Dinner Menu                                                                                             

 Appetizers

Hokkaido Scallop and Shrimp Risotto
Nanami Togarashi Seasoning, Carnaroli Rice, Green Sweet Peas,
 and Shaved Parmesan Reggiano
14

Butternut Squash Raviolis
Candied Walnuts, Spanish Manchego Cheese, Roasted Squash-Sage Au Jus,
and Australian Pumpkin Seed Oil
14

Crispy Coastal Calamari
Asian Coleslaw, Red Bell Peppers, and Sweet Thai Chili Sauce
13

House Smoked Scottish Salmon

Micro Corn Lettuce, Lemon-Chervil Greek Yogurt, and Toast Points
14

Maryland Blue Crab Cakes
Celery Root Remoulade, Roasted Garlic Aioli, and Whole Grain
Mustard Beurre Blanc
14

Ahi Tuna Tartare
Champagne Mango, California Avocado, Sambal Chili, Ginger,
Yuzu Lemon Juice, Soy Sauce Dressing, and Wonton Tuilles
16

Steak Tartare
Baby Organic Arugula Salad Basket, Pickled Guindilla Pepper, and Toasted Baguette
14

Duo of Gouda and Firm Stilton Cheese
Poached Peaches, Piquillo Pepper-Coachella Valley Date Relish,
Baby Belgian Endive, and Toasted Lavash Chips
15


Soups and Salads

Wild Mushroom Soup
White Truffle Oil and Chives
9

Oven Roasted Duo of Beet Salad
Baby Frisée, Hazelnut-Roasted Shallots Dressing, Applewood Smoked Bacon,
Herb Infused Crème Fraiche, and Goat Cheese Croustillant
12

Iceberg Wedge Salad
Point Reyes Blue Cheese Dressing, Red and Yellow Grape Tomatoes, Chives,
 Candied Walnuts, Applewood Smoked Bacon, and Crispy Crab Fritters
12

San Daniele Prosciutto and Black Mission Fig Salad
Port Wine Infused Dried Figs, Baby Arugula, Radicchio, Burrata Cheese,
Roasted Hazelnuts, and Apple Cider Vinaigrette
15

Lavender Caesar Salad
White Spanish Anchovies, Espelette Toasted Pretzel Crostini,
and Shaved Grana Padano Cheese
12

Organic Butter Lettuce Salad
Sliced Red Flame Grapes, Roasted Almonds, and Herb Vinaigrette
11

Vine Ripened Tomato Salad
Fresh Mozzarella, Sweet Red Onions, Basil Pesto, and Olive Tapenade
13


Main Courses

Crispy Skin Steelhead Scottish Salmon
Herbed Red Quinoa, Roasted Fennel, Roman Artichokes,
Smoked Chipotle-San Marzano Tomato Jam, and Olive Oil-Cilantro Purée
29

Steamed Mussels
Prepared with your choice of Thyme Garlic, Yellow Curry, or Saffron Cream Sauce
Served with Truffle French Fries
24

Sautéed Filet of Petrale Sole
Jasmine Blend Rice, Sautéed Spinach, Thumbelina Carrots,
Baby Turnips, and Lemon Chive Caper Beurre Blanc
28

Nori Sesame Crusted Pacific Ahi Tuna
Bamboo Rice, Spiced Carrot-Sake-Sweet Ginger Sauce, Steamed Baby Bok Choy, 
and Green Papaya- Ataulfo Mango Relish
32

Pomodoro Spaghettini
Wild White Mexican Shrimp, Fresh Tosoro Plum Tomatoes, Garlic, Basil, and Goat Cheese
Finished with Toasted Pine Nuts
28

Madras Yellow Curry
Choice of Chicken and Shrimp, Served with Jasmine Blend Rice, Cucumber Riata,
Kumquat Pineapple Chutney, Papadam Flatbread, and Roasted Cashews
Chicken - 26
Shrimp - 28

Grilled Bistro Prime Flat Iron Steak
Roasted Peppercorn Seasoning, Grilled Herb Vine Ripened Tomato,
Sautéed Spinach, Cabernet Sauce and Truffled French Fries
29

Pan Seared Jidori Chicken Breast
Wild Mushroom Risotto, Sautéed Brussels Sprout Leaves,
and Roast Garlic-Tarragon Au Jus
27

Roasted Honey Brine Pork Chop
Red Skin Mashed Potatoes, Braised Wedge of Cabbage, Grilled Asparagus,
Hibiscus Reduction and Spiced Pineapple-Kumquat Compote
29

Leg Confit and Seared Duck Breast
Baked Spaghetti Squash, Braised Maui Onions, Sautéed Lollypod Kale,
and Orange Peel-Jubille Cherry Sauce
34

Grilled Black Angus Filet Mignon
Sautéed Blue Lake Green Beans, Lombardy Gorgonzola Brioche Pudding,
and Brandy-Madagascar Green Peppercorn Sauce
38

Roasted Australian Lamb Loin
Goat Cheese Pistachio Polenta Cake, Sautéed Blue Lake Green Beans,
Tomato Concasse, and Pomegranate Demi-Glaze
38


 
Available Side Dishes

Grilled Asparagus
Sautéed Mushrooms
Mashed Potatoes
Truffle French Fries
Sautéed Spinach
Basmati Rice
Twice Baked Potato


Items based on availability

Menu subject to change without notice

 

 

Lavender Special Events
Sundays - No Corkage Fee
Tuesdays - Half Off Bottled Wine Night
Thursdays - Prime Rib Night


Happy Hour starting at 4:00 PM - All Night
Dinner starting at 5:30 PM

Reservations recommended

Lavender Bistro
Map to Lavender Bistro
78-073 Calle Barcelona

La Quinta, CA 92253
Reservations (760) 564-5353