The Palm Los Angeles

The Palm Dinner Menu
Menu and prices subject to change

 

Appetizers

 

Colossal Lump Crabmeat Cocktail 26

 

Carpaccio of Beef Tenderloin* 19.5
arugula, lemon, black pepper, olive oil, and shaved Parmigiano Reggiano

 

Sesame-Crusted Ahi Tuna* 19.5
sliced, with seaweed salad, pickled ginger, wasabi, and soy vinaigrette; Certified Sustainable

 

Lobster Bisque 15.5
lobster meat, crème fraîche, and Dry Sack Sherry

 

Burrata 16
shaved prosciutto, pistachio crumble, and balsamic glaze

 

Thick-Cut Applewood-Smoked Bacon 16
maple-glazed, house-made steak sauce

 

Baked Clams Casino or Oreganata^ 14.5

 

Jumbo Lump Crab Cake 18.5
jicama slaw and Old Bay aioli

 

Crispy Calamari Fritti 18
cornmeal-dusted, pickled lemon, and peppers with marinara sauce

 

Bacon-Wrapped Sea Scallops 18
watermelon radish and jicama slaw

 

Chef's Soup of the Day 11

 

Jumbo Shrimp Cocktail^ 22
Certified Sustainable

 

Blistered Shishito Peppers 15
extra virgin olive oil, smoked sea salt, shaved Parmigiano Reggiano, and garlic aioli

 

Salads

 

Baby Kale Salad 13.5
toasted pine nuts, sun-dried cranberries, shaved Parmigiano Reggiano, and Lemon Vinaigrette

 

Andy's Mixed Green Salad 13.5
romaine, iceberg, baby greens, radish, scallions, and beefsteak tomatoes tossed in garlic vinaigrette

 

Classic Caesar Salad* 14.5
baby kale available upon request

 

Beefsteak Tomato Capri 14.5
sliced tomatoes, basil, and imported Mozzarella di Bufala

 

Iceberg Wedge 16
Danish blue cheese, toasted walnuts, bacon, cherry tomatoes, chives, and fried onions

 

Gigi Salad^ 17
shrimp, green beans, tomato, onion, bacon, iceberg lettuce, roasted pepper, egg, and avocado tossed in garlic vinaigrette

 

Monday Night "Chop Chop" Salad^ 13.5
finely chopped romaine, iceberg, tomato, onion, roasted pepper, radish, scallion, and anchovy

 

Italian Specialties
Family recipes since 1926

 

Veal Marsala 35
mushrooms, Florio Dry Marsala wine, and veal demi

 

Veal Martini^ 37
shallots, mushrooms, fresh and sun-dried tomatoes, white wine, Florio Dry Marsala wine, and basil

 

Veal Parmigiana 37

 

Linguine and Clam Sauce 27
chopped clams, white wine, and basil

 

Chicken Parmigiana^ 36

 

Rigatoni and Shrimp 42
Olive-oil-poached garlic, heirloom tomatoes, pea tendrils, and shaved Parmigiano Reggiano

 

Steaks & Chops
The Palm proudly serves aged USDA Prime beef, corn-fed, hand-selected and aged a minimum of 35 days. USDA Prime corn-fed beef has abundant marbling that makes the beef more tender, juicy and flavorful. We are proud to offer you these superb steaks. All prime steaks, filets and chops are seasoned with olive oil & kosher salt and topped with parsley butter. Sauces ($3) : Brandy Peppercorn, Lobster Truffle Butter, Classic Chimichurri. Classic Oscar ($12): Jumbo Lump Crabmeat, Asparagus, and Hollandaise Sauce

 

Prime New York Strip
14 Ounce 53 | 18 Ounce 59

 

Prime Double-Cut New York Strip
For 2-3 persons, sliced tableside. 36 Ounce 99.50

 

Filet Mignon
9 Ounce 52 | 12 Ounce 56

 

Prime Bone-In Rib-Eye Steak
22 Ounce 62

 

Chairman's Reserve Boneless Rib-Eye Steak
18 Ounce 49

 

Double-Cut Lamb Rib Chops (2)
6 Ounce Chops 53

 

Strauss Free Raised® Grass-Fed Filet Mignon
Black truffle butter. 8 Ounce 68

 

Seafood & Lobster
The Palm is committed to the sustainability of our seafood for future generations. The season's premium catches arrive daily, within hours of leaving the sea

 

Atlantic Salmon Fillet* 39.5
black lentil and heirloom tomato relish; Certified Sustainable

 

Chilean Sea Bass Fillet 47
toasted corn relish; Certified Sustainable

 

Jumbo Lump Crab Cakes (2) 34
jicama slaw and Old Bay aioli

 

Branzino 45
braised escarole, blistered cherry tomatoes, capers, and kalamata olives

 

Broiled Jumbo Nova Scotia Lobster mp 
4 pounds and larger are also available. Ask your server for details. Certified Sustainable

 

Vegetables & Potatoes
All of our sides are served Family-Style for two or more 14.50

 

Creamed Spinach^

 

Leaf Spinach
Aglio e olio or steamed.

 

Green Beans
Pancetta, pepper flakes, and pine nuts.

 

Brussels Sprouts
Shallots and lemon zest.

 

Wild Mushrooms
Balsamic drizzle.

 

Fresh Asparagus
Grilled, steamed, fritti, or aglio e olio.

 

Three-Cheese Potatoes au Gratin

 

Hash Brown Potatoes

 

Hand-Cut French Fries

 

Whipped Potatoes
Classic, roasted garlic, or goat cheese.

 

Half & Half^
Cottage fries and fried onions.

 

Duck-Fat-Roasted Parmesan and Rosemary Fingerling Potatoes