The Purple Palm

Name: The Purple Palm
Address: 572 N. Indian Canyon Dr., 92262, CA, 92262
Telephone: 760-969-1818

572 N. Indian Canyon Dr., Palm Springs, CA 92262, US

• Monday: 7:30AM-10:00PM •Tuesday: 7:30AM-10:00PM •Wednesday: 7:30AM-10:00PM •Thursday: 7:30AM-10:00PM •Friday: 7:30AM-11:00PM •Saturday: 7:30AM-11:00PM •Sunday: 7:30AM-10:00PM •

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Details

Cuisine: Mediterranean
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

Dress Code: Casual
Wheelchair Accessible:
Seating:
Music Type:

BREAKFAST MENU

Continental

classic continental

fresh fruit cocktail with choice of fresh juice and baked muffin of the day

traditional bagel & lox

bakery bagel, scottish lox, mascarpone, sliced vine ripe tomatoes, red onions

Yogurt Parfait and Muffin

apple-cinnamon granola, low-fat yogurt, fresh seasonal fruit, toasted nuts, baked muffin of the day

Breakfast Classics

Build your eggs or omelet

Omelet made with up to four of the following additions. Eggs prepared as ordered

Cinnamon Raisin French Toast ala mode

maple syrup, fresh berries, cinnamon whipped cream

California eggs benedict

smoked turkey breast, avocado, creamy hollandaise

Spicy Catalan Frittata

a chorizo, roasted pepper, tomato basquese, grilled onions, shaved Sicilian cheese

Andalusia Lamb soup

Braised lamb, chickpeas, croutons, poached eggs in chili broth

Additions:

Sides: ala carte

BRUNCH MENU

THE PURPLE PALM RESTAURANT • SUNDAY BRUNCH MENU

Complimentary Mimosa, Champagne, Bloody Mary, or fresh juice

To begin a choice of petite elixirs:

granny smith apple, celery and ginger juices

blackberry yogurt with honeydew soup and essence of spicy poblano and cilantro

watermelon, raspberry and beet juice

appetizers**

grilled vegetable medley

radicchio, sweet peppers Bermuda onions, scallions, fennel, artichoke, charred corn vinaigrette

potpourri of fresh fruit

apple-cinammon granola, low-fat yogurt, fresh seasonal fruit, toasted almonds

florentine vegetable strudel

baby spinach, vine ripe tomato pomodoro, chevre, crispy phyllo, over-easy quail eggs

petite cinnamon raisin french toast

poppy seeds, house made berry syrups, cinnamon-golden raisin butter

crispy duck confit salad

spicy watercress, crispy wild boar bacon, Satsuma tangerine-mustard seed dressing

entrees***

langoustine and pont l'everque frittata

wild mushrooms, grilled chayote squash, yukon gold potatoes, beefsteak pomodoro, basil virgin oil

mixed grill trio

Colorado lamb chop, petite filet, new york strip, pont neuf potatoes, venison sausage, rocket, daikon, morel & mustard sauces

chef's omelet

grilled diver sea scallops, orange spice tea smoked salmon, avocado, black chanterelles, cilantro chateau potatoes

braised veal shank and maine lobster duo

oxtail raviolis, crustacean anise sauce, vanilla bean sea urchin butter

san francisco benedict

poached country eggs, kalamata olive toast, prosciutto, sundried tomato tagliatelle truffle alfredo, dungeness crab sabayon

dessert****

Purple palm passion fruit créme brulee

Port poached d'anjou pear brulee, grand mariner syrup

Seasonal berries and baby thai coconut trifle

texas ruby red grapefruit mousse, aiged balsamic jus, cassis reduction

berry bread pudding

brioche, chambord creme chantilly, créme anglaise

molten chocolate cake

tahitian vanilla bean gelato, blackberry-rhubarb coulis, cashew brittle

LUNCH MENU

starters

hog island kumomoto oyster shooters

wild boar chorizo, shallot mignonette

Mediterranean mussels steamed in romesco

creamy toasted almond-chili broth and grilled bruschetta

salads

organic mixed green salad with ricotta salata

fine herbs and a light mustard vinaigrette

salad of large grilled asparagus

shaved Serrano ham, pecorino romano and mcevoy olive oil

boccarones with roasted pepper and romaine

reggiano, lemon, orange and cured oil citronette

grilled flank steak, tomato and fontina salad

arugula, pesto vinaigrette

sandwiches/entrees

open-face tuna salad nicoise sandwich

grilled focaccia, arugula, grilled onions, roasted peppers, tomatoes, egg and aioli

