Palace Prime Modern American Restaurant Menu

House-made chips, typically served as a small, single portion and seasoned lightly.

Served with Mezcal mignonette, cocktail sauce, horseradish.

Served with mezcal mignonette, cocktail sauce, horseradish.

Six jumbo shrimp, cocktail sauce, lemon.

Shallot, ponzu, wasabi aioli, crispy wontons.

Chef's selection of four types of cheeses, marcona almonds, house-made preserves local honey, seasonal fruit, crostini.

Roasted garlic-piquillo aioli, greens, shaved Parmesan, house potato chips.

Calabrian chile sauce, preserved lemon, mint, parsley.

Hearts of romaine, white anchovy, garlic-thyme croutons, Parmesan.

Iceberg, bacon, heirloom tomato, blue cheese dressing.

Candies nuts, goat cheese, sherry vinaigrette.

Soup of the day, please call for daily selection.

Black garlic, Parmesan, garlic chips, bread crumbs, crispy sage.

Lobster, cream, white wine, tarragon.

Beef short rib, ricotta, pecorino, sofrito, demi-glace.

Verde rice, pineapple-red pepper salad, cilantro, harissa oil.

Jumbo lump crab cakes, often accompanied by a remoulade or aioli sauce, and a side of fresh, lightly dressed greens or slaw.

Gingerbread, foie gras, port reduction, turnips.

Smoked green Chile mac + cheese, apple-honey glaze, chives.

100% prime beef, smoked green Chile, aged NY cheddar, lettuce, tomato, house pickles.

Leek fonduta, potato au gratin, red wine demi glace, roquefort.

Boursin pommes purée, heirloom baby carrots, bourbon glaze, fried rosemary.

Confit fingerlings, prosciutto wrapped asparagus, béarnaise. Add lobster tail for additional cost (optional).

Parmesan, parsley.

Bacon, boursin, cheddar, chives.

Maitaki, trumpet, oyster, beach, cremini mushrooms.

Honey-chile gastrique, pickled onions, Parmesan.

Cavatappi pasta blended with a creamy cheese sauce, infused with smoked green chiles for a distinctive flavor, typically includes a blend of cheeses.

A succulent lobster tail, typically served with a side of melted butter for dipping.

Two succulent lobster tails, typically served with a side of melted butter for dipping.

Sauce choices include au pouvoir, red wine demi, béarnaise, horseradish cream, chimichurri, or a tasting of all with the sauce flight.

Chantilly.

Vanilla bean ice cream, mint streusel, raspberry ganache.

A blend of orange juice and vanilla ice cream, creating a smooth, citrus-infused dessert.

Orange supremes, tarragon, coconut sorbet.

Raspberry ganache, vanilla crème, strawberry sorbet, hibiscus coulis.