Scotch 80
PUMPKIN SPICED – CROWN ROYAL VANILLA WHISKEY, PUMPKIN RUM CHATA, ESPRESSO, KAHLUA, SIMPLE SYRUP
AMUSE – A5 WAGYU, OSCIETRA CAVIAR, TRUFFLE BOMB, GOLD LEAF
HOKKAIDO MILK BREAD – BUTTER
SASHIMI PLATE – BIG EYE TUNA, HAMACHI, BIG GLORY BAY SALMON, WASABI, TRUFFLE PONZU
HAMACHI CRUDO – BERGAMOT, RADISH, CITRUS
BIG EYE TUNA POKE TACO – SWEET ONION, SOY-SESAME, SUSHI RICE, NORI, CAVIAR
WINTER WONDERLAND – COCONUT RUM, MOUNT GAY SILVER RUM, COCONUT CREAM, LIME, COCONUT RIM
WAGYU EMPANADA – GROUND A5 WAGYU, TOMATO, CARROTS, ENGLISH PEAS, HOME-MADE PUFF PASTRY
IBÉRICO LUMPIA – GARLIC CONFIT, SWEET SAMBAL AGRODOLCE
SMOKED BONE MARROW – LONGANISA, PICKLED PAPAYA, RED ONION, CILANTRO, HAWAIIAN ROLL, HONEY MUSTARD
TANIFUJI FARMS 6OZ A5 ZABUTON – MIYAZAKI PREFECTURE
TIGER PRAWNS – GREEN BEAN, TARO, TAMARIND BROTH
DIVER SCALLOP – CHASHU, PEA TORTELLINI, TONKATSU BUTTER
MAC & 3 CHEESE – RADIATORE, WHITE CHEDDAR, BRIE, CRISPY ONION
LOADED POTATO PURÉE – BACON, SOUR CREAM, SCALLION
GNOCCHI – ‘NDUJA, PECORINO, PEAS, MORELS
WAGYU FRIED RICE – TALLOW, FARM EGG
22oz PRIME DRY-AGED BONE-IN COWBOY STEAK – CREEK STONE FARMS
38oz PRIME PORTERHOUSE – ALLEN BROTHERS
TANIFUJI FARMS MIYAZAKI PREFECTURE RIB CAP – UNI, PARSNIP PUREE
DOUBLE ESPRESSO, ICE
THE DUBAI – PISTACHIO KATAIFI, CHOCOLATE, STRAWBERRY
BANANA SPRING ROLLS – FOSTER ICE CREAM, RUM, WARM BANANA CARAMEL SAUCE
BUTTERSCOTCH 80 CRÈME BRÛLÉE – ESPRESSO CRISP, GOOSEBERRIES
CHEESECAKE – HIBISCUS, RASPBERRIES, VANILLA BEAN CREAM
Opened late-Spring of 2018, N9NE Steakhouse making way for a room decorated in modern art, guests visiting Scotch 80 today will find things largely unchanged in terms of aesthetic while the Bar remains well-stocked with rare Whiskeys served by bartenders who also continue to come up with creative Cocktails.
Located at the resort’s east end with an entirely revamped menu, seasonal changes occurring alongside A5 Wagyu varieties straight from Japan, it was deferring Carte Blanche to the kitchen that Dinner began with an Amuse matching Wagyu to Caviar and starters including vibrant Hamachi Crudo, Sushi and crunchy Poke “Tacos.”
Not forgetting Tammy’s Milk Bread, nor golden A5 Empanadas and cheffed-up Lumpia, Bone Marrow now comes with Filipino Sausage and Papaya while Steaks on this evening included one from Creekstone Farms, another by Allen Brothers and two Japanese A5 cuts including one with Sea Urchin on top.
Never afraid to blaze a new trail, Chef Marty Red DeLeon Lopez turning Scallops into a Ramen-inspired plate with a different kind of Noodle, Gnocchi with Calabrian Sausage, Peas and Morels is arguably the best Side in Vegas while Pastry Chef Tammy Alana’s work is no less impressive whether one opts for Creme Brulee, seasonal Cheesecake or re-imagined Bananas Foster riffing on Turon flamed tableside.
www.palms.com/eat-and-drink/scotch-80-prime
