C L I C K H E R E TO V I S I T B E L L AT R I X R E S TAU R A N T O N L I N E || C L I C K H E R E TO F O L LO W B E L L AT R I X O N FAC E B O O K
GOOD TO KNOW
BEST TIMES TO
WINE AND DINE
B
ellatrix Restaurant keeps
things fresh with a regular
calendar of events during its
summer schedule offering lunch
Tuesday-Saturday from 11 a.m.-3 p.m.,
and dinner Wednesday-Saturday
from 5:30-7 p.m.
Ongoing lunch and dinner spe-
cials are offered, and the Happy
Hour menu available Wednesday-
Saturday from 3-6 p.m. features $7
martinis, $5 well drinks, and dining
choices that range from a light Cae-
sar Salad ($6) to a more formidable
French Dip ($10).
Bellatrix's Wednesday Prime Rib
Dinner from 5:30-7 p.m. pairs soup
or salad with a 12-ounce prime rib
and a chef-selected dessert, while
the three-course Prix Fixe Wine &
Dine is served all summer long.
Finally, wine connoisseurs need to
mark Wednesday, August 7, on their
calendars for Bellatrix's "Wine Down
Wednesday," benefitting Alzheimer's
Coachella Valley. All proceeds from
the $10 entry will aid the non-profit,
and event-goers will enjoy a thor-
ough wine tasting along with
passed appetizers from 5-7 p.m.
T
he sun isn't the only thing cook-
ing during a Coachella Valley
summer.
At Classic Club's choice Bellatrix
Restaurant, a full menu of summertime
events, specials and dishes keeps
guests served and sated with a seasonal
touch.
For some of Bellatrix's most popular
lunch and dinner options, Director of
Food and Beverage Daniel Moore offers
the following suggestions…
u u u
Lobster Ceviche
"It's served cold, which, of course, is
great for the summer season," says
Moore of the popular dinner starter.
Prepared with lime juice, heirloom
tomatoes, cilantro and jalapeños, the
appetizer is served with crispy tortilla
chips.
"And those peppers give it just a
very slight spice," Moore says.
u u u
Strawberry Grilled Chicken Salad
For lunch hours, Moore points to this
guest favorite, which proves ideally
light, yet filling, and adds a protein ele-
ment for golfer refuel.
Served with mixed greens, blueber-
ries, goat cheese, avocado and toasted
sliced almonds, the salad is served in a
berry vinaigrette dressing.
u u u
Blackened Chilean Sea Bass
The standout dinner entrée is ac-
cented with a local touch.
Served with seared, tri-colored
quinoa, pureed avocado and blueberry
macedoine, the sea bass proves a sum-
mer standout for evening guests.
"We're utilizing the fresh blueberries
that are in-season," Moore says. "The
sweetness of the berries adds a real
freshness to the flavor of the sea bass."
A TASTE OF PARADISE
3 fresh dishes to enjoy at Classic Club during the summer
BELLATRIX RESTAURANT
BOOK
A TEE
TIME
Bellatrix is unveiling savory
lunch and dinner options.
