A somewhat too salty morel mushroom duxelle tops the sublime filet.Īs with most high-end steakhouses, the steak comes unadulterated and sides are a la carte. Moving on to the entrees, the new menu version of Chilean sea bass sits on a pool of red wine butter sauce draped with green beans and pickled artichokes. Drape the carpaccio slices, arugula and provolone over the toast to create a high class open-face sandwich. The prime New York strip carpaccio was delicious - topped with Sage Mountain Farm arugula, a spicy provolone, lemon oil and truffled toasts. Generous chunks of claw meat are blended with creme fraiche, sweet and hot peppers, celery, corn kernels and pickled radishes atop an avocado puree and accompanied by fried yuca chips - a visual triumph combining impeccably fresh ingredients in a multi-textural delight. The lobster cocktail will be one of the new additions to the menu. All steaks are cooked in a 1,600 broiler ensuring that the juices are seared in and the meat has a beautifully seared surface.

They have flavor that is more intense and has a slight gaminess about it.

Dry-aged steaks lose about 50 percent of their moisture content during the aging process and develop a crust on the surface. All steaks are Angus or Prime cuts, most of which are wet-aged plus a couple of dry-aged options.

The menu will be transitioning from winter to spring, so we tried a few of the upcoming dishes as well as holdovers from the winter menu. There are white and tan pillars throughout the room, white linens and plushly padded chairs and booths for the ultimate in comfort. It’s a two-story affair with floor-to-ceiling windows offering great views of the desert landscape below. The elegant Cielo restaurant on the 27th floor of the Morongo Casino Resort & Spa is now an upscale steakhouse with a wide array of steaks and seafood.

Restaurants around morongo casino