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Restaurant Menu Guide

CONTENTS

Publisher Cindy Melland

VP of Sales and Marketing Deb Geissler Advertising Manager Kimberly Brucks Marketing Specialist Judy Moore Bob Cloyd Brandi Larson Brittany Hernandez Cynthia Chavez

Graphics | Layout Jose De La Cruz Graphics Teri Aitken Mary Rider Distribution

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Recipe

King’s Highway Desert diner and watering hole.

Las Palmas Mexican Cuisine Where locals eat and drink.

The Roost Café at Hawk’s Landing Create a lasting dining memory.

Woody’s Palm House Stands out with its diverse mix of food and entertainment. Backstreet Bistro Tuscan influences make for an authentic experience in rustic Italian dining. EIGHT4NINE Restaurant & Lounge Offering a welcoming and friendly atmosphere.

AC3 Restaurant + Bar Where Palm Desert meets, drinks and eats.

Fortun’s Kitchen + Bar Indulge in a vast selection of gourmet comfort food.

Jumbo Rock Café & Restaurant Worth a stop if you’re in town.

29 Palms Inn Casual fine dining at the Oasis of Mara.

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The Café at Shields Date Garden Popular local stomping ground goes for fresh, organic wonders.

TRIO Restaurant Palm Springs favorite remains an inventive culinary jewel.

Nature’s Health Food & Café Welcome to the healthiest place in Palm Springs.

Sugar and Magic Cake Company Making memories that last a lifetime ...one cake at a time.

John’s Place A fun casual spot in Yucca Valley and 29 Palms.

All delivery inquiries should be directed to Desert Fox Distribution at 760-989-0882 or DesertFoxDist007@aol.com. Desert Entertainer Office 760-318-2882 Hi-Desert Star Office 760-365-3315 Titles registered and all contents copyright 2019 by the Hi-Desert Publishing Co. All rights reserved. A PRODUCT OF

March 2019

E R E IP

Pasta and Chicken in Garlic Cream Sauce Active time: 30 minutes Total time: 10 minutes Serves: 8 • 4 slices bacon, cut crosswise into 1/2-inch-wide pieces • 3/4 pound boneless, skinless chicken breasts, cut into 3/4-inch pieces • 10 ounces (about 4 cups) farfalle pasta • 2 1/2 cups reduced-sodium chicken broth • 4 cloves garlic, minced • 1 1/2 teaspoons dried Italian seasoning • 1/2 teaspoon coarsely ground black pepper • 1 cup heavy cream • 1 cup grated Parmesan cheese • 3 cups baby spinach leaves • 1 cup halved cherry tomatoes, for garnish

March 2019

Place removable pan inside programmable pressure cooker. Using saute function, cook bacon, uncovered, until crisp. Use slotted spoon to remove bacon from pan. Drain bacon on paper towels. Leave 1 tablespoon drippings in pan; discard remaining. Add chicken to bacon drippings in pan in two batches. Using saute function, stirfry chicken 2-3 minutes, or until cooked through. Use slotted spoon to remove chicken from pan. Repeat until all chicken is cooked. Press cancel. Stir pasta, broth, garlic, Italian seasoning and pepper into drippings in pan. Secure lid and set pressure release to sealing function. Select high pressure setting and cook 5 minutes. Press cancel. Allow pressure to release naturally 5 minutes. Move pressure release to venting function

to release any remaining steam. Remove lid. Stir cream into pasta mixture. Using saute function, cook and stir, uncovered, until boiling. Boil, uncovered, about 4 minutes, or until sauce generously coats pasta, stirring frequently. Press cancel. Stir in chicken and Parmesan cheese. Place spinach and bacon in large bowl. Pour pasta mixture over top. Toss until combined. Ladle into serving bowls. Top each serving with tomatoes. Recipe courtesy of Milk Means More. Find more weeknight meal solutions at milkmeansmore.org

Restaurant Menu Magazine

Woody’s Palm House

Stands out with its diverse mix of food and entertainment By Alison Elsner Woody’s Palm House 450 S. Palm Canyon Dr., Palm Springs Monday-Friday 11 a.m. to close Saturday-Sunday 10 a.m. to close Happy Hour Daily, 3 to 6 p.m. 760-230-0188 woodyspalmhouse.com

hen it comes to nightlife, Woody’s Palm House covers the bases with food, drink, a spirited atmosphere and, of course, live music. Now at the south end of downtown Palm Springs, having relocated from North Indian Canyon Drive, the restaurant’s bright red awning beckons all to enter and enjoy. So, let’s take a peek: The inviting happy hour kicks off from 3-6 p.m. daily, and it often keeps people staying around, or returning for the nightlife later in the evening. Consider a lemon drop, martini or mojito ($5). Or, maybe a bottled and draft beers ($4-$5), and well drinks

Restaurant Menu Magazine

and house wines ($5). Appetizers are just as tempting, with Tomato-Basil Bruschetta, Popcorn Shrimp, Fish & Chips and other tasty choices. Woody’s burgers are all made with 100 percent Angus beef, and variations include Western, Bleu, Jalapeño and Slider Sampler, among other menu selections like fresh salads and soups, steaks, seafood and chops. Here comes the fun: “Woody’s After Dark” boasts an impressive calendar of nightly entertainment (from 6:30-10 p.m.). Check the website and look for dates when musicians like Rose Mallett, Stanley Butler Band, Shelley Yoelin, Yve Evans,

Linda Peterson and others perform jazz, blues and dance music. Always memorable. But don’t let the workweek stop you from continued excitement. Mondays are typically reserved for Motown night, and other acts pepper the remainder or the week. The world-class live music, which takes place every single night, is what really sets Woody’s apart, and this unique blend of nightclub/ neighborhood lounge with toprated cuisine establishes Woody’s as one of the area’s best nightlife destinations.

