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 82
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 63
Ribeye 88
Cape Grim 100% 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
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 62
Seared Jumbo Scallops 27
Oscar Style 31
King Crab, Asparagus, and Béarnaise with Bordelaise
COMPLIMENTARY SAUCES
Peppercorn Béarnaise Bordelaise Hollandaise Wild Mushroom
ENTRÉE SELECTION
Surf and Turf 100
Petite Filet Mignon, and North Atlantic Lobster Tail with Drawn Butter and Lemon
Herb Roasted Prime Rib served nightly
King Cut 63 Queen Cut 53
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 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
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 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
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