Cuistot

Name: Cuistot
Address: 72595 El Paseo, 92260, CA, 92260
Telephone: 760-340-1000

72595 El Paseo, Palm Desert, CA 92260, US

• Tuesday: 11:30AM-10:00PM •Wednesday: 11:30AM-10:00PM •Thursday: 11:30AM-10:00PM •Friday: 11:30AM-10:00PM •Saturday: 11:30AM-10:00PM •Sunday: 5:30PM-10:00PM •

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Details

Cuisine: Californian, French
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

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

LUNCH MENU

APPETIZERS

SALMON PAUL BOCUSE

MARINATED IN LEMON, SHALLOTS AND SPICES

HOMEMADE SOUP OF THE DAY

FARFALLE PASTA

WITH FRESH TOMATOES AND BASIL

SALAD “MIKADO”

A VEGETABLE FAN OF FRENCH GREEN BEANS, AVOCADO, VINE RIPENED TOMATOES WITH BALSAMIC VINAIGRETTE DRESSING

SALAD OF CALIFORNIA GREENS

WITH HOUSE DRESSING

BERNARD’S FAMOUS CAESAR SALAD

WITH GRANA PADANO

ENTREES

THE CUISTOT LUNCH BOX

FOUR DIFFERENT TASTES IN A SURPRISE PRESENTATION

EGG DISH OF THE DAY

CLASSIC LYON STYLE SEAFOOD

QUENELLES IN A SAVORY LOBSTER SAUCE, BAKED WITH GRUYÈRE AND SERVED WITH A SMALL SALAD

GRILLED VEAL PATTY

WITH FRESH HERBS AND LEMON BUTTER SAUCE

FRESH CHICKEN BREAST

STUFFED WITH IMPORTED CHEESES SERVED OVER STEAMED SPINACH WITH NATURAL JUICES

FILET OF BEEF MEDALLIONS

WITH GREEN PEPPERCORN SAUCE ON A BED OF GRATIN POTATOES

SALADS AND LIGHT DISHES

CHILLED POACHED SALMON

WITH A TARRAGON LOBSTER REMOULADE OVER A SALAD OF HARICOT VERT, AVOCADO AND TOMATO

CONFIT OF DUCK

WITH SALAD OF BABY SPINACH, CRISPY POTATOES AND GRANNY SMITH APPLE COMPOTE

MARINATED MONGOLIAN STEAK SALAD

OVER FIELD GREENS

ORGANIC CHICKEN CURRY SALAD

OVER FRESH PAPAYA

FRESH SEASONAL FRUIT SALAD

SERVED WITH HONEY YOGURT DRESSING ON THE SIDE

WARM SHRIMP SALAD

WITH AVOCADO AND RASPBERRY VINAIGRETTE DRESSING

GRILLED LARGE SCALLOPS

SERVED AROUND A GREEN SALAD WITH BALSAMIC VINEGAR AND SHALLOT DRESSING

WARM MAINE LOBSTER SALAD

SERVED WITH SHALLOT WHITE WINE SAUCE AROUND A HARICOT VERT SALAD

SPINACH SALAD

WITH ROASTED PECANS, ROQUEFORT CHEESE, ASIAN PEARS AND ORANGES IN A BALSAMIC VINEGAR DRESSING

SANDWICHES AND TARTELETTES

TARTELETTE OF THIN PUFF PASTRY

WITH VINE-RIPENED TOMATO, CHÊVRE CHEESE, KALAMATA OLIVES AND FINE HERBS, TOPPED WITH FIELD GREEN SALAD

SCOTTISH SMOKED SALMON TARTELETTE

WITH CARAMELIZED ONIONS AND DILL CRÈME FRAICHE

THE BEVERLY HILLS GRILLED SANDWICH ON RYE BREAD

WITH TURKEY, HAM, HOMEMADE COLESLAW, GRUYÈRE CHEESE, SERVED WITH A SMALL SALAD

SEABASS B.L.T.

