III Palms Menu (Update 2025)

Chopped Hearts of Romaine, parmesan cheese, all tossed in rich caesar dressings, topped with fried capers, and accompanied with a protein of your choice.

A half iceberg wedge salad, topped with bacon, crumbled bleu cheese, cherry tomatoes, and a buttermilk dressing.

Mixed greens, bacon, toasted shelled nuts, chopped egg, sliced apples, all tossed in a bacon vinaigrette. Guests have the choice to add Chicken, salmon, or a filet.

Arugula spring mix, roasted golden beets, pickled red onions, feta, walnuts and raspberry vinaigrette.

Perfectly marbled Wagyu Ribeye grilled to perfection, seasoned with Montreal seasoning, marbled with fat for a terrific taste, Japanese Texas raised cattle, garnished with a toasted rosemary sprig, and served a la carte.

Dry-aging creates a rich, concentrated taste with nutty, almost earthy undertones and a hint of umami, distinguishing it from a standard strip steak. The texture is slightly denser and incredibly tender, with a subtle crispiness on the seared exterior.

A prime New York strip is a cut of beef from the top of the cow's short loin that's known for its rich flavor, juiciness, and marbling. Expertly seasoned, and cooked perfectly to your liking, garnished with a rosemary sprig, served al la carte.

Filet Mignon sliced into 2-3 medallions depending on size, seasoned to perfection, cooked to guests liking, on a bed of potato puree.

Tender, succulent lobster tail, served with warm butter for dipping.

A ribeye cut heritage pork chop, grilled to your liking, topped on a bed of creamy potato puree, topped with housemade peppercorn sauce, accompanied with charred broccolini.

Short Rib marinated in liquid smoke, then braised for 12 hours, topped with house made peppercorn sauce, on a bed of our creamy potato puree.

Tender, juicy lamb chops, richly marbled, offer a succulent bite with a delicate yet earthy flavor profile. When expertly seared or grilled, they develop a crisp, caramelized crust that enhances their natural sweetness. Lamb chops typically come from a young sheep, usually less than a year old, which gives the meat its tenderness and mild flavor.

Chopped Hearts of Romaine, parmesan cheese, all tossed in rich caesar dressings, topped with fried capers, and accompanied with a protein of your choice.

A half iceberg wedge salad, topped with bacon, crumbled bleu cheese, cherry tomatoes, and a buttermilk dressing.

Mixed greens, bacon, toasted shelled nuts, chopped egg, sliced apples, all tossed in a bacon vinaigrette. Guests have the choice to add Chicken, salmon, or a filet.

Arugula spring mix, roasted golden beets, pickled red onions, feta, walnuts and raspberry vinaigrette.

Perfectly marbled Wagyu Ribeye grilled to perfection, seasoned with Montreal seasoning, marbled with fat for a terrific taste, Japanese Texas raised cattle, garnished with a toasted rosemary sprig, and served a la carte.

Dry-aging creates a rich, concentrated taste with nutty, almost earthy undertones and a hint of umami, distinguishing it from a standard strip steak. The texture is slightly denser and incredibly tender, with a subtle crispiness on the seared exterior.

A prime New York strip is a cut of beef from the top of the cow's short loin that's known for its rich flavor, juiciness, and marbling. Expertly seasoned, and cooked perfectly to your liking, garnished with a rosemary sprig, served al la carte.

Filet Mignon sliced into 2-3 medallions depending on size, seasoned to perfection, cooked to guests liking, on a bed of potato puree.

Tender, succulent lobster tail, served with warm butter for dipping.

A ribeye cut heritage pork chop, grilled to your liking, topped on a bed of creamy potato puree, topped with housemade peppercorn sauce, accompanied with charred broccolini.

Short Rib marinated in liquid smoke, then braised for 12 hours, topped with house made peppercorn sauce, on a bed of our creamy potato puree.

Tender, juicy lamb chops, richly marbled, offer a succulent bite with a delicate yet earthy flavor profile. When expertly seared or grilled, they develop a crisp, caramelized crust that enhances their natural sweetness. Lamb chops typically come from a young sheep, usually less than a year old, which gives the meat its tenderness and mild flavor.

Succulent seared Pork Belly, double smoked to optimize flavor and tenderness, beautifully glazed in a rich bacon and whiskey reduction, creating a harmonious blend of savory and smoky flavors.

Arugula spring mix, roasted golden beets, pickled red onions, feta, walnuts and raspberry vinaigrette. Served with chicken.

Mixed greens, bacon, toasted shelled nuts, chopped egg, sliced apples, all tossed in a bacon vinaigrette. Served with chicken.

A silky whipped feta blended with cream cheese and brightened by fresh lemon, finished with a drizzle of golden honey and rich olive oil, garnished with fresh pomegranate seeds for a perfect balance of creamy, tangy, and sweet flavors.

Succulent seared Pork Belly, double smoked to optimize flavor and tenderness, beautifully glazed in a rich bacon and whiskey reduction, creating a harmonious blend of savory and smoky flavors.

A delicious cheesecake with a creme brulee topping and served with a warm caramel sauce which we pour over the top when we present it to our guests.

Mixed greens, bacon, toasted shelled nuts, chopped egg, sliced apples, all tossed in a bacon vinaigrette. Served with chicken.

Arugula spring mix, roasted golden beets, pickled red onions, feta, walnuts and raspberry vinaigrette. Served with chicken.