Palms M & M Restaurant

Name: Palms M & M Restaurant
Address: 2401 Church St., 77550, TX, 77550
Telephone: 409-766-7170

2401 Church St., Galveston, TX 77550, US

• Wednesday: 11:00AM-10:00PM •Thursday: 11:00AM-10:00PM •Friday: 11:00AM-10:00PM •Saturday: 5:00PM-10:00PM •Sunday: 5:00PM-9:00PM •

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Details

Cuisine: American (New)
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

Dress Code: Upscale Casual
Wheelchair Accessible:
Seating:
Music Type:

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LUNCH MENU

Appetizers

seafood fondue

Dungeness crab, baby squid, and Crawfish baked with gruyere and Parmesan-Reggiano

new orleans bbq shrimp

A tribute to New Orleans - Spicy grilled Gulf shrimp

Soups

french onion

Classic recipe with baked Emmenthal and a hint of ginger

thailand king tea soup

Jumbo lump crab meat, mint, cilantro and chives in a curried crab fumet

Wild mushroom bisque

Shiitake, Porcini and Chanterelle Mushrooms with Black Truffle Essence

conch chowder

Manhattan style with Atlantic Conch and Apple Smoked Bacon

Salads

M & M Salad

Baby mixed field greens, roasted tomato croutons, Gorgonzola and a sugarcane and fig vinaigrette

Caesar

Hearts of romaine with creamy anchovy and Parmesan dressing

asian chicken

Crispy chicken, mandarin oranges, baby mixed greens, toasted almonds and peanut-ginger vinaigrette

shrimp salad

Grilled Gulf Shrimp, tomatoes, crispy bacon, pineapple on mixed field greens with a Roasted Garlic tartar

Steak Salad

Grilled C.A.B. Sirloin, tomatoes and crispy onions on baby mixed greens with creamy Gorgonzola dressing

Seasonal Salad

Baby mixed field greens, Hearts of Palm, crispy Serrano ham, kalamata olives, feta cheese, pepperoncini and Oregano-lemon vinaigrette

Sandwiches

kobe burger

Kobe style ground Wagyu

Steakhouse

Filet Mignon with onions, mushrooms and melted jack cheese on a Hogie roll

Salmon Portobello

Grilled Salmon, marinated portobella, avocado and whole grain mustard served on rosemary focaccia

Lunch Trio

soupes

| Mushroom Bisque | French onion | Conch Chowder

Salads

| Seasonal | M & M | Caesar

tacos

With Avocado, chipotle aioli and lettuce | Grilled Chicken | Gulf Snapper | Kobe Beef

Entrees

Filet mignon

ribeye

pappardelle

Sliced chicken breast on a bed of Pappardelle pasta tossed with Apple wood smoked bacon, radicchio, roasted tomato and basil ragout

kurobuta ribs

1/2 lb. of Braised Baby back Ribs with Smoked Molasses Barbeque Sauce

sirloin

Arabica crusted 5 oz sirloin with expresso au jus

steak victor

Grilled Sirloin with garlic mashed potatoes, Chipotle wine demi-glace and topped with Monterrey cheese

lobster tail

10 oz cold water Australian lobster tail with herbed garlic butter and asparagus

DINNER MENU

Ceviche Bar

tequila-mango crab

Dungeness crab, grilled mango and corn with Avocado

Asian ahi

Cucumber, avocado and tobikko

Ecuadorian shrimp

Mustard, red onion and blue corn tortilla with citrus marinade

mixto de concha

New Zealand Mussels and Louisiana Crawfish, lime juice, papaya, cilantro and Serrano peppers

Peruvian Nuevo latino

Fresh citrus juice marinade, seasonal Gulf white fish, habanero peppers and sweet corn

Sea scallop

Avocado, red onion, tomato and lemon juice

degustation

Sample a taste of all ceviches

Appetizers

colossal Crab parfait

Colossal Jumbo Lump Crab meat, cucumbers, wasabi aioli and Tobikko

Lamb Carpaccio

Crusted with pistachio and served with baby greens, shaved Pecorino Romano and Truffle Oil

New orleans bbq shrimp

A tribute to New Orleans - Spicy grilled Gulf Shrimp

seafood fondue

Dungeness Crab, baby squid, New Zealand Mussels and Crawfish baked with gruyere and Parmesan-Reggiano

Lobster thermidor

20 oz Cold Water Lobster tail sautéed with garlic, cream, sparkling wine, smoked bacon and butter (serves 4)

tuna tataki

Ancho Chile encrusted Yellowfin Tuna with Seaweed Salad and Mint-Cilantro coulis

Tomato-Goat Cheese Tart

Baked with Spanish olives and drizzled with Balsamic Essence

Soups

french onion

Classic recipe with baked Emmenthal and a hint of ginger

thailand King Tea Soup

Jumbo lump crab meat, mint, cilantro and chives in a curried crab fumet

Wild mushroom bisque

Shiitake, Porcini and Chanterelle Mushrooms with Black Truffle Essence

Conch chowder

Manhattan style with Atlantic Conch and Apple Smoked Bacon

Salads

M & M Salad

Baby mixed field greens, roasted tomato croutons, Gorgonzola cheese and a sugarcane and fig vinaigrette

Caesar

Hearts of romaine, creamy anchovy and parmesan dressing

Seasonal Salad

Baby mixed field greens, Hearts of Palm, crispy Serrano ham, kalamata olives, feta cheese, pepperoncini and Oregano-lemon vinaigrette

Steak and Lobster

Filet mignon

Center cut 8oz

Sirloin

Arabica crusted 8 oz sirloin with espresso au jus

Ribeye

bone-in Ribeye

Strip loin

14 oz Bone in New York

Kobe Style beef selection

K.B.A. "Platinum Program"

filet mignon

8 oz Waygu

ribeye Center-cut

12 oz Waygu

Steak Oscar

8 oz Filet Mignon topped with Dungeness Lump Crab Meat and Béarnaise and served with asparagus

Steak and Lobster

8 oz Filet Mignon and 10 oz Lobster tail served with asparagus

Lobster tail

Cold water tail with herbed garlic butter and asparagus

Sides

Melted Blue Cheese

Mushroom Madiera Sauce

Asparagus

Wild Mushrooms

Sautéed Spinach

Winter Vegetables

Entrees

Snapper mojito

Baked Gulf Vermillion Snapper with Dungeness lump crab meat, winter vegetables, garlic mashed potatoes and a Coconut Rum, lime and Mint vinaigrette

Duck pappardelle

Sliced Duck breast on a bed of Pappardelle pasta tossed with Apple wood smoked bacon, radicchio, roasted tomato and duck confit

Kurobuta

10 oz Grilled Black Hog Loin with Wild mushroom mashed potatoes, green beans, and smoked Molasses Barbeque Sauce

Saffron shrimp

Tempura style Gulf shrimp, Spanish rice with chorizo, saffron broth and New Zealand Green lip mussels

salmon

Roasted Tomato crusted Salmon with marinated Portobello mushrooms, roasted garlic mashed potatoes, sautéed spinach and Lemon-Caper butter sauce

Ahi

Cracked Black pepper encrusted Tuna with Sautéed Spinach, Blood Orange and Sesame oil vinaigrette

rack of Lamb

Roasted Garlic and Pistachio coated Lamp Rack serve with Shiistake mushrooms, braised spinach, Truffled potatoes and Butternut Squash puree