Announcing A Fresh TAke on A clAssic Menu

Announcing A Fresh TAke on A clAssic Menu AtlAntA • AtlAntic city • Boston • chArlotte • chicAgo • corAl gABles • DAllAs • Denver eAst hAmpton pAlm • heDges inn • houston • huntting inn • JAmes lAne cAfe • lAs vegAs los Angeles • los Angeles ~ Downtown • mexico city • miAmi • nAshville • new york pAlm one new york pAlm too • new york west siDe • northBrook • orlAnDo • philADelphiA sAn Antonio • sAn Diego • sAn JuAn • tAmpA BAy • tysons corner • wAshington, D.c. Palm Fish The Evolution of a Menu for the first time in decades, the palm restaurant’s traditional menu has once again evolved to meet the tastes of its valued guests, with the introduction of palm fish — an entirely new section to the menu. the expanded seasonal seafood selection features the finest, freshest premium seafood served in classic palm-style — simply prepared, generously portioned, and impeccably presented. this is not the first time that the palm restaurant’s menu has witnessed an “evolution!” in fact, the restaurant has a time-honored tradition of refining and expanding its menu (every few decades) to meet the needs of its guests. when the palm restaurant first opened its doors more than 80 years ago in new york city, owners pio Bozzi and John ganzi, both natives of parma, italy, dished up hearty portions of authentic italian cuisine for their guests. But since the first order requesting a steak found its way into its kitchen — sending ganzi for a run up second Avenue to a nearby butcher shop for the best cut he could find — the palm has been continually evolving its menu offerings to reflect the desires of its guests. Before long, steak became the most popular item on the menu and now the palm is worldfamous for its usDA prime-aged cuts of beef, served in huge portions and cooked to perfection. As Bruno Bozzi and walter ganzi inherited the restaurant from their fathers in the 1940s, lobster was gaining popularity among diners. the pair knew that if they were to uphold their fathers’ dedication to flawless guest service, they had to move with the times and quickly introduced two-pound nova scotia lobsters to the menu, helping to popularize the phrase “surf & turf.” in the 1960s, the third generation of Bozzis and ganzis perfected the art of cooking true jumbo lobsters, and soon thereafter, the palm went from selling 150 pounds of lobster to 25,000 pounds per week. the palm is now famous for serving up succulent jumbo deepwater, hard shell lobsters from nova scotia that never weigh less than three pounds, dispelling the myth that large lobster meat is tough. today, the federal government recommends Americans include at least two servings of fish or seafood in their weekly diets — and perhaps not so coincidentally, palm guests are demanding an ever-increasing variety of seafood. of course, the company has responded by securing relationships with top seafood suppliers for the new phase in its menu evolution: palm fish. the expanded menu begins with the finest, freshest premium seafood available and then is simply prepared (broiled with citrus butter, pan sautéed, blackened or peppercorn encrusted) and served as a generous portion — only found at the palm. in addition to the new expanded seafood offering, every day the executive chefs at each of the palm restaurants prepare their own creative combinations for lunch and dinner specials reflecting the region’s local flavors. pA l m f i s h • pA l m Q u A l i t y • pA l m p o rt i o n s THE PALM... A Commitment to Quality through the past eight decades, the palm restaurant’s recipe for success has been simple: provide guests with unparalleled service, old world hospitality, a unique and casual yet refined atmosphere and only the highest quality ingredients available for our simple time-tested recipes. As such, food quality is our utmost concern — every ingredient in each of our kitchens, the “heart of the house,” must meet the rigorous standards of the palm restaurant’s corporate executive chef, tony tammero. “We serve the best fish there is, straight from the sea to our kitchen and into your mouth! When it comes to cooking, quality and freshness are the simple keys to a great dish.” The Palm Restaurant Corporate Executive Chef Tony Tammero Palm Fish — Nothing but the Best in-line with the palm tradition of serving only the best, we’ve applied these same exacting standards to palm fish. through premier partnerships with the nation’s leading providers of premium fresh fish and shellfish, the palm provides its guests with the freshest catch of the season and highest quality fish, cut to unique specifications. palm fish fillets are flown in daily, giving our guests an opportunity to enjoy this exceptionally fresh catch within hours from harvest. surf-to-service, the fish that is served at the palm most often arrives within 24 to 36 hours after leaving the water — offering a fresh and delicious meal for all of our guests. All of our live seafood have been maintained in sterilized seawater and are harvested to order guaranteeing the culinary enjoyment of eating the safest and freshest shellfish. the palm fish menu features generous cuts of Atlantic salmon, swordfish, wild Alaskan halibut, sushi-grade Ahi tuna and exotic Australian barramundi. guests will be able to enjoy a variety of palm fish offerings all year, as the menu will vary each season, providing only the freshest quality seafood available. Additionally, each day, the talented executive chefs at each palm restaurant prepare their own creative combinations to enhance our new expanded seafood selection. these specials include appetizers such as colossal jumbo lump crab cocktail, sesame seared Ahi tuna and palm fish topped salads. Always “Prime Time” at The Palm through four generations, the palm has been world-famous for its usDA prime-aged cuts of beef, served in huge portions and cooked to perfection. the palm serves only usDA prime-aged steaks, the highest quality of beef available in the world — out of all beef served in the u.s., only 2% grades out at prime. unlike choice or select grades of beef, usDA prime-aged steaks cannot be purchased in most supermarkets or even specialty shops. every steak served at the palm is aged for a minimum of 35 days — a week longer than most competitors — to ensure a taste that will please even the most discriminating palate. pA l m f i s h • pA l m Q u A l i t y • pA l m p o rt i o n s THE PALM... A Commitment to Quality Only the Finest Ingredients All of our ingredients are delivered from palm-certified vendors across the globe. usDA prime-aged steaks are cut and aged to palm specifications by its premier suppliers, jumbo nova scotia lobsters and palm fish fillets are flown in fresh daily, all palm crab cakes are made only from jumbo lump crab meat and many of the ingredients used in our classic italian cuisine are imported directly from italy, including buffalo mozzarella, cheeses, olive oil and packaged plum tomatoes. our succulent, handpicked beefsteak tomatoes are purchased solely from a premier vendor, who flies them in from specific contracted farmers up and down the east coast. prior to shipping and packing, every batch of tomatoes are inspected to assure they meet the palm’s rigorous standards of quality and excellence. within our restaurants, tomatoes are paired with imported buffalo mozzarella and are a key ingredient in many of the restaurant’s traditional salads. Food Safety As our kitchens are truly the “heart of the house,” the palm places paramount importance on food handling guidelines and safety, especially when it comes to seafood. our suppliers often have standards that exceed government regulations. Additionally, all palm managers are required to pass the food management professional (fmp) test, a certification from the national restaurant Association educational foundation (nrAef) and the servsafe food safety certification. And to ensure palm standards are uniformly carried out, employees are continually trained in proper food handling safety through comprehensive classes, up¬dated manuals and training videos produced in-house by the palm. 80 Years of Commitment to Quality the best ingredients. superb freshness. exacting standards. this is the foundation of the palm restaurant’s commitment to quality and the reason why with each incarnation of our menu — from italian cuisine to usDA prime-aged steak to jumbo nova scotia lobster to premium seafood — the palm restaurant delivers exceptional food and outstanding service. Authentic italian