Scotch 80
TWO PEARS – ABSOLUT PEAR VODKA, PEAR JUICE, LIME JUICE, VANILLA-NUTMEG SYRUP, BITTERS, HARD CIDER
Japanese Milk Bread, Herbs, Butter
Truffle Parmesan Chips
JAPANESE A5 WAGYU BITES – KAMI CHIKU FARM A5, TRUFFLE BOMB, BAERII CAVIAR
IBERICO LUMPIA – GARLIC CONFIT, SWEET SAMBAL, AGRODOLCE
WAGYU EMPANADA – GROUND A5 WAGYU, TOMATO, CARROTS, ENGLISH PEAS, HOME MADE PUFF PASTRY
SHRIMP TOAST – HOKKAIDO MILK BREAD, SHRIMP MOUSSE, IKURA, CHILI JAM AIOLI
BLUEFIN TUNA POKE TACOS – MACADAMIA NUT, SWEET ONION, SOY-SESAME, SUSHI RICE, NORI
STEAK TARTARE – CRISPY RICE, NORI, RADISH PONZU
SEARED DIVER SCALLOP – SPAGHETTI SQUASH, MAITAKE, BLACK GARLIC CREAM, FOIE GRAS
2021 Del Dotto Caves Cabernet Sauvignon
40oz Westholme Australian Wagyu Porterhouse
40oz Creekstone Farms Ribeye, dry-aged in Scotch-soaked Cheese Cloth for 30-days
BRAISED WAGYU SHORT RIB – PHO FLAVORS, FORBIDDEN RICE, SAVOY CABBAGE, SHAVED ROOT VEGETABLES
MARY’S FREE-RANGE CHICKEN – SAFFRON GINGER RISOTTO, CHICKEN CONFIT, FARM EGG, CRISPY GARLIC
CREAMED CORN – JALAPEÑO, BACON, CILANTRO
WAGYU FRIED RICE – JAPANESE BEEF, TALLOW, FARM EGG
BRUSSELS SPROUTS – BACON, ALMONDS, WHITE BALSAMIC GLAZE
FOREST MUSHROOMS – FOIE GRAS-PORCINI FOAM
STICKY TOFFEE PUDDING – VANILLA ICE CREAM
BUTTERSCOTCH 80 CREME BRULEE – ESPRESSO CRISP, GOOSEBERRIES
CARAMEL APPLE – GREEN APPLE CREAM MOUSSE, CARAMEL CAKE, APPLE CIDER SAUCE
FIREBALL SMORES – WARM CHOCOLATE CAKE, GRAHAM CRACKER ICE CREAM, TOASTED MARSHMALLOW
Visited fourteen 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 successful in terms of dining thanks to Chefs Marty Lopez and Tammy Alana 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 including A5 varieties straight from Japan, it was deferring Carte Blanche to the kitchen that Dinner began with Truffled Chips, an Amuse matching Wagyu Empanadas to crisp Lumpia and all-new starters including Steak Tartare on Rice crisps.
Not forgetting Tammy’s Milk Bread, nor Bluefin Tuna “Tacos,” Steaks on this evening included one from Creekstone Farms aged in booze plus a beautiful Porterhouse of Australian Wagyu alongside Mushrooms, Cream Corn and Wagyu Fried Rice.
Not forgetting a “Surf & Turf” of Foie Gras adjacent Scallops, nor Filipino-style Chicken and Short Rib riffing on Pho, Pastry Chef Tammy Alana’s work is no less impressive whether one opts for Fireball S’mores or seasonal Caramel Apple Cake with Apple Cider Sauce.
www.palms.com/eat-and-drink/scotch-80-prime