March 2019

Appetizers

Soup - Salads

Chicken Wings Buffalo, BBQ, or Teriyaki

French Onion Soup Served with melted swiss and parmesan cheese topped with crostini.

Fried Mushrooms Mac & Cheese Wedges

Classic Wedge Salad Iceberg lettuce, apple wood smoked bacon, tomatoes, green onions toppped with blue cheese dressing.

Spicy Fried Pickles

Salads

Half | Full

Sandwiches

Spinach Cranberry Salad Baby spinach, dried cranberries. toasted almond & toasted seasame seeds served with a homemade red wine poppy seed vinaigrette.

Chicken Parmesan Grilled prime chicken breast on a toasted bun, smothered with marinara sauce. Mozzarella and finely grated parmesan cheese.

Arugula Avocado Parmesan Salad: Arugula, avocado, tomatoes and sunflower seeds served with a homemade parmesan oil & vinegar dressing.

Patty Melt 100% Angus beef, swiss american and cheddar cheese, house dressing and caramelized onions on toasted rye.

Woody’s House Salad Butter lettuce, tomatoes, mushroooms, bell peppers & bleu cheese crumbles served with your choice homemade thousand island, bleu cheese or oil & balsamic vinegar.

Chicken Philly Cheese Grilled prime chicken breast marinated in worcestershire sauce, with grilled bell peppers and grilled onions smothered with melted swiss american cheese.

Burgers

Dinner Starters

Make any burger a slider!

Creamy Veggie Risotto Julienne squash, zucchini and carrots prepared in vegetable broth.

Rib Eye Steak Served with a baked potato, seasonal vegetables and choice of sauce.

Spinach Artichoke Dip Served with french bread.

New York Steak Served with a baked potato, seasonal vegetables and choice of sauce.

Cheeseburger 100% Angus beef, cheddar cheese, toasted bun, lettuce, tomato and woody’s homemade thousand island sauce. Western Burger 100% Angus beef, an onion ring, coleslaw, toasted bun, tomato and bbq sauce. Jalapeño Burger 100% Angus beef, grilled fresh jalapeños, pepper jack cheese, toasted bun, lettuce, tomato and jalapeño - serrano aioli. Turkey Burger Turkey burger, toasted bun, lettuce, tomato and Woody’s homemade Thousand Island Sauce. Veggie Burger Garden patty, toasted bun, lettuce, tomato & woody’s homemade thousand island sauce.

Pan Roasted Shrimp Served with coconut rum and pineapple. Pan Roasted Blue Mussels Served with sun-dried tomato, basil, garlic and lemon sauce.

Sides Cremini Mushrooms Sauteed with garlic, white wine, butter, parsley, salt & pepper. Asparagus Grilled asparagus served with hollandaise sauce.

Sandwiches

Red Skin Mashed Potatoes Prepared with cream cheese, butter and seasoning.

Philly Cheese Steak Angus beef marinated in worcestershire sauce, with grilled bell peppers, grilled onions & Swiss American cheese.

Grilled Vegetables Grilled squash, zucchini and bell peppers in an oregano, garlic, balsamic and honey marinade.

Spinach and Strawberry Salad Feta Cheese, red onions, local dates and red wine vinaigrette. Caesar Salad Romaine lettuce, parmesan, toasted garlic croutons served with our homemade caesar dressing.

Steak Entrees

All steak entrees get a choice of: Peppercorn Sauce, Cabernet Sauce, Hollandaise Sauce or Bearnaise Sauce Bistro Fillet Served with fingerling potatoes, seasonal vegetables and choice of sauce.

Entrees Mesquite Roasted Chicken Rubbed with a flavorful blend of spices, smoked and glazed with barbecue sauce, served with BBQ bacon molasses beans, coleslaw and corn bread. Blackened Ahi Tuna Seasoned with herbs, spices and cilantro & served on top of vegetable risotto with ponzu sauce. Grilled Rack of Lamb Served with creamy risotto, cremini mushrooms, spinach and garlic drizzled with Cabernet sauce. Grilled Pork Chop Served with red skin mashed potatoes, cooked green apples, topped with a balsamic reduction and served with seasonal vegetables.

Bravo to Backstreet

Backstreet Bistro’s Tuscan influences make for an authentic experience in rustic Italian dining Backstreet Bistro 72820 El Paseo Palm Desert Monday-Friday 11 a.m. to 10 p.m. Saturday-Sunday 8 a.m. to 10 p.m. Happy Hour 3 to 6 p.m. Live Music Tuesdays at 6 p.m. Mondays at 5:30 p.m. Saturdays at 12:30 p.m. 760-346-6393 backstreet-bistro.com

f you can’t physically go to Tuscany and relish the stunning countryside and delicious meals, there may be no finer option than losing yourself in a Tuscan-inspired wonder near El Paseo’s lavish ambiance. Enter: Backstreet Bistro. Here, passionately curated Italian food dishes, inspired by family recipes from owners Charlie and Lavane Hause, make any visit memorable. And, to be sure, pleasantly filling. What works so well in this popular Palm Desert haven is the wide array of food being offered. Fresh fish dishes (sand dabs in the afternoon are popular), wonderfully prepared pasta, unique salads and innovative soups are all for the taking. It’s just deciding on which of these will be most satisfying that becomes the challenging part. We suggest dining on the pet-friendly patio, where stunning views of the San Jacinto Mountains evoke a sense of timelessness. When ordering from the array of rustic Italian meals here, remember that there’s something for everyone and that you will be inspired by more than you can order in one visit.

