Steak It Up: Lots of Beefy Opportunities at the Palm


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Lent comes early this year, campers. In fact, Valentine's Day falls within the period of self-denial, so if you're planning to give up anything like red meat (like I might ...), you probably want to get your steak on ASAP. [Side note: one year I did indeed give up meat and had a real crisis of conscience during a dinner in New Orleans when I questioned whether alligator was meat or seafood. I opted against.]

Fortunately, the Palm Restaurant downtown has come to the rescue with a hearty winter special that runs from now until March 31, which ironically is the day after Lent ends. For those who don't deny themselves, you can enjoy this deal of a choice of starter, entrée and dessert for $49.95
per person for two whole months:

Choice of starter:
Classic Caesar salad with garlic foccacia croutons and parmigiano reggiano
Roasted beet and goat cheese salad with baby arugula, candied walnuts, golden raisins & raspberry
Lobster bisque with fresh lobster meat, cream and brandy

Choice of entrée:
9oz coffee and Ancho chili rubbed 9 oz filet mignon with roasted shallot compound butter
20oz veal porterhouse chop with balsamic-rosemary aioli
Prime skirt steak frites with gremolata seasoned fries and chimichurri

Chocolate chip brioche bread pudding with sun-dried cherry compote

A 20 oz. veal porterhouse? That must be a mighty big little cow. Maybe I'll just give up my New Year's resolutions for Lent.

If you really want to blow it out at the Palm, consider visiting on Feb. 20 for their Prime + Wine Dinner, which makes a Nashville stop on their tour of Palm locations across the country. Here are the details on that Beefanalia event:

Enjoy a special four course menu featuring our hand-selected, 35 Day Aged USDA Prime Beef paired with a selection of complementary wines.

Reception + Four Course Dinner + Pairings
$125 per person for 837 Club Members
$150 per person for non-members
prices include tax and service charge*

Chef's Selection of Hors d'Oeuvres
Paired with Kuleto Estate 2010 Napa Valley Chardonnay

FIRST COURSE (choice of)
Carpaccio of Beef Tenderloin baby arugula, lemon, black pepper, olive oil & shaved parmigiano reggiano

Wilted Leaf Spinach Salad
hot applewood smoked bacon dressing

Paired with Kuleto Estate 2009 Napa Valley Syrah

35 Day Aged Sliced Porcini Rubbed Prime NY Strip
chipotle pepper potato gratin & roasted shallot butter

Paired with Kuleto Estate 2009 Napa Valley India Ink

THIRD COURSE (choice of)
35 Day Aged Prime Bone-In Rib-Eye Steak 24 ounce
atomic horseradish cream

Cedar Plank Roasted Chilean Sea Bass
black trumpet mushroom ragout, scotch whisky cream & crispy fried leeks

Paired with Kuleto Estate 2009 Napa Valley Cabernet Sauvignon

Charred Brussels Sprouts pancetta, shallots, lemon
Creamed Spinach, Hash Brown Potatoes

Molten Chocolate Cake
espresso crème anglaise & sun-dried cherry compote

Paired with Kuleto Estate 2009 Napa Valley Zinfandel

The evening kicks off with a reception at 6:30 and dinner at 7. If you're interested, RSVP to Paige Dixon at or call (615) 742-3193.


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