Morton's The Steakhouse
The Best Steak Anywhere

Chef Joseph Salgado in command of the display kitchen showing the fresh produce, fresh seafood, and prime meats he creates with.

Morton’s loves steaks. That’s no surprise. With Southern California restaurants open in Palm Desert, Burbank, Beverly Hills, downtown Los Angeles, Anaheim, Santa Ana, San Diego, and Woodland Hills — plus Morton’s international restaurants in Singapore, Canada, Hong Kong, and Macau — Morton’s The Steakhouse is truly a leader of fine dining steakhouses.

Since opening in Chicago in 1978, Morton’s has maintained a reputation for serving abundant portions of USDA prime-aged beef and the freshest fish and seafood available. And thanks to the recently published Morton’s Steak Bible, you can now make mouth watering steaks and other delicacies at home as lovingly as Morton’s best chefs!

Besides its trademark hand-cut steaks, broiled at an intense 1,000 degrees, Morton’s offers lobster, lamb, and chicken entrées accented by warm onion bread, crisp green salads, hand-picked vegetables, and delicious desserts. From the béarnaise sauce to fresh whipped cream, everything is made from scratch. Guests will enjoy an award-winning wine list, the finest liquors and liqueurs, and a wide variety of martinis while dining indoors, on the temperature-controlled patio, or at the Chicago-style bar.

Morton’s exhibition kitchen, rich woods, soft lighting, white tablecloths, brass appointments, etched-glass partitions, colorful LeRoy Neiman art, and historical golf photos suggest a private club. Guests feel like satisfied members.

For the best in private dining, the restaurant’s Boardroom seats up to 100. From traditional board meetings to wine tastings, cocktail parties, and other special events, guests are assured magnificent food and impeccable hospitality.

Open for dinner Monday through Saturday from 5:30 p.m. to 11 p.m. and Sunday from 5 p.m. to 10 p.m. Reservations are recommended.

SHOWN ABOVE: A few of the delicious menu items that Morton’s offers for dinner, clockwise from the bottom — An appetizer of Tuna Tartare, Diced Tomato and Avocado, Thai Cream and Balsamic Glaze; Morton’s Chilled PrimeOcean Platter, includes a Maine Lobster, Colossal Shrimp Cocktail, Jumbo Lump Crabmeat, Oysters on the Half Shell, and Alaskan King Crab Legs. This platter serves up to six guests; 24-Ounce Porterhouse Steak, also available Double Porterhouse for two, carved tableside.

“With service beyond compare and an elegant club-like setting, Morton’s The Steakhouse offers a truly memorable dining experience.”

MENU HIGHLIGHTS

APPETIZERS
Oysters on the Half
Shell Jumbo Lump Crab Cakes
Tuna Tartare
Maine Lobster Cocktail

ENTRÉES
Double-Cut Filet Mignon
Chicago-Style Bone-In Rib-Eye
14-Ounce Jumbo Lobster Tail
Domestic Double Rib Lamb Chops
Cajun Rib-Eye Steak

DESSERTS
Morton’s Signature Legendary Hot Chocolate Cake
Chocolate, Lemon, Raspberry, or Grand Marnier Soufflé
Crème Brûlée
Key Lime Pie

BEST OF THE CELLAR

RED WINES
Beringer Private Reserve, Cabernet Sauvignon, 1999
Diamond Creek, Gravelly Meadows, Cabernet Sauvignon, 2003
Insignia, Meritage, 2003
Lafite, Bordeaux, 1990

WHITE WINES
Far Niente, Chardonnay, 2006
Cakebread, Chardonnay, 2006
Kistler, Chardonnay, 2006

CHAMPAGNE/SPARKLING WINE
Dom Pérignon, Epernay, 1999

MORTON’S THE STEAKHOUSE
74-880 COUNTRY CLUB DRIVE
PALM DESERT, CALIFORNIA 92260
(760) 340-6865

More Information - Websites, Maps and Directions

BY CATHERINE RIPS
PHOTOGRAPHY: ARTHUR COLEMAN/ASSISTANT: TIM CARTER
FOOD STYLIST: ROLAND BIERI