The Falls

Name: The Falls
Address: 78430 Hwy. 111, 92253, CA, 92253
Telephone: 760-777-9999

78430 Hwy. 111, La Quinta, CA 92253, US

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

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Details

Cuisine: Steakhouse
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

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

Starters

TOMATO BRUSCHETTA

CRUSTY GARLIC BREAD, BASIL INFUSED OLIVE OIL AND BALSAMIC DRIZZLE

THE FALLS CRAB BISQUE

A RICH CREAM SOUP WITH A HINT OF SHERRY, LUMP CRAB AND ROASTED SWEET CORN

PAN SEARED DAY BOAT SCALLOPS

SUN-DRIED TOMATO PESTO AND ROASTED GARLIC CRUST, WITH GRILLED SWEET ONIONS, SPINACH AND MARINATED ASPARAGUS

THE FALLS SEAFOOD TOWER

CHILLED DISPLAY OF SHRIMP, COLD WATER LOBSTER TAIL, CRAB AND OYSTERS ON THE 1⁄2 SHELL WITH AHI TUNA TARTAR

CHEF’S SELECTED OYSTERS

ON THE 1⁄2 SHELL OR THE CHEF’S INSPIRATION:

PANCETTA WRAPPED GRILLED FLAT IRON

SPICY CHARRED TOMATO SAUCE AND SWEET ONION RELISH

GIANT PRAWN COCKTAIL “CHILLED OR GRILLED”

ROASTED CORN SALAD AND SPICY HORSERADISH SAUCE

KING CRAB CAKE

PAN SEARED, SERVED OVER FIELD GREENS WITH FRESH AVOCADO AND SPICY MEYER LEMON AND CHILI PEPPER AIOLI

TORTILLA CRUSTED CHICKEN MEDALLIONS

LAYERED WITH VINE RIPE TOMATOES AND AVOCADO CILANTRO SALAD

Salads

THE FALLS CAESAR SALAD

PREPARED FROM SCRATCH TABLE SIDE, FOR TWO

CITRUS SALAD

MESCLUN GREENS TOSSED WITH ORANGE POPPY SEED DRESSING, LAURA CHANNEL GOAT CHEESE, STRAWBERRIES, MANDARIN ORANGES AND TOASTED ALMONDS

VINE RIPE TOMATO SALAD

MARINATED VINE RIPE YELLOW AND RED TOMATOES, FRESH MOZZARELLA, SHALLOTS, BASIL, BALSAMIC VINAIGRETTE

ICEBERG WEDGE

THE FALLS BLUE CHEESE DRESSING AND APPLE WOOD SMOKED BACON

Steaks and Chops

ALL STEAKS SERVED WITH YOUR CHOICE OF: (CHOOSE ONE)

FILET (10 OZ.)

NEW YORK STRIP (16OZ.)

DRY AGED BONE-IN RIB EYE (25OZ.)

THIS STEAK HAS BEEN DRY AGED FOR A MINIMUM 15 DAYS TO CREATE A RICHER FLAVOR

PORTERHOUSE (25OZ.)

HANDCARVED PRIME RIB OF BEEF

Steak Enhancements

OSCAR STYLE

CRAB MEAT, ASPARAGUS, BÉARNAISE

4 GRILLED HERB CRUSTED SHRIMP

6 OZ COLD WATER LOBSTER TAIL

ALASKAN KING CRAB CAKE

Side Dishes

BAKED POTATO

MILE HIGH SHOESTRING POTATOES

SMASHED POTATOES

WITH ONION AND GARLIC CONFIT

CREAMED SPINACH

WITH GOAT CHEESE GRATIN

SEVEN CHEESE MAC AND CHEESE

BASMATI RICE

ROASTED SWEET CORN

W/CILANTRO & CUMIN BUTTER

STEAMED ASPARAGUS

SHARP CHEDDAR POLENTA

ROASTED WILD AND DOMESTIC MUSHROOMS

Other Entrees

GRILLED FREE RANGE CHICKEN

MANDARIN, CHIPOLTE AND HONEY GLAZED WITH BASMATI RICE

SESAME SEARED AHI

SERVED WITH WASABI, SOY SAUCE, DIAKON SPROUT AND CUCUMBER SLAW

ALASKAN HALIBUT

PAN SEARED AND LAYERED WITH VINE RIPE TOMATOES, SMOKED GOUDA SHERRY LOBSTER CREAM, AND BASMATI RICE

14 OZ COLD WATER LOBSTER TAIL

ROASTED WITH CITRUS AND CHIVE BUTTER

CEDAR PLANK WILD SALMON

WITH PORTABELLA FRIES AND CHILI PEPPER DRIZZLE

CIOPPINO

PAN ROASTED HALIBUT, SWEET WATER SHRIMP, CLAMS, MUSSELS, CALAMARI AND SCALLOPS IN A RICH TOMATO BROTH WITH GRILLED ASIAGO BREAD

KUROBUTA PORK SHORT RIBS

BRAISED WITH CIPOLLINI ONIONS, DEMI GLAZE AND ZINFANDEL WINE SERVED WITH SHARP CHEDDAR POLENTA

BONE IN VEAL NEW YORK STRIP

STUFFED WITH CREMINI MUSHROOMS AND SUN-DRIED TOMATO PESTO, WRAPPED IN PROSCIUTTO OVER SAUTÉED SPINACH

RACK OF LAMB

HAZELNUT AND BLUE CHEESE CRUSTED, WILTED SPINACH SALAD, SMASHED POTATOES AND PINOT NOIR REDUCTION