| Cuisines | Belgian, French, Seafood |
| Dining style | Casual Dining |
| Phone number | +1 760 778 3727 |
| Website | www.pommefrite.com |
| Dress code | Casual Dress |
| Payment options | AMEX, Diners Club, MasterCard, Visa |
| Location | 256 S Palm Canyon Dr, Palm Springs, CA 92262 |
Pomme Frite
| Cuisine type | Belgian | |
| Price range | $30 and under | |
| Neighborhood | Historic Tennis Club |
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Wed 12/11
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7:30 PM
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+1 760 778 3727
About Pomme Frite
Are you in the mood for a touch of Europe on Palm Canyon Drive? Look no further than Pomme Frite. Nestled in the heart of downtown Palm Springs, its authentic European ambiance will transport you to a cafe in Brussels. Pomme Frite has attracted a serious following of food aficionados since it opened in 1999, thanks to its simplicity and by consistently serving superior cuisine with pride. This quaint and cozy bistro features Belgian specialties, moderately priced, including mouthwatering steamed black mussels and Flemish style beef stew (simmered in Belgian beer). A wide selection of Belgian beers (including Chimay), French and California wines are also available to whet your palette. The aromas emanating from Pomme Frite"s kitchen are enchanting and mellow even the most severe food critics. The charming patio is perfect for street and people watching on Palm Canyon Drive, and the dreamy European music insures a relaxing and romantic dining experience.
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Menus
- Desserts Menu
- Weekly Specials
- Beverage Menu
- Dinner Appetizers Menu
- Holiday Menu
- Dinner Entrees Menu
- Prix Fixe Menu
- Restaurant Week Menu
Homemade Desserts
| Gâteau of Belgian Chocolate | $9.00 | Chocolate Mousse with Pistachio Crème Anglaise |
| Anjou Pears In Spiced Red Wine | $7.00 | Poached Anjou Pear, Cinnamon, Vanilla Ice Cream |
| Les Profiteroles | $9.00 | Cream Puffs filled with Vanilla Ice Cream, Warm Chocolate Sauce |
| Iced Coffee "Liègeois" XXX | $10.00 | Coffee Ice Cream, Iced Espresso Coffee, Shot of Kahlua, Crème Chantilly |
| La Dame Blanche | $7.00 | Vanilla Ice Cream, Warm Chocolate Sauce, Crème Chantilly |
| Pomme Frite Flan | $7.00 | Caramel Sauce, Creme Chantilly |
| Floating Island | $7.00 | Poached Meringues floating on Crème Anglaise, Caramelized Almonds |
| Grand Marnier Crème Brûlée | $9.00 | Vanilla Bean Crème Brûlée with Grand Marnier |
| Crêpes "Suzette" XXX | $10.00 | 3 Crêpes with Orange-Butter Sauce, Shot of Grand Marnier |
| Our Dessert Sampler | $12.00 | Sampling of Chocolate Mousse, Crème Brûlée and Floating Island |
Monday
| Double Cut Jumbo Pork Chop | $26.95 | Dijon Mustard Cream Sauce, Braised Red Cabbage, Horseradish Mashed Potatoes |
Tuesday
Wednesday
| Braised Lamb Shank "Navarin" | $24.95 | Roasted Turnips, Carrots, Peas and Onions, Boiled Fingerling Potatoes |
Thursday
| Braised Prime Angus Beef Short Ribs | $25.95 | Stout Beer Braising Jus, Wilted Spinach & Roasted Tomatoes, Parsnip Potato Puree |
Friday
| Braised Veal Shank "Osso Bucco" | $30.95 | Thyme – Cabernet Sauce, French Haricots Verts, Fingerling Potatoes |
Saturday
| N.Z. Rack of Lamb | $32.95 | Rosemary - Pinot Noir Reduction, French Haricots Verts, Au Gratin Potatoes |
Sunday
| Half a Duck "à l'Orange" | $34.95 | Orange - Honey Glaze, Roasted Root Vegetables, Pommes Frites |
