Game On at Jackalope Ranch!

_MG_6338Sports fans have a new home at Jackalope Ranch, with over 10 big screen  TVs in the restaurant’s spacious saloon. Private parties can enjoy the restaurant’s new Stadium Club, a private room offering a refined sports bar experience that makes guests feel like they have club seats.

“I’m a sports fan,” Morcus says of the additions to the Jackalope’s saloon. “We have a wonderful venue that’s a polished, elegant, refined environment to watch sports. We offer a subtle, sophisticated approach to the sports bar experience for people who may want a higher-end experience with a better TV and exceptional food and drink. We introduced the concept in a way that retains the ranch-style character of the place.”

This Sports Saloon’s tagline says it all: “If they’re playing, the game is on here.” Guests can expect NFL and college football, the Major League Baseball pennant race, soccer, hockey, golf, tennis, and more.

Jackalope serves up a tremendous variety on its sports bar menu, including the ranch’s signature barbecue favorites, Tasmanian grass-fed beef burgers, fresh-made guacamole, salads, plates to share, as well as buckets of mouth-watering ribs and chicken. Other standouts include chicken and beef tacos and quesadillas, calamari, potato skins, fish, and fries. “It’s traditional bar fare — things like and calamari — but higher quality,” Morcus adds.

The bar serves a large variety of option, including a selection of beer and the Jackalope’s remarkable, 17-ounce margarita with fresh lime juice, organic agave nectar, and 100 percent pure blue agave tequila.

The Stadium Club, set aside from the Sports Saloon, accommodates up to 30 guests to enjoy a predetermined menu, private bar, and dedicated service. “The goal here is to provide an experience that is the best of its kind,” Morcus says. “I believe it is, but this is for our guests to decide.”

Tequila Fest Pulls Out All The Corks (and Forks), July 20-24

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Flat-iron Steak with sautéed mushrooms, tequila sauce, and a handcrafted cactus relish

Inspired by National Tequila Day (July 24), Jackalope Ranch has rolled out a special Tequila Fest menu that does more than line up shot glasses. With 41 distinctive tequilas on hand, the ranch is innovating and entertaining at the bar and in the dining room from July 20 to 24.

A “tequila ambassador” will be on property each evening, leading tastings, showcasing bold arrays of tequila flights, and educating about the varieties on site. It’s one thing to know you love a certain brand of tequila, yet quite another to understand why.

Also expect a brilliant food pairings and a special tequila-infused menu.

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Rajas Queso Fundido

Consider the mouth-watering Rajas Queso Fundido appetizer ($12.99), an unforgettable melted cheese dish that arrives flambéed with Tequila Blanc
o and infused with rajas (peppers). You catch the aroma of the tequila right on top when it’s served with house-made tortilla chips. This dish stands out.

Among the entrées, the Blackened Barramundi fish ($25.99) comes doused in Tequila Blanco and with a tasty pineapple relish, vegetables, and rice. For Jackalope’s Flat-iron Steak ($28.99), the chef sautées mushrooms and tequila sauce with a handcrafted cactus relish, alongside creative accompaniments.

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Oak-aged tequila poured over macerated berries served over vanilla ice cream

Dessert? Of course. Here, an outstanding oak-aged tequila poured over macerated berries served over vanilla ice cream ($14.99) will inspire a call for seconds.

Beyond the dinner table, you can explore three house selections in depth:

BLANCO/PLATA

This white spirit powerhouse, bottled or stored immediately after distillation, is typically un-aged — or aged less than two months — in stainless steel or neutral oak barrels. More than a dozen offerings are featured under the Blanco/Plata umbrella. A few stand-outs:

  • Cabo Wabo Blanco: You may dig Sammy Hagar for other reasons, most of them musical, however he’s the daddy of this tequila, even though he sold 80 percent of the brand to Skyy Spirits for $80 million a few years ago. Still, Cabo Wabo shines because it was one of the first 100 percent blue agave tequilas available in the United States. Take it straight or with a Sangrita. For cocktails, take your pick: Caborita, Sunset on the Pacific, Campari Margarita, El Bicentenario.
  • Herradura Silver: You can’t go wrong with this one. Note the smoky herb flavors. There’s also a nice touch of citrus and a stellar, rich, long finish.    
  • Tres Generacions Plata: This triple-distilled beauty delivers a rare purity and smoothness. The flavor: intense. The finish: clean and crisp. Enjoy it neat, on the rocks, or in a cultured cocktail.

