The Desert Dish

 Buffet Menu

2pm & 5pm Seatings

Starters
Butternut Squash Bisque with Candied Walnuts
House Cured Sockeye Salmon with Dill Cream Fraiche
Imported and Domestic Cheese Platter
Pizza Margarita
Caesar Salad with Parmesan Cracklin
Chilled Oysters on the Half Shell
Chilled Shrimp Cocktail with Spicy Cocktail Sauce
Grilled Asparagus, Sun Dried Tomato, Artichoke, Roasted Red Pepper and Pesto Vinaigrette
Deviled Eggs with Truffle and Chive


Action Stations and Main Courses
Traditional Diestel Turkey with Homemade Gravy and Cranberry Sauce
Prime Rib with Au Jus and Creamy Horseradish Sauce
Roasted Colorado Leg of Lamb with Stone Ground Mustard Sauce
Maple-Soy Glazed Salmon
Chef’s Pasta Station

Sides
Chestnut and Sage Stuffing
Green Bean Casserole
Creamy Mashed Potatoes
Sweet Potato Brulee
Grilled Winter Vegetable Medley

Desserts
Pumpkin Pie with Brandied Whip Cream and Walnuts
Pecan Pie `a la Mode
Coconut Cream Pie
Coachella Date Bread Pudding
White Chocolate Mousse with Pistachios
Vanilla Bean Crème Brulee
Tiramisu
Fresh Berries and Crème Anglaise
Peach Cobbler
Cinnamon Mini Doughnuts with Coffee Ice Cream


Adults $59
Children $27
 

$6 Drinks
$6 Well Cocktails Ÿ   $6 House Wine Ÿ   $6 Specialty Drinks

$4 Domestic Bottled Beer

$6 Bar & Patio Menu

Smoked Bacon Cheeseburger & Fries

Ahi Sashimi Salad

Chicken Fajita Quesadilla

BBQ Beef Ribs

Beer Battered Shrimp Tacos

Thin Crust Three Meat Pizza

Palmer's Chopped Chicken BLT Salad

Chips and Salsa with Homemade Guacamole

Tempura Calamari with Sesame Yuzu Dressing

Meatloaf with Mashed Potatoes

I added a Mushroom Ravioli to our appetizer menu, this is very easy to do at home with two pots to wash when you are done!

Recipe for 2

6 Mushroom Raviolis (can buy at any specialty grocery store)

2 Thin slices Prosciutto, diced

2 Tablespoons shaved parmesan

4 ounces heavy cream

Black truffles

1 Brussel sprout, leaves separated

salt and white pepper to your taste

 

Get a pot of hot water boiling for your pasta and a saute pan hot with a little olive oil. Add your prosciutto and cook until it just starts to brown, then drop your pasta into the boiling water. Add your cream to the ham and reduce to half, add the parmesan.

Add the cooked pasta to the cream and toss, on a plate lay them in a line and spoon the sauce on each one. Add the brussel sprouts to the hot water for 2 seconds and place on the pasta. Shave fresh truffles on top.

Now if you don't want to pay the high $$ for truffles you can drizzle with truffle oil. 

Enjoy!

Brett Maddock

 

 

Palmer's Restaurant was packed with celeberties, athletes, politicians and a host of pro golfers during this year's annual Bob Hope Classic.  If you are planning to see this great golf event next year and want to join us at Palmer's, then I suggest that you make your reservation now!

Some of the familiar faces seen were Anthony Kim, Dave Barr, Scott Verplank, Steve Stricker, Gary McCord, Nick Thompson, Justin Leonard, Rich Beam, Jason Bone, Corey Pavin, Scott McCarron, D.J. Trahan, Alex Cjecka, Steve Elkington, Bo Jackson, Andy Williams, Yogi Berra, Pat Perez, Dan Quail, and of course, the one and only Arnold Palmer.

Brett Maddock

Rubs are easy to make and can be stored for weeks. Everything goes in a bowl and just make sure to mix all the ingredients well. I have a couple easy ones here, and you probably have all the items at home already.

