Dinner

~ Dinner Menu ~
 

 Appetizers

 

Charred Chili with Four Cheeses  *V

Roasted and skinned Anaheim chilies filled with four imported cheeses served with a fresh tomato and lime salsa

 

Tower of Fresh Crab

Fresh Dungeness crab meat layered between diced avocado, sweet tomatoes and toasted brioche

 

  Mizo Glazed Shrimp *

Grilled jumbo shrimp with Asian slaw, flavored with rice wine vinegar, sesame oil and garlic

 

Casa Salad

Butter soft res & green lettuces withe an imported Gorgonzola vinaigrette and toasted walnuts

 

Shaved Brussel Sprout Salad   *V

Shaved brussel sprouts, silvered radishes, Percorino Romano cheese, toasted pumpkin seeds,

and Chef Jorge’ silvered dates with a Dijon

 

  Caesar Salad

         Crisp Romaine lettuce tossed in a classic Caesar dressing with shaved Parmesan Reggiano, croutons and Anchovies

 

 Polpette

Trio of homemade meatballs in a marinara sauce with Ricotta

 

  Spicy Corn Chowder

     Topped with fiery salsa, crackled bacon & chives

 

Soup du Jour

 

 

PASTA

 

Cannelloni della Casa

Homemade tubes of pasta filled imported cheeses, spinach and sausage in an tomato-tinted cream sauce

 

Spaghetti al’ Amatriciana

An authentic Roman preparation comprised of homemade pasta, Pancetta, onions, tomato, garlic,

and fresh oregano with freshly grated Parmesan Reggiano

 

   Cappleli d’angelo Con Scampi

Hair of the angel pasta tossed with fresh tomatoes, garlic, extra virgin oil olive and sautéed jumbo shrimp

 

Stroganoff Con Papardelle

Thin slices of quickly sautéed tenderloin tossed with hand-cut wide fettuccine in a sauce of

mushrooms, onions, tomatoes, Cabernet Sauvignon and a dash of sour cream

 

Spaghetti Bolognese

Homemade delicate spaghetti in an authentic sauce of ground veal

brunoise vegetables, a hint of tomato, with a splash of cream, perfumed with bay leaf

 

Scallops and Sweet Corn Risotto

Crisply sautéed sea scallops nestled atop creamy Italian short grain rice

with fresh sweet corn, baby tomatoes and chanterelle mushrooms

 

Cappelli D’angelo Forestiere  *V

Hair of the angles pasta with an array of seasonal forest mushrooms, fresh baby spinach, Heirloom tomatoes,

perfumed with truffled butter

 

 

ENTREES

 

Rack of Lamb

Rack of Colorado lamb, in a Dijon herb crust, roasted and presented on a fresh Rosemary scented demi glace

 

Prime New York Steak

Grilled prime beef, presented with a fresh Tarragon hollandaise

 

Petite Filet

The most tender center cut, grilled, drizzled with a Cabernet demi glace with crisply fried onions

 

Grilled Swordfish

Sparkling fresh center cut swordfish, grilled, accompanied with a black bean and tomato lime salsa

 

Salmon in Parchment *

Filet of organic Scottish salmon wrapped in parchment paper with julienne vegetables,

crème fraiche and aromatic fresh herbs, served tableside

 

Chicken Champignon

 Pan roasted organic boneless chicken breast, sliced with a truffled mushroom essence

 

 Double Cut Pork chop

Grilled rib chop of pork stuffed with apples, sausage, and Chef Jorge’s dates, presented with a port wine demi glace

 

Liver Veneziana

Thinly sliced, sautéed veal liver with pancetta, caramelized shallots and a splash of sherry wine vinegar

 

 

DESSERTS

 

Hawaiian Cheesecake

Luscious fresh pineapple cheesecake in a Macadamia nut crust with a dusting of coconut

As featured in Gourmet Magazine

 

Raspberry Crème Brulee *

Fresh raspberries studded in a rich custard with a caramelized sugar crust

 

Apple Dumpling

A tart cored apple filled with cinnamon and pecans, encased in a puff pastry, baked,

drizzled with a luscious caramel sauce, served with vanilla ice cream

 

Double Chocolate Layer Cake

Moist dark chocolate cake layered with Belgian semi-sweet chocolate mousse and raspberries

glazed with bittersweet chocolate, placed in a pool of fresh raspberry coulis

 

Decadent Date

A steamed pudding made from Chef Jorge’s locally grown Medjool dates warmed with

a whisky-laced butterscotch sauce, with vanilla ice cream

 

Strawberry Rhubarb Crumble

A recipe from June’s native Scotland comprised of toasted oats and brown sugar

fresh strawberries and rhubarb, and vanilla ice cream

 

Chocolate Brioche Pudding

Warmed and glazed with a bittersweet chocolate sauce drizzled with Grand Marnier

 

Ice Cream, Sorbet & Gelato

A variety of flavors  served in a crisp, sweet handmade tulip shell made with pecans and almonds

 

 

Eclectic Cuisine

Executive Chef Jay Trubee · Chef De Cuisine Jorge Barajas

ALL PASTA, BREAD AND DESSERTS MADE FRESH ON PREMISES DAILY

20% GRATUITY ON PARTIES OF 8 OR MORE • SPLIT CHARGES AND CORKAGE FEES APPLIED

JILLIAN’S – 74-155 EL PASEO, PALM DESERT, CALIFORNIA 92260 – 760 776-8242

* Gluten Free       * V Vegetarian