Desert Falls Clubhouse:
30,000 sq. ft clubhouse with exquisitely designed interiors and exceptional food and beverages with premier service and smiles. There are various themed dinners or parties (most events require reservations).

Leo is proud to announce the newest drink at our Club ...the Bubble Gum Martini.

Elaine Strom introduced this drink to us and if you like pink bubble gum, then this is your drink. It's good enough to chew. Stop by the Grille Room anytime and have the bartender make you up one of these refreshing drinks!

Desert Falls Recipes

1. Place crab, red onion, bell pepper, eggs and bread crumbs together in a bowl and mix completely.
2. Season with a pinch of salt and pepper, tobasco and the juice of one lemon.
3. Portion into 1/2 oz cakes and sauté in a Teflon pan until golden brown.
4. Serve immediately.

Balsamic Vinaigrette Dressing
1 c. Balsamic Vinegar 1c. Fresh Basil Leaves
1/4 c. Chopped Garlic S&P to taste
1/4 c Dijon Mustard Fruity Olive Oil
1/4 c. Brown Sugar

This one's easy. Just put all ingredients (Except Oil) in a blender and blend until smooth. With the blender running, remove center cap and drizzle enough olive oil into mixture to emulsify it. It will hold in the refrigerator for about two weeks.

Spicy Ceviche
2 lbs. Halibut (fresh)
1 lb. Shrimp 21x25 (raw)
1 bunch Green onions
3 Roma Tomatoes
4 1 bunch Cilantro
3 limes -juice
3 lemons -juice
splash tobasco
dash salt and pepper

1. Dice halibut and shrimp then pour lime and lemon juice over and place in the refridgerator for 3-4 hours.
2. Dice onions,tomatoes and cilantro and combine with seafood mix after the initial 3-4 hours.
3. Season to taste with tobasco,salt and pepper.
*Diced jalapenos can be added for those spicy eaters

BBQ Shrimp Panzanella Pasta Salad
Serves 4
-1 lb. Fusilli Pasta (Cooked and Chilled)
-16 1"x1" Toasted French Bread Cubes
Seasoned with Garlic and Virgin Olive Oil
-1 C. Diced Summer Tomatoes
-1 C. Diced Zucchini- Seeds removed
-.5 C. Black Olives (I like Kalamata)
-1 C. Chopped Fresh Herbs (Basil, Oregano, Mint, Chives, Parsley, Tarragon or
Whatever else you like)
-.25 C. Extra Virgin Olive Oil
-.25 C. Balsamic Vinegar
-.25 C. Feta and or Reggiano Parmegiano
- Salt and Pepper to Taste (I like to use red chili flakes)
-16 (16-20) Shrimp, Grilled and Basted with Barbecue Sauce

Method- Mix all ingredients in a bowl and divide amongst four plates. Top with BBQ Shrimp and Serve

                                     Desert Falls Country Club Clubhouse

                                               Palm Desert, California