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Notable breakfasts that deserve mention are the French Toast (wonderfully prepared and topped with powdered sugar with a side of maple syrup) and something downright unique around these parts: lemon ricotta pancakes. Imagine the arrival of these three delicate and carefully prepared dreamy ricotta pancakes tableside. The homemade raspberry butter is a wonderful touch and it recalls homemade breakfasts from one’s youth somewhere long ago— Tuscany?—that never quite left your memory banks. A variety of omelets and even “fit-inspired” options (scrambles, frittatas) also make up this fine morning menu. We were inspired by the roasted beet salad, which was particularly fetching with roasted red and gold beets (amazingly fresh), feta cheese, wedges of mandarin orange, apples, fresh asparagus and almond slivers all offered with a nicely prepared balsamic reduction—you can add salmon, shrimp or chicken. Filling sandwiches, each with their own Backstreet Bistro twist (the club house, the chicken ciabatta and the

veggie), are also notable go-tos, however the bistro burger, with added ingredients like avocado, bacon, grilled mushrooms or grilled onions, also wins high marks. Let’s talk dinner. The variety of evening meals is exceptional here. Chicken, veal, specialty pastas, a fine rack of lamb and fresh catches compete for attention. Each of these harkens back to Backstreet’s commitment to inspired Tuscan meals and boasts that “family recipe” feel. Platters are filled nicely. The seafood pasta stands out as does the tenderly layered veal parmigiano. One diner raved about their spaghetti and meatballs (the marinara sauce was “sublime,” they noted). Still, Grandma Honey’s penne all nonna—penne pasta, tender sausage, mushrooms and zucchini—stands out. Must be the champagne cream sauce. You’ll eat it all. And crave a second serving. These nuances enliven Backstreet Bistro. Experience live jazz on Tuesday evenings and Saturday afternoons (call for details) to make the dining experience even more of an event.

March 2019

LUNCH

Available at 11 a.m.

SALADS ENTRÉES

Power Greens Salad $12 Red Onions, Chopped Tomatoes, Black Olives, Walnuts, Crumbled Blue Cheese, Tossed with Raspberry Vinaigrette Add Chicken $5, Bison $5, Salmon $7 or Shrimp $8 President Salad $14 Chopped Romaine, Turkey, Swiss Cheese, Dates, Mandarin Oranges, Ruby Red Grapefruit & Candied Walnuts Tossed with Poppy Seed Dressing Patio Salad $15 Half Pound Angus Burger, Over Chopped Romaine Lettuce, Tomatoes, Red Onions, Melted Jack Cheese & Avocado with a side of 1000 Island (Substitute Bison $2) Fit Salad $15 Power Greens, Mixed Beans, Tri-Colored Bell Peppers, Tomatoes, Pepperoncinis, Fresh Green Beans, & Cilantro Vinaigrette Add Chicken $5, Bison $5, Salmon $7 or Shrimp $8

SANDWICHES

All sandwiches served with choice of bread and choice of seasoned fries, sweet potato fries, Caesar salad or house salad, substitute fresh fruit for $1 Chicken Ciabatta $14 Grilled Chicken Breast, Swiss Cheese, Tomato, Romaine Lettuce, Avocado & Mayo on Grilled Ciabatta Bread (Add Bacon $1)

LUNCH ENTRÉES

Chicken Sicilian $16 Grilled Chicken Topped with Warm Tomatoes, Basil & Garlic, Served with House Salad and a Side of Mixed Beans Chicken Stir Fry $15 Sautéed Chicken Breast with Broccoli, Mushrooms, Onions & Bell Peppers, Served with A Side of Mixed Beans and a House Salad Sand Dabs $15 Two Pan Seared Fillets, Topped with Piccata Sauce, Served with Sautéed Spinach

DINNER

Available at 5 p.m.

FRUITTI DI MARE

Shrimp Scampi 25 Sautéed in Extra Virgin Olive Oil, Lemon Butter and White Wine Sauce, topped with Lemon Capers Shrimp Diablo 25 Giant Tiger Prwans served over Linguine in a Snappy Red Sauce, Wine and Red Pepper Flakes Patrick’s Seafood Pasta 25 Fettuccine, Mussels, Shrimp, Scallops, Calamari, served with Marinara or White Wine Sauce

LAMB SPECIALTY

Rack of Lamb 32 Our own special glaze backed to your liking, served with a Red Wine Sauce or Mint Jelly

VELITELO SPECIALTY

Scaloppini Piccata $25 Sauteed in Lemon Butter Wine Sauce & Capers Veal Saltimbocca $25 Sauteed Scaloppini with Prosciutto and Fresh sage Grandma Pat’s Scaloppini $25 With Champagne Mushroom Cream Sauce Veal Parmigiano $25 With Homemade Marinara and Melted Mozzarella Cheese

