Cuisine:

• Banquet
• Californian
• Fusion
• Contemporary

Firecliff Restaurant Description:
Chef-owner Patricia Hook is a Coachella Valley veteran, but this does not mean the menu at her upscale restaurant plays it safe. It reflects a subtle and interesting blend of influences---Asian, Indian and Mexican---while remaining resolutely Californian. The full range of references is immediately evident in the appetizers, from firecracker shrimp with a spicy chipotle sauce to miso-ginger-glazed scallops and a corn bisque made with locally grown white corn. Hook smokes her own fowl for the tea-smoked duck breast entrée, using a tropical tea with traces of flowers and fruit, glazes it with a sesame-orange sauce and teams it with wild rice cakes and asparagus. Rack of Colorado lamb is curry-crusted and served with lemon grass-infused potatoes. The lobster tortilla, with white corn, tomatoes, black beans and cilantro tucked in with the lobster, all tied together by a beurre blanc, is a signature dish, rivaled only by her sand dabs with a lemon-caper sauce---perhaps her most conventional dish. Desserts generally play it more conservatively, with the cinnamon-raisin brioche bread pudding with Jack Daniels and crème anglaise a standout.


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