Palms M & M

pan seared scallops served over black bean cakes with a spicy white chocolate sauce

a tribute to New Orleans- spicy grilled Gulf shrimp

crusted with pistachio and served with baby greens, shaved pecorino Romano and truffle oil

maine lobster and chipotle remoulade

baked with Spanish olives and drizzled with balsamic essence

a dozen of our seasonal selection

oysters on the half shell, chilled prawns, sushi grade yellowfin

dungeness crab, wasabi tobikko aioli and cucumber

cucumber, avocado, mango, tobikko with crispy wonton

celery, tomato, garlic, red onion and blue corn tortilla with citrus marinade

pineapple, red onion, jicama, tomato and lemon juice with yucca root chips, seaweed salad and chili tobikko

fresh citrus juice marinade, seasonal Gulf white fish, habanero peppers, sweet potato and crispy squid ink crepes

salmon, capers, portobella mushrooms, avocado, heart of palm, fresh citrus juice marinade and crispy corn tortilla

sample a taste of all ceviches

classic recipe with baked emmenthal and a hint of ginger

creamy bisque with roasted poblano peppers and steamed mussels

manhattan style with Atlantic conch and apple smoked bacon

a twist on tradition with seasonal fish offerings and pacific shellfish stewed in a lemongrass and coconut broth

baby mixed field greens, roasted tomato croutons, gorgonzola cheese and a sugarcane and fig vinaigrette

hearts of Romaine, creamy anchovy and parmesan dressing

procuitto and fresh mozzarella over baby mixed field greens with mandarin orange segments and an orange-fennel vinaigrette; finished with balsamic essence and toasted almonds

20oz bone-in ribeye center cut

20 bone-in ribeye

12 oz

arabica crusted 12 oz sirloin with espresso au jus

5 oz filet mignon and 4 oz lobster tail

5 oz filet mignon topped with dungeness lump crab meat and bearnaise

16oz Frenched rack with procuitto wrapped polenta, grilled asparagus and a veal & blueberry reduction

1.25 pound cold water tail with herbed garlic butter

8 oz sushi grade yellowfin with Hawaiian slaw salad, rose scented tamaki rice and serrano-passion fruit sauce

seared "one way" with mango salsa on a bed of watercress, basil, cilantro and lemon-roasted garlic vinaigrette

porcini and coconut crusted shrimp with lo mein noodles, shitake mushrooms, scallions, tofu, toasted peanuts and green curry

steamed littleneck clams with creamy garlic and basil sauce, spinach and tossed with linguini

sauteed with applewood smoked bacon, tomato and garlic and tossed with linguini

seared sea scallops with tomato, garlic, basil and cream and tossed with oreccietta pasta

stuffed with rice pilaf, wild mushrooms, applewood smoked bacon and served with asparagus and lemon-rosemary butter

crookneck squash, red onion, wild mushrooms, and zucchini with ricotta and bechamel