specialties, exquisite usDA prime-aged steaks cooked to perfection, tender jumbo nova scotia lobster generously portioned and premium seafood selections straight from the surf — it’s all part of the palm experience. pA l m f i s h • pA l m Q u A l i t y • pA l m p o rt i o n s Palm Fish A NEW ADDITION TO The PALM EXPERIENCE for 80 years the palm experience has been about more than delicious food, it is about providing guests with an incredible dining atmosphere, unparalleled service, and a sense of belonging that they cannot find at any other restaurant. our guests know that when they come to the palm — they belong. whether it is being greeted by a familiar face, sitting at their favorite table or enjoying their favorite drink or signature palm dish — they know that at the palm, they will be treated to the best of everything and an atmosphere unlike anywhere else. many of the palm restaurant’s regular guests, including members of its loyalty program the 837 club, are literally a part of the decor and have been honored with their portrait placed on the palm restaurant’s legendary walls, alongside original cartoon artwork and caricatures of famous celebrities, politicians, athletes and socialites. to this day, every palm location honors the old world charm of the original restaurant — the palm began as a small italian eatery whose owners understood and instilled the value of serving great food, using only the highest quality ingredients, and providing guests with a warm and unforgettable dining experience. the palm has always been the place to see and be seen, the place where power lunch and dinner deals get done, and the place to go for incredible usDA prime-aged steak, jumbo nova scotia lobster and premium seafood dishes, cooked to perfection and served in generous palm portions. As our longtime corporate executive chef tony tammero likes to say, “when you go to the palm, you go big or go home!” with 30 palm restaurants in the united states and mexico, we make sure guests, no matter where they go, get the same great experience they have come to expect from the palm each and every time. our commitment to quality and exceeding guests’ expectations have been the staple of our business from the beginning with the evolution of the restaurant’s atmosphere, hospitality, menu and now with the addition of palm fish, it continues to grow. you belong at the palm pA l m f i s h • pA l m Q u A l i t y • pA l m p o rt i o n s TYPES OF MAIN COURSE ENTREES ORDERED MOST OFTEN WHEN DINING OUT Vegetarian 7% Pasta 5% Chicken 19% Seafood 49% Beef 20% source: supermarketguru.com pA l m f i s h • pA l m Q u A l i t y • pA l m p o rt i o n s PROJECTED PROTEIN CONSUMPTION SHIFT IN U.S. POPULATION, 2000-2020 Projected protein consumption shift in U.S. population, 2000-2020. 8 7 6 5 4 3 2 1 0 -1 -2 -3 -4 Projected Consumption Change (%, 2000-2020) Beef Pork Poultry Seafood Protein Source pA l m f i s h • pA l m Q u A l i t y • pA l m p o rt i o n s Tips to a Perfect Fish and Wine Combination finding the right combination of flavor and body to accent your palm fish selection is an art form, which is why we have developed the following guide to help you find the perfect wine to complement your meal. Rule of Thumb: whether pairing fish with white or red wine, a safe bet is to match a light fish (or a fish with a light sauce) with a light-bodied wine, a medium fish/sauce with medium-bodied wine, etc. consider weight, texture and taste of the fish and the wine and try choosing ones that have a similar weight or texture. of course, it is also recommended that you consider sauces and seasonings when matching tastes and texture. Classic preparations (broiled or sautéed) Atlantic Salmon Fillet rich-flavored fish with plenty of oils. classic pairing is a medium-bodied pinot noir or any medium-bodied red with a nice acidity and not too much oak. for white, try a flavorful wine with firm acidity and not too much oak. • pinot noir • syrah • pinot grigio • chardonnay Ahi Tuna Steak mild in flavor with a rich red color and firm texture. pairs well with light to medium red wines (pinot noir, syrah, merlot, Beaujolais villages). whites, such as flavorful blends, sparkling wine, pinot grigio or medium oak chardonnay, will also work. • pinot noir • syrah • merlot • chianti • sparkling wine • pinot grigio • Blended white • chardonnay Swordfish Steak mild flavor and meaty texture. with classic preparation, this is best with a white wine such as a medium oak chardonnay, sauvignon blanc or even a champagne/ sparkling wine. A light red wine would work as well. • sparkling • sauvignon blanc • chardonnay • pinot noir Wild Halibut Fillet Delicate, medium-flavored fish. • sparkling • pinot grigio • chardonnay Australian Barramundi Delicate, medium flavored fish. • sparkling • pinot grigio • chardonnay Alternative Preparations: Blackened, Pepercorn Encrusted or Au Poivre — provides a bit more spice in the flavor. for reds, a shift to zinfandel or shiraz would provide the additional structure needed to hold up to the dish. for whites, compliment the flavors with a more oak-infused selection or contrast the flavor with a nice, slightly sweet riesling. • Zinfandel • shiraz • chardonnay • riesling Sauces: Citrus Butter — A light citrus butter sauce should not drastically change the pairings for the classic preparations; the only consideration would be to ensure that you choose a wine with enough acidity to cut through the richness of the butter in the sauce. pA l m f i s h • pA l m Q u A l i t y • pA l m p o rt i o n s PALM REcipe: Pan SEARED AND PEPPERCORN ENCRUSTED AHI TUNA Ingredients: • 13.5 - 14 oz fresh tuna steak • 1 oz - olive oil (to coat the fish) • pinch - kosher salt • 2 tablespoons cracked peppercorns (black, white, green, pink) rub the tuna with a little olive oil and kosher salt. next, crack the peppercorns (medium to fine consistency) and coat both sides of the tuna. sear until desired temperature is reached. if you prefer it be cooked further, place in the broiler with lemon water. if necessary, finish in the oven. slice the tuna in half on a bias exposing the cooking temperature of the inside and place on plate with one piece slightly on top of the other. lemon wedges and some sprigs of parsley and chopped parsley can be used for garnishing. pA l m f i s h • pA l m Q u A l i t y • pA l m p o rt i o n s PALM REcipe: BLACKENED Atlantic Salmon WITH MANGO SALSA Ingredients: • 13.5 - 14 oz fresh Atlantic salmon fillet • 1 oz - olive oil (to coat the fish) • pinch - kosher salt • parsley rub the fish with olive oil and kosher salt and then place in a broiler with lemonwater. Broil the fillet until golden brown. if necessary, you can finish cooking it in the oven. place on a plate with the prepared mango salsa (see mango salsa recipe) lemon wedges, a sprig of parsley and chopped parsley. pA l m f i s h • pA l m Q u A l i t y • pA l m p o rt i o n s PALM REcipe: Wild Halibut Fillet with citrus butter Ingredients: • 13.5 - 14 oz fresh wild halibut fillet • 1 oz - olive oil (to coat the fish) • pinch - kosher salt • lemon • parsley • citrus butter (recipe follows) rub the fish with olive oil and kosher salt and then place in a broiler with lemon water. Broil the fillet until golden brown. if necessary, you can finish cooking it in the oven. lightly drizzle citrus butter over the fillet and place on a plate with 2 lemon wedges, a sprig of parsley and chopped parsley. pA l m f i s h • pA l m Q u A l i t y • pA l m p o rt i o n s PALM REcipe: Citrus Butter Ingredients: • 1 pound butter • 1 orange • 1 lemon • 1 lime • pinch chopped parsley cut the butter into small slices and place in a large mixing bowl or food processor. Add lemon, lime and orange zest (zest from ½ of each fruit) to the butter. cut all the fruit in half and squeeze the juice into the butter. next, add the chopped parsley and mix well to incorporate zest, parsley and fruit juices into the butter. remove from the bowl and place on either parchment paper or plastic wrap and roll into a log keeping the edges tight. place in the refrigerator for 2 hours prior to using. pA l m f i s h • pA l m Q u A l i t y • pA l m p o rt i o n s PALM REcipe: jumbo lump CRAB CAKES WITH MANGO SALSA Ingredients: • 1 teaspoon unsalted butter • 3 stalks celery, finely chopped • 3 tablespoons finely chopped yellow onion • 1 3 cup mayonnaise • ½ teaspoon good-quality curry powder • 1 ½ teaspoons old Bay seasoning • 1 teaspoon worcestershire sauce • 1 ½ tablespoons Dijon mustard • ½ teaspoon colman’s dry mustard • 1 ½ tablespoons