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Cut of the Week

Monday–Thursday, October 14–24
5pm–6pm

Appetizer

image of Crudo of Scallop for Cut of the Week at Charlie Palmer Steak Reno

Crudo of Scallop

thin sliced scallops, lemon orange oil, bacon dust, assorted greens pickled onions

Salad

image of Cucumber Heirloom Tomato Salad for Cut of the Week at Charlie Palmer Steak Reno

Cucumber Heirloom Tomato Salad 

arugula, pumpkin seeds, shallot orange vinaigrette

Entrée

choice of

image of Maple Leaf Duck Breast for Cut of the Week at Charlie Palmer Steak Reno

Maple Leaf Duck Breast

pan seared, sliced medium rare, peach faro, plum sauce Chinese long beans

image of Fish & Chips for Cut of the Week at Charlie Palmer Steak Reno

Fish & Chips 

fresh halibut, house beer batter, baton potatoes pan fried in duck fat, petite zucchini slaw and heirloom tomato wedge

Dessert

image of Chocolate Chai Mousse for Cut of the Week at Charlie Palmer Steak Reno

Pecan Tart

bourbon caramel sauce, chocolate sauce, vanilla bean gelato 

$72 per person

Make Reservation Online

Reservations are recommended but not required. This offer cannot be combined with any other discounts and excludes weekends and holidays/special events. No substitutions.

Each week Charlie Palmer Steak Reno features a four-course menu for a set price featuring two wine pairings. Curated just for our locals, this menu is available only upon request. Mention you received this week’s Cut of the Week email to your server.