PASTA ENTRÉES

Capellini alla Austin $17 Chicken, Artichoke Hearts, Garlic in a White Wine Caper sauce Nathan’s Favorite Ravioli $16 Stuffed with Cheese and topped with a Cream Sauce Linguine Rustica $19 Mushrooms, Sausage and Chicken served in a Champagne sauce Capallini alla Lavane $18 Tomatoes, Olives, Mushrooms, Garlic, Lemon, Capers, topped with Mozzarella, served in a red or White Sauce Grandma Honey’s Penne all Nonna $19 Backed Penne, Sausage, Mushrooms and Zucchini in a Champagne Cream Sauce

GET FIT MENU Menu items for healthy living. Part of the Fit In 42 Program

Reuben on Rye $14 Grilled Pastrami, Grilled Sauerkraut, Melted Swiss Cheese & 1000 Island on Grilled Marbled Rye

POLLO

El Paseo Pollo 21 Chicken breast topped with warm Arugula and Sun-Dried Tomato, Lemon Butter white Wine Sauce

Fit & Fresh Salad $15 Choice of grilled chicken or shrimp atop romaine lettuce, arugula, black beans, tomatoes, red onions, green beans, red and yellow bell peppers with lemon cilantro vinaigrette

The Club House $14 Turkey, Ham, Bacon, Swiss Cheese, Cheddar Cheese, Lettuce & Tomato, Layered Between Grilled Sourdough Bread

Pollo Empoli 22 Chicken breast topped with Artichoke Hearts, Tomato in Garlic Lemon White Wine Sauce

Bison Patio Salad $17 Grilled bison atop chopped romaine, mixed field greens, tomatoes, red onions, bell peppers, green beans and avocado

The Veggie $13 Eggplant, Zucchini, Yellow Squash, Tomato, Red Onion, Carrots & Avocado, All Grilled Served on Grilled Whole Wheat Bread

Chicken Sicilian 21 Grilled chicken topped with fresh tomatoes, basil & garlic, served with house salad and a side of black beans or green steamed vegetables

Chicken Sicilian $21 Grilled chicken topped with fresh tomatoes, basil and garlic, served with house salad and a side of black beans or green steamed vegetables

EIGHT4NINE Restaurant & Lounge Offering a welcoming and friendly atmosphere EIGHT4NINE Restaurant & Lounge 849 N. Palm Canyon Dr., Palm Springs Lunch Monday-Friday 11 a.m. to 3 p.m. Dinner Monday-Friday 5 to 10 p.m. Saturday & Sunday Brunch 9 a.m. to 3 p.m. Saturday & Sunday Dinner 5 to 10 p.m. Bar Menu in the lounge Daily, 11 a.m. to close 760-325-8490 eight4nine.com

ocated in the fashionable Uptown Design District of Palm Springs, EIGHT4NINE Restaurant and Lounge has quickly become one of the very best offering a welcoming and friendly atmosphere whether it’s for breakfast, lunch, dinner, weekend brunch, or happy hour. The singular goal is to provide the best dining experience possible, whether you are looking for an intimate dinner for two in the main dining-rooms or want to celebrate life’s special moments with hundreds of friends. EIGHT4NINE encompasses an expansive space with various dis-

Restaurant Menu Magazine

tinct areas thereby offering our patrons the opportunity to have a uniquely different experience during each visit. One of the best kept secrets is that EIGHT4NINE offers happy hour cocktails and menu items all day every day! The elegant and spacious lounge features a back-lit onyx bar which makes a dramatic statement. The lounge with its chic and swanky atmosphere is the perfect happy hour prescription for fun. The lounge comprises furnishings that offer maximum comfort to entice guests to linger with comfortable bar stools and white patent leather

Louis XIV ghost chairs, as well as low and high cocktail tables to suit your mood. EIGHT4NINE’S tempting dinner and lunch menus are the perfect counterpoint to the understated white décor. The eclectic and colorful menu selections feature a fusion of comfort food, ethnic influences, and bold originality that are reflected in the menu’s superb culinary creations. 849 Fine catering and events offers the same great food and service anytime, anywhere. An award winning full service catering company for life’s special moments.

March 2019

SANDWICHES

Charcuterie Plate: $23 Serrano ham, Spanish chorizo, house-smoked chicken, shishito pepper giardiniera, St. Agur blue cheese, house-made ricotta, gluten-free crackers.

Lobster Roll: $22 Soft grilled bun, Maine lobster, tarragon aioli, celery, and lemon.

Cheese Plate: $20 St. Agur blue cheese, manchego, house-made ricotta, Shaft’s blue cheese, gluten-free house crackers, house mostarda, red seedless grapes, dried fruits, Marcona almonds, Frieda’s honeycomb. Yellow Corn Scallops: $16 Diver scallops, corn puree, roasted kernel corn salsa, watermelon radish. Coconut Phyllo Shrimp: $14 Served with chili vinegar. Calamari Frites: $12 Calamari, peppers, fennel, smoked paprika aioli, sweet chili vinegar. Grilled Artichoke: $11 Served with smoked paprika aioli.

Eight4Nine Burger: $18 All-natural tenderloin beef, Beecher’s white cheddar or shaft’s blue cheese, butter lettuce, ripe tomato, house-made garlic dill thousand island dressing, brioche bun. Chorizo and Shrimp Sliders: $16 3 sliders, all natural pork chorizo, cajun shrimp, manchego cheese, smoked paprika aioli. Smoked Chicken Sandwich: $16 House-smoked chicken, apricot chutney, brie cheese, butter lettuce. Grilled Cubano Sandwich: $14 All-natural slow house-roasted pork shoulder, black forest ham, dijon mustard, swiss cheese, aioli, pickles, brioche bread.