REPOSADO

Tequila-IMG_9067.jpgReposado is the briniest of the tequilas but in a Tequila Universe, brine is a great thing. Blancos have a tendency to force your eyes to slam shut and may you feel as if you’ve been slapped in the face. However, there’s no need to run. This one is aged a minimum of two months, but less than a year, in oak barrels of any size. A few to consider:

  • MiIagro Select: The nose of this golden-straw-colored, estate-grown, 100 percent blue agave tequila is clean, considered to be “agave-forward,” with notes of caramel and a slightly spicy finish.
  • Clase Azul Reposado: Made from 100 percent organic Tequilana Weber Blue Agaves, it provides diverse aromas (cream soda, spice, caramel, earthy agave) and long sweet finish.
  • Hornitos Repo: It’s named for the Spanish — clay ovens agave is traditionally used to roast agaves for distillatio. The light straw yellow appearance should not deceive you. The taste: cilantro, alkali tang, black pepper, and green peppers. The finish: slightly bitter. Consider it for Margaritas and Tequila Sunrises.

AÑEJO

Aged a minimum of one year but less than three years in small oak barrels, this light amber powerhouse delivers the perfect balance of agave, wood, and hints of vanilla. It’s best experienced neat in a snifter or on the rocks. You won’t miss out, either way. A few to consider:

  • 4 Copas Añejo: Often called “The King of Tequilas” because of its age and authenticity, it’s known to lure diehard scotch drinkers from their true love. Expect no added caramel or flavors and a strong agave finish.
  • 1921 Añejo: Nourished in the red soils of the highlands region of Jalisco, Mexico, this variety’s “1921” marks the year the Mexican Revolution ended.
  • Patron Añejo: Relish the fresh bouquet of grapefruit, orange, and spearmint. There’s a sweet finesse in its finish.

 

National French Fry Day 2016

In celebration of national FRENCH FRY DAY July 13, 2016 we decided to put together a whole week of specialty french fries. Ranging from crispy golden traditional french fried potatoes to our crinkle cut sweet potato fries. Our new French Fry Week menu adds an exciting Jackalope Ranch style twist to your favorite french fries styles. This week enjoy amazing french fried deliciousness like a heaping plate of BBQ Pulled Pork smothered in our house made sauce and served over a bed of crispy cheesy french fries. Or try our Southwest style BBQ Brisket Fries covered with chillies, peppers & onions.

Our Special French Fry Week Menu

Regular French Fries
Parmesan Truffle Fries
Sweet Potato French Fries
Sweet Potato French Fries with Cinnamon and Honey
Garlic Fries
Jalapeño Cheese Fries
Cheese Fries
Chili Cheese Fries
BBQ Pulled Pork Fries
BBQ Brisket Fries
Nacho Fries
Pork Nacho Fries
Carne Asada Fries
Chicken Nacho Fries

Celebrate national FRENCH FRY DAY July 13, 2016 all week at Jackalope Ranch Wednesday to Sunday  – July 13- July 17, 2016

Jackalope Ranch Rolls Out 3-Course Fall Feast Menu

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Barramundi with Mango Salsa

Jackalope Ranch has begun serving a special Three-Course Fall Feast menu featuring a selection of refreshing salads; classic steak, chicken, and fish entrees; and house-made desserts. The menu is available from $25.95 per guest. MAKE A RESERVATION

For starters, guests choose from the Grilled Peach Salad with prosciutto-wrapped peaches, burrata cheese, arugula, and balsamic reduction; Watermelon & Feta with candied walnuts and balsamic reduction; Coachella Valley Grapes & Greens with apples, candied walnuts, Shaft’s blue cheese, and chipotle honey dijon vinaigrette; or a cup of Chilled Gazpacho Soup.

The second (entrée) course features Chimichurri Steak Kebabs; Chicken Picatta with fresh seasonal vegetables; Liver & Onions with whipped potatoes and glazed carrots; Barramundi with mango salsa, fresh seasonal vegetables, and fingerling potatoes; JLR Meatloaf with mushroom gravy, whipped potatoes, and glazed carrots; and Grilled Swordfish with fresh seasonal vegetables.

