The Desert Dish

Join us for Palm Springs Desert Resorts Restaurant Week June 10th - 19th and enjoy a delicious three course meal by Chef Brett Maddock for only $36 per person

RESTAURANT WEEK MENU                        

Choice of Starter                    

Pear Salad                

Porcini Raviolis and Black Truffles

Ahi Tuna Sashimi

Coachella Date and Bacon Skewers

Choice of Entrée

Beef Tenderloin Medallions “Palmer Style”

All Natural Cajun Pork Chop

Pan Seared Sea Scallops

Idaho Trout

Choice of Dessert

Warm Deep Dish Brownie

Coachella Date Bread Pudding

Grasshopper Ice Cream

Arnie's BIG 6 Happy Hour Starting May 18th

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

$4 Domestic Bottled Beer

$6 Bar & Patio Menu

Double BogeySmoked 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

4:00pm-7:00pm
Every Day in Arnie's Pub

Head on over to Arnold Palmer's Restaurant on March 17th

for traditional Corned Beef & Cabbage served with Rosted Potatoes

Also

Enjoy Happy Hour Pricing on beer, wine, cocktails and the Pub Menu

in Arnie's Pub from 3:00-5:00pm

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

Arnold Palmer is the official host of this year's 50th Annual Bob Hope Chrysler Classic, and we'll be jamming in Arnie's Pub!  Be sure to come in a check out the special "Jam Sessions" during the Classic as Kevin Henry and a host of local talent will be playing some great music from 3:00pm-6:00pm on Wednesday, Thursdayand Friday afternoon.  Also, we'll be opening up early for all you golfers coming off the course...Palmer's will open at 2:30pm Monday Jan. 19th - Sunday, Jan 25th during the Classic

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

Every year for New Years we are closed to the public and do two dinner seatings. First one is 6pm and is a 3 course for $65, and the last one is 9pm until the new year has started! We have generated a lot of the same guests every year but have a few slots still open. Call us at 760 771 GOLF

My managers Sondra and Carlie do a great job every year decorating the restaurant.

 

Happy New Years 2008

First Course

Chilled Blue Point Oysters with Champagne Gelee and Caviar

Shrimp Cocktail with Spicy Cocktail Sauce

Parmesan Crusted Artichoke with Provencal Sauce

House Smoked Salmon and Goat Cheese Pissaladiere with Dill and Balsamic Syrup

Duck Terrine with Asparagus, Chanterelles, Golden Beets and Port Sauce

 

 

Second Course

Lobster Bisque with Chive Crème Fraiche

Beef Carpaccio with Mâche Greens, Peruvian Chips, Tear Drop Tomatoes Bocconcini Mozzarella

Warm Shallot and Bacon Spinach Salad with Fried Goat Cheese

Baby Romaine Hearts with Caesar Dressing and Parmesan Cracklin

 

 

Third Course

Pan Seared Sea Scallops with Sun Choke Puree, Corn Relish and Corn Coulis

Chilean Sea Bass with Crab Wonton, Wheat Noodles, Bok Choy Chinese Mushroom Ragout

New Zealand Lamb Loin with Lemon Polenta, Artichoke Barigoule, Olive Tapenade Lamb Jus

10 Ounce Cut Prime Rib with Sour Cream Horseradish, Herb Cheese and Onion Gratin

Pan Seared Filet Mignon with Lobster Risotto Cake, Smoked Tomatoes

Sambal Sauce

 

 

Fourth Course

Bittersweet Chocolate Mousse Bomb with Raspberry Crème Brulée

Warm Deep Dish Brownie with Vanilla Ice Cream

Passion Fruit Crème Brulèe

Pound Cake with Champagne Sorbet, Strawberries and Chocolate Sauce

Tiramisu

 

 

Brett Maddock

Executive Chef

 

 

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