Happy Day’s...All Day, Every Day in the Lounge Crab and Corn Chowder: $9 Dungeness crab, sweet corn, applewood bacon. Salmon Niçoise Salad: $9 Half order with house-smoked salmon, haricots verts, roasted baby potatoes, Nicoise olives, farm egg, lemon tarragon vinaigrette, capers.

Made-to-Order Guacamole: $11 Crisp tortilla chips and pico de gallo.

Veggie Burger: $14 Smoked mushroom and brown rice, Beecher’s white cheddar or shaft’s blue cheese, butter lettuce, tomato, garlic dill thousand island, brioche bun.

Quesadilla: $10 Beecher’s white chaddar, avocado, pico de gallo.

LAND AND SEA

SALADS

Ahi Tuna Poke Bowl: $22 House-made kimchi, green onion, ginger, cucumber, carrot, avocado, steamed brown rice, miso ginger.

Eight4Nine Cobb Salad: $9 Half order with house-smoked chicken, applewood bacon, shaft’s blue cheese, tomato, farm egg, crisp greens, fresh herbs.

Crispy Tempura Fish Tacos: $20 Chilean seabass, Negro Modelo tempura batter, avocado cream, pico de gallo, guacamole.

Tiger Lilly Bud Hot & Sour Soup: $8 Lilly buds, dried tree ear mushrooms, bamboo shoots, tofu.

Cauliflower Steak and Puree: $18 Walnut-caper salsa with Fresno chili, dried currants served with lemon wedges.

Fried Pickles: $8 House-made buttermilk dill dressing.

Salmon Niçoise Salad: $22 House-smoked salmon, haricots verts, roasted baby potatoes, olives, farm egg, lemon tarragon vinaigrette, capers. Eight4Nine Cobb Salad: $20 House-smoked chicken, applewood bacon, shaft’s blue cheese, tomato, farm egg, crisp greens, fresh herbs. Smoked Chicken Breast Caesar Salad: $16 House-smoked chicken, crisp romaine, brown butter croutons, anchovy caper gremolata.

Smoked Portobello Mushroom Pappardelle: $15 Fresh egg pasta, roasted forest mushrooms, piquillo pepper cream, Parmigiano Reggiano.

Smoked Chicken Sandwich: $9 Half order with house-smoked chicken, apricot chutney, brie cheese, butter lettuce.

Cracked Potatoes: $8 Crunchy Potato, lemon aioli. Southern Friend Bacon: $8 Bourbon maple mustard.

AC3 Restaurant + Bar Where Palm Desert meets, drinks & eats AC3 Restaurant + Bar 45350 Larkspur Lane Palm Desert Open Daily Breakfast: 7 to 11 a.m. Lunch: 11 a.m. to 3:30 p.m. Dinner: 5 to 10 p.m. Bar Bites: 11 a.m. to 11 p.m. Happy Hour: 3 to 6 p.m. Prix Fix Menu 3:30 to 5:30 p.m. 760-340-6069 ac3palmdesert.com

C3 Restaurant + Bar is a culinary collaboration between Palm Springs restaurateurs Tony Marchese, owner of hot spot Trio Restaurant, and Chef Andrew & Juliana Copley, the couple behind the upscale Copley’s on Palm Canyon. This new Palm Desert restaurant is one of the most talked about additions to the Coachella Valley dining scene. The colorful and contemporary eatery focuses on an American menu with a twist of global renditions featuring locally sourced ingredients by Chef and Owner Andrew Copley. The light and vibrant bar churns

Restaurant Menu Magazine

out creative cocktails prepared by the AC3 professional mixologists and also features the best Happy Hour in Palm Desert with $4 Wine & Beer, $5 well drinks, $7 well martinis and “Bar Bites” from 3:30-5:30 p.m. daily. AC3 Restaurant + Bar is open every day for breakfast, lunch and dinner. Weekends showcase the AC3 brunch by which the oversized front patio fills up with visitors and locals alike, all indulging in Avocado Toast or the amazing Chefs Hash. Boozy Bloody Mary’s are the weekend specialty, but the drink menu also includes unlimited Champagne and Mimosas. It’s always a fun afternoon for the crowd.

For those who enjoy an early dinner, be sure to try the El Paseo Prix Fixe, a specially crafted three course meal for only $29 (a $45 value) available from 3-6pm daily. Once you have cleaned your plate, the window-shopping at designer outposts and boutiques along El Paseo is a nice way to walk it all off. Be sure to also think of AC3 for all of your event needs. Private rooms, lawn and event space for groups ranging from 20-300 is also available for banquets, weddings, showers, rehearsal dinners, corporate events and much more.

