Australian lamb, all with several options of sauces and accompaniments to craft to personal tastes. Additional entrees include coq au vin, pan-friend rainbow trout, and a house burger.  Diners can also enjoy starters such as beef tartar, lobster bisque, and a beet carpaccio salad, plus a great selection of sides ranging from parmesan-truffle potato wedges with garlic aioli and loaded baked potato, to three-cheese macaroni, asparagus, and roasted Brussels sprouts.  A wine and dessert menu is also available. 

For Valentine's Day, Prime & Vine is offering a three-course pre-fixe specialty menu with multiple options for each course allowing for a custom dining experience.  To view the menu and pricing, visit highlandsharborsprings.com.

Diners can also experience Prime & Vine during Harbor Springs Restaurant Week, February 23 through March 2, with a special three-course menu for $45 featuring entrees like asparagus wellington, seared ribeye, herb roasted chicken, and more.

Reservations are encouraged and can be made online via OpenTable.  Prime & Vine is open Wednesdays through Saturdays from 5 to 9 p.m.  The restaurant can also be booked for private parties.

For full menu details and dining reservations, visit highlandsharborsprings.com.