Pomme Frite Wine List
French Bubbles
Sparkling
| Le Grand Courtage, Blanc de Blanc Brut NV | ||
| Bailly Lapierre, Brut Exception, Crémant de Bourgogne, Brut |
Champagne
| Heidsieck-Monopole, Brut, Reims | ||
| Veuve Clicquot NV, Yellow Label, Reims |
French Wines by the Glass (6oz) or Carafe (16.9oz)
| Macon Villages (Chardonnay), Louis Jadot, Bourgogne | ||
| Sauvignon Blanc, Paul Buisse, Touraine | ||
| Riesling, Kuentz Bas, Husseren les Châteaux, Alsace | ||
| Muscadet, Château De La Ragotiere, Sèvre et Maine | ||
| Pinot Noir, Nicolas Potel, Bourgogne | ||
| Beaujolais Villages (Gamay), V. Girardin, Beaujolais | ||
| Bordeaux (Merlot Blend) Château la Valade, Côtes de Bordeaux | ||
| Cahors (Malbec), Clos La Coutale, South West | ||
| Cotes du Rhône (Grenache), Chateau Marjolet |
French Wines by the Half Bottle
| Bourgogne Chablis (Chardonnay), Olivier Savary | ||
| Pouilly Fuissé (Chardonnay), Louis Jadot | ||
| Loire Sancerre (Sauvignon Blanc), Daniel Chotard | ||
| Moulin à Vent (Gamay), Bernard Diochon | ||
| Bordeaux Graves (Sauvignon Blanc), Graville-Lacoste | ||
| Pauillac (Bordeaux), Chateau Fonbadet | ||
| Rhône Gigondas (Grenache), Les Pallieres | ||
| Châteauneuf du Pape (Grenache), E. Guigal | ||
| South West Cahors (Malbec), Clos La Coutale | ||
| Bandol (Mourvèdre), Domaine Terrebrune |
French Wines by the Bottle
| Alsace, Riesling, Kuentz-Bas, Husseren Les Châteaux | ||
| Loire, Sancerre (Sauvignon Blanc), Daniel Chotard | ||
| Vouvray (Chenin Blanc), Domaine Pichot | ||
| St. Nicolas de Bourgueil (Cabernet Franc), Dom. Mabileau | ||
| Chinon (Cabernet Franc) CH. Joguet (Cuvée Terroir) | ||
| Saumur Champigny (Cabernet Franc), T.Germain (Cep by Cep) | ||
| Beaujolais, Villages (Gamay), V. Girardin | ||
| Brouilly AC (Gamay), J. Drouhin | ||
| Moulin à Vent AC (Gamay), Domaine La Tour De Bief | ||
| Bordeaux, Bordeaux, Château La Valade, Cuvée Reserve | ||
| Médoc (Merlot Blend), Chateau Aney | ||
| St. Estèphe (Merlot Blend), Chateau Haut-Beausejour | ||
| Bourgogne, Pouilly Fuissé (Chardonnay), L. Jadot | ||
| Rhône (Syrah-Grenache), Tortoise Creek (Le Charmel) | ||
| Vacqueyras (Grenache) E, Perigoule (Le Sang des Cailloux) | ||
| St. Joseph (Syrah) E, Guigal | ||
| Châteauneuf du Pape (Grenache), Chateau Mont Redon | ||
| Languedoc, Sauvignon Blanc, Tortoise Creek (Cuvee Jeanne) | ||
| Pinot Noir, Nicolas Potel | ||
| Corbières (Carignan), Domaine De Fontsainte | ||
| Corbieres Rosé (Gris de Gris), Domaine De Fontsainte | ||
| South West, Cahors (Malbec), Clos La Coutale |
California Bubbles
Sparkling Wines
| Domaine Chandon, Napa Valley |
California Wines by the Glass (6oz) or Carafe (16.9oz)
| Chardonnay, Trinity Oaks | ||
| Chardonnay, Rutherford Ranch, Napa Valley | ||
| Sauvignon Blanc, Angeline, Russian River Valley | ||
| Sauvignon Blanc, Rutherford Ranch, Napa Valley | ||
| Pinot Grigio, Parducci | ||
| Pinot Grigio, Trinity Oaks (by Trinchero), Napa Valley | ||
| Riesling, J.Lohr (Bay Mist), Monterey County | ||
| Merlot, Round Hill (by Rutherford), Napa Valley | ||
| Merlot, Rutherford Ranch, Napa Valley | ||
| Cabernet Sauvignon, Round Hill (by Rutherford), Napa Valley | ||
| Cabernet Sauvignon, Rutherford Ranch, Napa Valley | ||
| Pinot Noir, Parker Station, Central Coast | ||
| Pinot Noir, Angeline (by Martin Rey) Reserve | ||
| Syrah, J.Lohr (South Ridge), Paso Robles |
California Wines by the Half Bottle
| Chardonnay, Sonoma Cutrer, Russian River Ranches | ||
