top of page
GALLERY
01
02
03
A presentation of our rotating selection of steak.
04
05
06
07
08
Seared Striploin dressed in bordelaise.
09
10
11
12
13
14
15
16
17
Tomahawk Steak with bone as the centerpiece.
18
01 / 18
01
02
03
A presentation of our rotating selection of steak.
04
05
06
07
08
Seared Striploin dressed in bordelaise.
09
10
11
12
13
14
15
16
17
Tomahawk Steak with bone as the centerpiece.
18
- Sliced dry-aged steak resting in bordelaise
- Guests dining in the white oak room at Prime Seafood Palace
- Steaks over open flame on the live-fire grill
- Krug Grande Cuvée champagne poured tableside
- Seared foie gras over dry-aged Filet Mignon au Poivre
- Chef Coulson Armstrong Preparing signature prime rib
- Palace Caviar service with potato chips, crème fraîche and chives
- Cooks plating at the pass in the open kitchen
- Our Lobster Spaghetti.
- White oak dining room with banquettes and slatted ceiling
- Sliced prime rib on a Prime Seafood Palace plate
- Cocktail poured into a coupe at the bar
- Cured salmon and tuna crudo with citrus and shallot
- Guests seen through the white oak screen
- Glazed pork belly, sliced and sauced
bottom of page