The Desert Dish

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

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!!!

Please Join Us this year for our first Annual Thanksgiving Buffet.

Please be sure to make Reservations as soon as possible, seating is filling up very quickly.

Please Call for Reservations

(760)-771-4653

Arnold Palmer’s Thanksgiving Buffet

November 22, 2007

12pm to 5pm

Champagne Toast

Starters

Chilled Oysters on the Half Shell

Shrimp Cocktail with Spicy Cocktail Sauce

Smoked Salmon with Cucumber and Dill Cream Cheese

Quiche Lorraine

Imported Cheese Selection

Tropical Fruit and Assorted Berries

Cesar Salad with Parmesan Cracklin

Grilled Scallops with Asparagus, Mandarin Orange and Grapefruit Vinaigrette

Main Course

Traditional Turkey with Gravy

Prime Rib Carving Station with Sour Cream Horseradish

Smoked Ham Carving Station with Pineapple Glaze

Maple-Soy Glazed Salmon

Homemade Stuffing

Green Bean Casserole

Vegetable Medley

Creamy Mashed Potatoes

Penne Pasta with Sun Dried Tomatoes and Pesto Cream

Side Dishes

Sweet Potato Brulee

Homemade Cranberry Sauce

Dessert Station

Pumpkin Pie Ala Mode

Pecan Pie Ala Mode

Bananas Foster

Coachella Date Bread Pudding

Pumpkin Cheesecake

Adults- $59 Children- $25

Arnold Palmer’s Restaurant

Welcomes You To

Pine Ridge Wine Dinner

October 18^th 7:15p.m.

Smoked Salmon With Cucumber Gelee Caviar and Horseradish Cream

Pine Ridge

2006 Chenin Blanc - Voigner

Seared Sea Scallop with Date Ravioli, Double Smoked Bacon, Baby Spinach and Parmesean Sauce

Pine Ridge

2005 “Dijon Clones” Carneros – Napa Valley Chardonnay

Crispy Duck Breast with Potato Hash, Butternut Squash Tapenade and Huckleberry Sauce

Pine Ridge

2004 “Crimson Creek” Napa Valley Merlot

Dry-Aged Ribeye with White Truffle Potato Puree, Artichoke Barigoule and Cabernet Sauce

Pine Ridge

2004 “ Oakville ”, Napa Valley Cabernet Sauvignon

Dessert

Pumpkin Clafouti with Vanilla Bean Ice Cream

$125 Per Person Gratuity included

Food Prepared By: Chef Brett Maddock

Wine paired By: Bo Moore Wine Steward

For Reservations Call:

(760) 771-4653

Arnold Palmer’s Restaurant

Welcomes You To

Stags’ Leap Winery Wine Dinner

September 13^th 7:15p.m.

Chefs Little Creations

Stags’ Leap Winery

2006 Viogner, Napa Valley

Poached Maine Lobster with Tomato Ravioli and Tomato Thai Broth

Stags’ Leap Winery

2006 Chardonnay, Napa Valley

Potato Crusted Petrole Sole with Buttered Leeks and red wine sauce

Stags’ Leap Winery

2004 Merlot, Napa Valley

Roasted Quail with Foie Gras, Sweet Potato Jam and Natural Jus

Stags’ Leap Winery

2004 Petite Sirah, Napa Valley

Beef Short Rib Risotto with English Peas and Italian Black Summer Truffles

Stags’ Leap Winery

2004 Cabernet Sauvignon, Napa Valley

Dessert

White Chocolate Mousse with Pineapple Consomme

$125 Per Person Gratuity included

Food Prepared By: Chef Brett Maddock

Wine paired By: Bo Moore Wine Steward

For Reservations Call:

(760) 771-4653

Louis Latour Wine Dinner

Thursday August 2^{nd 7:15} P.M.

Chefs Amuse Bouche

2005 Pouilly Fuisse

Sea Scallop with Sunchoke Puree and Star Anise Jus

2005 Chassagne Montrachet

Seared Rouget with Lemon Risotto, Asparagus and Chantrelles

2004 Corton Charlemagne

Braised Pork Shoulder with Fried Truffle Polenta, Haricot Verts and White Bean Broth

2003 Corton Grancey Grand Cru

Veal Tenderloin with Ricotta Cheese Tortellini and Red Wine-Bacon Sauce

2003 Volney Chevretes

Dessert

Chocolate Crepes with Bananas Foster

$125 Per Person Gratuity included

Food Prepared By: Chef Brett Maddock

Wine paired By: Bo Moore Wine Steward

For Reservations Call:

(760) 771-4653

Upcoming Wine Dinner,

@

Arnold Palmers Restaurant

Louis  Latour

Red and White Burgundies

Menu will be posted shortly.

August 2nd at 7:15

For further Questions Contact;

Bo Moore Wine Steward or

Chef Brett Maddock

at this website or call

760-771-GOLF (4653)

NICKLE & NICKLE

June 28^th 7:15 P.M.

Lobster and Papaya Salad with Fried Goat Cheese and Bacon-Passion Fruit Dressing

Nickel & Nickel “ Medina ”

Russian River Chardonnay

Prosciutto Wrapped Skate Wing with Summer Lentil Salsa, Olive Rissolé and Piperade Sauce

Nickel & Nickel “Suscol Ranch”

Napa Valley Merlot

New Zealand Lamb Loin with Braised Chorizo and Jicama Stew, Lamb-Basil Jus

Nickel & Nickel “ Darien ”

Russian River Syrah

Seared Prime Rib Filet with Shallot Confit, Rösti Potato and Béarnaise Sauce

Nickel & Nickel “Sullenger”

Oakville , Napa Valley Cabernet Sauvignon

Date Bread Pudding with Strawberries, Vanilla Ice Cream, Chocolate and Caramel Ice Cream 

Nickel & Nickel

“Dolce”

Desert Wine

$125 Per Person Gratuity included

Food Prepared by Chef Brett Maddock

Wine Paired By Bo Moore Wine Steward

To all the Pinot Noir aficionados, I have been stockpiling some pretty good Pinot Noirs and am ready to flood the restaurant with some pretty good juice. 2005 Seasmoke Pinot Noir just released (Botella), (Southing), and the (10), did not get very much, but happy to get some. I have Paul Hobbs (05 Russian River), (05 Ulises Valdez), and (05 Hyde Vineyard). If your a Oregon Lover I have 05 Beaux Freres "The Beaux Freres Vineyard", also Domaine Serene "Evenstad Reserve", and Archery Summit "Arcus Estate", Dundee Hills. I think all these are fantastic.

These Pinots would be great with Veal, Swordfish and Pasta with a tomato base. If you come to the restaurant try Chef Bretts new menu addition; Date Skewers with Double Smoked Bacon and Parmesan. He suggests this with a red wine it's the most popular addition to the menu and goes great with a Pinot Noir.

You must come to Palmer's to try my new wines. You definitely are not going to find these selections easy!

Bo Moore