For a decade-plus, Charlie Palmer Steak has had a secret menu — the Cut of the Week. Every week the buzzed about prix fix menu — which features a salad, entree, two sides and dessert with wine pairings (bottomless for the first two courses, score!) — changes. While this menu used to be strictly omni, as of July 1, 2019, Charlie Palmer Steak joined the growing number of steakhouses in Las Vegas to up the ante and offer more vegan options.
Right now, the bulk of the vegan options at Charlie Palmer Steak inside Fours Seasons is found in this creative Cut of the Week menu.
Charlie Palmer Steak has always been accommodating to dietary requests. But, it’s become even more vegan-friendly.
Earlier this year that its Chief Financial Officer and Senior Vice President of Operations Richard Femenella began to focus on the growing number of vegetarians and vegans in Las Vegas.
“The population has grown so much that I no longer consider this lifestyle choice a special diet, rather I view it as a way of life,” he says. “I no longer wanted to accommodate vegan or vegetarian requests, I wanted to make clear that we focus on [vegan dishes] as much as we focus on the rest of our offerings.”
ZUCCHINI PAPPARDELLE
So, the Cut of the Week, which — up until now — had its focal point being the omni main course, got revamped. Now, the only non-vegan dish being served on the menu is that one dish, and the rest of the menu is vegan and features a vegan main course as an option, too.
“I thought what better way to tell people that we are dedicating ourselves to serving the vegan and vegetarian community than by including them in this great offer,” says Femenella.
TOMATO TARTARE, AVOCADO PUREE, CRISPY QUINOA
Created by Executive Chef Eduardo Lalo Saavedra and Executive Sous Chef Alberto Espino, the Cut of the Week menu that changes weekly is truly a team effort. The duo research and contemplate ideas for the menu and then share it with Chef Charlie Palmer and upper management, who review it before the menu is confirmed.
This is just the start for vegan options at Charlie Palmer Steak.
CARROT CAKE
“Focusing on vegan and vegetarian offerings as a main part of our menu will definitely be the next step,” he says. “Customers teach us what to do and feedback from dining guests experiencing the Cut of the Week offerings today will give us the knowledge to put appropriate menu items in play tomorrow.”
Changing every Monday, the Cut of the Week is $58 per person. To get the scoop on the Cut of the Week, sign up for Charlie Palmer’s mailing list. Be sure to ask for the menu when you arrive, only people in the know can get their hands on these vegan options.
Four Seasons Hotel, 3960 Las Vegas Blvd. South, 89119, 702-632-5120, Monday – Saturday: 5 p.m. – 10:30 p.m., Lounge – Monday – Saturday: 5 p.m. – midnight
PHOTOS: CHARLIE PALMER STEAK
Diana Edelman is the founder of Vegans, Baby and has emerged as the face of plant-based dining in Las Vegas and the leading plant-based restaurant consultant in the city. She spent a decade in the travel blogging world before switching gears to work in elephant rescue in Thailand. Diana travels the world to meet chefs and try vegan food, as well as speak at events focusing on travel, tourism, veganism and entrepreneurship. She’s a partner with the prestigious James Beard Foundation and curates their Vegas Vegan Dinners at the James Beard House. Diana is also a partner with Life is Beautiful, curating the all-vegan Farm Stand.
