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Quick Facts
MENU HIGHLIGHTS:

APPETIZERS
• Chef’s Choice Soup of the Day
• Sweet Potato Ravioli
• Lemon Shrimp on Israeli Cous Cous

LUNCH
• Daily Lunch Creations
• Strawberry Spring Salad
• Crunchy Sea Bass Tacos
• Assorted Fresh-Baked Flatbreads

DINNER
• Scallop and Shrimp El Contuto
• Chilean Seared Sea Bass
• Stuffed Pork Chop
• USDA Prime Barrel-Cut Filet Mignon

DESSERTS
• Oreo Cookie Cake
• Caramel Cheesecake
• Crème Brûlée

BEST OF
THE CELLAR:

WHITE WINE
• Louis Roederer Brut Premier Sparkling Wine
• Cakebread Reserve, Chardonnay, 2007
• Nickel & Nickel, Chardonnay, 2007
• Caymus Conundrum, 2008 Dolce, 2005

RED WINE
• Paul Hobbs, Hyde Vineyard, Pinot Noir 2007
• Dutton Goldfield, Sanchietti Vineyard, Pinot Noir
• Grgich Hills Estate Merlot, 2005
• Molleydooker Carnival of Love Syrah, 2009
• Gluttony Merlot, 2006
• Hundred Acre ARK Vineyard Cabernet Sauvignon
• Jordan Cabernet Sauvignon, 2001-2003

SIGNATURE COCKTAILS
• Strawberry Shortcake Martini
• Raspberry Lemon Drop Martini
• The Noonan

Bellatrix At Classic Club

Categories:
  • Restaurants
  • Mediterranean

User Ratings

Essential Information

Street Address 75200 Classic Club Blvd.
Palm Desert, CA 92211
Phone760-601-3690
Website URL www.ClassicClubGolf.com


World Cuisine and Mediterranean Luxury in a World-class Golf Setting

With a commanding view of the Classic Club’s championship course and Little San Bernardino Mountains beyond, Bellatrix Restaurant offers spectacular vistas from the second floor of the Mediterranean-style clubhouse and golf shop. Owned by The H.N. and Frances C. Berger Foundation and managed by Troon Golf, Classic Club specializes in weddings, charitable golf, social, community and business events.

The Club's new Executive Chef, Gerard Brunett brings more than 30 years experience in highend resorts and golf course properties such as Pebble Beach. His seasonally driven cuisine shows particular strength for Mediterranean culinary regions, often updating classics by pairing simple flavors for extraordinary tastes.

“I have been classically trained, but prefer the newer, lighter, innovative cuisines of today,” Brunett says. "My biggest influences have been Hubert Keller and Jacques Pepin for the sheer fact that food does not need to be complicated or overdone. Overall, I would define my cuisine as American continental with a touch of Asian and Mediterranean influences.”

An extensive wine list complements the menu with an array of California chardonnays, pinot noirs and cabernets from great vintners to elegant boutique wineries. Specialty cocktails and beers are available, as well as a bar menu.

The Classic Club is a truly spectacular destination for any event or celebration. Five different ceremony and reception sites allow us to personally tailor your experience to make each event one of a kind!

Masonry and waterfalls are surrounded by lily pad ponds and streams with slate bridges. A lush event lawn is framed by two lakes back-dropped by gorgeous sunsets. Indoor locales offer the suntouched dining room, ballroom, or library with fireplace and rich wood accents.

Bellatrix is open for lunch daily from 11 a.m. and dinner Tuesday through Saturday beginning at 5 p.m. Call the Classic Club's innovative catering staff to create your dream event.

75200 Classic Club Boulevard, Palm Desert, California 92211
1-760-601-3600
www.ClassicClubGolf.com

Text by Pamela Bieri

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Additional Information

Price Range: $$$

An exquisite wine list, world Class cuisine, refined service, a beautiful dining atmosphere and a personalized experience, customized to any dining or event request makes Bellatrix a “Classic” choice for making your day or evening extraordinary!
Photography by Ethan Kaminsky

An exquisite wine list, world Class cuisine, refined service, a beautiful dining atmosphere and a personalized experience, customized to any dining or event request makes Bellatrix a “Classic” choice for making your day or evening extraordinary!
Photography by Ethan Kaminsky

A few examples of Chef Gerard Brunett’s exquisite cuisine from Bellatrix’s extensive menu (clockwise from bottom left): Seared Chilean Sea Bass in jade pesto with jasmine rice, steamed baby bok choy, shrimp shumai, and lemon soy vinaigrette; Scallop and Shrimp “El Contuto,” seared with marinated artichokes, red onion, tomato, asparagus, and fresh mozzarella; and 10-ounce USDA Prime Barrel Cut Filet Mignon with sautéed baby carrots and broccolini. Featured wine is Caymus, Special Appellation, 2008 Cabernet Sauvignon.

A few examples of Chef Gerard Brunett’s exquisite cuisine from Bellatrix’s extensive menu (clockwise from bottom left): Seared Chilean Sea Bass in jade pesto with jasmine rice, steamed baby bok choy, shrimp shumai, and lemon soy vinaigrette; Scallop and Shrimp “El Contuto,” seared with marinated artichokes, red onion, tomato, asparagus, and fresh mozzarella; and 10-ounce USDA Prime Barrel Cut Filet Mignon with sautéed baby carrots and broccolini. Featured wine is Caymus, Special Appellation, 2008 Cabernet Sauvignon.

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