March 2019

Fortun’s Kitchen + Bar

Indulge in a vast selection of gourmet comfort food Fortun’s Kitchen + Bar 78085 Avenida La Fonda, La Quinta Dinner Sunday-Tuesday 4 to 9 p.m. Dinner Wednesday-Saturday 4 to 10 p.m. Happy Hour Monday-Sunday Bar Only, 3 to 7 p.m. 760-564-8744 fortunskitchen.com

ortun’s Kitchen & Bar is the creation of Kevin Fortun, famous for his Finishing Touch Sauces and Ultimate Gourmet Soups, and his partner Keith Otter, the restaurant’s renowned Executive Chef. Together, they created a unique dining environment featuring hand-crafted dishes made from the finest ingredients. Fortun’s Kitchen has multiple dining areas to suit a variety of tastes. The restaurant is centrally located next to Old Town, easily accessible, and with complimentary valet and self parking in our lot or on the street.You’ll really enjoy our spacious bar, which features multiple large screen televisions for watching the most popular sporting

Restaurant Menu Magazine

events. The frost rail that spans the bar keeps your beer, wine, and cocktails perfectly chilled. This lively, social setting is perfect for winding down after work or for enjoying a drink before moving into one of the distinctive dining areas.Our indoor dining courtyard is air conditioned and features a retractable ceiling that allows you to dine under the desert stars. For diners that prefer a more intimate setting, you can select a smaller room adjacent to the main room, or you can even kick back and enjoy your hand-tossed fire brick oven pizza at our pizza bar. The patio is outfitted with climatecontrol features that include misters for the summer months and heat-

ers for the winter. Watch the desert sun disappear below the horizon as you indulge in our vast selection of gourmet comfort foods unique to the La Quinta dining scene. All of our dishes are made from the freshest ingredients, and every meal is made to order. Your wait staff strives to maintain a fun, lively, laid back atmosphere where you can enjoy a drink with your closest friends, or quietly dine with your spouse and kids. For your next private party or event, share the fun and great food with all your family and friends! For information or reservations visit OpenTable or give us a call. Every Night is Date Night at Fortun’s! Follow us on Facebook and Instagram.

March 2019

Restaurant Menu Magazine

March 2019

The Roost Café at Hawk’s Landing Create a lasting dining memory The Roost at Hawk’s Landing 55100 Martinez Trail Yucca Valley Sunday-Wednesday 7 a.m. to 6 p.m. Thursday-Saturday 7 a.m. to 9 p.m. Happy Hour Thursday-Saturday 4 to 6 p.m. 760-365-0033 hawkslandinggolf.com

hen sitting down to devour Grandpa Bill’s famous waffles here, remember this: Begin slowly. Savor each bite. And maybe venture toward a bite of your dining pal’s plump French toast. I wonder: What do they sprinkle into the ingredients here? Positively addictive. That’s the key here, a popular haunt and the place to be especially after spending some time on the adjacent golf course. You’re made to feel comfortable—and comforted—here. Beyond breakfast, there’s a nice selection for lunch and dinner, and

Restaurant Menu Magazine

judging by the crowds, The Roost has plenty to crow about. One mainstay is The Roost special burger. We find this homemade seasoned patty arriving in robust confidence within its pannini or fresh bun—with all the fixings, of course. The Roost’s special homemade Thousand Island dressing gives it a nice kick, too. But there’s a great tuna melt and other sandwiches, too. The chef salad ups the ante and morphs into a bountiful cobb salad with some special bleu cheese if you decide to go that route. Meanwhile, daily specials are a thing to check out, and dinners are

quite inventive. Chicken, meatballs or mushrooms and zucchini can be added to your pick your pasta dinner. Friday night Prime Rib is the best, but make reservations. The Roost’s stuffed baked potato will fill you while Bob’s everything potato can be custom stuffed or arrive with all, or a choice of, chili, bacon, cheese, sour cream, onions, or veggies. Yeah, it’s like that here. Good down-home meals to soothe the appetite. Order The Roost’s homemade cheesecake or out-of-thisworld cobbler and you’ve created a lasting dinner memory.

March 2019

The Café at Shields Date Garden Popular local stomping ground goes for fresh, organic wonders By Charlie Price The Café at Shields Date Garden 80225 Highway 111 Indio Monday-Sunday Breakfast: 8 a.m. to 3 p.m. Lunch: 11 a.m. to 3 p.m. 760-775-0902 cafe@shieldsdategarden.com

any flock to Shields to experience its remarkable date garden and take home as many dates as they can muster from the store. (Who can blame them?) Truth be told, this unique portal remains a popular breakfast and lunch spot with a commitment to farm-fresh and organic ingredients—eggs from free-range chickens and the café’s breads, all baked in-house, stand out. That said, the Sante Fe and Ra-

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tatouille omelets won us over. The “when in Rome” clan may just go by way of the Shields’ Eggs Benedict as this powerhouse comes with homemade chipotle sauce, or the Shields’ Date Pancakes, which are completely made from scratch and da-vine! Lunches are potent for the palate, too, though. We’d never pass up something like the Ahi Tower Salad—imagine inviting luscious raw ahi, avocado, cucumber, mango, orange and seaweed into your

life? (Now, you can.) Variety works to the café’s advantage as fresh salads (Cobb and Tostada) are popular but if you go for the Signature Salad, which arrives with Deglet Noor dates, among other things, on top of spinach, it should leave a memorable impression. Stuffed Dates are a winner with their jalapeno punch, and everything from a fine selection of fish and chicken tacos remind us of why we keep coming back here.

