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