Spring Fiesta Pictures

Check out some of the pics from the Spring Fiesta dinner in the Starlite courtyard. A fantastic time, in fantastic company. It could not have been a better night! Click here to see pics.

Brunch on May 2nd in Pioneertown

On Sunday, May 2nd I will be serving Brunch at Le Haut Desert Aerie in Pioneertown. This will be an event not to be missed! If you have never been to the Aerie then you won't believe how beautiful a setting this is. There will be a Yoga class from 10-11 and an art market from 11-3. Brunch will be served from 11-2. There is a $10 admission fee per vehicle, unless you are coming for the yoga class.

Menu:
Mediterranean (organic) Eggs with thyme, cherry tomatoes and Feta cheese, served with toast. $5

Nicoise Pizza with tuna, tomatoes, olives and red onion.
$6

Side of Niman Ranch bacon $2

Side of organic green salad. $2

Side of Rosemary roasted potatoes. $2

House made granola with almonds and dates
served with organic almond milk or yogurt. $5

Citrus currant scone with butter. $3

Bottomless cup of coffee. $2.50

Blood orange and tangerine mimosa $5

Chipotle Bloody Mary $5

Jasmine iced tea $2

Spring Feast Saturday, April 24th

Here is the menu for a spring feast to be served at the Starlite courtyard in Joshua Tree on Saturday, April 24th.
$35 per person. Please RSVP to reserve@bistroescondido.com

Cocktail:
Grey goose martini served 
With a selection of pickles and olives.

First course:
Creamy blue cheese and grape crostini

Main course:
Grilled wild Alaskan salmon with citrus caraway glaze,
Grilled asparagus served with truffle aioli,
Coleslaw of red cabbage, beets, fennel and carrot.
 
Dessert:
Fresh organic strawberries with vanilla cream
and a meyer lemon macaron

Wedding Season

Wedding season seems to be upon us in the high desert so I thought I would post some of the wedding menus I created for past and future weddings.

For Ivan and Michele's Fall Wedding we served:

Antipasto plates with dry cured salami, humboldt fog cheese, manchego cheese, mixed olives and quince paste served with house made rosemary foccacia bread.

Grilled Snapper Meunière with almonds and capers.
Roasted Butternut Squash ravioli with sage brown butter and truffle salt.
Grilled market vegetables including zucchini, peppers, fennel and asparagus.
Organic baby spinach salad with pomegranates and persimmons.

The cost of this was $50 per person, not including rentals.

For Tim and Katie's Spanish themed Fall wedding we served:
Passed appetizers of mini ceviche tostadas, puff pastry squares with caramelized onion and goat cheese and Spanish tortilla bites.

Antipasto plates with serrano ham, manchego cheese, mixed olives and olive oil served with house made rosemary foccacia bread.

Spanish Paella with a choice of grilled market vegetables, grilled chicken and grilled Andouille sausage with organic spinach salad with lemon and fennel dressing.

The cost of this was $45 per person, not including rentals.

And next, for Alex and Elinor's BBQ themed spring wedding we are serving:

Pulled pork Sandwiches on crusty rolls, grilled chicken with citrus glaze,
mac & cheese with aged cheddar and pecorino, collard greens with garlic, vegetarian red beans,
red cabbage, beet and carrot coleslaw, organic green salad with heirloom tomatoes.

We'll be serving Whiskey sours made with Bulleit bourbon during cocktail hour.

The cost of this will be $40 per person, not including rentals.

If you are getting married in the high desert contact us at chandoyle@mac.com We'd be happy to discuss menu options and help you plan something unforgettable.