Dining at Dusk

 Dining at Duskessense logo slate Dining at Dusk

A perfect way to end the perfect day in our desert paradise. Whether you’re dressed for a special occasion or lounging and relaxing in your robe, you are sure to enjoy our chef’s creations paired with our thoughtfully selected wine list or a refreshing cocktail. Relax and enjoy.

Hours: 6:00 – 9:00 p.m. (Sunday – Thursday) and 6:00 – 10:00 pm (Friday & Saturday)

Burrata Alla Panna     12
Arugula, Indio Heirloom Tomato, Strawberries, Basil Emulsion, Balsamic Glaze

Baked Oven Dried Tomato And Basil Cannoli     9
Bulgur Wheat, Hummus, Fava Beans, Marinara

Blue Lake Bean Tempura     8
Crisp Lemon & White Truffle Emulsion

Braised Tri Tips     16
Roasted Local Corn, Black Beans, Pickled Onions, Guajillo Vinaigrette

Ahi Tuna Tower      18
Avocado Mousse, Orchard Lemon Balm, Puff Rice

Early Girl Tomato Soup      8
Fall Baby Heirloom Tomato Confit

Mexican Gulf Shrimp Cocktail      16
Ceviche Style, Smoked Tomato Gazpacho, Cucumber Ribbon

Roasted Beet “Napoleon”     10
Sonoma Goat Cheese, Artichokes, Aged Balsamic Glaze

Caesar Salad     11
Roasted Tomatoes, olives, Parmesan Croutons and a Classic Dressing

Local Artisan Lettuces     12
Grilled Plum, Avocado, Queso Blanco, Candied Walnuts, Champagne-Date Vinaigrette

Heirloom Tomato Carpaccio      12
Sonoma Goat Cheese, Avocado, Organic Santa Maria Greens, Basil Emulsion

Locally Grown Belgium Endive     12
Arugula, Indio Dates, Point Reyes Blue Cheese, Quinoa, Chia Seeds, Orange, Pistachios and Mint Vinaigrette

Communal Cool Roasted Beets     14
Smoked Salmon, Warm Potato Salad, Fig Jam, Organic Soft Cooked Egg, House Mustard Dressing

Black and White Sesame Seared Ahi Tuna     27
Wasabi Whipped Potatoes, Brined Persian Cucumbers, Mushrooms, Carrots, Pickled Ginger, Mango Sauce, Ponzu Sauce

Jidori Chicken     22
Slow Roasted, Golden Beets, Mushrooms, Fava Beans, Natural Chicken Jus

Citrus Scottish Salmon     23
Flaxseed Quinoa, Cranberries, Onion, Bell Peppers, Mixed Greens, Champagne Yogurt Emulsion

Fresh Organic Orecchiette Pasta     19
Grilled Eggplant, Chick Peas, Sundried Tomatoes, Bell Peppers, Spinach, Mushrooms

Beef Mignon     32
Green and Yellow Zucchini, Whole Grain Mustard, Goat Cheese Polenta, Local Corn Aioli

Harvest Grains     16
Buckwheat, Bulgur Wheat, Faro, Chia seeds, Baby Carrots, Portobello, Arugula, Walnut-Carrot Sauce

Seared Pitman Farms Duck Breast     32
Potato Hash, Fresh California Raisins, Currants, Caramelized Onions, Strawberry Sauce

Roasted Rack of Colorado Lamb     39
Garbanzo Bean Fondue, Grilled Eggplant, Mushroom Consommé Jus

Grilled Mexican Gulf Prawns     26
Basmati, Mushrooms, Green Curry Coconut Broth

Seaweed Lentils     8

Garlic Steamed Blue Lake Beans     6

Organic Sauteed Kale     6

Sauteed Mushrooms     6

Roasted Vegetables     6

Curry Spinach     6

Homemade Truffle-Parmesan French Fries     6

A 20% gratuity will be added for parties of 6 or more.

Consuming raw or uncooked meats, poultry, seafood, shellfish or eggs may increase your chance of foodborne illness.

Essense Fall Dinner Menu, November 02, 2014.