Scotch 80
Japanese Milk Bread, Butter
Truffle Parmesan Chips
Wagyu Tataki – Pepper, Green Papaya, Soy
Filet Carpaccio – Angus Filet, Spanish Octopus, Arugula, Tapenade, Meyer Lemon
Uni & Buratta – Uni, Burrata, Aged Balsamic, Crostini, Garlic Herb Butter
Crab Cakes – Colossal Lump Crab, Remoulade, Pickled Mushroom Salad
Hot Seafood Tower – Maine Lobster, King Crab Legs, Oishii Shrimp, Scallops, Oysters, Dark Rum, 151
Alaskan Halibut – Zucchini, Artichokes, Spring Onion, Smoked Mussels, Lemon-Caper Meunière
Forest Mushrooms – Foie Gras-Porcini Foam
Famous Hash Browns – Fondue
Grilled Asparagus – Béarnaise
Garlic Potato Puree – Crispy Shallot
Creekstone Farms Dry aged Bone-In Prime Ribeye / Westholme Australian Wagyu NY Strip / Creekstone Farms Rib Cap
Sauces – Au Poivre, Bearnaise, 80 Steak Sauce, Red Wine Bone Marrow Bordelaise, Argentinian Chimichurri
Sorbet Sampler – Melon Sorbet, Pomegranate Sorbet, Apple Sorbet
Luxardo Cheesecake – Amaretti Almond Cookie Crust, Rose Tuile, Lemon Cream, Luxardo Cherries, Harry’s Berries, Luxardo Cherry Reduction
The Candy Bar – Hazelnut Wafer Praline, Nutella Nougat, Salted Caramel, Chocolate Mousse, Roasted Peanut, Dark Chocolate, Citrus Sauce
Peach Brandy Tart – Vanilla-Citrus Almond Cream, Peaches, Peche con Crema Cookie, Brandy Custard, Peach Sorbet, Vanilla Ice Cream, Peach Choux, Raspberries
Already visited seven times since reopening under new ownership there is little doubt that The Palms is seeking to regain its title as Las Vegas’ best Off-Strip resort, a goal thus far sucessful in terms of dining thanks to Chef Marty Lopez, Tammy Alana and General Manager Jorge Pagani at Scotch 80 Prime.
Debuted late-Spring of 2018, stalwart N9NE Steakhouse making way for a room decorated in Basquiat and Haring, guests visiting Scotch 80 today will find much of the original aesthetic maintained minus paintings kept by past owners, the Bar still well-stocked with rare Whiskeys and service predictably impeccable.
Located at the resort’s east end with an entirely revamped menu, seasonal changes occurring alongside a Tasting Menu and Wagyu Samplers including A5 varieties straight from Japan, it was deferring Carte Blanche to the kitchen that Dinner began with Truffled Chips, Wagyu Tataki and Crab Cakes without much filler topped in assertive Remoulade.
Not forgetting delicate Milk Bread or Angus Carpaccio around Octopus, nor a Seafood Tower set ablaze, the nightly Foie Gras special was omitted in favor of good Buratta, Caviar, Uni and Balsamic with toasted Bread on the side.
Channeling Spring for an all-new Halibut setup, firm flesh amidst Zucchini, Artichokes and Onions in Lemon-Caper Meunière, Steaks found Aussie Wagyu competing with Creekstone Farms Rib Cap and Porterhouse alongside Scotch 80’s signature sides.
Torn between saving room for Dessert or sampling all six Sauces on additional bites of Steak the decision to do both proved fortuitous, Marty’s Bordelaise made the right way as good as anything one might find in Paris before delving into Pastry Chef Tammy Alana’s delicate new Luxardo Cheesecake.
Getting fancy for the #gram with Fireball S’mores, flaming Liquor poured tableside revealing Warm Chocolate Cake, Tammy’s Candy Bar riffs on Snickers via Salted Caramel and Pralines while the dish unveiled in a swirl of smoke now features a Peach Brandy Tart topped Cookies filled with Cream.
www.palms.com/eat-and-drink/scotch-80-prime
