III Palms Menu

A half iceberg wedge salad, topped with bacon, crumbled bleu cheese, cherry tomatoes, and a buttermilk dressing.

Mixed greens, bacon, toasted shelled nuts, chopped egg, sliced apples, all tossed in a bacon vinaigrette. Guests have the choice to add Chicken, salmon, or a filet.

Arugula spring mix, roasted golden beets, pickled red onions, feta, walnuts and raspberry vinaigrette.

: Delicate tuna, elegantly balanced atop 5 golden, crunchy rice cakes, finished with a touch of sweet eel sauce and topped with a sliced jalapeno for a hint of spice.

Four petite tacos, in a fried wonton shell, filled with lump lobster, and topped with a house made coleslaw and fresh mango pico de gallo

2 lump crab cakes made with bell peppers, garlic, shallots and herbs, topped with a creamy shrimp sauce, on top of a fried green tomato.

Perfectly marbled Wagyu Ribeye grilled to perfection, seasoned with Montreal seasoning, marbled with fat for a terrific taste, Japanese Texas raised cattle, garnished with a toasted rosemary sprig, and served a la carte.

Dry-aging creates a rich, concentrated taste with nutty, almost earthy undertones and a hint of umami, distinguishing it from a standard strip steak. The texture is slightly denser and incredibly tender, with a subtle crispiness on the seared exterior.

A prime New York strip is a cut of beef from the top of the cow's short loin that's known for its rich flavor, juiciness, and marbling. Expertly seasoned, and cooked perfectly to your liking, garnished with a rosemary sprig, served al la carte.

Filet Mignon sliced into 2-3 medallions depending on size, seasoned to perfection, cooked to guests liking, on a bed of potato puree.

Tender, succulent lobster tail, served with warm butter for dipping.

A ribeye cut heritage pork chop, grilled to your liking, topped on a bed of creamy potato puree, topped with housemade peppercorn sauce, accompanied with charred broccolini.

Short Rib marinated in liquid smoke, then braised for 12 hours, topped with house made peppercorn sauce, on a bed of our creamy potato puree.

Tender, juicy lamb chops, richly marbled, offer a succulent bite with a delicate yet earthy flavor profile. When expertly seared or grilled, they develop a crisp, caramelized crust that enhances their natural sweetness. Lamb chops typically come from a young sheep, usually less than a year old, which gives the meat its tenderness and mild flavor.

Fresh caught Alaskan Salmon perfectly seared, on a bed of our house made bacon, mushroom, and asparagus risotto, accompanied with seared asparagus, and topped with a chive beurre blanc

A caesar marinated chicken breast, on a bed of our house made bacon, mushroom, and asparagus risotto, and topped with lemon beurre blanc, accompanied with charred broccolini.

Tender grilled wild caught Orange Roughy topped with a luxurious shrimp-based cream sauce with lump crab meat, served over our savory bacon, mushroom, and asparagus risotto. A side of charred broccolini adds a perfect touch of smoky crispiness to this elegant, seafood forward entree.

A delicious cheesecake with a creme brulee topping and served with a warm caramel sauce which we pour over the top when we present it to our guests.

Succulent seared Pork Belly, double smoked to optimize flavor and tenderness, beautifully glazed in a rich bacon and whiskey reduction, creating a harmonious blend of savory and smoky flavors.

Mixed greens, bacon, toasted shelled nuts, chopped egg, sliced apples, all tossed in a bacon vinaigrette. Served with chicken.

Succulent seared Pork Belly, double smoked to optimize flavor and tenderness, beautifully glazed in a rich bacon and whiskey reduction, creating a harmonious blend of savory and smoky flavors.

Arugula spring mix, roasted golden beets, pickled red onions, feta, walnuts and raspberry vinaigrette. Served with chicken.

A delicious cheesecake with a creme brulee topping and served with a warm caramel sauce which we pour over the top when we present it to our guests.