| Chardonnay, Cakebread, Napa Valley | ||
| Sauvignon Blanc, Dry Creek Vineyards, Sonoma County | ||
| Pinot Gris, Adelsheim, Willamette Valley, Oregon | ||
| Merlot Merlot, Shafer, Napa Valley | ||
| Cabernet Sauvignon, J.Lohr (Seven Oaks) Central Coast | ||
| Cabernet Sauvignon, Ladera, Napa Valley | ||
| Pinot Noir, Sonoma Cutrer, Russian River Valley | ||
| Pinot Noir, Adelsheim, Willamette Valley, Oregon | ||
| Zinfandel, Seghesio (Old Vines) Sonoma County |
California Wines by the Bottle
| Chardonnay, Round Hill (by Rutherford), Napa Valley | ||
| Rutherford Ranch, Napa Valley | ||
| Lafond, Santa Rita Hills, Santa Barbara County | ||
| David Bruce, Russian River Valley | ||
| Cakebread, Napa Valley | ||
| Sauvignon Blanc, Rutherford Ranch, Napa Valley | ||
| Angeline, Russian River Valley | ||
| Pinot Grigio, Trinity Oaks (by Trinchero), Napa Valley | ||
| Acrobat, Western Oregon | ||
| Benton Lane, Willamette Valley, Oregon | ||
| Riesling, J.Lohr, (Bay Mist) Mounterey County | ||
| Merlot, Round Hill (by Rutherford), Napa Valley | ||
| Rutherford Ranch, Napa Valley | ||
| Trefethen, Oak Knoll District, Napa Valley | ||
| Shafer, (Stag's Leap District) Napa Valley | ||
| Cabernet Sauvignon, Round Hill (by Rutherford), Napa Valley | ||
| Rutherford Ranch, Napa Valley | ||
| Buehler, Napa Valley | ||
| Trefethen, Oak Knoll District, Napa Valley | ||
| Shafer, (One Point Five), Stag's Leap District | ||
| Pinot Noir, Parker Station, Central Coast | ||
| Angeline, (by Martin Rey) Reserve | ||
| Sonoma Cutrer, Russian River Valley | ||
| Syrah, J.Lohr South Ridge, Paso Robles | ||
| Zinfandel, Ancient Peaks, Paso Robles |
Belgian Beers
The "White Beer"
| Hoegaarden (5%) | Cloudy, Original Belgian White Beer |
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The "Pilsner"
| Stella Artois (5.2% Alc. by Vol) | Classic Belgian Pilsner Beer |
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The "Blond Beers"
| Saison Dupont (6.5%) | Saison-Farmhouse Ale, Sweet flavor |
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| Leffe Blonde (6.5%) | Golden Body, Round in the Mouth |
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| Grimbergen Blonde (6.7%) | Old Gold Abbey Ale, Fruity Finish |
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| Affligem Blonde (6.8%) | Low in Bitterness, Eminently Drinkable |
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| Delirium Tremens (8.5%) | Deep Golden Color, Crisp Fruity Finish |
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| Scaldis (12 %) | Strong Pale Ale, Sweet Malty Flavor |
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The "Brown Ales"
| Saison De Silly (5.3%) | Saison-Farmhouse Ale, Modestly Sweet |
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| Duchesse De Bourgogne (6.0%) | Sour Flemish Ale, Sour Fruity Flavor |
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| Delirium Nocturnum (8.5%) | Strong Dark Ale, Hint of Sweetness & Coffee |
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The "Double Ales"
| Grimbergen Double (6.5%) | Red Brown Abbey Ale, Mocha Flavor |
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| Duvel (8.5%) | Cloudy & Pale, Smooth Flavors of Hops |
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| Sint Bernardus Prior (8.0%) | Dark Brown, Great pairing of Malt & Fruit |
The "Triple Ales"
| Sint Bernardus Triple (8%) | Mellow Sweet Pale Amber Ale |
