Palm Springs

STARTERS

Calamari   18
Dusted in seasoned flour, served crispy
with Chili – Horseradish sauce

Baked Brie   19
Toasted Almonds, Fig Jam & Lemon zest
with Brazilian Rain Forrest Honey

Sea Scallops   28
Black Garlic, Chorizo and Vanilla Bean Vinaigrette

Jumbo Crab Cakes   26
Orange Ginger Beurre Blanc & Strawberry Jalapeño Relish

Giant Shrimp Cocktail   26
Chili-Horseradish & Brandy Remoulade

Lamb Chops   25
Three Single Bone Chops with Pomegranate Balsamic Glaze 

Stuffed Squash Blossom 18  
Ricotta & Parmesan Cheese, Mint with Arrabbiata Sauce

Today’s Fresh Oysters
Served Chilled or Rockefeller   23
Horseradish, Mignonette & Cocktail Sauce

Grilled Crab Stuffed Portabella Mushroom  26
Sherry Lobster Cream with Chipotle Remoulade 

Sautéed Escargots   18
Truffle Butter, Gruyere & Sourdough Toast

Prime Tenderloin Beef Skewers   20
Bordelaise Sauce

Grilled Smoked Artichoke 16
Lemon Pepper Aioli

Chilled Seafood Display for Two   90
Cold Water Atlantic Lobster Tail, Jumbo Shrimp, Oysters, King Crab Legs
House Brandy Remoulade & Chili –Horseradish Sauce

SOUPS

Caramelized Onion au Gratin  13
Lobster Bisque with Puff Pastry & Crème Fraîche  15

SALADS

The Steakhouse Salad   14
Butter Lettuce, Egg, Bacon, Tomato, Avocado & Bleu Cheese in our Brown Derby Dressing

Caesar Salad   14
Chopped & Tossed Hearts of Romaine in Traditional Caesar Dressing
Imported Parmigiano Reggiano, Brioche Herb Croutons
Add Imported White Anchovies 3

Baby Iceberg Wedge   14
Baby Iceberg Lettuce with Shaft Bleu Cheese Dressing, Bacon, Tomatoes & Chives
Bleu Cheese Crumbles

Heirloom Tomato & Burrata Cheese     18
Basil, Extra Virgin Olive Oil, Maldon Sea Salt & Aged Balsamic Reduction

INTERESTING SIDES

Potato au Gratin Aged Cheddar  13
Creamed White Corn  12
Caramelized Cippolini Onions & Mushrooms  13
Charred Brussel Sprouts   13
Yukon Gold Whipped Potatoes  12
White Truffle Mac & Cheese  13
“The Works” Tableside Baked Potato   13
Sautéed Asparagus with Hollandaise  13
Hen of the Woods Mushrooms   14
Spicy Broccoli with Lemon & Chili Flake  13
Parmesan Cream Spinach  12
Bistro Truffle Fries  14

*Lobster Mashed Potatoes  27
*Bacon & Aged Cheddar Mashed Potatoes  20

SENSATIONAL USDA PRIME STEAKS

Petite Filet Mignon   56
Rib Eye   64
Cape Grim 100% Grass Fed Ribeye   65
New York   62
Filet Mignon   64
Bone-In Tomahawk Rib Eye   86
Bone-In Filet Mignon   70
Porterhouse   72

STEAK ENHANCEMENTS
Enjoy adding these items to any Steak

Bleu Cheese Crust   15
Grilled Jumbo Shrimp   24
King Crab   50
North Atlantic Lobster Tail   45
Seared Jumbo Scallops   25
Oscar Style   27
King Crab, Asparagus & Béarnaise with Bordelaise

COMPLIMENTARY SAUCES

Peppercorn        Béarnaise          Bordelaise        Hollandaise         Wild Mushroom     

ENTREE SELECTION

Surf and Turf   90
Petite Filet Mignon and North Atlantic Lobster Tail with Drawn Butter and Lemon

Herb Roasted Prime Rib served nightly
King Cut   58        Queen Cut   48
Yorkshire Pudding, Au Jus, Horseradish Sour Cream

PRIME SEAFOOD

Jumbo Shrimp Scampi   52
Linguine Pasta tossed in a Lemon-Garlic White Wine Sauce

Twin Lobster Tails   85
North Atlantic with Drawn Butter and Lemon

Atlantic Salmon   45
Grilled Asparagus & Charred Heirloom Cherry Tomatoes with
Peach Riesling Beurre Blanc

Glacier 51 Toothfish  56
Sautéed Pea Tendrils, Roasted Corn with Apricot Beurre Blanc

Alaskan Red King Crab Legs   110
1½ lb. of the Largest Select available, with Drawn Butter and Lemon

STEAKHOUSE SPECIALTY ITEMS

Seafood Mixed Grill   70
Atlantic Lobster Tail, Sea Scallops & Jumbo Shrimp served Scampi Style
over Linguine Pasta & Imported Reggiano

Slow Roasted Duck    42
Grand Marnier Butter Sauce, Wild Rice with Toasted California Almonds   

Pan-Seared Chicken Breast   38
Sun Dried Tomatoes, Artichoke Hearts, Caramelized Cipollini Onions
with Vodka Goat Cheese Cream 

Lamb Rack   56
Pistachio Crusted with Mill Cheddar Grits & Cherry Port Wine Sauce

Grilled Veal Chop   56
Mushroom & Black Garlic Risotto, Sautéed Julienne Vegetables
with Lemon, Rosemary Butter

Lobster Fra Diavolo   48
Sautéed Onions, Red Peppers, Pepper Flakes & Mushrooms with
Bow Tie Pasta in Tomato Vodka Cream Sauce 

THE STEAKHOUSE TEMPERATURES

Rare – Cool red center
Medium Rare – Warm red center
Medium – Light red center, hot all the way through
Medium Well – Very light pink center, hot all the way through
Well – Thoroughly cooked, no pink