For dessert, guests select from the Chocolate Chip Cookie Ice Cream Sandwich, or House Made Cinnamon Sugar Donut Holes with Crème Anglaise.

Jackalope Ranch, located at 80400 Highway 111 in Indio, offers authentic California ranch-style cuisine and classic barbecue dining daily, as well as an indoor saloon, palapa bar, and evening entertainment.

Lunch is served from 11:30 a.m. to 3 p.m. daily, and dinner is served from 4:30 p.m. Happy Hour is all day Sunday, 3 p.m. to close on Monday, and 3 to 6 p.m. Tuesday through Saturday.

Bigger Than Barbecue: Discover the Steaks, Burgers, Pork Chops, and Chicken

Sunday brunch_carvingSome days, you just have to explore beyond the barbecue. Fortunately, Jackalope Ranch’s diverse menu allows you the freedom to do that.

Here, the non-barbecue choices manage to match the “big and bold” feel of Jackalope’s other signature dishes. Consider a stunning assembly of diverse fine meats that are antibiotic- and hormone-free. These items include Rib Eye, Sliced Tri Tip, Flat Iron Steak, New York Strip steak, Filet Mignons in two sizes, and …

An extraordinary Prime Rib roasted on low temperatures and cooked to perfection. Jackalope’s skilled chefs rely on a combination of specialty seasonings that were invented right at the restaurant, and which include the teamwork of thyme, rosemary, fresh herbs, garden seasonings, fresh garlic, and a few other “secret” ingredients. These succulent wonders are featured on Fridays, Saturdays, and Sundays (including Sunday Brunch in season).

Ribeye

Jackalope’s other steaks typically find themselves on the receiving end of a wonderful treatment. The chef works in the ranch’s proprietary rub and places them atop the indoor char-broiler, from which it rises like a culinary Phoenix for its ultimate destination on the plate. There’s no trick, per se, to perfecting these steaks. Mostly it’s a matter of timing and maintaining proper temperature. Chefs make certain that the exterior of the steaks are seared nicely and the rest … well, it’s customized to your choice — rare, medium, well — and cooked evenly.

Burgers. Think of them as cousins to the aforementioned “meaty crew.” Jackalope cuts all of them in-house — the rib eyes, filets, and others. The remainder of the meat is ground and offered a fascinating seasoning process. By taking control of the content of the burger, Jackalope creates a one-of-a-kind prime burger. It arrives tableside with a bountiful potato-pepper bun.

True, sometimes it may be best to order several different meat items here and share among your group, but remember: There’s no reason to leave chicken out of the loop.

It’s flavorful. It’s juicy. It’s the next thing on your order.

IMG_0315Jackalope’s high-quality chickens are fervently marinated whole overnight, and select chicken menu choices feature a citrus rub. After the marinade, fresh herbs and spices are applied, along with Jackalope’s proprietary rub — that heavenly mix of rosemary, thyme, garlic, salt, pepper, and paprika. The next stop is the rotisserie oven, where for 45 minutes the chicken cooks to mouth-watering temptation. Chefs cut them into halves and quarters, and then pull the remainder of the tender chicken from the bone so that those portions can be used in the restaurant’s array of tacos and quesadillas.

And then there was one: the Grilled Pork Chop, which receives similar affections as the other meats. Racks of pork marinate in an apple cider and vinegar brine before going to an open-flame charbroiling grill where chefs orchestrate just the right amount of heat and sizzle. The pork unveils itself gorgeously — thick, mouth-watering, and double-cut with a tasty reduction made from sun-dried cherries and apricots.

“Everything is big and bold at the ranch,” says Lee Morcus, the Jackalope’s owner. “We keep in mind what guests like and when all is said done, I just like seeing people happy, taken care and given great service with plenty of menu options.”

Dig in …

The Best Happy Hour in The Desert

 

Check out our new Happy Hour teaser videos!

APPETIZERS:


BEER:


BLOODY MARY:


WINE:


THE COACHELLA MULE:


THE MARTINI


THE MARGARITA


Happy Hour:

Monday: 3PM – Close
Tuesday: 3PM – 7PM
Wednesday: 3PM – 7PM
Thursday: 3PM – 7PM
Friday: 3PM – 7PM
Saturday: 3PM – 7PM
Sunday: All Day

3 pm to 7 pm. Available in the saloon, upper main dining room & palapa patio only.

