Scotch 80
Japanese Milk Bread – Butter
Truffle Parmesan Chips
Scallop Crudo – Half-Shelled Scallop, Uni, Caviar, Truffle Ponzu
Tuna Poke – Kombu Cured Bluefin, Tamari-Gochuchang, Crispy Tapioca, Avocado
Filet Carpaccio – Angus Filet, Spanish Octopus, Arugula, Tapenade, Meyer Lemon
Scotch 80 Brie Fondue – Bacon Jam, Baguette
Shrimp Toast – Brioche, Shrimp Mousse, Ikura Chili Jam Aioli
Uni & Buratta – Uni, Burrata, Aged Balsamic, Crostini, Garlic Herb Butter
Kagoshima A5 Wagyu Sando – A5 Wagyu Katsu, Hokkaido Milk Bread, Kewpie Truffle Aioli, Quail Egg, Caviar
Scotch 80 Chopped Salad – Artichoke, Avocado, Feta, English Peas, Spring Lettuces, Banyuls Vinaigrette
Beets and Seared Goat Cheese Salad – Heirloom Beets, Arugula, Cana De Cabra, Golden Balsamic, Chicory, Local Honey
Blue Crab & Corn Bisque – Saffron, Crab Fritter, Spring Onion
Braised Wagyu Beef Cheek – Fava Beans, Morels, Pea Risotto, Heritage Carrots, Gremolata
Alaskan Halibut – Zucchini, Artichokes, Spring Onion, Smoked Mussels, Lemon-Caper Meunière
Forest Mushrooms – Foie Gras-Porcini Foam
Duck Fat Fries – Parmesan
Famous Hash Browns – Béarnaise
Lobster Fried Rice – Lap Cheong, Farm Egg
Creekstone Farms Dry aged Bone-In Prime Ribeye / Westholme Australian Wagyu NY Strip / Creekstone Farms Rib Cap
Fireball S’mores – Warm Chocolate Cake, Graham Cracker Ice Cream, Toasted Marshmallows
Chai Cheesecake – Tiger Stripe Figs, Moscato Grapes, Fig Newton Crust
Pear Tartarine – Belle de Brillete Anglaise
Butterscotch 80 Crème Brulee – Espresso Crisp, Gooseberries
Sorbet Sampler – Melon Sorbet, Pomegranate Sorbet, Apple Sorbet
Chocolate Tasting – Chocolate Ganache, Chocolate Ice Cream, Chocolate Crisp, Chocolate Cake, Chocolate Mousse, Ruby Chocolate
Already visited six 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, Scallops beneath Uni plus Caviar and all-new Tuna Poke utilizing Kombu-cured Bluefin and Avocado dressed in Tamari-Gochuchang.
Not forgetting delicate Milk Bread or Angus Carpaccio around Octopus nor creamy Fondue, the nightly Foie Gras special was omitted in favor of Shrimp Toast atop toasted Brioche with Ikura Chili Jam followed by good Buratta more Uni and Balsamic.
All-in for the official debut of Marty’s Kagoshima A5 Wagyu Sando between slices of Tammy’s inked-Milk Bread, all beneath Quail Eggs and Caviar, Salads offered an enjoyable transition to Entrees alongside individual tasting portions of Blue Crab & Corn Bisque.
Channeling Spring for an all-new Beef Cheek setup, the blend of Favas and Morels with fresh Peas creating one of Sin City’s best Risottos, fans of Fish will surely enjoy meaty Halibut bathed in Lemon-Caper Meunière and with or without one of Scotch 80’s signature sides.
Faced with tough choices and limited capacity as three Steaks arrived, Aussie Wagyu competing with Creekstone Farms Rib Cap and Porterhouse, “Famous” Hash Browns earn their moniker while Lobster Fried Rice and Forest Mushrooms in Foie Gras-Porcini Foam are anything but “the usual.”
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 Thai Cheesecake and Butterscotch Crème Brulee.
Getting fancy for the #gram with Fireball S’mores, flaming Liquor poured tableside revealing Warm Chocolate Cake, Tammy’s Pear Tartarine is elegant yet simple while the dish unveiled in a swirl of smoke finds five types of Chocolate varying in taste, texture, intensity and temperature.
www.palms.com/eat-and-drink/scotch-80-prime
