Dine Out – Sample Menus from the Desert Restaurants

Two of the popular entrées on Spencer’s eclectic menu are Australian Rock Lobster Tail and Black Angus Filet Mignon with asparagus spears, red and yellow tear drop tomatoes, crispy potato curls, lemon and parsley garnish. Photographed on the romantic outdoor patio with flaming fire pit.

A specialty from their Individuality menu is the Pepper-Crusted Ahi Tuna with baby spinach, sweet onions, huckleberry demi-glacé and celery root purée. The suggested wine is The Eyrie Vineyards, Williamette Valley, Oregon, Pinot Noir.

A few of the succulent entrées created at Bangkok Five, clockwise from the bottom — Goong Op, Giant Fresh Water Prawns with Bacon Chili Paste, Ped Op, Crispy Marinated Duck, served with their homemade sauce Pla Duk, Crispy Whole Fresh Catfish (raised locally in Coachella) with Spicy Chili Sauce. All are served with rice and shaved carrots. The latter two entrées are spicy; you are requested to let your server know your tolerance of heat on a scale of one to ten. The suggested wine is Frog’s Leap 1994 Napa Valley Sauvignon Blanc.

Achiote Spiced Lamb Chops with Prickly Pear Jus, Kernel-Wheat Risotto and Roasted Chayote Squash.

A few of the delicious menu items that Morton’s offers for dinner, clockwise from the bottom — An appetizer of Tuna Tartare, Diced Tomato and Avocado, Thai Cream and Balsamic Glaze; Morton’s Chilled PrimeOcean Platter, includes a Maine Lobster, Colossal Shrimp Cocktail, Jumbo Lump Crabmeat, Oysters on the Half Shell, and Alaskan King Crab Legs. This platter serves up to six guests; 24-Ounce Porterhouse Steak, also available Double Porterhouse for two, carved tableside.

A stunning array of sushi created by Executive Chef Kaoru Ishii that includes Tuna and Cucumber Rolls, Tuna and Salmon Avocado Roll, Saiku Sushi, Egg Omelet, Tuna, Halibut, Sea Urchin, Shrimp, Squid, Salmon Sushi, Salmon Caviar, and Wasabi. Shown with a festive Geisha Girl Martini and overlooking the popular sushi bar.

Just a few items from the extensive menu of fresh fish and seafood, clockwise from the bottom — Canadian Black and New Zealand Green Mussels in a Chardonnay tomato basil sauce; Grilled Salmon Caesar Salad; Grilled Halibut served with rice and coleslaw; and shrimp cocktail. Libations are a Shanghai Reds Martini and Bahia Beer from El Salvador.

A few of the classic Italian specialties created by Executive Chef Luis Zamora, clockwise from the bottom — Portofino Salad, Romaine lettuce, radicchio, arugula, Mandarin oranges, pecans, red onion, and Gorgonzola cheese, tossed with maple vinaigrette (also served with chicken breast); a combo of three appetizers, Shrimp Scampi, sautéed with garlic and herbs, in a lemon white wine butter sauce, Seven Spice-Crusted Baby Lamb Chop with figessence, and Pan-Seared Jumbo Sea Scallop with fresh-squeezed orange and peach sauce; Strudel di Mele, puff pastry filled with fresh Granny Smith apples cooked in brown sugar and cinnamon, tossed with toasted walnuts, served with vanilla bean ice cream; and Rolatine di Vitale, pounded veal medallion rolled with ricotta, spinach, pancetta, then wrapped with thinly-sliced Proscuitto di Parma, served with creamy risotto and a Parmesan crisp surrounded with a port wine beef reduction. The suggested wines are La Scolca, Gavi di Gavi, Italy 2006 and Tua Rita, Redigaffi, Italy 2002.

Clockwise from the bottom — Linguine di Mare, imported pasta with tender baby calamari, shrimp, baby lobster, scallops, fennel, and diced green onions in marinara sauce; Lombatina di Vitella alla Mostarda, a fresh 18-ounce rib-eye veal chop, charbroiled to perfection, served in a sauce of Dijon mustard, white wine, and fresh mushrooms; Castelli’s Signature Pork Chops, glazed pork chops with baked apples; Tiramisú, fresh mascarpone cream cheese, imported lady fingers dipped in coffee liqueur and topped with Ghirardelli chocolate — a house specialty; and Bistecca Aragosta, an eight-ounce prime filet mignon, charbroiled your way, served with an eight-ounce lobster tail in a light lemon and butter sauce. The suggested imported wines are Solaia, 2003 Tignanello, 2003; Sassicaia, 2003 and Graham’s Vintage Porto, 1997.