Jackalope Surprises With Variety of Distinctively Seasoned Fresh Fish

SalmonJackalope Ranch is as much a destination as it is a restaurant. With 21,000 square feet, several patios with a view of luscious landscaping and twin waterfalls, three glorious kitchens, and a centrally located Southern Pride smoker wafting the sweet fragrance of apply, cherry, and hickory woods, there is quite a bit to relish here — on and off the menu.

And even though the restaurant is known for its exceptional meats and signature barbecue, other menu items, such as a notable selection of fish, stand out considerably.

Restaurateur Lee Morcus points out that in addition to using the finest sustainable fresh fish available, the chefs portion the fish right in the kitchen. They also take time to perfect its cooking and presentation. Guests can choose from a tantalizing variety of fish, with an option to be blackened. Fresh Halibut and Atlantic Salmon share kitchen time with Rainbow Trout, Dungeness Crab, Catfish, Shrimp, and Petrale Sole.

For the latter, the chef lightly butters the fish and then dusts it beautifully with flour before placing it on the stove, where it is pan-seared. Imagine the enticing aroma emanating off the pan, where that distinctive convergence of secret seasonings takes over in this searing process.

Distinctive sauces are offered with these specialties, and all of them, like the special seasonings used on the fish, are created in-house, well tested, and downright flavorful: a lemon caper sauce; a tangy tartar sauce; and an unforgettable horseradish soy vinaigrette that leaves an imprint of the taste buds.

Chefs delicately prepare the Dungeness Crab before it arrives at the tip of a guest’s fork. Dungeness and special crabmeat is combined with, well, not much else. Jackalope isn’t big on “filler,” opting for a more light, “fluffy” option. After the crab is formed into generous cakes, it is sautéed perfectly on a flat grill at proper temperatures to enhance and activate its inner ingredients. The appealing cakes arrive as plentiful appetizers, on one of the restaurant’s bountiful fresh salads, or as an entrée.

Fresh shrimp? Have some. A succulent portion of plump poached shrimp is featured on Jackalope’s Shrimp Louie Salad. However guests also have the option to order crab in lieu of shrimp — or have a combination of the two.

Ample portions of shrimp reveal themselves elsewhere on the menu, primarily in a rare kind of dish, considering the company it keeps around a kitchen full of meats — pasta. Specifically, the fiery and inventively designed Shrimp Jambalaya Pasta, which features a healthy portion of perfectly cooked penne pasta and the zing of Andouille sausage and the creole-enhanced shrimp.

The end result leaves an indelible imprint on the palate. Guests remember the diversity of Jackalope’s menu, as well as the distinctive food experience.

“We always want our guests to leave with a great memory of a great evening,” Morcus says.

Smoked, Barbecued, Cooked to Perfection!

If Lee Morcus had not been raised on a Colorado farm, Jackalope Ranch would be entirely different. Part of the mystique of the Ranch stems from the owner’s childhood memories of the family farm and being deeply fascinated by the animals and the care his family took in raising them.

Today, matters of meat — and the heart, and heartland for that matter — still congregate to delicious ends in Lee’s world, and for those who also dine within it. However, meat preparation requires skill and a measure of instinct. 

“We test, we taste, we retest,” says Lee, explaining how he and the staff perfect everything from the seasonings to the length of time certain meats will be cooked, barbecued, or smoked. 

Other components factoring into the meat experience at Jackalope include the source and quality of the meats and the restaurant’s Southern Pride smoker, “The Rolls-Royce of smokers.” 

Jackalope selects its beef and pork from a small co-op of ranchers in the Western United States (and other areas) who thrive on principle. “They care about the animals,” Lee says. The animals live in the purest environments, are free of hormones, antibiotics, and other unnatural growth enhancers and grass-fed with no GMO-processed food sources. The beef our sister restaurant, Grind Burger Bar in Palm Springs, receives from Tasmania, for instance, is raised on a combination of organically grown grasses, which Lee says is considered “the equivalent to the ‘Olympic diet of cows.’ The very best of the very best.”