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| Gouden Carolus Triple (9%) | Gold Color, Rich Barley & Fine Hops |
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| Straffe Hendricks (9.0%) | Triple Ale, Malty Sweetness |
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| Troubadour Magma (9.3%) | Triple Indian Pale Ale, Nice Sour Bitter |
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| Maredsous 10 (9.5%) | Dark Blond Triple Abbey Ale with Full Flavor |
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| Piraat (10.5%) | Triple Indian Pale Ale, Lots of Hops and Malt |
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| Gulden Draak (10.5%) | Dark Triple Ale, Toffee Like Sweetness |
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The "Quad Ales"
| Sint Bernardus Abt12 (10.5%) | Dark Brown, Deep fruity Flavor |
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| Gulden Draak 9000 (10.5%) | Abt/Quadruple Beer, Malty, Sweet Caramel |
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| Kasteel Donker (11.0%) | Dark Mahogany Color, Plum & Chocolate Taste |
The "Trappistes"
| Orval (6.2%) | Light in Color, Slightly Cloudy, Complex Flavor |
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| Westmalle Double (7%) | Dark Reddish Brown Color, Rich and Complex |
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| Chimay Red "Premiere" (7%) | Coppery Color |
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| Chimay White "Cinq Cents" (8%) | Golden Color |
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| Chimay Bleue "Grande Reserve" (9%) | Dark Brown Color |
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| Rochefort 8 (9.2%) | Yellowish-Brown Color, Strong Dark Beer |
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The "Lambics"
| Lindemans Cherry (Kriek) (4%) | Deep Red Body, Perfect Cherry Flavor |
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| Lindemans Raspberry (3.5%) | Red Brown Body, Juicy Raspberry Flavor |
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| Lindemans Peach (3.5%) | Cream Orange Color, Bursting with Peach Flavor |
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| Lindemans Gueuze (Cuvée René) (5%) | Possibly the Oldest Beer, fermented wheat beer |
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Soups & Salads
| Best Soup du Jour | $8.95 | Homemade Fresh Cold or Hot Soup of the Day |
| Oven Baked French Onion Soup | $11.95 | Covered with "Beaucoup" Gruyère Cheese |
| La Petite Salade | $8.95 | Mixed Greens, Cherry Tomatoes, Roquefort Cheese, House White Balsamic Vinaigrette |
| Pomme Frite Caesar Salad (With or Without Anchovies) | $11.95 | Romaine Heart, House Caesar Dressing, Shaved Parmesan, House Croutons |
| Red Beets and Goat Cheese Salad | $12.95 | Roasted Red Beets, Butter Lettuce, Walnuts, Butter Lettuce Salad, Honey-Dijon Vinaigrette |
| Our "Lyonnaise" Salad a.k.a. "Frisée aux Lardons" | $14.95 | Butter Lettuce, Bacon Lardons, Diced Avocado, Farm Poached Egg, Warm bacon Vinaigrette |
Hors D'oeuvres
| Imported French Escargots | Baked with "Beaucoup" Garlic Butter and Parsley |
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| Frog Legs "Garlic and Parsley" | Sautéed with "Beaucoup" Garlic Butter and Parsley |
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| Steamed French Artichoke | $11.95 | Chipotle Aioli, Basil Aioli, Chive Yoghurt Dipping Sauces | ||||
| Baked Wedge of French Brie Cheese | $12.95 | Candied Walnuts, Cranberry Chutney, Roasted Garlic and Croutons | ||||
