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GALLERY
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A presentation of our rotating selection of steak.
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Seared Striploin dressed in bordelaise.
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Tomahawk Steak with bone as the centerpiece.
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- Sliced dry-aged steak resting in bordelaise
- Guests dining in the white oak room at Prime Seafood Palace
- Raw dry-aged steaks presented on a tray 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
- Sliced steak in pan jus on a Prime Seafood Palace blue-and-gold plate
- 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
- Bone-in rib steak served with a carving fork at Prime Seafood Palace
- Glazed pork belly, sliced and sauced
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