After the meat reaches Jackalope Ranch, a remarkable seasoning process takes place for a variety of tempting offerings such as beef ribs, barbecue baby back ribs, pork belly, pulled pork, pork chops, leg of lamb, prime steaks, and others.

Proprietary house-made rubs, sauces, marinades, and seasonings bring the meat to an entirely new level of tasteful distinction. Barbecue lovers appreciate the lip-smacking barbecue sauces, which are all made from scratch and include molasses, apple cider vinegar, and other spices. It all simmers to perfection for 24 hours. The varieties include a fabulous habanero and prickly pear-infused union that leaves a memorable imprint on the palate; a chipotle and medjool date sauce that introduces fresh locally grown dates to a potent blend of Jackalope-perfected chipotle chili; and a spirited, tangy, delicious classic American blend.

Jackalope is also big on marinades and a several meats experience at least a day seasoned in sea salt, black pepper, extra virgin oil, garlic, thyme, rosemary, and Worchester sauce. After marinating, the tender meat will find its way to the grill, where all the flavors reach a state of mouthwatering precision.

All meats encounter a fascinating journey.

Jackalope’s pork, particularly the pork butt, experiences a luscious brining, where for 24 hours it bathes in saltwater, vinegar, molasses, brown sugar, and flavorful seasonings and spices. Afterward, a tasty dry-rub is applied. (The proprietary dry rubs are also used on the ribs and beef tri-tip chicken, with each benefitting from its own seasoning profile.) Here, too, Lee and his team will “blend, cook, taste, blend, cook, taste” until they find the right kind of gastronomic nirvana. About 35 ingredients comprise some the dry rubs, including salt, black pepper, thyme, chili powder, celery salt, cumin, cayenne, paprika, and brown sugar. Afterward, off to the smoker — pork shoulder, 16 hours, and beef brisket, 12 hours.

The Southern Pride smoker may, in fact, be one of Jackalope Ranch’s most enigmatic features —and perfect eye candy for guests making their way into the dining areas. Inhale at will. Sticks of aromatic apple wood and hickory are placed inside of the smoker, which is heated to between 180 and 190 degrees with one primary mission: to slow-cook Jackalope’s tender ribs, brisket, and pulled pork. Some of the meats smoke to perfection for up to 16 hours. This slow-cook process permits the apple wood to sire a one-of-a-kind slightly sweet aroma.

Afterward, if the chef can locate a pink line (the smoke ring) within the meat — the smoker’s way of branding itself if you will — he is certain the meat has been smoked to perfection.

Make it a Ranch-Style Wedding at the Jackalope!

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BEAUTIFUL AND CHARISMATIC inside and out, Jackalope Ranch offers an idyllic setting for your wedding ceremony and reception. From the impeccably manicured lawn, you can take in the majestic waterfalls, bubbling lagoon, and storybook sculpture. At night, illuminated palm trees frame the grounds under the star-studded sky.

The Ranch creates small- and large-scale events with all the grace, elegance, and romance you want in a lifetime of memories. And the cuisine will make you fall in love again.

Let our professional wedding planners wow you with our mouth-watering menus for a plated or buffet lunch or dinner, appetizer reception, or a customize menu sure to please.
Grove Long Tables.jpgThe three-course plated dinners might start with the Roasted Sweet Corn Chowder with Bacon or a traditional Caesar or spinach salad. The second course showcases many Jackalope specialties, including the 1⁄2 Rack of Baby Back Pork Ribs seasoned with proprietary house rubs, apple cider brined, and apple wood smoked, as well as the Half Rotisserie BBQ Chicken and Grilled Tri Tip served with whipped potatoes and signature coleslaw, and the Lemon Caper Grilled Salmon with rice pilaf and fresh vegetables. The third course is the wedding cake.
An appetizer reception could include lemon garlic grilled shrimp skewers, BBQ baby back riblettes, roasted chicken quesadilla, prosciutto-wrapped and blue cheese-stuffed local Medjool dates, spicy tuna tatare on a crispy wonton, pulled pork and cheeseburger sliders, sweet and spicy chicken wings, and many other options, followed by service of the wedding cake.

Our handcrafted signature cocktails include the Jackalope Ranch Grande Margarita, Fiery Pineapple with muddled Jalapeno and pineapple, and Farmers Market Mojitos — all made from scratch to complement the cuisine and ambiance. We have even put our stamp on our house wines, privately labeled to ensure a one-of-a-kind experience.

