Private Event Prices –  Private Event Menu options  – 

Private Event Price List



Four course menu






Choice of three entrees


A printed menu at each place setting

8% CA sales tax added to bill

20% gratuity added to bill



Four course menu-Inclusive






Choice of three entrees


Chef’s selection of fine California wines with dinner

A printed menu at each place setting

Includes 8% California sales tax

Includes 20% gratuity



Six course menu-




Hors d’oeuvres

Champagne toast

Six course Chef’s tasting menu

Chef’s selection of fine California wines with dinner

A printed menu at each place setting

Includes 8% California sales tax

Includes 20% gratuity will be added to bill





Cocktails and after-dinner liqueurs are charged on a consumption basis.

A deposit will be required to secure the reservation.

Deposits are refundable with a minimum notice of seven days prior to the date of the reservation.

Payment is due and payable upon conclusion of the evening.

Prices subject to change.

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

Facebook: Jillianspalmdesert





Cannelloni della Casa

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

Charred Chilies With Four Cheeses

Roasted and skinned Anaheim chili peppers filled with four imported cheeses with a fresh tomato and lime salad 

Grilled Shrimp

Grilled jumbo shrimp with Champagne and fresh herbs

Dungeness Crab Cakes

Sweet, fresh Northern crab encased in an herb crust sautéed with roasted red pepper Hollandaise

Tower of Crab

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

Spicy Corn Chowder

Topped with fiery salsa, crackled bacon and chives 

Silky Chicken & Wild Mushroom Soup

Made with organic free-range chicken

Scallop & Mushroom Bisque

With white wine and cream

Maine Lobster Bisque

Made from fresh, tender, sweet Maine Lobster garnished with shrimp and sherry





Casa Salad

Butter soft red & green lettuces with an imported Gorgonzola vinaigrette and toasted walnuts

Mélange of Field Greens

Mixed field greens with raspberry vinaigrette and Sonoma goat cheese croutons

Salad of Two Hearts

Hearts of palm and artichoke heart with organic field greens and roasted red pepper vinaigrette

Warm Potato & Herbs

Shredded and crisply sauteed  potatoes layered onto a bed of mixed greens and fresh herbs organic field greens 

Pear and Goat Cheese Salad

Organic field greens, slilvered Oregon pears, goat cheese, candied pecans with a light balsamic vinaigrette

Caesar Salad

Romaine lettuce with our homemade traditional Caesar dressing and fresh shaved Parmesan cheese

Grilled Portabella Mushroom Salad

Marinated, grilled and sliced Portabella mushroom over organic field greens

with baby tomatoes dressed in an aged balsamic vinaigrette



Prime New York Steak 

Grilled Prime beef, presented with a fresh Tarragon hollandaise  

Tenderloin of Beef

Roast tenderloin of prime beef drizzled with Cabernet demi glace with crisply fried onions   

Rack of Lamb

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

Loin of Pork

Roasted with fresh plums and dates

Chicken Champaignon

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

Grilled Organic Salmon

Organic Scottish salmon with a fresh Tarragon Hollandaise 

Sautéed Scallops

With mushrooms, Tarragon and white wine

Seared Ahi

 Soy ginger glaze and wasabi with Jasmine  rice 

Baked Swordfish New Orleans 

Fresh filet of local swordfish napped with a Creole honey-mustard and toasted pecans 

Grilled Swordfish

Black beans and aged sherry wine vinegar with a fresh tomato and lime salsa

Presidential Whitefish

Lake Superior whitefish on a bed of mashed potatoes and sautéed spinach with Pommery Hollandaise

Grilled John Dory

With pineapple Hollandaise and toasted Macadamia nuts

(limited availability)



Decadent Date

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

with a whiskey laced butterscotch sauce, with vanilla ice cream 

Caramelized Apple Tart

Tart slivered apples on a crisp pastry crust in a pool of caramel sauce

Trilogy of Mousse

Imported milk, dark and white chocolate in a pool of raspberries

Raspberry  Crème Brulee

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

Mocha Crème Brulee

Rich cappuccino custard crowned wita layer of Belgian bittersweet chocolate

Fresh Lemon Tart

With raspberry Coulis and fresh cream

Pear Almond Tart

Fresh Bartlett pears baked in a sweet pastrshell with marzipan filling

Tiramisu “Lift Me Up”

Traditional northern Italian dessert of homemade lady fingers, rum soaked espresso

and layered with mascarpone and shaved chocolate

 Chocolate Brioche Pudding

Warmed and glazed with bittersweet chocolate sauce drizzled with Grand Marnier 

Warm Gingerbread

With spiced pears and cream Chantilly

Tropical Fruit & Ice Cream 

Warmed with Grand Marnier and served with

vanilla ice cream in a hand-made tulip shell made with pecans and almonds

Executive Chef Jay Trubee • Chefs De Cuisine Jorge Barajas and Luis Zamora 


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