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For media inquiries, please contact:

The Ritz-Carlton, Rancho Mirage
Anne Marie Doyle
Director of Sales and Marketing
Tel: + 1 (760) 321 8282
Fax: + 1 (760) 770 2823
Email: Annemarie.Doyle@ritzcarlton.com

From the culinary mastermind of Chef Bruno Lopez comes a revamped menu 

RANCHO MIRAGE, Calif. -- November 24, 2015 – Just in time for the fall and winter season, The Ritz-Carlton, Rancho Mirage has revamped the State Fare Bar + Kitchen menu to reflect seasonal elements, perfectly balanced flavors and an array of new options for guests to delight in. Crafted by Executive Chef Bruno Lopez, acclaimed for his creative use of California’s fresh seasonal vegetables, meats, wines and cheeses, the new menus will showcase a variety of breakfast, lunch, dinner, and dessert items. A member of the prestigious Association des Maîtres Cuisiniers de France (French Master Chef), which bestows this coveted designation on only 350 members worldwide, Executive Chef Bruno Lopez’s new menu brings innovative dishes to the exquisite fall / winter menu.

For breakfast, guests can enjoy signature dishes such as Belgian waffles with banana brûlée, strawberry compote and whipped crème fraîche or the Wagyu steak and eggs with chimichurri, ranchero beans and California potato hash. At the heart of the new State Fare Bar + Kitchen menu is a focus on local ingredients sourcing from the finest purveyors in the Coachella Valley, inland Southern California and the Pacific coast.
Chef Lopez’s creative expression is unleashed in the contemporary lunch menu offerings. Starters such as the duck confit taco with black beans, slaw, radish and Harissa aioli and the lobster corn dog paired with cranberry-mustard add innovation to this exceptional new menu. Seafood connoisseurs will delight in the salt and pepper calamari with creative additions such as the avocado-wasabi aioli and soy-lime vinaigrette or the Pacific prawn cocktail with horseradish cocktail sauce.

For dinner, guests are invited to try items such as fresh grilled artichoke with farm vegetables, farro and tomato-pepper coulis throughout the artichoke season in the Valley. The new menu selections also include the vegetarian angel hair pasta with vegetable Ragoût, light marinara and herb salad. For the ultimate indulgence, guests are invited to try the filet mignon, with potato purée, roasted asparagus, and pommery au jus with the option to add foie gras.
To end the evening, guests can marvel over the “Sweet Finishes” menu which offers treats such as the baked Alaska paired vanilla ice cream, pear, meringue, and caramel and the decadent s’mores with sable cookie, chocolate Grenache, toasted marshmallow and Mandarin sorbet. Nostalgic favorites like the funnel cake with fresh berries and whipped cream round out the menu as a guest favorite.

Reservations can be made by calling State Fare Bar + Kitchen at The Ritz-Carlton, Rancho Mirage at (760) 321-8282.