| French Country Pâté and Duck Mousse | $15.95 | Country Pâté, Duck Mousse, Cornichons, Cocktail Onions, Dijon Mustard |
Tartares
| Salmon Tartare | Chopped Raw Salmon, Shallots, Cucumber, Avocado, Ponzu Sauce |
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| Steak Tartare | Chopped Raw Beef, Red Onions, Mayonnaise, Shallots, Capers, Worchester Sauce |
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Mussels
| More than A Dozen Mussels "Au Gratin" | $13.95 | On the Half Shell with Parmesan au Gratin. Roquefort - Blue Cheese and Cream; Provençales - Diced Tomatoes and Garlic; Lemongrass - Ginger-Coconut Sauce; A l'Escargot - Garlic Butter & Parsley, Au Pesto or A La Diable |
| Mussels and Clams "en Papillote" | $14.95 | Steamed in a Alumimum Foil, White Wine, Shallots, Garlic, Fresh Herbs |
Kids
| Kids Mac 'N Cheese | $7.95 | |
| Kids Pasta Marinara | $8.95 | |
| Kids Chicken Tenders and Frites | $9.95 | Breaded Chicken Fingers, Pommes Frites, Ketchup |
Appetizers
| Classic Caesar Salad | Romaine Heart, House Caesar Dressing, Shaved Parmesan, Croutons | |
| Seven Imported Escargots " Burgundy Style " | Baked with "Beaucoup" Garlic Butter and Parsley | |
| Pomme Frite Shrimp Cocktail | 4 Tiger Shrimp, Hard Boiled Egg, Chopped Salad, Diced Tomato, Brandy-Horseradish Sauce |
Entrées
| Méditerranean Seabass "Loup de Mer" | Lemon-Butter Sauce, Kale with Olives, Capers & Bacon, Dauphine Potatoes | |
| "Pomme Frite " Surf and Turf | 2 Filet Tenderloin Medallions, each topped with 2 Tiger Shrimp, Classic Béarnaise Sauce, Grilled Prosciutto wrapped Asparagus, Au Gratin Potatoes | |
| Chef's California "Bouillabaisse" | Seasonal Fish, Tiger Shrimp, Sea Scallops, Mussels, Clams, Squid in a Saffron Cream; Served with Traditional Rouille Croutons |
Desserts
| " Callebaut ' Belgian Chocolate Mousse | Fresh Raspberries, Créme Anglaise | |
| Duo of Profiteroles | Cream Puffs with Vanilla Ice Cream, Warm Chocolate Sauce | |
| Grand Marnier Crème Brûlée | Classic Vanilla Bean Crème Brûlée. |
Mussels
Mussels – Frites
| Marinières | Leeks, Shallots, Celery, White Wine | |
| Provençales | Marinières + Tomato, Garlic, Basil | |
| Ardennaises | Bacon, Mushrooms & Cream | |
| Cajun | Andouille Sausage, Paprika & Cream | |
| Thailand | Thai Yellow or Red Curry & Cream | |
| Garlic | "Beaucoup" Garlic & Cream | |
| Mexico | Chile peppers, jalapeno, habanero | |
| Roquefort | Blue Cheese & Cream | |
| Vietnam | Lemongrass-Ginger-Coconut Sauce | |
| Wit Beer | White Beer instead of Wine |
Meat
| Steak – Frites – Salad | $26.95 | Prime Top Sirloin " Baseball Cut " Steak, Butter Maître D', Small Green Salad, Pommes Frites |
| Filet Tenderloin Medallions | Brandy-Green Peppercorn, Bordelaise or Béarnaise or Blue Cheese Cream Sauce. Steaks served with Assorted Vegetables, Pommes Frites or Mashed Potatoes or Dauphine Potatoes | |
| Hanger Steak aka Butcher's Steak | $29.95 | Burgundy Red Wine Sauce with Shallots Confit |
| Belgian Beef Stew "Flemish Style" | $21.95 | Beef Stew Simmered in Belgian Beer with Onions, Carrots and Celery, Pommes Frites |
| Homemade Meat Balls Beef-Pork-Veal | $20.95 | Liégeoises (Apple-Pear Reduction) or Provençales (Diced Tomato & Garlic), Pommes Frites |
| Pomme Frite "Surf & Turf" | $34.95 | Two Tenderloin Medallions, each topped with 2 Tiger Shrimp, Béarnaise Sauce, au Gratin Potatoes |
| Veal Liver with Apples and Onions | $28.95 | Caramelized Yellow Onions and Apples, Dauphine Potatoes |
