Charlie Palmer Steak at the Four Seasons is a culinary experience like no other. And while the steaks are obviously superb, the side dishes also are worthy of note. There are six vegetable dishes, five potato and rice selections, and many salads, soups and desserts.
Side orders include such tantalizing items as baked truffle potato, which is scooped out, mashed with truffle oil then prepared with famous CP Steak Fries and a special sauce. There's also Yukon gold potato purée, three-cheese potato gratin served in a miniature skillet, and duck confit butternut risotto that can be made without duck, if one so chooses.
The vegetable lineup features brussels sprouts with or without bacon, baby carrots and broccoli, wild mushrooms, sautéed spinach, citrus-braised asparagus and beer-battered onion rings.
Appetizers include organic spinach salad with truffled fried egg, crispy shallots and warm bacon vinaigrette. You also can choose from assorted beet salad with arugula frisee, goat cheese and walnut vinaigrette; Tuscan salad with roasted peppers, arugula, mozzarella and balsamic vinaigrette; or Yukon potato leek soup with prawn timbale.
The dessert menu features raspberry cheesecake with vanilla wafer and many homemade ice cream and sorbet flavors.
So whatever your taste buds may dictate, keep Charlie Palmer Steak in mind when you're looking for fine dining in a plush but relaxed atmosphere.