Palm Springs
STARTERS
Calamari 18
Dusted in seasoned flour, served crispywith Chili – Horseradish sauce
Baked Brie 19
Toasted Almonds, Lingonberry Jam & Lemon Zest,
drizzled with Coachella Valley Honey
Sea Scallops 28
Mango Purée, Charred Lemon & Balsamic Cured Bacon
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
Ahi Tuna Tartar & Quail Egg 22
Pickled Cucumber, Local Avocado, Crystalized Shoyu, Shaved Ginger with Soy Pineapple Ponzu & Toast Points
Today’s Fresh Oysters
Served Chilled or Rockefeller 21
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
Scallop and Hiramasa Crudo 20
Cilantro, Shaved Serrano, Chili Oil, Ginger & Pineapple Caviars
Chilled Seafood Display for Two 85
Cold Water Atlantic Lobster Tail, Jumbo Shrimp, Oysters, King Crab Legs, Brandy Remoulade & Chili-Horseradish Sauce
SOUPS
Caramelized Onion au Gratin 12
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 DressingImported Parmigiano Reggiano, Brioche Herb Croutons
Add Imported White Anchovies 3
Baby Iceberg Wedge 14
Baby Iceberg Lettuce with Shaft Bleu Cheese Dressing, Bacon, Tomatoes & ChivesBleu 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 12
Creamed White Corn 12
Caramelized Cippolini Onions & Mushrooms 13
Charred Brussel Sprouts 12
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 Flakes 12
Parmesan Cream Spinach 12
Bistro Truffle Fries 14
*Lobster Mashed Potatoes 26
*Bacon & Aged Cheddar Mashed Potatoes 18
SENSATIONAL USDA PRIME STEAKS
Petite Filet Mignon 54
Rib Eye 62
Cape Grim 100% Grass Fed Ribeye 64
New York 60
Filet Mignon 60
Bone-In Tomahawk Rib Eye 81
Bone-In Filet Mignon 68
Porterhouse 68
STEAK ENHANCEMENTS
Enjoy adding these items to any Steak
Bleu Cheese Crust 15
Grilled Jumbo Shrimp 24
King Crab 40
North Atlantic Lobster Tail 42
Seared Jumbo Scallops 25
Oscar Style 26
King Crab, Asparagus & Béarnaise with Bordelaise
COMPLIMENTARY SAUCES
Peppercorn Béarnaise Bordelaise Hollandaise Wild Mushroom
ENTREE SELECTION
Surf and Turf 85
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 84
North Atlantic with Drawn Butter and Lemon
Atlantic Salmon 45
Grilled Asparagus & Charred Heirloom Cherry Tomatoes with Peach Riesling Beurre Blanc
Glacier 51 Toothfish 55
Jasmine Rice & Asparagus Spears with Orange Ginger Beurre Blanc
Alaskan Red King Crab Legs 96
1½ lb. of the Largest Select available, with Drawn Butter and Lemon
STEAKHOUSE SPECIALTY ITEMS
Seafood Mixed Grill 68
Atlantic Lobster Tail, Sea Scallops & Jumbo Shrimp served Scampi Style
over Linguine Pasta & Imported Reggiano
Slow Roasted Duck 40
Orange & Rosemary Sauce, Yukon Gold Whipped Potatoes & Braised Red Cabbage
Pan-Seared Chicken Breast 38
Sun-Dried Tomatoes, Artichoke Hearts, Caramelized Cipollini Onions with Vodka Goat Cheese Cream
Lamb Rack 56
Dijon & Herb Crust, served with Mill Cheddar Grits, Charred Heirloom Cherry Tomatoes & House Mint Jelly
Double Cut Pork Chop Stuffed with Elk & Apple Sausage 52
Yukon Gold Whipped Potatoes, Sautéed Julienne Vegetables with Local Date & Brandy Preserve
Lobster Fra Diavolo 48
Sautéed Onions, Red Peppers, Pepper Flakes & Mushrooms with Bow Tie Pasta in Tomato Vodka Cream Sauce
PRESENTED TO YOU BY Chef de Cuisine Cesar Medina and Manager Greg Frasier