March 2019

Breakfast

Served 8 a.m. to 3 p.m. We proudly serve free-range chicken, and all natural, hormone and antibiotic free beef. Egg and omelet entrees served with your choice of hash browns, country potatoes, rainbow potatoes, fruit or mixed greens with balsamic vinaigrette. And one piece of the following breads: wheat, white, rye, or sourdough. Add avocado for $3. Substitute English muffin for $2. No other substitutions after 11 a.m. Ratatouille Omelet 13 Three-egg omelet with zucchini, onions, mushrooms, tomatoes, red bell peppers, eggplant, basil, and feta cheese. Smooth Criminal Omelet 14 Chicken habanero mango sausage, bell peppers, onions, cilantro and hot habanero cheese Two Eggs Any Style with Bacon or Sausage or Ham 12 Two eggs any style, served with your choice of bacon, sausage, or half ham. $2.50 more for full ham. Eggs Benedict English muffin topped with poached eggs, covered with our own chipotle hollandaise sauce. Choices: Ham $13 | Short Rib 16 | Crab 17 Carnitas (Braised, Tender Pork 14 Smoked Salmon 18 Country Fried Steak 15 Served with two eggs any style, country gravy. Chilaquiles 13 Tortilla chips simmered in red salsa with grilled onions topped with two eggs any style, cilantro, red onion, queso fresco, and a side of sour cream. Chicken and Waffle 17 Chicken tenders, waffle, two bacon strips with our hint of fire honey infused syrup. Smoked Salmon Breakfast Sandwich 14.50 Grilled sourdough, sliced tomato, red onion, egg over hard, spinach, mayo spread. Shields Date Pancakes 13 Our pancakes made from scratch with eggs and flour, mixed with a touch of date butter, and a sprinkling of Deglet Noor dates on top. Add $2.25 for a side of bacon, sausage, or half side of ham. Oatmeal 11 Oatmeal prepared with raisins, brown sugar, Deglet Noor dates, green apples and walnuts.

Fruit and Yogurt Parfait 10 Low-fat yogurt, berries and granola. Huevos Rancheros 12.50 Two eggs smothered with ranchera sauce. Served with a side of beans, country-style potatoes, and corn or flour tortillas.

Lunch Served 11 a.m. to 3 p.m. Starters Chipotle Crab Cake 13.50 Made with real crab, tartar sauce on a bed of greens and frisée lettuce. Stuffed Dates 3.50 pc. Plump Medjool dates stuffed with jalapeño, bleu cheese, and prosciutto, wrapped in bacon, and finished off with a shallot demi-glace and balsamic reduction. Chile Relleno de Mariscos 13 Chile poblano with shrimp, baby scallops, tomatoes, onion and cilanto sauteedand seasoned with a smooth, chipotle cream sauce. (Limited amount available daily) Quesadilla - Three Cheese Chicken 11.50 or Carne Asada 13 Made with cilantro-jalapeño flour tortilla, pico de gallo, sour cream, guacamole and a side of red salsa.

Salads Add: Chicken to any salad that does not include it for 7 | Steak or Salmon 9 Dressing: Mango Vinaigrette | Chipotle Ranch Balsamic Vinaigrette | Ranch | Cilantro Blue Cheese Shields Signature Salad 15 Fresh spinach topped with Deglet Noor dates, dried cranberries, walnuts, pears, crumbled blue cheese, and our house mango vinaigrette. Curry Chicken Salad 15 Shredded chicken breast in yellow curry, whole grain mustard house sauce, papaya, celery, carrot, on a field of mixed greens with balsamic vinaigrette. Served with a slice of banana bread. Ahi Poke Tower 16 Raw ahi with fresh avocado, cucumber, mango, orange, topped with seaweed, pickled ginger, and won tons. Tossed in a ponzu sauce.

House Specialties Pollo Volcano 16 Chicken breast stuffed with a corn tortilla, chorizo, shredded cheese, covered with a jalapeno cream sauce, with rice and beans. Carne Asada Tacos 14 Three corn tortillas with grilled, marinated flank steak, served with beans, rice, and a pan-fried jalapeño. Fish & Chips 14 House-made, beer-battered cod tempura accompanied with a side of fries and caper tartar sauce. Ceviche Tostadas 15 Fish (swai) marinated and slowly cooked in lime juice, tomato, onions, cilantro, and jalapeño on two corn tostadas. Walleye Fish Tacos 16 Three of our favorite fish tacos, lightly breaded on corn tortilla with avocado, lime cabbage and chipotle aioli. Served with a side of rice and beans.

Sandwiches and Burgers

Served with your choice of fries, fruit or small house salad with choice of dressing. New York Steak Sandwich 14 New York steak, grilled green and red bell peppers and onions, chipotle aioli and melted bleu cheese on a ciabatta bun. Salmon Sandwich 13.50 Grilled salmon fillet with lime zest bay aioli on your choice of toasted white, wheat, focaccia, or sourdough bread. Shields Signature Date Burger 15 Our signature burger topped with sautéed Deglet Noor dates, bacon, and melted bleu cheese. Lettuce, tomatoes, and onions served on the side. Brie and Mushroom Burger 14 All-natural beef patty cooked to temperature of your choice with grilled onion, sautéed mushroom, brie cheese, and mayonnaise spread. Shields Cheeseburger 13 All-natural beef patty cooked to temperature of choice with melted cheddar, pepper jack, provolone, Swiss, bleu, feta, brie or habanero cheese (spicy). Portobello “Burger” 12.50 Grilled Portobello mushroom, red bell pepper, zucchini, yellow squash, eggplant, and pesto on a focaccia bun. Patty Melt 13 All-natural beef patty cooked to temperature of choice with cheddar cheese and grilled onion on sourdough bread.

