Today's Features


Welcome to Plae Bistro

 Our current features are as follows

 Thursday May 19th, 2022




King Salmon:  8oz filet of wild caught from New Zealand, king is considered by many to be the best tasting of the salmon species with a rich buttery flavor and flaky delicate flesh. Blackened in a cast iron pan served with andouille Jambalaya, topped with southern fried haystack onions and a creole firecracker butter. 40 (no sides)

Seafood Stir Fry:  Sea Scallops, Tiger shrimp, and lobster meat sauteed with sweet peppers, onions, scallions, mushroom and garlic then tossed in a toasted sesame sweet chili sauce with lo-mien noodles and crispy wontons. 38 (no sides)

Red Snapper: 8oz line caught from the Gulf, Snapper has small delicate flakes with a sweet mild flavor. Marinated in a citrus soy sauce, pan seared and served with pork fried rice, garlic green beans, fresh avocado and a Korean sesame sweet chili sauce. 37 (no sides)

Mahi Mahi: 8oz line caught from the Pacific Ocean. Mahi is light with a mild sweet flavor. Pan seared and finished with spicy mango salsa. 36

Featured Steaks:

Hanger: 10oz portion CAB hanger steak, Hanger is both lean and tender, like a filet. Rubbed in our maple seasoning, grilled to your liking, and served with a blackberry bourbon bacon jam. 42

Porterhouse: 20oz Black Angus Porterhouse. Porterhouse is known as the king of steaks! The tenderloin cooks slightly faster than the strip. Rubbed in our house grill seasoning, grilled to your liking, topped with broiled blue cheese and finished with red wine deglazed wild mushrooms. 47

Dry Aged N.Y. Strip: 14oz portion of boneless 45-day dry aged N.Y. strip steak.  Dry aging uses natural enzymes to breakdown the fat adding tenderness and concentrating flavor.  Rubbed in our house grill seasoning and finished with a peppercorn veal demi-glace. 55

Cowboy Ribeye: 16oz 45-day dry aged Black Angus ribeye. Dry aging uses natural enzymes to break down the fat adding tenderness and concentrating flavor.  Seasoned simply with sea salt and cracked black peppercorns, grilled to your liking, and topped with caramelized onion, garlic, & bacon compound butter. 52

Prime Ribeye 14oz boneless CAB prime ribeye. Prime is the highest grade given out by the USDA with under 2% all beef. Rubbed in our creole seasoning, grilled to your liking and topped with a creamy creole sweet corn and bacon reduction. 51


Entrees are served with Grilled Asparagus & choice of one of the following:

Roasted Poblano Corn, Chive, & Asiago Risotto

Goat Cheese & Rosemary Mashed Potatoes

Garden Vegetable Farro Grain

Buttery Cauliflower Rice

Mon-Thurs 11am-9pm | Fri 11am-10pm | Sat 11am-10pm- Reservations are suggested
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