Although Charlie Palmer is the Executive Chef at Charlie Palmer Steak, he can't be in all places at all times-he recently opened another Charlie Palmer Steak and Fin Fish in Reno, for instance, and he's also opening a new hotel, the Charlie Palmer Hotel, one block west of the Vegas Strip, which will include at least three Charlie Palmer restaurants. To man the kitchen during his absences, he's recruited an able bodied Executive Chef, Chef Steve Blandino, who promises to cook your meal to perfection, Charlie Palmer style. Of course, Blandino keeps in constant touch with Palmer; he and his fellow chefs have digital cameras and can therefore take pictures of any new creations they develop, sending it to Palmer for final approval and edits. The menu at Charlie Palmer Steak needs no edits, though. Following is the menu as it was presented during our last visit.

Appetizers: Seasonal Oysters on the Half Shell (with Aureole cuvee mignonette and caraway crisps, $18); Iced Shellfish Platter (minimum two, $35 per person); Citrus Marinated Prawn Cocktail (with classic cocktail sauce, $16); Hawaiian Ahi Tuna Tartare (with cucumber and seaweed salad and Thai chili ponzu, $19); Spiced Beef Tartare (with traditional garnish brioche "planks," $15); Baby Iceberg Salad (with spiced rock shrimp, bacon lardoons and Oregon blue cheese, $16); Bibb Lettuce (with marinated tomatoes, crispy shallots and creamy buttermilk dressing, $12); Organic California Beets (Sonoma goat cheese mousse and pixie tangerines, $15); Pan Seared Sea Scallops (with Dungeness crab ravioli and Meyer lemon caper sauce, $18); Roasted Hudson Valley Foie Gras (with vanilla soda bread and blueberry gastrique, $24); Littleneck Clam Chowder (with andouille sausage ragout, $14).