Chicken
| Chicken "Vol au Vent" | $21.95 | Puff Pastry with Chicken and Mushrooms, Creamy White Sauce, Pommes Frites |
| Pomme Frite "Coq au Vin " | $23.95 | Braised Cornish Hen with Burgundy Red Wine, Bacon, Mushrooms, Pearl Onions, Pommes Frites |
Seafood
| Pacific Fillets of Sole "Grenobloise" | $22.95 | Lemon-Butter Sauce with Capers, Wilted Spinach and Mashed Potatoes |
| Norwegian Salmon Fillet "A la Béarnaise" | $24.95 | Classic Béarnaise Sauce, French Haricots Verts, Pommes Frites |
| Chef's Fisherman's Stew "Waterzooi" | $32.95 | Seasonal Fish, Tiger Shrimp, Sea Scallops, Mussels, Clams, Squid in a Creamy Broth with Vegetables |
Pasta
| Black Mussels over Linguine Pasta | $20.95 | Steamed Black Mussels, Roasted Garlic Sauce |
| Beef Stroganoff over Pappardelle Pasta | $22.95 | Angus Beef, Dijon Mustard Cream Sauce, Sour Cream, Mushrooms |
| Tiger Shrimp over Angel Hair Pasta | $24.95 | Lemongrass–Ginger–Coconut Sauce, Broccoli Florets, Steamed Jasmine Rice |
Appetizer
| LA PETITE SALADE | Mixed Greens, Cherry Tomatoes, Blue Cheese Crumbles, House Balsamic Vinaigrette | |
| FRESH COLD OR HOT SOUP OF THE DAY | Chef's Daily Inspiration |
Entree
| HOMEMADE MEAT BALLS /BEEF-PORK-VEAL | Liegeoises with Apple-Pear Reduction or Provencales with Diced Tomatoes and Garlic, Pommes Frites | |
| POMME FRITE " FISH AND FRITES " | Barramundi Seabass (Pan Seared not Fried) French Tartare Sauce, Pommes Frites | |
| CHICKEN BREAST PAILLARD | Lemon Butter-Caper Sauce, French Haricots Verts, Pommes Frites |
Dessert
| LA DAME BLANCHE OU LA DAME NOIRE | Vanilla or Chocolate Ice Cream, Chocolate Sauce, Creme Chantilly | |
| CHOCOLATE MOUSSE " MARTINI " | Belgian Chocolate Mousse, Crème Chantilly |
First Course
| More Than Half a Dozen Imported Escargots | Baked in a Cast Iron Skillet, "Beaucoup" Garlic Butter and Parsley | |
| Lyonnaise Salad Aka "Frisée Aux Lardons" | Baby Frisée Salad, Crispy Bacon, Soft Poached Egg, Warm Bacon Vinaigrette | |
| Steamed Black Mussels & Clams "En Papilotte" | White Wine, Garlic, Lemon, Fresh Herbs, Baked in an Aluminum Foil | |
| Steak Tartare with Croutons | Chopped Raw Beef, Capers, Red Onions, Mayonnaise, Shallots, Worchester Sauce |
Second Course
| "Loup de Mer" Mediterranean Seabass | Lemon-Butter Sauce with Capers, Swiss Chard with Bacon and Olives, Dauphine Potatoes | |
| Hanger Steak and Baked Bone Marrow | Marinated in Garlic and Fresh Herbs, Grilled to order up to Medium, Confit Shallots, Burgundy Red Wine-Sauce, Pommes Frites | |
| Rabbit Legs in Belgian Trappist Beer | Braised in Belgian Trappist Beer, Prunes and Raisins, Dauphine Potatoes | |
| Belgian Fisherman's Stew "Waterzooi" | Seasonal Fish, Tiger Shrimp, Sea Scallops, Black Mussels & Manilla Clams in a Creamy Broth with Vegetables |
Third Course
| Le Flan Maison | Caramel Sauce | |
| La Dame Blanche | Vanilla Ice Cream, Warm Chocolate Sauce, Crème Chantilly | |
| Anjou Pears in Red Wine | Poached Pears, Cinnamon, Vanilla Ice Cream | |
| Floating Islands | Mini Meringues covered with Caramel Sauce, Caramelized Almonds, Crème Anglaise |
Suggested Bottomless Wine Pairing
| Languedoc Blanc (Château la Roque) | ||
| Languedoc Rosé "CuvéeeKermit Lynch" (Terra Viva) | ||
| Languedoc Rouge "Cuvée Kermit Lynch" (Terra Viva) |
Reviews and ratings
4.5
Excellent
Based on 175 reviews
Noise level
Moderate
4.5
Food
4.5
Service
4.3
Ambiance
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