Charlie Palmer Steak is quickly establishing itself as one of the most innovative steakhouses in Las Vegas. The restaurant offers two types of dining experience. The upscale dining room is comfortable and spacious in warm ochre tones accented by dark mahogany panels. Grand arches, reminiscent of an elegant Spanish home, give a sense of intimacy and privacy to the understated room.

Less formal is the cigar-friendly lounge. It is a large inviting space, suitable for drinks, light snacks or informal dining. Deep couches and over-stuffed club chairs bring a lively, homey feel to the room. On Friday and Saturday evenings the bar features live entertainment. For his American steakhouse, Charlie Palmer, with executive chef Joe Romano, has created a small, innovative menu with a twist on the traditional fare. As in all of his restaurants, Charlie Palmer seeks out the best and freshest ingredients from top purveyors around the country. All beef at Charlie Palmer Steak is certified black Angus and has been dry-aged for 21 days to insure the best flavor and tenderness. In addition to the meat, the menu offers an interesting selection of seafood, fish and side dishes, including some of Palmer’s signature potato creations.

For a sweet ending, desserts are not to be missed. Pastry chef Megan Romano has created light, elegant desserts that are full of intense flavors and the perfect compliment to your meal at Charlie Palmer Steak.

Example Menu

Appetizers:
Citrus Marinated Jumbo Prawns cocktail style
Crisp Oysters with Truffle-scented potato salad
Bibb Lettuce and Plum Tomato Salad with "Upper Ranch" dressing

Entrees:
38-oz Rib Steak for two
Surf and Turf – Roasted Lobster and 6-oz Filet Mignon
Stuffed Maine Lobster
Charcoal Grilled Tuna Steak with Braised Romaine Leaves

Side Dishes:
Wild Mushrooms with Caramelized Onions
Double Baked Potato with Truffle Cream
Country Potato Gratin