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Quick Facts
MENU HIGHLIGHTS:

BEGINNINGS
• Celery Root Apple Soup - Caramelized apples, walnut oil
• BLT Salad - Sugar-braised bacon, baby gem lettuce, Roma tomatoes, jalapeño ranch dressing
• Asian Pear and Arugula Salad - Dijon vinaigrette, candied walnuts, local blue cheese

SHARABLE
• Roasted Japanese Eggplant - Tomato chutney, tandoori mascarpone
• Ahi Tuna Tartar - Micro arugula, ponzu sauce, Asian pear, radish, crispy baguette
• Jumbo Lump Crab - Lobster-lemongrass sauce, spiced tomato jam

COMPOSED
• Steamed Barramundi - White soy-braised leeks, root vegetable, dashi broth
• Potato Gnocchi - Butternut squash, wild mushrooms, brussels sprouts, curried cashews, sage
• Roquefort-crusted Filet Mignon - Heirloom tomatoes, white corn, fennel, and radish salad
BEST OF THE CELLAR:

RED WINE
• Hitching Post, Pinot Noir
• Jaqk Cellars, Soldiers of Fortune Syrah
• Grgich Hills, Cabernet Sauvignon
• Justin, Merlot
• Ridge Vineyards, Zinfandel

WHITE WINE
• Virtu, White Meritage
• Calera, Chardonnay
• Grgich Hills, Fumé Blanc
• Gary Farrell, Carneros, Chardonnay

CHAMPAGNE
• Schramsberg, Blanc de Blanc
• Korbel, Sonoma, Organic Brut
• Krug, Reims, France, Grand Cuvée Brut

Circa 59

<p>Circa 59’s patio overlooks fire pits, with a sweeping view of the pool.<br><em>Photo courtesy Riviera Resort</em></p>

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Categories:
  • Restaurants
  • American

User Ratings

Essential Information

Street Address 1600 N. Indian Canyon Dr
Palm Springs Riviera Resort and Spa
Palm Springs, CA 92262
Phone760-327-8311
Website URL www.psriviera.com


Wine Spectator Awards Adds Culinary Kudos to New Team

“America’s best bar meets midcentury modern style spiked with gourmet, seasonally changed menus” might describe the Riviera’s red-hot, contemporary atmosphere and California cuisine. Its food service, in perfect harmony with the resort’s $70 million makeover, matches the high standards of Noble House, its classy hotel operator. Like the décor, Circa 59 chefs offer reinvented versions of old favorites alongside the new. “Our concept is to use fresh, quality, farm-to-table ingredients and to revise our menus seasonally” says Executive Chef Aaron Burns. Summer ingredients such as sweet white corn and heirloom tomatoes are featured prominently on the menu. As fall and winter approaches, butternut squash, root vegetables, and pomegranates will emerge throughout the menus. Springtime brings asparagus and artichoke to the front of the stage.

Circa 59 has been honored with the prestigious Wine Spectator award in 2010 and 2011. Gabriela Oliva, Circa 59 general manager, proudly boasts a strong, eclectic boutique wine list that her team is willing to pour by the glass or serve by the bottle. Circa 59 offers four-course wine dinners showcasing vineyards along the Pacific Coast from Santa Barbara County through Washington State.

Circa 59 is open for breakfast from 7:30 to 11 a.m. Lunch is served from 11:30 a.m. to 2:30 p.m. and dinner from 5 to 10 p.m. Sunday through Thursday and 6 to 11 p.m. on Friday and Saturday.

We validate parking for desert residents.

1600 N. Indian Canyon Drive, Palm Springs, California 92262
1-760-778-6659
www.PSRiviera.com

Text by Sharon Apfelbaum

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Additional Information

Price Range: $$$$

Great Restaurants: 2010

Circa 59’s patio overlooks fire pits, with a sweeping view of the pool.Photo courtesy Riviera Resort

Circa 59’s patio overlooks fire pits, with a sweeping view of the pool.
Photo courtesy Riviera Resort

One of the outstanding entrées at Circa 59 is the Filet of Beef, organic grass-fed with a Roquefort crust, short-rib ragout, asparagus, potato crisp, and au jus. The suggested wine is Caymus, Napa Valley, Cabernet Sauvignon, 2006.Photo by Jon Edwards, courtesy Riviera Resort.

One of the outstanding entrées at Circa 59 is the Filet of Beef, organic grass-fed with a Roquefort crust, short-rib ragout, asparagus, potato crisp, and au jus. The suggested wine is Caymus, Napa Valley, Cabernet Sauvignon, 2006.
Photo by Jon Edwards, courtesy Riviera Resort.

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