grilled chicken breast bruschetta

white bean puree, parsley braised artichokes, grilled sweet onions and sun-dried tomato relish

portabello mushroom sandwich

roasted peppers, roma tomatoes, grilled eggplant, pesto and aioli

grilled 8oz. certified black angus hamburger

fontina, grilled sweet onions, tomato, ancho chili-chipotle-roasted garlic spread

capellini pomodoro

angel hair pasta, tomato confit, garlic, basil, shaved reggiano

potato gnocchi with wild mushrooms

hedgehogs, black trumpets, chanterelles, and cinnamon caps

desserts

macadamia nut tart

vanilla bean gelato and lemon-chamomile sauce

sorbet with rhubarb consommé

strawberry, blood orange, ginger and crushed amaretti

DINNER MENU

FIRST

warm parsley and fennel soup

with cod, olive and shellfish salad | *Hall sauvignon blanc '06 Napa Valley

duck charcuterie assortment

foie blond, duck rillette, country style duck terrine, shaved apple salad, hazelnut dressing | *Esser merlot '05 Napa Valley

warm wild mushroom salad

hedgehogs, black trumpets, morels and cinnamon caps | *Innocent Bystander pinot noir '04 Australia

salad of large grilled asparagus

shaved Serrano ham, pecorino romano and mcevoy olive oil | *Summerland bien nacido single vineyard chardonnay '05 Central Coast

bruschetta of braised spring lamb

white beans, shaved fennel gremolata, aioli | *Havens syrah '02 Napa Valley

hog island kumomoto oyster shooters

wild boar chorizo, shallot mignonette | *Santa Margherita pinot grigio '06 Italy

mediterreanean mussels steamed in romanesco

creamy toasted almond-chili broth and grilled bruschetta | *Sonoma Curtrer chardonnay '05 Russian River Ranches

boccarones with shaved celery and romaine salad

romaine hearts, reggiano, lemon zest-white anchovy virgin oil | *Segura Viudas reserve heredad cava nv Spain

organic mixed green salad with ricotta salata

fine herbs and a light mustard vinaigrette | *Jekel Riesling '06 Monterey

SECOND

caramelized baby black sea bass

asparagus “risotto', roasted sunchokes, pancetta and orange emulsion | *Zaca Mesa viognier '06 Santa Ynez Valley | *ZD chardonnay '06 Napa Valley

housemade sweet potato agnolotti

parmesan brodo, wilted pea tendrils, crushed amaretti, wild mushrooms and sage | *Sokol Blosser “meditrina” red blend nv Oregon | *Pne Ridge merlot '04 Napa Valley

lavender and honey-glazed liberty duck breast

boulangere potatoes, bloomsdale spinach, commis pear, matignon and natural jus | *Willamette Valley pinot noir '05 Willamette Valley | *Calera Mt. Harlan cuvee pinot noir '05 San Benito county

charred ahi tuna steak

mustard braised spring onions, rainbow chard, warm bacon and truffle vinaigrette | *D'arenberg red blend '06 Australia | *Kistler “les noisetiers” chardonnay '06 Sonoma Coast

pancetta wrapped tenderloin of black angus beef

red wine braised oxtails, haricot vert and carmelized shallot potato puree | *Crios cabernet sauvignon '05 Argentina | *Hollywood & Vine “2480” cabernet sauvignon '04 Napa Valley

butter poached whole maine lobster

pommes vapeur, vegetable chiffonade and shellfish nage | *Kim Crawford pinot gris '06 Marlborough | *Sokol Blosser “evolution” white blend nv Oregon

roasted saddle of spring lamb

with crushed fresh chickpeas, fava beans and mint | *Rosenblum zinfandel '04 Sonoma Coast | *Tikal Amorio malbec '06 Argentina

sautéed supreme of farm raised guinea hen stuffed with foie gras

potato gnocchetti, English peas, fresh porcini and morels | *Antinori Peppoli chianti classic '05 Italy | *Caymus Conundrum white blend '05 California

Desert

chilled rhubarb soup

strawberry gelato, blood orange sorbet, ginger gelato and crushed amaretti cookie

macadamia nut tart

vanilla bean gelato and lemon-chamomile sauce

fresh wild strawberries

créme fraiche and turbinado sugar

tiramisu

espresso-chocolate sauce and raspberry soda shooter

hazelnut hot chocolate

house made marshmallows and fresh hot churros