~ Dinner Menu ~



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



Trio of homemade meatballs in a marinara sauce with Ricotta


  Spicy Corn Chowder

     Topped with fiery salsa, crackled bacon & chives


Soup du Jour





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





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





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



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

* Gluten Free       * V Vegetarian