 

Spicy Rub 

Chili Powder                      1 cup

Ground Cumin                   1/2 cup

Garlic Powder                   1/4 cup

Dried Oregeno Leaves     2 Tablespoons

Red Ground Pepper          1 Tablespoon

This would be great with chicken wings or a pork tenderloin, for the chicken wings I would let marinate in the rub for a couple hours but the pork I would add it to the meat just before i seared it in a hot pan.

 

West Indian Rub

Curry Powder                 1/2 cup

Garlic Powder                1/4 cup

Black Ground Pepper     1/4 cup

Salt                                 1/4 cup

Ground Ginger               3 Tablespoons

Red Ground Pepper      1 Tablespoon

This rub would be ideal for Shrimp, Chicken, Salmon or Lamb.

 

Brett Maddock

On Wednesday, November 5, 2003, Arnold Palmer's Restaurant opened for business in La Quinta, California to a crowd of curious and hungry guests waiting for a chance to taste some of Arnie's signature dishes. Five years later, we continue to thrive, and want to express our sincere appreiciation to our guests, staff members and supppliers for their support as partners in our growth. We look forward to the next five years as we take the menu, service and atmosphere to a new level each season.

Arnold Palmer's Birthday was September, 10th he turned 79! We celebrated without him here at the restaurant. We had over 200 people show up for dinner, dancing, and of course cake and ice cream.

I had Samantha Ward who is the Pastry Chef and owner of Exquisite Dessets create the cake. I am bieng honest in saying her bithday cake she made for us was the best cake I have ever had. My staff agreed with me on that!

Brett Maddock

This summer on Sunday nights you can bring your friends and family here and have the option to enjoy our family style dinner for $29 per person. This is a 3 course dinner with side dishes as well included.

Some of last weeks selections were Caesar Salad, Fried Chicken, Pot Roast, Pan Fried Sanddabs, Buttered Peas, Cream Corn, Mashed Potatoes, and a Dessert Platter. You will leave Palmer's with leftovers!

Brett Maddockl

Please note that we'll be closed from Sunday, July 27th - Wednesday, August 6th while we add a new, small bar in the Masters Room.  We're always looking for ways to improve the restaurant and the Masters Bar will provide a private bar experience, as well as better service our guests in the dining rooms.  Be sure to stop by and check it out next month!

Arnold Palmer's is putting on its "Green Jacket" and giving back to the environment by implementing a comprehensive recycyling program thorughout the restaurant and Arnie's Pub.  By recycling all our paper, plastic and glass we are conserving our valuable natural resources and saving energy, as well as clean air and water. Did you know that each ton of recycled paper can save 17 trees, 380 gallons of oil, three cubic yards of landfill space, 4,000 kilowatts of energy and 7,000 gallons of water!

Bo's opening up the wine cellar and offering a remarkable assortment of wines by the bottle for half off on Thursdays throughout the summer.  You can choose from over (60) vintages of wine from the half price wine cellar by such notable winemakers as Cakebread, Jordan, Laetitia, Rombauer, Silverado, Stag's Leap, and Arnold Palmer's own Chardonnay and Cabernet.  Come on in and enjoy some of your favorite wines on Thursdays at Palmer's...cheers!

 

Check it out...Happy Hour is back this summer in Arnie's Pub Monday, Tuesday and Wednesday from 4-7pm!  We're serving up $7.00 specials including Meatloaf, Flat Iron Steak, Ahi Sashimi, Oriental Chicken Salad, Shredded Beef Tacos, Fajita Quesadillas, and of course the Double Bogie.

You can also stay cool and beat the heat with our $7.00 well cocktails and Arnold Palmer Chardonnay and Cabernet by the glass, as well as drinks specials including Pomegranate Martinis, Cuervo Gold Margaritas, and the Passion Fruit Treasure.

Arnold Palmer’s Restaurant

Welcomes You To

Rombauer Wine Dinner

May 29th, 7 p.m.

