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Here’s an exciting opportunity to enjoy Europa for a three course menu including favorites and many of the new items on our Spring/Summer menu!
Cost: Only $38.00
chilled melon gazpacho
poached white shrimp, micro cilantro, and sherry marinated sweet peppers
baby heirloom tomato salad
feta mousse, sweet baby fennel, hot house cucumber, scallions, honey-white balsamic vinaigrette
seared diver scallop
medley of white beans, fava beans, and English peas with prosciutto in parmesan-smoked paprika broth
tomato-basil braised beef short rib
cavatapi pasta and homemade ricotta
seared filet of Scottish salmon
cilantro-walnut pesto, wild rocket, strawberries, scallions, goat cheese, honey-lime vinaigrette
smoked strip steak of pork
saffron-whipped Yukon gold potatoes, haricots vert, cured olive marmalade
gnocchi alla primavera
hand rolled goat’s cheese and potato gnocchi, baby artichokes, spinach, spring peas, basil pesto, toasted pine nuts
zabaglione and berries
Italian marsala custard and a variety of fresh berries with almond biscotti
vanilla bean pana cotta
strawberry coulis, walnut cookies
cookies and cream
an assortment of freshly baked cookies with vanilla gelato
Story & Photographs by Pamela Bieri, Special to The Desert
The seasons seem to change gradually in the desert with barely perceptible differences in the temperature, and the direction and quality of sunlight. Perhaps the most beautiful month is April when morning and evening are cool; flowers, cacti and shrubs bloom almost furiously; and even an otherwise hot afternoon is fanned by soft breezes.
Sensuous spring also brings about a change in our palate as we seek out ripe sweet strawberries, the crisp moist crunch of fresh grapes, tender baby carrots, artichokes, zucchini blossoms, and lettuces. Our bodies prepare for summer’s heat, eating lighter to (hopefully) shed unnecessary winter weight.
Taking a cue from the changing climate, many local chefs are now transitioning to lighter fare, such as Executive Chef Kitt Fraser of Europa at the historic Villa Royale, a secluded Tuscan-inspired inn in Palm Springs.
“This is my second menu at Europa,” said Fraser, who came on board last year at the beginning of season. “We have been offering specials every night and asking for feedback as a way for guests to help determine the new spring/summer menu.”
Europa is known for modern continental dishes, taking inspiration from France, Italy and Spain. Fraser’s regular menu has some nine to 12 regular items.
Fresh produce, in-house stocks
Fraser sources from Produce Hunters, a company that focuses on promoting locally grown produce from Ventura County throughout Southern California. In addition to Fraser’s regular weekly orders, the company also will occasionally ship a box of sample produce such as fava beans or baby fennel to encourage clients to experiment with them.
Most recently, Fraser has been featuring braised fava beans, baby fennel, and a dish of fresh baby artichokes sautéed in lemon-rosemary with garlic aioli served over fettuccini.
“You trim off some of the outer leaves before sautéing the baby artichokes,” he said. “You don’t have to remove the inner choke leaves because they are so young and tender you can eat them whole.”
Likewise, baby fennel is tender, yet packed with flavor and doesn’t have the woodiness that mature fennel has, said Fraser.
Because Europa is an intimate restaurant with a relatively slower pace, Fraser has the enviable freedom to create his stocks from scratch, using scraps of tenderloin for beef stock, and as he orders shell-on shrimp, retains the shells for seafood stock.
“This way, I can control the final quality,” he said. “I spend a lot of time by myself in the kitchen preparing stocks, broths and sauces.”
New menu items
Replacing the onion soup gratinee on the menu, Fraser is currently developing cold soups such as a melon gazpacho with marinated sweet peppers and shrimp topped with cilantro; and chilled tomato soup using yellow and red varieties.
Further transition to the spring menu is a lamb rack roasted with a honey/mint glaze; a marinated pork loin that is cut like a New York strip; and Scottish salmon wrapped in filo, Wellington style.
On a bed of rocket lettuce, strawberries and scallions are tossed with a honey and lime vinaigrette.
Although his focus has been on the main menu, desserts are equally delightful. His lemon crepe cake is filled with pastry cream and powered on top with sugar. A mixed berry cobbler has hints of lime and cinnamon. And Villa Royale’s signature light, fluffy cheesecake is served with a berry compote.
“I’ve been experimenting with this new menu so far, and will offer small plates so that people can come in and have multiple dishes,” said Fraser. “We have some great wines and have spent time pairing dishes with them.”
Open all summer
Europa has consistently achieved four-diamond AAA ratings, multiple Wine Spectator awards for its cellar, and high endorsements from Zagat.
Villa Royale owner David Shahriari said, “Chef and I have worked on Europa’s food concept to be as fresh and local as possible.”
The restaurant will remain open all summer “to give locals the opportunity to come and enjoy the place and the food,” said Shahriari. “Local residents matter to us.”
Thank you to all our guests who voted for us! We’ve just won Palm Spring’s Life’s Best of the Best Boutique Inn for the second year in a row. We’re excited to have won this honor and we will continue with our mission to make this the most charming and romantic resort in Palm Springs. Thank you for your votes!
Palm Springs boutique hotels received four of TripAdvisor’s 2015 Travelers’ Choice Awards for the Top 25 Small Hotels, Service, Romance and Bargain Hotels in the U.S. Elevating this prestige further, the City of Palm Springs has been named a top 25 destination in the U.S. by the 2015 Travelers’ Choice Award for the third year in a row.“The culture and draw to Palm Springs started with small, boutique resorts providing unsurpassed hospitality and creating a feeling of home away from home. We’re excited to see that tradition continue, and recognition by our visitors,” said David Shahriari, President of Small Hotels of Palm Springs (SHoPS) and owner of the Villa Royale Inn an Europa Restaurant.
Historically, small hotels have contributed to Palm Spring Tourism and attracted discerning clientele looking for experiences different than those offered by chain hotels. SHoPS., a diverse collection of Palm Springs’ best small boutique resorts, hotels and little inns, provides that experience. All are independently owned and operated, each with their own rich history, personality, architecture, setting, style and ambiance. Most have fewer than fifty guestrooms, and many include suites or villas. These small boutique inns are unique to themselves and many are hidden in distinct and historic neighborhoods throughout the city adding to their appeal.
SHoPS is pleased to have been awarded with these Traveler’s Choice Awards. “With this type of success we look forward to working with large hotels with a goal to make Palm Springs a top five (5) destination,” said Shahriari.
Traveler’s Choice Awards are determined by millions of reviews and opinions from TripAdvisor from travelers around the world.
Join us in congratulating, David Shahriari, owner of the Villa Royale Inn and Europa Restaurant for his new appointment of President of Small Hotels of Palm Springs (SHoPS.)! David has been recognized by his peers for his diligence in preserving and promoting historic boutique inns, hotels and resorts. These small hotels are the foundation of the Palm Springs Tourism community and we’re proud that David is helping to lead the way for their recognition.