![]() Generous chunks of claw meat are blended with creme fraiche, sweet and hot peppers, celery, corn kernels and pickled radishes atop an avocado puree and accompanied by fried yuca chips - a visual triumph combining impeccably fresh ingredients in a multi-textural delight. The lobster cocktail will be one of the new additions to the menu. All steaks are cooked in a 1,600 broiler ensuring that the juices are seared in and the meat has a beautifully seared surface. They have flavor that is more intense and has a slight gaminess about it. Dry-aged steaks lose about 50 percent of their moisture content during the aging process and develop a crust on the surface. All steaks are Angus or Prime cuts, most of which are wet-aged plus a couple of dry-aged options. The menu will be transitioning from winter to spring, so we tried a few of the upcoming dishes as well as holdovers from the winter menu. ![]() There are white and tan pillars throughout the room, white linens and plushly padded chairs and booths for the ultimate in comfort. ![]() It’s a two-story affair with floor-to-ceiling windows offering great views of the desert landscape below. The elegant Cielo restaurant on the 27th floor of the Morongo Casino Resort & Spa is now an upscale steakhouse with a wide array of steaks and seafood.
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