Kona Kampachi Tartar with Celeriac Couscous, Soya Beans and Nori Marinate

Chardonnay

Bronzed Texas Redfish with Southwestern Corn Relish and Truffle Polenta

Merlot

Roasted Guinea Hen with Tomato Chutney, Olive Tapenade Raviolis and Thyme Jus

Zinfandel

Mishima Ranch Wagyu New York Strip with Lyonnaise Potatoes, Morels and Bordelaise Sauce

Cabernet Sauvignon “Diamond Selection”

Dessert

Tahitian Vanilla Bean Soufflé with Grand Manier Sauce

$125 Per Person Gratuity included

Food Prepared By: Chef Brett Maddock

Wine paired By: Bo Moore Wine Steward

For Reservations Call:

(760) 771-4653

Sunday April 27th the annual California Date Chef Competition will be held at the Fantasy Springs Resort Casino. I spent a few hours working with J.C. (my Sous Chef) this week on the dish we will be creating. It is a Scallop Rockefeller with Smoked Bacon and Date Cannelloni.

Dates, bacon, spinach and cheese are a great combination, so with dish I can use them all together.

Brett Maddock

Our local guests have been inquiring if we are doing a brunch this year for Easter. Since our Thanksgiving Brunch was a success last year we will be doing the same for Easter. Reservations are filling up fast and Easter is early this year!

Easter Brunch

Sunday, March 23^rd, 2008

12:00 pm to 6:30 pm

Adults-$72 Children-$39

Soup Station

Chilled Shrimp and Tomato Gazpacho

Cream of Wild Mushroom Soup

Salad Station

Caesar Salad with Parmesan Cracklin

Grilled Vegetables with Bocconcini Mozzarella and Pesto

Chicken Wild Rice Salad

Orecchiette with Scallops and Southwestern Corn Relish

Egg Station

Quiche Lorraine

Omelette Creations

Display & Presentations

Chilled Shrimp Cocktail with Spicy Cocktail Sauce

Pacific Northwest Oysters on the Half Shell

Imported and Domestic Cheese Tray

Smoked Salmon with Traditional Garnishes

Seasonal Fruit Display

Chafing Dishes

Scalloped Potatoes

Eggplant and Squash Ratatouille

Maple-Soy Glazed Atlantic Salmon

Lobster Raviolis with Mushroom Cognac Sauce

Chef’s Carving Station

Double Smoked Ham

Roasted Leg of Lamb with Rosemary Jus

Slowly Cooked Prime Rib with Ajus and Sour Cream Horseradish

Dessert Station

Vanilla Crème Brulee

Chocolate Mousse with Strawberry Coulis

Coachella Date Bread Pudding with Bourbon Crème Anglaise

Bananas Foster

Tiramisu

Miniature Fruit Tartlets

 

760-771-golf for reservations

Brett Maddock

On January 9th Santa Monica Seafood Company approached me to do a lunch for 25 Chef's in the valley. A company called Clean Fish wanted to promote there farm raised product. This company is trying to reverse the so called myth of farm raised product being unhealthy and poor farming methods.

Some of the ways they are doing this is by not over stocking the waters with fish, and correct feeding methods to ensure healthy fish. Also preserving our ecosystem for the future.

I was very happy to finish this lunch, talk about a hard crowd to please. Us Chef's can be very critical when it comes to food.

* Arnold Palmer’s Restaurant
Welcomes
Clean Fish and Santa Monica Seafood
*

Kona Kampachi Tartar with Cauliflower Florets, Soya and Nori Marinade
2007 Kim Crawford, Marlborough
Sauvignon Blanc

Toasted Angel Hair with Caribbean White Shrimp, Snow Peas and Lobster-Curry Sauce
2005 Ferrari-Carano, Alexander Valley
Chardonnay

Slowly Cooked Loch Duart Scottish Salmon with Tomato Lasagna and Tomato Thai Broth
2006 Luna, Napa Valley
Pinot Grigio

Honey-Soy Glazed Gigha Island Atlantic Halibut with Clam Shell Mushrooms and Chinese Long Beans
2005 Joel Gott, Napa Valley
Sauvignon Blanc

Bronzed Texas Redfish with Creamy Polenta, Southwestern Corn Relish and Wild Sonora Shrimp
2005 Robert Stemmler, Carneros
Pinot Noir

State Fair Mini Doughnuts with Mocha Ice Cream and Coffee Sauce

Brett Maddock

The Bob Hope Classic is a jam packed week here at Arnold Palmer's, especially having all the courses being played just a few miles away from the Restaurant.

