Join Us for Palm Springs Restaurant Week
May 31 – June 9, 2019
5 pm – 10 pm
THREE COURSES, $39 PER PERSON.
No Substitutions. Price Does Not Include Taxes or Gratuity
COURSE 1
CHARRED AVOCADO DIP
Buttermilk Créma, Jalapeño, Pickled Onions, Fried Garlic, Root Chips GF
ROASTED BABY EGGPLANT
Mole Amarillo, Pickled Radish, Jerusalem Artichoke GF, V
YELLOWTAIL CRUDO
Cucumber, Radish, Sesame, White Soy
GRILLED CHICKEN SKEWERS
Blistered Shishito, Chimichurri, Pickled Ramps, Spring Onions GF
BRUSSELS SPROUTS SALAD
Organic Quinoa Puffs, Za’atar, Rainbow Carrots, Pine Nuts, Momma’s Dressing GF, V
GRILLED ENDIVE SALAD
Black Garlic Vinegar, Mission Fig Puree, Asian Pear, Gorgonzola Dolce GF
COURSE 2
SPAGHETTI AGLIO E OLIO
Olive Oil, Garlic, Parsley, Chili Add Chicken + 6 or Shrimp + 6
SEARED RAINBOW TROUT
Rutabaga, Pancetta, Anchovy, Avalon Garden Lemon, Capers GF
MARY’S CHICKEN
New Potatoes, Wild Mushrooms, Black Truffle Infused Chicken Jus
PRIME FLAT IRON + 9
House Potatoes, Haricot Vert, Bordelaise Sauce
COURSE 3
BERRIES & CREAM
Berries, Whipped Cream, Berry Coulis, Local Honey, Toasted Almonds
BUTTERSCOTCH PUDDING
Chantilly Cream, Coarse Sea Salt GF
ASSORTED GELATO
Chef’s selection
THREE COURSES, $39 PER PERSON.
No Substitutions. Price Does Not Include Taxes or Gratuity.
June 02, 2019 | 5:00 pm - 10:00 pm
Add to Apple ICal & Outlook CalendarAdd to Google CalendarIn 1999, we transformed a forgotten architectural gem on a quiet corner of Beverly Hills into an exciting boutique hotel we called Avalon. Our very first property sparked two decades in hospitality and design, including our sister resort in the magical desert of Palm Springs.
Avalon flows with what we adore about creating, running, and staying in small luxury hotels. Both share fresh perspectives on mid-century revival and modern design. Both are comfortable with the paradox of friendly glamour…of a hideaway right here and now.