Copleys - Palm Springs

For our starters, Steve enjoyed the chilled summer pea soup with asparagus, while I opted for the Beijing Duck Warm Artichoke Salad, and James Richard had the Tossed Green Salad with figs. The evening’s specials also caught our eye, so we went for the Braised Short Ribs, Walnut-Crusted Halibut with Lobster, and Roasted Fillet of Scottish Salmon, all of which were fantastic. To end the meal, we shared a delectable Apple Tart alongside a trio of ice creams: Pistachio, Cinnamon, and Ginger. Once again, we had a wonderful evening at Copley’s, thanks to Chef Co-Owner Andrew Manion Copley.