BellAtrix restAurAnt
BOOK
A tee
tiMe
servinG hOurs
BellAtrix
reOpens fOr
OutdOOr
dininG
B
ellatrix Restaurant
is back open for
outdoor dining
with lunch and dinner
available on the patio.
The current hours
are as follows:
lunch
Sunday-Monday,
11 a.m.-4 p.m.
Tuesday-Saturday,
11 a.m.-3 p.m.
BAr Menu
Tuesday-Thursday,
3-6 p.m.
Friday-Saturday,
3-8 p.m.
dinner
Friday-Saturday,
5-8 p.m.
Hours are subject to
change and reservations
should be made in ad-
vance by calling (760)
601-3690.
> CliCk here to view
the Bellatrix menus.
I
f you want to add a taste of
Bellatrix Restaurant to your next
homemade meal, here's an
appetizer recipe from Executive
Chef Gerard Brunett
(pictured) that's sure
to hit the spot…
Green tip Mussels
with prosciutto and
sundried tomatoes
ingredients:
• 8 green tip mussels
• ½ oz. julienne sundried tomatoes
• ½ oz. julienne prosciutto
• 7 ea. medium roasted garlic cloves
• 3 sprigs fresh thyme minced
• 1 tbsp. olive oil
• 2 oz. white wine
• 3 oz. heavy cream
• 1 tbsp. unsalted butter
• Slivered green onion as garnish
• 2 pc. sliced, oil brushed and grilled
French baguette as garnish
• Salt and pepper as necessary
directions:
>
Heat olive oil in pan over
medium flame.
>
Add tomatoes, garlic and
prosciutto, sautéing lightly.
>
Add the white wine
and reduce by half.
>
Add the mussels,
thyme and heavy
cream.
>
Simmer until the
mussels are hot.
>
Remove from pan
and arrange in a warm
pasta bowl.
>
Add the butter, salt
and pepper as necessary
to the remaining liquid in
the pan and swirl until
desired consistency.
>
Spoon the mixture evenly
over the mussels.
>
Garnish with the slivered green
onions and olive oil grilled baguette
slices and serve.
fresh stArt
Enjoy this Green Tip Mussels appetizer recipe from Chef Gerard