Palm Springs
SEAFOOD ON ICE
Oysters 24/42
Daily Selection with Traditional Garnish
Chilled Jumbo Prawns 30
Lemon, Brandy Remoulade, Spicy Cocktail Sauce
Shellfish Plateau 98
Cold Water Atlantic Lobster Tail, Jumbo Shrimp, Oysters, King Crab Legs, House Brandy Remoulade & Chili – Horseradish Sauce
STARTERS
Calamari 19
Crispy Polenta Breading, Grilled Lemon, Spicy Tomato Sauce
Crab Cake 30
Orange Ginger Beurre Blanc, Strawberry Jalapeño Relish
Beef Satay 20
Dark Soy Glaze, Striped Peanut Relish
Grilled Artichoke 18
Cumin Aioli, Toasted Garlic Bread Crumb, Grilled Lemon
Zucchini Carpaccio 18
Citrus Supreme, Parsley Pistou, Shaved Parmesan, Torn Basil, Toasted Almond Crumble
A5 Certified Kobe Striploin Tataki 82
Wasabi-Yuzu Aioli, Pickled Ginger, Sweet Soy Glaze
Edible Candle 19
Beef Tallow, Drawn Butter, Fresh Herbs, Black Vinegar, House Focaccia
Local Mushrooms 22
Lettuce Cups, Date Infused Hoisin, House Sweet & Sour Pickles
Scallops 31
Pork Belly, Truffle & Huitlacoche Vinaigrette, Sweet Corn Risotto, Corn Shoots
Baked Brie 19
Toasted Almonds, Fig Jam & Lemon Zest with Brazilian Rain Forest Honey
Lamb Chomps 26
Three Single Bone Chops with Pomegranate Balsamic Glaze
Tuna Crudo 22
Grilled Pineapple, White Soy, Fresh Wasabi, Puffed Rice
SOUPS
Onion Soup 14
Crab & Corn Bisque 16
SALADS
Caesar Salad 16
Hearts of Romaine, Traditional Caesar Dressing, Parmigiano Reggiano, Brioche Herb Croutons
Add Imported White Anchovies 3
Steakhouse Salad 16
Butter Lettuce, Egg, Bacon, Tomato, Avocado, Bleu Cheese, Brown Derby Dressing
Baby Iceberg Wedge 17
Shaft Bleu Cheese Dressing, Bacon, Tomatoes, Chives, Bleu Cheese Crumbles
Melon and Burrata 18
Compressed Melon, Crispy Prosciutto, Watercress, Pomodoro Vinaigrette
Chicken 14 Shrimp 28 Lobster 62 Salmon 38 Scallop 27
INTERESTING SIDES
Sweet Corn Risotto 13
Yukon Gold Whipped Potatoes 13
Bleu Cheese and Bacon Au Gratin 16
White Truffle Mac and Cheese 13
“The Works” Baked Potato 14
Bistro Truffle Fries 15
Green Bean “Casserole” 13
Charred Brussel Sprouts 14
Sautéed Asparagus – Garlic 2 Ways 14
Charred Broccoli – Whipped Tahini 13
Parmesan Cream Spinach 13
Beef Tallow Roasted Mushrooms 13
Herb Roasted Prime Rib
King Cut 63
Queen Cut 53
Yorkshire Pudding Au Jus, Horseradish Crema
USDA PRIME STEAKS
Petite Filet Mignon 63
Ribeye 88
Cape Grim Grass Fed Ribeye 70
New York 68
Filet Mignon 71
Bone-In Tomahawk Ribeye 107
Bone-In Filet Mignon 76
Porterhouse 86
Certified A5 Japanese KOBE Striploin 220
6oz cut
KOBE Hyogo Prefecture
ACCOMPANIMENTS
Enjoy adding these items to any Steak
Grilled Jumbo Shrimp 28
King Crab Market Price
Lobster Tail 62
Seared Jumbo Scallops 27
COMPLIMENTARY SAUCES
Peppercorn Jus Béarnaise Bordelaise Hollandaise Chimichurri
ENTRÉES
Surf and Turf 100
Petite Filet Mignon and North Atlantic Lobster Tail with Drawn Butter and Lemon
Jumbo Shrimp Scampi 54
Linguine Pasta tossed in a Lemon-Garlic White Wine Sauce
Twin Lobster Tails 90
2 Cold Water North Atlantic Lobster Tails, Drawn Butter and Lemon
Big Glory Bay King Salmon 51
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
Seared Scallop Carbonara 64
Linguine Pasta, Pecorino al Tartufo, English Peas, Farm Egg, Crispy Pancetta, Fresh Herbs
Broiled Romanesco “Steak” 39
Fermented Olive Tapenade, Toasted California Almond, Charred Heirloom Tomatoes
Seafood Mixed Grill 75
Atlantic Lobster Tail, Sea Scallops, and Jumbo Shrimp
over Linguine Pasta and Imported Reggiano
Herb Crusted Chicken Breast 46
Sun-Dried Tomatoes, Artichoke Hearts, and Caramelized Cipollini Onions
with Vodka Goat Cheese Cream
Lamb Rack 64
Pistachio Crusted with Mill Cheddar Grits and Cherry Port Wine Sauce
Veal Chop Parmesan 58
Breaded Bone-In Veal Chop, House Pomodoro, Buffalo Mozzarella, Linguine Pasta & Imported Reggiano
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