> C L I C K H E R E F O R V U E G R I L L E & B A R H O U R S , M E N U S A N D M O R E !
BOOK
A TEE
TIME
WEEKLY DINNERS
W
eekly special menus will con-
tinue throughout the new
year at Vue Grille & Bar.
The Friday Surf & Turf three-course
dinner is a great way to kick off the
weekend as it generously pairs an 8-
ounce New York steak and a 6-ounce
Maine lobster tail for $36 per person.
The following night it's Saturday
Prime Rib. Also three courses, the din-
ner includes a 12-ounce cut for $28 per
person, although a 16-ounce option is
available for an additional $8.
Dinner is served 4 to 9 p.m. Friday
and Saturday. Select bottles of wine are
available at 50 percent off, but tables fill
up quickly so reservations are advised.
"Both the Surf & Turf and Prime Rib
are an awesome deal," says Scott
Winant, Director of Food and Beverage.
"The quality is as good as anywhere
else in the Coachella Valley."
Winant says guests also rave about
the weekly Sunday brunch at Vue, espe-
cially since the menu was considerably
expanded last month.
"It's a huge spread," Winant says.
"Both the quality and quantity, the
amount of offerings is unbelievable.
And it's all fresh."
From the sushi and smoked salmon
to the biscuits and gravy, all of the
breakfast and lunch items are made the
morning of the brunch and throughout
the day. Made-to-order stations cook up
omelets and hand-carved turkey and
ham. Also, Vue has added a $5 "Build
Your Own Bloody Mary" bar.
The Bottomless Champagne Sunday
Brunch is served 9 a.m. to 2 p.m. every
Sunday. Cost is $22.95 per person.
To make a reservation for either of
the dinners or Sunday brunch, contact
the restaurant at (760) 834-3800.
SOMETHING TO SAVOR
Weekly special menus at Vue oBer Prime Rib and Surf & Turf dinners
Guests can enjoy special drinks
and lobster tails at Vue Grille & Bar.