FRESH SEABASS WITH APPLEWOOD SMOKED BACON, LETTUCE, AND TOMATO ON A TOASTED BUN

KOBE BEEF BURGER

WITH GRILLED ONIONS AND ST. AUGUR CHEESE WITH A BABY FIELD GREENS SALAD

DINNER MENU

APPETIZERS

CLASSIC LYON STYLE SEAFOOD QUENELLES

IN A SAVORY LOBSTER SAUCE AND BAKED WITH GRUYÈRE

DIVER SCALLOPS AND MAINE LOBSTER

WITH A FILO DOUGH ROUND OVER GARLIC TOMATO COULIS WITH THYME ESSENCE

ANAHEIM CHILE STUFFED WITH GOAT CHEESE

SERVED WITH GARLIC TOMATO SAUCE AND FRESH HERBS FROM OUR GARDEN

LOBSTER RAVIOLI

WITH TRUFFLE AND CHIVE SAUCE

CLASSIC ESCARGOT

IN GARLIC, HERBS, SHALLOTS AND LEMON BUTTER

FRESH FOIE GRAS

WITH CARAMELIZED WASHINGTON APPLE AND A CIDER BIGARADE SAUCE

APPETIZERS, SOUPS AND SALADS

MINI CRAB POPPERS

WITH VEGETABLES, HERBS OVER LETTUCE CHIFFONADE

FRESH BEET AND CREAM CHEESE NAPOLEON

WITH SMOKED SALMON AND HORSERADISH HERB VINAIGRETTE

AVOCADO FAN

WITH WARM GOAT CHEESE IN A SHALLOT, OLIVE OIL, AND CRACKED BLACK PEPPER DRESSING

FRESH SASHIMI OF #1 GRADE AHI

WITH A SALAD OF DAIKON SPROUTS AND NAPA CABBAGE

FRESH-SHUCKED OYSTERS

PREPARATION OF THE DAY

WILD MUSHROOM SOUP

WITH CHIVES

HOMEMADE SOUP OF THE DAY

SEASONAL BABY FIELD GREENS

WITH HOUSE DRESSING

MODERNE CAESAR SALAD

WITH GRANA PADANO

BELGIAN ENDIVE SALAD

WITH ROQUEFORT CHEESE AND TOASTED PINE NUTS

ENTRÉES

ROASTED RACK OF LAMB

WITH FRESH ROSEMARY AND NATURAL JUICES

SKILLET ROASTED VEAL CHOP

WITH WILD MUSHROOMS, ROASTED GARLIC AND FRESH THYME

GRILLED FILET OF BEEF

WITH AGED RED WINE VINEGAR SAUCE, PURPLE SHALLOTS AND CIBOULETTE

LOBSTER POT PIE

WITH FRESH MAINE LOBSTER AND TENDER VEGETABLES IN A DELECTABLE LOBSTER COULIS SAUCE

DUCK BREAST ROASTED PINK AND LEG CONFIT

WITH A FOIE GRAS TRUFFLE SAUCE

QUAIL STUFFED WITH SWEETBREADS

SERVED WITH BLACK RICE IN A CHABLIS WINE SAUCE

PORK TENDERLOIN

STUFFED WITH FIG AND ROQUEFORT CHEESE SALPICON SERVED WITH RASPBERRY VINEGAR SAUCE

SLOW BRAISED BEEF SHORT RIBS

IN CALIFORNIA CABERNET WINE SAUCE WITH PEARL ONION AND CHANTERELLE PERSILLADE

IMPORTED FRESH DOVER SOLE

COOKED ON THE BONE, DEBONED IN THE KITCHEN AND SERVED WITH HAZELNUT LEMON SAUCE

SEASONAL SEABASS

GRILLED OVER BAMBOO RICE, GINGER, FRESH HERB VINAIGRETTE AND CHINESE LETTUCE SALAD

GRILLED SCOTTISH SALMON

OVER A WHOLE GRAIN COUSCOUS PILAF AND TOPPED WITH PETITE CITRUS SALAD

SEASONAL WILD MUSHROOM LASAGNA

WITH SPINACH AND FRESH TOMATO SAUCE

MEDITERRANEAN VEGETABLE TAJINE

WITH EGGPLANT, ZUCCHINI, HARISSA, SAFFRON AND COUSCOUS

FRESH ROASTED RABBIT

WITH DIJON MUSTARD SAUCE, SERVED WITH A LETTUCE FRISÉE CHIFFONADE AND RAINBOW RICE

ORGANIC CHICKEN

IN VINEGAR SAUCE OVER BUTTER LETTUCE AND EXOTIC GRAINS MÊLÉE