Scotch 80 Prime
Japanese Milk Bread, Butter
Truffle Parmesan Chips
Hamachi Crudo – Uni, Baerri Caviar, Truffle Calamansi Ponzu
Charred Shellfish Platter – Garlic Herb Butter, Maine Lobster, King Crab Legs, Oishii Shrimp, Oysters, Dark Rum, 151
Omi Gyu Sando – Katsu fried A5 Wagyu, Katsu Demi, Truffle Aioli, Milk Bread, Quail Egg
Shrimp Toast – Brioche, Shrimp Mousse, Ikura Chili Jam Aioli
Seared Foie Gras – Poached Anjou Pear, Pain Purdue, Brioche Croutons, Armagnac Gastrique
Mesquite Grilled Octopus – Butter Beans, Iberico Chorizo, Squid Ink Aioli
Triple seared Snake River Farms NY Strip (Sea Salt, Tellicherry Pepper / Soy, Sake, Mirin / Uni, Miso)
16oz Creekstone Farms Bone in Filet, 36oz Snake River Farms American Wagyu
A5 Satsuma-Gyu Cowboy Steak from Kagoshima, 18oz Flannery 14day Dry Aged Bone in NY
Garlic Potato Puree
Famous Hash Browns – Brie Fondue
Forest Mushroom, Porcini & Foie Gras Foam
Potato au Gratin – Russet Potato, Jewel Yam, Butternut Squash
Lobster Fried Rice – Lap Cheong, Farm Egg
Grilled Asparagus, Bearnaise
Sorbet Trio – Grapefruit, Pomegranate, Pear
Sticky Toffee Pudding, Vanilla Ice Cream
Biscoff Cheesecake, Tuile
Visited eleven 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 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 including A5 varieties straight from Japan, it was deferring Carte Blanche to the kitchen that Dinner began with Truffled Chips, an Amuse matching Urchin to Caviar and all-new starters including seared Duck Liver and grilled Octopus on par with that in Madrid or Barcelona.
Not forgetting Tammy’s Milk Bread, especially wrapped around katsu-fried A5 Wagyu and Truffle Aioli, do not forget Scotch 80 was the first in town to flambee their Shellfish Tower tableside and the Shrimp Toast with Ikura Chili Jam Aioli isn’t something to miss, either.
Next served something special, Snake River Farms New York Strip seared thrice but still medium rare despite layers of complexity, Beef continued as four top-cuts including spore-aged Flannery Beef and a Cowboy-cut of A5 Satsuma-Gyu from Kagoshima.
Not forgetting sides, Marty’s Hash Browns a mandatory part of any meal at Scotch 80 and Mushrooms with Foie Gras Foam not far behind, Pastry Chef Tammy Alana’s work is no less impressive whether one opts for Fireball S’mores or all-new Sticky Toffee Pudding and Cookie Butter Cheesecake.
www.palms.com/eat-and-drink/scotch-80-prime