TRIO Triumphs

Palm Springs favorite remains an inventive culinary jewel TRIO Restaurant 707 N. Palm Canyon Dr., Palm Springs Monday-Thursday 11 a.m. to 10 p.m. Friday 11 a.m. to 11 p.m. Saturday 10 a.m. to 11 p.m. Sunday 10 a.m. to 10 p.m. Happy Hour Daily, 11 a.m. to 7 p.m. 760-864-8746 triopalmsprings.com

nd the Oscar goes to… TRIO! Our favorite Palm Springs hotspot recently hosted a glamorously gourmet Academy Awards soiree, but it was just one of the many festive events of the season. Every night is a party at TRIO, where they celebrate Wine Wednesdays and the best all-day happy hour in town. Their recipe for success is equal parts cut-loose and compassionate. Owner Tony Marchese has donated hundreds of thousands of dollars to local charities, including AAP Food Samaritan and Dining Out for Life for the Desert AIDS Project. But TRIO’s greatest contribution to Palm Springs: the food! There’s a great reason why the restaurant’s motto is Where Palm Springs Eats: TRIO provides stellar customer service, endless devotion to the community, and mindfulness in food creation and presentation. Even after a decade of unparalleled, unconventional, unbelievable dishes, the menu still elicits rave reviews. TRIO’s 3-course $22.99 ($45 Value) Prix Fixe option is always a winner with a wide array of plentiful first, second and third course choices. Our fave these days—first course (TRIO Wedge Salad); second course (Roasted Half Chicken or TRIO’s

Restaurant Menu Magazine

fabulous Midwest Pot Roast); third course (TRIO’s Bread Pudding). If brunch is more your scene, TRIO’s morning menu offers an intoxicating mix of diversity and flavor. Avocado Toast has become the go-to gotta-have in recent years. TRIO serves that gem with poached eggs, alfalfa sprouts and avocado on perfectly prepared wheat toast, a memorable sundried tomato pesto, and fresh fruit on the side. Other plates include a playful Burrito Scramble and a new favorite: Chicken and Waffles. Breakfast sandwiches abound! Three that piqued our interest: the 4-Cheese Grilled Cheese (cheddar, provolone, gouda and fontina cheeses, passionately paired with Applewood smoked bacon and an heirloom tomato), Fish Tacos, and an Ahi Tuna Melt. Consider a side of Mac and Cheese—a crowning jewel of the Inland Empire. TRIO’s lunch crowd is a mix of some of the valley’s coolest cats, businessmen, social sirens, and visitors. Plentiful fresh salads vie for our attention alongside several egg dishes, and all of TRIO’s sandwiches overflow with flavor; we love the new Margherita Flatbread and tasty Palm Springs BLT Wrap!

The dinner experience at TRIO is a real showstopper. It’s a time to revel in an inviting atmosphere, mingle with familiar pals, and linger at the table or bar area, enjoying orders of specialty craft cocktails, an array of California wines, or a fine selection of scotch or rye. Inventive starters like local dates stuffed with blue cheese and wrapped in bacon, or the wildly yummy Ahi Tuna Tower prepare us for what lays ahead—a culinary dreamland festooned with seasonal raviolis, mouthwatering meat selections, the finest prepared fish you might ever experience in the valley, and so much more. Patrons enjoy $4 Well, Wine & Beer and $5 Bar Bites daily from 11am to 7pm in the bar and on parts of the patio. Now that puts the happy in happy hour! There’s a distinctly original sense of love and devotion for the food experience at TRIO; it’s something we have all come to know and appreciate. Camaraderie continues to permeate the venue and pours out into the community. It’s a fine, if not rare, creative aroma of spirit and hospitality—one that remains a treasured asset around these parts. Inclusiveness is served…

March 2019

Nature’s Health Food & Café Welcome to the healthiest place in Palm Springs Nature’s Health Food & Cafe 555 S. Sunrise Way #301 Palm Springs Monday-Friday 7 a.m. to 7 p.m. Saturday-Sunday 8 a.m. to 6 p.m. 760-323-9487 natureshealthfoodcafe.com

hether you’re just taking those important first steps in learning more about health and nutrition, or if you’re already well into your wellness journey (think Nutrition Level: Expert), you may have heard this saying: “When diet is wrong, medicine is of no use. When diet is correct, medicine is of no need.” This is one of the fundamental philosopies of Ayurvedic medicine — i.e., “Food is Medicine; Medicine is Food.” It’s also been our mission statement from day one. We’re health nuts and proud of it! You read that correctly. We’re obsessed with health; ours, yours — everyone’s, really. Nature’s has been in

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the business of health and healthy living in Palm Springs for 25-plus years, starting way back in 1993 (you may remember us as Nature’s Rx). Our little store has changed hands a few times since then, but one thing stayed the same: Our commitment to providing you the very best in nutrition and whole-body wellness support anywhere in the Coachella Valley. Think of us as your personal nutrition and wellness coaches, providing you with organic food, vitamins, herbs, plus practical information and education to help you navigate the twists and turns on your road to a healthier life. We Flock Together Over the years, our organic cafe and

health food market have become a wellness hub of sorts, attracting a diverse following of like-minded people. We encourge you to drop by and share what you’ve learned about getting healthy and staying that way. Have a new book or interesting article you just read? We’d love to add it to our knowledge base. Like debating the merits of ashwagandha root versus rhodiola rosea? You’ll be right at home here. We’ll brew a pot of Pao d’Arco tea and meet you in the cafe. We believe this is the way forward for our neighbors, our country and the world, to share what we’ve learned and our personal experiences so that others can benefit.

March 2019