Three Palms Three Palms- Tyler

: Delicate tuna, elegantly balanced atop 5 golden, crunchy rice cakes, finished with a touch of sweet eel sauce and topped with a sliced jalapeno for a hint of spice.

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.

2 lump crab cakes made with bell peppers, garlic, shallots and herbs, topped with a creamy shrimp sauce, on top of a fried green tomato.

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.

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.

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.

Fresh caught Alaskan Salmon perfectly seared, on a bed of our house made bacon, mushroom, and asparagus risotto, accompanied with seared asparagus, and topped with a chive beurre blanc

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.

A caesar marinated chicken breast, on a bed of our house made bacon, mushroom, and asparagus risotto, and topped with lemon beurre blanc, 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.

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.

Four petite tacos, in a fried wonton shell, filled with lump lobster, and topped with a house made coleslaw and fresh mango pico de gallo

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.

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.

A caesar marinated chicken breast, on a bed of our house made bacon, mushroom, and asparagus risotto, and topped with lemon beurre blanc, 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.