WHAT'S HAPPENING!
MAIN ATTRACTIONS AT VUE
W
ine dinners aren't the only events taking place at Vue Grille &
Bar that are attracting diners throughout the Coachella Val-
ley and beyond. There are plenty of ways to enjoy one of the
region's most talked-about dining establishments, including…
WINE TASTING
Events feature 50-plus wineries. February's event sold out quickly so
organizers are expecting a full house for the March 13 "Sip & Mingle"
event, which begins at 5 p.m. on the clubhouse patio. Cost is $39 per
person and includes appetizers. CLICK HERE to reserve your spot now.
BOTTOMLESS CHAMPAGNE BRUNCH
Available every Sunday, the buffet and carving station is a primer for
the dessert table. Candied bacon and gluten-free and sugar-free selec-
tions prove there's something for everyone. The cost is $22.95 for adults,
and $12.95 for children ages 5-12.
NIGHTLY SPECIALS
Monday is Industry Night with 50 percent off food for hospitality, golf
and restaurant workers. Wednesdays feature 25 percent off select
whiskey. Weekend three-course specials served 4 to 9 p.m. include Surf-
and-Turf Fridays at $36 per person and Prime Rib Saturdays for $28.
HAPPY HOUR
Drink and appetizer specials and 25 percent off sushi rolls are on tap
from 3 to 7 p.m. seven days a week. All-you-can-eat clam and corn
chowder is served from 3 to 5 p.m. every day for $5.
ST. PATRICK'S DAY DINNER
While the menu is still in the works, a dinner buffet similar to last
year's will be offered. Call (760) 834-3800 for reservation information.
W
hile this month's
wine dinner with
Stags' Leap sold
out in just four days, don't
fret – there's another dinner
planned for March.
Vue Grille & Bar will fea-
ture Francis Ford Coppola
Winery on March 27 from 6
to 10 p.m. as part of a five-
course special menu that
promises to live up to the
last three wine dinners.
The dinner is limited to
40 to 50 guests, and the cost
is $75 per person.
Since the dinner series
debuted in December,
events have attracted a
faithful following.
"Everyone who has come
returns and instead of book-
ing a table for two, they're
now booking for 10," says
Scott Winant, Director of
Food and Beverage. "Word
is getting out about the
quality of the food and the
atmosphere."
That atmosphere, Winant
says, is light and fun. The
chef talks about the food
and representatives from
the winery discuss the wine.
And everyone enjoys an in-
teractive, lively evening.
UPCOMING DINING EVENTS
> C L I C K H E R E T O I N Q U I R E O R C A L L ( 7 6 0 ) 8 3 4 ' 3 8 0 0 F O R R E S E R V AT I O N S
TASTE OF THINGS TO COME
Francis Ford Coppola will be featured at March's wine dinner
The vibe at the Vue
has been a big draw
for wine dinners.
