Cuisine:

• Fusion
• Hawaiian
• Others
• American
• Regional

Roy's Description:
The menu of Roy's Rancho Mirage is appropriately (and satisfyingly) dominated by Roy Yamaguchi's fusion classics such as hibachi-style grilled salmon, blackened ahi and Szechwan-spiced baby-back pork ribs. But the offerings change frequently. The kitchen focuses on local produce from in or around the Palm Springs area and on fish from Southern California waters---halibut caught off the California coast and sea bass landed off Santa Barbara. The prix-fixe menu is the best way to sample a variety of Roy's greatest hits; it's also a good value, and wandering around seasonal menu items is soul-satisfying. Try the slow-braised crispy pork shank in a Portuguese sausage and flageolet cassoulet, a Filipino-French fusion created by chef partner Charles Andres and Roy's chef director Gordon Hopkins. An interesting wine list includes many varietals from Roy's proprietary label. Specialty drinks and after-dinner coffees cater to creative cocktailers.


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