4 Saints Menu
Welcome to 4 Saints, nestled atop the Rowan Hotel in Palm Springs, where exquisite dining meets spectacular rooftop views. This destination is ideal for special occasions or a refreshing meal with loved ones. The contemporary design and vibrant ambiance set the perfect backdrop for an upscale culinary adventure.
4 Saints offers a diverse menu that caters to various palates, featuring highlights such as succulent salmon, delicious scallops, and flavorful octopus. While customer reviews commend the staff and overall experience, some dishes could use further refinement to match the elevated prices. The vegetarian options are notable, ensuring inclusivity for all diners.
- Enjoy cocktails on the outdoor patio overlooking breathtaking mountain vistas.
- Explore innovative sharable plates that encourage a communal dining atmosphere.
- A perfect venue for celebration or a casual meal with family and friends.
Overall, 4 Saints is a memorable spot that beautifully combines incredible scenery with a promising menu, making it a must-visit in Palm Springs.
Starters
Heirloom Beets*
Lolla Rossa, navel oranges, red flame grapes, Marcona almonds, Manchego, orange vinaigrette
Pink Lady Frisee
Gouda, candied hazelnut, pomegranate shallot vinaigrette
Caesar
little gem lettuce, olive oil, Sonoma dry jack, creamy garlic dressing, croutons
Grilled Spanish Octopus*
cilantro-lime sauce verte, confit potato Ancho-Morita butter
Lobster Ceviche*
lobster, blood orange, mango, serrano
Short Rib Ravioli
four hour braised short rib, Shimeji mushroom Swiss, chard pecorino chives, cabernet reduction
Burratta
fig jam, balsamic, olive oil, tarragon, grilled sourdough
Corn Agnolotti
Dungeness crab, truffle, hazelnut butter, parmesan
Beef Tartare
prime filet, capers, Dijon mustard shallot, soy, cured egg yolk, Hollandaise, fine herbs
Appetizers
Mains
Branzino*
Bilbao chorizo, red prawns, savoy cabbage, Beluga, lentil, sauce Mallorca
Coq au Vin*
Mary's organic chicken, red wine, bacon lardons, mushrooms, pearl onion, baby turnips
Terre*
braised fennel, carrot-coconut puree roasted carrots, Easter egg radish, pearl onions, black lentils, Harissa olive oil
Chilean Sea Bass*
pan roasted, ratatouille, baby spinach, aromatic tomato sauce, basil oil
Icelandic Salmon*
seasonal asparagus, Dijon beurre blanc, fines herbs
Elysian Lamb Chop*
herb crusted, wild rice, braised lamb shoulder jus perlee
8 oz. Prime Filet*
roasted broccolini, pistachio crumb, aged balsamic, cabernet reduction
8 oz. Wagyu Steak Frites*
Wagyu flatiron, truffle Parmesan French fries, 4 Saints steak sauce
Grilled Asparagus*
citrus gremolata, Manchego
Mushrooms*
chimichurri, fines herbs
Heirloom Carrots*
Vadouvan butter, yogurt, sumac
Patatas Bravas
Romesco, aioli
Sides
Amuse Bouche
Caviar Cone
Ossetra, toasted Sicilian pistachio, creme fraiche, chives
Yellow Fin Tuna*
sesame Ponzu, avocado-wasabi puree, nori, French radish
Starter
Entree
Prime Ribeye Tenderloin*
asparagus, Maitake and Hollandaise
Diver Scallops*
vanilla parsnip puree, glazed carrots, saffron, orange-shallot verjus
Pear Sticky Toffee Pudding
molasses cake, toasted sesame anglaise, poached pear, caramel gelato