PALM Restaurant

Maple-glazed, house-made steak sauce.

Arugula, lemon, black pepper, olive oil and shaved parmigiano reggiano.

Lobster meat, crème fraiche and dry sack sherry.

Sliced with seaweed salad, pickled ginger, wasabi and soy vinaigrette.

Watermelon radish and jicama slaw.

Cornmeal-dusted, pickled lemon and peppers with marinara sauce.

Classic palm signature item.

Jicama slaw and old bay aioli.

Romaine, iceberg, baby greens, radish, scallions and beefsteak tomatoes tossed in garlic vinaigrette.

Shrimp, green beans, tomato, onion, bacon, iceberg lettuce, roasted pepper, egg and avocado tossed in garlic vinaigrette.

Sliced tomatoes, basil and imported mozzarella di bufala.

Danish blue cheese, toasted walnuts, bacon, cherry tomatoes, chives and fried onions.

Toasted pine nuts, sun-dried cranberries and shaved parmigiano reggiano.

Shallots, mushrooms, fresh and sun-dried tomatoes, white wine, florio dry marsala wine and basil.

Baby arugula, shaved fennel, red onion and mozzarella di bufala salad.

Mushrooms, florio dry marsala wine and veal demi-glace.

Chopped clams, white wine and basil.

Pancetta, pepper flakes and pine nuts.

Balsamic drizzle.

Classic, roasted garlic or goat cheese.

Shallots and lemon zest.

Grilled, steamed, fritti or aglio e olio.

Cottage fries and fried onions.

Aglio e olio or steamed.

Salt and black pepper seasoned.

36 ounce for 2-3 persons sliced tableside.

16 ounce brandy mushroom demi-glace.

Cherry tomato, cucumber and mint salad.

Sweet teriyaki glaze and mango relish.