Chef Aaron creates the culinary experience at the Hard Rock Palm Springs Sessions Restaurant in a back drop of music memorabilia and Rock ‘n Roll music. The casual indoor/outdoor eatery is his stage for showcasing creations made with locally-sourced supplies.
The menu changes regularly and the night we visited there was a Coachella Valley sweet corn-tarragon “nage” seared 7-10 new Bedford diver scallops with white truffle; black tiger prawns prepared scampi style with heirloom tomatoes and basil crostini; an Atlantic salmon served with curried cauliflower, local cauliflower puree and chive blossoms (music to your taste buds). But our fave rave was the pan roasted Barramundi with grilled romaine, artichoke Caesar vinaigrette topped with aged parmesan cheese and baby artichoke hearts (just divine).
Through a comedy of errors we arrived late and almost missed dinner as chef was heading home, but he stayed on to feed us and we ate well. (The restaurant closes early from Sunday through Wednesday).
For dessert we had the Carrot Cake “Puzzle” 9 with a coconut cream meringue and a strawberry shortcake with caramel topping that were heavenly. There was also a brownie ice cream sundae on the menu.
The restaurant also serves breakfast and lunch but most guests tend to order the early meals by the pool or in their rooms (which we did). An egg white omelet was so good we ordered it two mornings in a row, the coffee is pretty darn good, too.