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The outdoor spaces include The Steakhouse Patio, which accommodates up to 120 guests on a rustic stone courtyard with Bougainvillea-covered walls, roses, a trickling fountain, romantic overhead strung market lights and crackling fireplace. The French door-attached inside The Steakhouse can be an extension of event space or set alone (up to 55 guests), a cozy room bursting with character and detail including cast iron Western star décor and antler chandlers. It also offers a private bar, see-through wine cellar, and an illuminated stone fireplace.

The Appaloosa Room offers a distinctive space with a beamed cathedral ceiling and private terrace for up to 120 guests. Smaller groups (up to 50 guests) can take advantage of the intimate Terrace overlooking the lake and waterfall.

Waterfalls.jpgThe Callender Room, named for our founder, Don Callender, who designed it for special intimate occasions (up to 28 people), is open and airy with plenty of desert sunshine.

No wedding is complete without the perfect ceremony. Wedding packages include your ceremony on the Grove, Lodge Patio, or Lucky’s Lawn where you will find lush green grass, citrus trees, swaying palms, aromatic florals, romantic lighting, one-of-a-kind artwork, rustic wine barrels, stacked stone, and stunning water features.
For the reception, we will customize every detail of your day to include your floor plan, a vast array of linen colors, and special touches that will make your wedding spectacular.

Come see our beautiful ranch, and we will make your wedding dreams come true.

Contact our wedding team at 760-342-7999.

 

Sink Your Teeth Into the Sunday Champagne Brunch Buffet at Jackalope Ranch

It’s almost the weekend, time to break from your daily routine and enjoy some prime-time brunching. With a buffet of beautifully seasoned, roasted, and hand-carved prime rib of beef — plus breakfast standards such as omelets, French toast, pancakes, and waffles — Jackalope Ranch serves up the best Sunday Champagne Brunch for less than $30 in the Coachella Valley.

 

From the carving station featuring Jackalope’s signature prime rib and the marinated, seasoned, and slow-roasted leg of Colorado lamb to the breakfast and chilled seafood and salad stations, you can return time and again and never eat the same meal twice (unless you want to).

 

The leg of Colorado lamb is the world’s finest and prepared to perfection: marinated 24 hours; seasoned with garlic, rosemary, thyme, sea salt, and cracked pepper; and slow roasted the old fashioned way.

 

In addition to the carving station, which always features a third meat (turkey, ham, or brisket), you may enjoy baby back ribs, rotisserie chicken, blackened catfish, or roasted salmon served with jambalaya rice, whipped potatoes, sweet potato puree, glazed carrots, and green bean casserole. All meats are all sustainable, humanely raised, and hormone- and antibiotic-free.

 

Jackalope brines its barbecued meats for 24 hours with a time-perfected fusion of seasonings, spices, and molasses and uses proprietary dry rubs for the beef tri-tip, pork, and chicken before they go into the Southern Pride smoker with hickory, almond, and apple wood to achieve the mild and distinctive flavor.

 

The made-from-scratch sauces include a classic, all-American zesty and tangy barbecue that simmers for 24 hours, as well as a chipotle date barbecue sauce that marries the sweetness of local dates with the smoky heat of chipotle chili, and a habanero and prickly pear, which offers another variety of sweetly intense heat.

 

The buffet’s chilled seafood and salad station has a robust selection of shrimp cocktail, smoked salmon, a variety of salads (including Ceasar, mixed greens, tomato, pasta, coleslaw, potato, and bean), assorted vegetables and cheeses, and fresh fruit. The options change weekly based on what’s fresh and available on the produce markets.

 

At the breakfast station, you can make your own omelet and indulge in staples such as pastries, bacon, sausage, and the specialty of the week (French toast, pancakes, or waffles).

 

There’s also an assortment of breads and free unlimited champagne!

 

Sunday Champagne Brunch is served from 10 a.m to 2 p.m. $26.99. Arrive before 11 a.m. and enjoy the early bird price, $23.99 — a great value for families, seniors, and special occasions.
* Easter and Mother’s Day feature greatly expanded offerings in addition to the best prime rib in the desert and unlimited champagne.