Palm Springs

STARTERS

Calamari    19
Dusted in seasoned flour, and served crispy
with Chili-Horseradish sauce

Baked Brie   19
Toasted Almonds, Fig Jam,
and Lemon Zest with Brazilian Rainforest Honey

Sea Scallops    29
Black Garlic, Chorizo, and Vanilla Bean Vinaigrette

Jumbo Crab Cakes   28
Orange-Ginger Beurre Blanc and Strawberry Jalapeño Relish

Giant Shrimp Cocktail   30
Chili-Horseradish and Brandy Remoulade

Lamb Chops   26
Three Single Bone Chops with Pomegranate Balsamic Glaze 

Stuffed Squash Blossom 18  
Ricotta, Parmesan, and Mint with Arrabbiata Sauce

Today’s Fresh Oysters
Served Chilled or Rockefeller    24
Horseradish, Mignonette, and Cocktail Sauce

Grilled Crab Stuffed Portobello Mushroom 27
Sherry Lobster Cream with Chipotle Remoulade

Sautéed Escargots    18
Truffle Butter, Gruyère, and Sourdough Toast 

Prime Tenderloin Beef Skewers   20
Bordelaise Sauce

Grilled Smoked Artichoke 18
Lemon Pepper Aioli

Chilled Seafood Display for Two   98
Cold Water Atlantic Lobster Tail, Jumbo Shrimp, Oysters, King Crab Legs,
House Brandy Remoulade, and Chili–Horseradish Sauce

A5 Certified Kobe Striploin Tataki   42
Wasabi-Yuzu Aioli, Pickled Ginger, and Sweet Soy Glaze

SOUPS

Caramelized Onion au Gratin   14
Lobster Bisque with Puff Pastry and Crème Fraîche  16

SALADS

The Steakhouse Salad   16
Butter Lettuce, Egg, Bacon, Tomato, Avocado and Bleu Cheese in our Brown Derby Dressing

Caesar Salad   16
Chopped and Tossed Hearts of Romaine in Traditional Caesar Dressing,
Imported Parmigiano Reggiano, and Brioche Herb Croutons
Add Imported White Anchovies 3

Baby Iceberg Wedge   17
Baby Iceberg Lettuce with Shaft Bleu Cheese Dressing, Bacon, Tomatoes, Chives, and
Bleu Cheese Crumbles

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

INTERESTING SIDES

Potato au Gratin Aged Cheddar   14
Creamed White Corn   13
Caramelized Cippolini Onions and Mushrooms   15
Charred Brussel Sprouts    14
Yukon Gold Whipped Potatoes   13
White Truffle Mac and Cheese   13
“The Works” Tableside Baked Potato    14
Sautéed Asparagus with Hollandaise   14
Spicy Broccoli with Lemon and Chili Flakes   13
Parmesan Cream Spinach   13
Bistro Truffle Fries   15

*Lobster Mashed Potatoes   28
*Bacon and Aged Cheddar Mashed Potatoes  20

SENSATIONAL USDA PRIME STEAKS

Petite Filet Mignon   61
Ribeye   88
Cape Grim 100% Grass Fed Ribeye   70
New York   66
Filet Mignon   69
Bone-In Tomahawk Ribeye   105
Bone-In Filet Mignon   74
Porterhouse   84
Certified A5 Japanese KOBE Striploin 220
6oz cut
KOBE Hyogo Prefecture

STEAK ENHANCEMENTS
Enjoy adding these items to any Steak

Bleu Cheese Crust   15
Grilled Jumbo Shrimp   28
King Crab   Market Price
North Atlantic Lobster Tail   55
Seared Jumbo Scallops   26
Oscar Style   31
King Crab, Asparagus, and Béarnaise with Bordelaise

COMPLIMENTARY SAUCES

Peppercorn        Béarnaise          Bordelaise        Hollandaise         Wild Mushroom     

ENTRÉE SELECTION

Surf and Turf   98
Petite Filet Mignon, and North Atlantic Lobster Tail with Drawn Butter and Lemon

Herb Roasted Prime Rib served nightly
King Cut   61        Queen Cut   51
Yorkshire Pudding, Au Jus, and Horseradish Sour Cream

PRIME SEAFOOD

Jumbo Shrimp Scampi   54
Linguine Pasta tossed in a Lemon-Garlic White Wine Sauce

Twin Lobster Tails   90
North Atlantic with Drawn Butter and Lemon

Big Glory Bay King Salmon   49
Grilled Asparagus, and Charred Heirloom Cherry Tomatoes with
Peach Riesling Beurre Blanc

Glacier 51 Toothfish  58
Sautéed Pea Tendrils, and Roasted Corn with Apricot Beurre Blanc

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

STEAKHOUSE SPECIALTY ITEMS

Seafood Mixed Grill   75
Atlantic Lobster Tail, Sea Scallops, and Jumbo Shrimp served Scampi Style
over Linguine Pasta and Imported Reggiano

Slow Roasted Duck    45
Grand Marnier Butter Sauce, and Wild Rice with Toasted California Almonds   

Pan-Seared Chicken Breast   44
Sun-Dried Tomatoes, Artichoke Hearts, and Caramelized Cipollini Onions
with Vodka Goat Cheese Cream 

Lamb Rack   59
Pistachio Crusted with Mill Cheddar Grits and Cherry Port Wine Sauce

Grilled Veal Chop   58
Mushroom and Black Garlic Risotto, and Sautéed Julienne Vegetables
with Lemon and Rosemary Butter

Lobster Fra Diavolo  52
Sautéed Onions, Red Peppers, Pepper Flakes, and 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