A few of Executive Chef Pascal Lallemand’s masterpieces that have made Wally’s famous, clockwise from the bottom — Oregon Artichoke Bottom, Blue Crab and Smoked Salmon with Lemon Caper Dressing; Warm Chocolate Lava Cake with Ice Cream, Berries, and Pistachio Sauce; Broiled Fillet of Chilean Sea Bass, served on a Banana Leaf with Pineapple Creole Sauce and Himalayan Red Rice; Ahi Tuna and Shrimp Ceviche Martini with Avocado and Tomato Salsa; and Roasted Colorado Rack of Lamb, with Herb Potato Pancake, Garlic Confit, Ratatouille, Fresh Rosemary and Thyme Jus. The suggested wine is Château Montelena, Napa Valley, Chardonnay, 2006.

A selection of the fine culinary creations from the extensive menu, including Surf and Turf, Shrimp Cocktail, and a luscious chocolate dessert.

A dramatic array of the fresh ingredients served at Midori — Red Snapper surrounded by sweet shrimp, Futomaki sushi, tuna roll, cucumber roll, sashimi, assorted sushi, green mussels, garnished with flowers in a melon. In the background are hot pot yosenabe and sukiyaki. The suggested beverages are Otokoyama Japanese Sake, Takara Plum Wine, and Sho Chiku Boi Unfiltered Sake, silky mild.

A few of the delicious items on Executive Chef Richard Perez’ California Country Club Cuisine menu, clockwise from the bottom — “Bing Crosby’s Signature Dish” Grilled Filet Mignon with Black Truffle Demi-Glacé, Braised Haricot Vert and Spinach with Crispy Potato Cannelloni; The Wedge, chilled iceberg lettuce, Veal Scaloppine with Lemon-Caper Sauce, servrd with roasted tomato and polenta Napoleon with Parmesan crisp. The suggested wines are Joseph Phelps, Napa Valley, Insignia Red Wine, 2004 and Veuve Cliquot, Reims, La Grande Champagne Brut, 1996.This photo shows that Bing Crosby’s offers it all: great food expertly prepared; a lively lounge; and top entertainment. Shown here are Guy Grimstead and Brigitte Valdez.

A few of the masterful creations of Executive Chef and General Manager are, clockwise from the bottom — Pan-Seared Sea Scallops with white cheddar and Southwestern truffle creamed corn; Braised Beef Short Ribs with roasted shallots, braised carrots and roasted garlic mashed potatoes; Shoe String Potato Fries. The suggested wine is Arnold Palmer, Santa Barbara County, Chardonnay, 2005.

A few of the creations by Chef/Owner Jay Trubee, who draws on his world travels and exquisite taste to present an eclectic menu, clockwise from the bottom — Maine Lobster Salad, sweet, tender poached Maine lobster atop a bed of butter lettuce with champagne vinaigrette, baby tomatoes, fresh mango, and avocado; Grilled milk-fed Veal Chop with a Cabernet demi-glaze and slivered fried onions, served with seasonal vegetables; Decadent Date, a steamed pudding, made from Sous Chef Jorge Barajas’ locally grown Medjool dates, warmed with a whiskey-laced butterscotch sauce and served with vanilla bean ice cream; and Spaghetti Al Pesto, homemade spaghetti tossed with a lush blend of fresh basil, toasted pine nuts, garlic, extra virgin olive oil, and Reggiano, garnished with sweet baby tomatoes.

A Crab Pot specialty is its famous Alaskan Sea Feast, a fine dining experience with a bountiful serving of Dungeness crab, snow crab, king crab, clams, mussels, shrimp, Andouille sausage, corn on the cob, and red potatoes. Served with tools — mallet, crab cracker, and fish fork — and a wooden pallet to pound on. You can get down and dirty and clean up with the paper towels on your table. The suggested wine is Crab Pot Chardonnay.