Recently there has been a lot of golfer's dining here such as Scott McCarron, Steve Elkington, JJ. Henry, Scott Verplank, Bob Tway, Ben Crane and Julie Inkster. A few other familiar faces seen have been Andy Williams, Frankie Avalon and George Lopez (who is hosting the 2008 Bob Hope Classic).

Brett Maddock

Last week Arnold Palmer's Restaurant and Luna Vineyards came together to showcase there creations they bottled the past couple years. Mike Moone (president) of Luna Vineyards and Mike Henghold (West Coast Regional Manager) flew down to give 20 restaurateurs a private tasting of these great wines.

Luna "Freak Out" White Blend
Luna Pinot Grigio
Luna Sangiovese
Luna Reserve Sangiovese
Luna Merlot
Luna Reserve Merlot "Howell Mountain", 91 Point Wine Spectator
Luna Napa Cabernet 2004, 92 Point Wine Spectator
Luna Reserve Cabernet, 93 Point Wine Spectator
Arnold Palmer Cabernet, Napa Valley
Arnold Palmer Chardonnay, Santa Barbara
Arnold Palmer Reserve, Napa Valley

All the wines are drinking great, it is nice to see a winery that is known to make great Pinot Grigio and Sangiovese put their best foot forward in the area of Cabernet and Merlot. Cheers to Mike Drash who has been the wine maker at Luna

If you have not tried any of the current releases you are missing out.

Chef Brett Maddock had some of his own creations that he made to go along with this big line up of wines; such as his Coachella Date and Bacon Skewers, Salmon and goat Cheese Pissaladiere, Kobe Beef Sliders with Olive-Truffle Tapenade, Carpaccio with Violet Mustard that is made with the skins of red grapes,and an array of Cheeses. The 10 year aged Cheddar from Carr Valley, Wisconsin was a hit.

 

For those of you who love the Phelps Family, The best has arrived, Joseph Phelps "Backus" 1.5 liter. Only three establishments in Southern California got this wine and Arnold Palmers was one of them.

Please dine at the restaurant to experience Great wine and food!!!

A New Years Eve at Palmer's is one you will never forget. We have created a 6:00 seating witch is a three course menu for $65, and 9:00 seating for $135 with four courses and a Champagne toast to start the New Year off right!

As usual Kevin Henry will be playing piano all night long, the seating is filling up so call Dodi to hold your spot.

Happy New Years 2007
Starters

Fanny Bay Oysters on the Half Shell with Caviar and Cucumber Gelee

Chilled Shrimp Cocktail with Spicy Cocktail Sauce

Porcini Raviolis with Duck Confit and Cognac Sauce

Coachella Date and Smoked Bacon Skewers with Wilted Spinach and Parmesan Sauce

Tomato Pissaladiere with Artichokes, Feta Cheese and Olive-Truffle Tapenade

Soup or Salads

Crab and Sherry Bisque with Chive Cream

Butternut Squash Soup with Candied Walnuts

Caesar Salad with Parmesan Crackling

Mache with Artichokes, Tear Drop Tomatoes, Bocconcini, Balsamic Syrup and Pesto Vinaigrette

Baby Spinach with Golden Beets, Red Onion Chutney, Fried Goat Cheese and Passion Fruit Dressing

Main Course Selection

Seared Sea Scallops with Sun Choke Puree, Olive Rissole and Chicken Jus

Honey-Soy Glazed Chilean Sea Bass with Lobster Wontons, Petit Bok Choy and Crispy Rice

Prime Dry Aged New York Strip with Potato Puree, Herb Cheese and Onion Gratin, Green Peppercorn Sauce

10-Ounce Prime Rib with Sweet Potato Planks and Sour Cream Horseradish

Pesto Crusted Australian Lamb Chops with Rosti Potato, Vegetable Barigoule and Lamb Jus

Seared Pork Tenderloin with Winter White Bean Ragout and Violet Mustard Sauce

Desserts

Bittersweet Chocolate Mousse Bomb with Raspberry Crème Brulee

Date Bread Pudding with Vanilla Crème Anglaise

Coffee and Vanilla Bean Crème Brulee

Sorbet Trio of Mango, Coconut and Raspberry

Brett Maddock

**