The Desert Dish

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.

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.

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

**

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

The fire pit has been a great success for us already, I don't know how we went 4 years without it. Speaking of 4 years we will be having our 4 year Anniversary Sunday November 4th. We will be celebrating outside with complimentary appetizers from 5pm to 6:30pm on the outside patio. I hope to see you all there!

Brett Maddock

It is my tradition every year to take the manager's out for an evening out on the town where we can relax and be pampered. Together with a glass of Champagne toast to our fifth season that is around the corner.

The group started at Sullivans for a Martini and dinner at Cuistos, we then made our way to Dodies old stomping ground The Nest. She worked there 18 years before Arnold got hold of her to open Palmer's.

From the bottom left corner of the table is Caroline Schermer-Controller, Dodi Henry-Assistant GM, Kevin Henry-Musican, J.C. Valdez-Sous Chef, Pricilla Romero- Bar Manager, Sondra Mexia- Restaurant Manager, Bo Moore-Wine Steward, Anna Moore-Bo's Wife, and Brett Maddock-Chef/GM.

I could not ask for a better crew to run such a succesful restaurant.

Brett Maddock

The cool weather has been showing its signs here in the desert.Season is right around the corner; with that in mind I have made some slight changes on the menu. I have put our Home Made Chicken Pot Pie back on along with our Braised Beef Short Rib with Caramalized Shallots and Potato Puree.

I have finished working on a dish I think everyone will like, it will be on the menu this weekend. It's a Seared Catfish with Crawfish, Peruvian Potatoes and Chorizo Stew. I will be flying in live Crawfish twice a week.

The fire pit is finished and is a great addition for the guests,it's a must to come and see. We will be finishing our summer Wednesday Happy Hour at the end of September. It was our first time with the Happy Hour and was a great success, thanks to all of our local guests who tough out those 120 degree days.

See you soon,
Brett Maddock

It is amazing the two weeks are almost over, the time has gone faster than those vacation days do.
We have had a lot of projects to accomplish; a fire pit, resurface the bar top, painting, new drapes, and of course menu revisions.

Tomorrow JC (my Sous Chef) and I are going to be in the kitchen working on a few of the new menu items that will be added. A few of the dishes are a Crab and Chilie Relleno with Black Bean Succotash, Lobster Salad with Crispy Risotto and Sambal Sauce, and a Chocolate Crepes with Banannas Foster.

There are a few dishes I have done for features in the past that are also added; Beef Short Ribs(requested many times by our regular guests), Market Cod with Peruvian Potatoes, Mussels, Clams and Lobster Curry Sauce,and a Tagliatelle Pasta with Smoked tomatoes, Spinach, Lobster Mushrooms (in season right now), Garlic Butter and Romano Cheese.

We will be open Tuesday, August 28th for you to try my new dishes.

Brett Maddock

Starting August 13th through August 27 the restaurant will be closed for some remodeling. One of the projects I have going is a large fire pit built along side the putting green. This is going to be a great place for all of you to relax and enjoy the beautiful evenings.

We will be open for dinner on Tuesday August 28th. I hope to see you all soon.

Brett Maddock 

Starting June 6 all summer we will be having a Happy Hour in Arnies Pub from 4pm to 10pm. I will create a menu every week that will be priced at $5 along with drinks. La Quintas legendary Kevin Henry will be playing earlier for you who join us.

Some of the items I will be having on our menu; Fish Tacos with Scallion Mayo, Vegetable Spring Rolls with Mustard Sauce,  Home Made Potato Chips, Our Signature Cheese Burger Sliders, Chicken BLT Salad with Blue Cheese Dressing, Macaroni and Cheese.

Priscila has created some great Martinis; Pomegranate, Pear, Kiwi, Peach, and Cucumber Mojito. These will for sure take the edge off this 100 degree heat. Hope to see you here!

Brett Maddock