Cuisine:

• American

Furnace Creek Inn Description:
The Furnace Creek Inn’s mission-style structure, evocative with its adobe walls of a Moorish kasbah, has retained the era's atmosphere since its 1927 opening. In the spacious and relaxing dining room, a solid menu is presented in harmony with the location based on prime ingredients. Why not try a rattlesnake empanada with pico de gallo and guacamole for a starter? Crunchy, spicy, with an unusual texture, this is the right food---not to be found everywhere---for a desert explorer. Environmentalists will be happy to know these are farm animals. Just a bit of the exotic in the traditional and well-executed entrées. Go for the melt-in-your-mouth center-cut filet of beef with Merlot-mushroom sauce, roasted garlic and savory mashed potatoes, and braised boneless lamb shank with port wine demi-glace, root vegetables, tasty rosemary risotto and minted greens. We like the whiskey-glazed sautéed halibut filet with date salsa and wild rice. The unpretentious wine list offers good options at reasonable prices, the dinner menu includes a wine-by-the-glass suggestion with each entrée. For breakfast, try the salmon hash. Luncheon entrées include a rattlesnake tostado with a black bean tortilla and avocado salsa, and grilled vegetable focaccia created with gathered mushrooms, eggplant, sun-dried tomatoes, provolone, couscous salad and pesto. Kids' menus are offered with every meal. Among irresistible desserts is warm chocolate-banana bread pudding.


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