Furnace Creek Inn & Ranch Resort - Death Valley, CA

jumbo char-grilled shrimp with a cilantro-garlic and herb butter, served with vine-ripened tomato relish

char-grilled seasoned beef with a fragrant ginger-fennel relish and spicy peanut sauce

ripened sweet dates stuffed with gorgonzola cheese, wrapped in smoked bacon, and finished with aged balsamic glaze.

pan-fried duo of fresh made tamale sweet corn cakes and black bean cakes, served with summer vegetable relish and sweet and spicy coulis.

fresh made with summer vegetable finish.

slow roasted to perfection and served with a lemon-basil aioli.

crisp iceberg lettuce topped with tomato, red onion, crispy smoked bacon, and our own chunky bleu cheese dressing.

petite leaf spinach combined with brie cheese, red onion, tomato, and sunflower seeds in a sun dried tomato vinaigrette

layered fresh mozzarella, vine-ripened tomato, and fresh basil dressed with peppered olive oil and aged balsamic drizzle.

refreshing chopped lettuce, tomato, bell pepper, carrot, and cilantro in our own herbed vinaigrette, finished with crispy tortilla strips

sage stuffed airline (with wing on) chicken breast with wild rice, petite broccoli, and pan-sauce with toasted macadamia nuts

pan-seared all natural jumbo sea scallops atop spinach fettuccine in gorgonzola cream, bacon, and pine nuts.

pan-seared salmon filet with wild rice, petite broccoli, and sweet and spicy tomato coulis.

mushroom medley sauteed with shallots, garlic, roasted tomato, fresh herbs, and tossed with organic whole wheat fusilli pasta.

al dente organic petite root vegetables with slow-stirred herbed arborio rice

10 ounce cut new york strip steak.

12 ounce full flavored ribeye.

char-grilled skewer of tender beef, marinated mushrooms, and sweet onions.

a naturally lean and tender 8 ounce cut.

16 ounce chop finished on the grill.