drained, finely chopped pimento • 2 slices firm, close-textured italian white bread, crusts removed and finely chopped • 1 pound lump crabmeat, gently squeezed to remove excess moisture • ½ cup mango salsa, for serving (recipe follows) • 1 teaspoon minced flat-leaf parsley, for serving • lemon wedges, for serving place a small skillet over medium-low heat, and add the butter. Add the celery and onion, and stir. cover and sweat gently until tender, about 5 minutes. remove from the heat and let cool. in a large bowl, whisk together the mayonnaise, curry powder, old Bay, worcestershire, Dijon mustard, and dry mustard until evenly blended. Add the cooled celery mixture, chopped pimento, bread, and crabmeat. toss the mixture very gently, breaking up some of the crabmeat but taking care to leave some lumps intact, until evenly mixed. using your hands, form into 6 slightly flattened patties and place on a rimmed baking sheet. cover and refrigerate for at least 1 hour, and up to 3 hours. preheat the oven to 350°. place the baking sheet in the oven, and bake for 10 to 12 minutes, until the cakes are just heated through. then place under a preheated broiler on high heat for about 1 minute, just until golden brown on top. with a metal spatula, carefully transfer the crab cakes to small, warmed serving plates. place a generous tablespoon of mango salsa on the side. scatter the parsley around the edge of each plate, and serve at once, with lemon wedges. • pA l m p o rt i o n s pA l m f i s h • pA l m Q u A l i t y PALM REcipe: MANGO SALSA Ingredients: • 1 ripe mango, peeled • 2 tablespoons finely diced red onion • 1 tablespoon finely chopped cilantro • 2 slices canned pineapple, well drained and cut into ½-inch cubes • 1 tablespoon fresh lime juice • 1 generous tablespoon finely diced red bell pepper • ½ tablespoon fine sea salt • ¼ tablespoon freshly ground black pepper cut into the mango to locate the position of the flat pit. cut downward vertically on either side of it to release the flesh; then cut the mango into ½-inch cubes. trim and cube any remaining flesh from the pit, and discard the pit. in a bowl, combine the mango with all the remaining ingredients, and taste for seasoning. cover and refrigerate until serving time, up to 4 hours in advance. you may have some salsa left over; it will be fine the following day, but any longer and it will begin to get mushy. pA l m f i s h • pA l m Q u A l i t y • pA l m p o rt i o n s PALM REcipe: JUMBO SHRIMP SAUTÉ Ingredients: • 7 jumbo (u-12) shrimp, peeled, deveined, and butterflied with tails left on • fine sea salt and freshly ground black pepper • 1½ tablespoons finely chopped flat-leaf parsley, plus 4 small sprigs of garnish • ½ cup olive oil • 7 cloves garlic, crushed with the side of a large, heavy knife • ½ teaspoon red pepper flakes • ½ cup dry white wine • ¼ cup chicken stock • 4 tablespoons cold unsalted butter, cut into 8 pieces • ¼ cup loosely packed julienne of basil (about 10 large leaves) • 1 lemon, cut into 8 wedges, for serving heat a large sauté pan over medium-high heat. season the shrimp generously with salt and pepper. sprinkle each one with a tiny pinch of the flour, and scatter a little parsley on each. Add half the olive oil to the hot pan; when the oil is hot, add half the garlic, half the shrimp, and half the red pepper flakes. sauté, shaking the pan occasionally and turning the shrimp with tongs, until the garlic and shrimp are golden, about 3 minutes. with a slotted spoon, transfer the shrimp and garlic to a plate. Add the remaining oil to the pan; when it is hot, sauté the remaining shrimp, garlic, and pepper flakes. return the first batch of shrimp and garlic to the pan, add wine, and stir over high heat to deglaze the pan for 1 minute. Add the chicken stock, ½ teaspoon salt, and ¼ teaspoon pepper, and simmer rapidly until the liquid is reduced slightly, about 2 minutes. remove from the heat, and add the butter and basil. shake the pan vigorously to emulsify the sauce. remove and discard garlic. place shrimp on a plate, and drizzle with the sauce. sprinkle the plate with some remaining chopped parsley, and garnish with a parsley sprig. place 2 lemon wedges on the side, and serve at once. pA l m f i s h • pA l m Q u A l i t y • pA l m p o rt i o n s