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HesperiaStar.com
  • Roydale’s Bar and Grill opens at Apple Valley Golf Course

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  • In years past, the Apple Valley Golf Course has played host to countless celebrities in the sports and entertainment world. Singers Sammy Davis Jr. and Frank Sinatra, as well as golf legend Arnold Palmer, were frequent guests on the facilities’ fairways, as well as in its restaurant.
    Although there haven’t been any star sightings of late, food server Henry Santos says the course continues to hold the reputation of being the High Desert’s premier spot for golfing, tennis, dining and special events.
    To uphold its lofty standards, owners of the course recently remodeled its dining room with an air of sophistication and class, according to Santos. It also is now operating under the name Roydale’s Bar and Grill, which is in honor of legendary actor/singer Roy Rogers and his actress/ singer wife, Dale Evans.
    “The restaurant didn’t have a name before,” Santos said. “It’s very fitting it has been named after Roy and Dale. They were very instrumental in this community when the course opened and for years after that.”
    Along with daily breakfast, lunch and dinner specials, Roydale’s’ menu features everything from eggs benedict and buttermilk pancakes to BLT’s and burgers. Other items include homemade soups, specialty salads and decadent deserts. Prices for breakfast and lunch plates range from $5 to $12, Santos said.
    “With the exception of a couple of items, our menu is totally different now,” said Santos. “But everything is still made from fresh ingredients and is of the finest quality.”
    Prior to the restaurant being remodeled, Santos said it was only open for breakfast and lunch. Dinner is now being served in the bar area from 5 p.m. to 9 p.m. on Friday and Saturday evenings. Evening fare includes prime rib, lasagna, meat loaf, top sirloin, shrimp scampi and other entrees prepared by Roydales’ experienced chefs.
    “We are very proud of our specialty dishes,” said Santos. “One of the most popular is the roasted red pepper salmon on a bed of rice pilaf. Customers really seem to enjoy the prime rib as well.”
    Along with its extensive menu, Roydale’s also offers unparalleled service, according to Santos. And he says the chefs are always more than happy to accommodate a customer’s requests.
    “If there’s something a customer wants that is not on the menu, we will do our best to make it,” said Santos. “For the most part, we can prepare almost anything.”
    In the future, owners of the AVGC hope to move its dinner seating out of the bar area and into its dining room, which holds about 200 people. Santos said word is still getting out that Roydale’s is open for dinner, so the crowds are not nearly as big as they are during breakfast and lunch hours.
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