On the Oasis of Mara
73950 Inn Avenue, Twentynine Palms, CA 92277
Phone (760) 367-3505  FAX (760) 367-4425
email: theoasis@29palmsinn.com

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On the Oasis of Mara
73950 Inn Avenue,
Twentynine Palms, CA 92277

Phone (760) 367-3505 
FAX (760) 367-4425
email: theoasis@29palmsinn.com
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Dinner at the Inn


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Sunday to Thursday
5:00pm - 9:00pm

Friday & Saturday
5:00pm - 9:30pm

+Live music every evening
Sunday - Thursday 5:00pm - 9:00pm
Friday & Saturday 5:00pm - 9:30pm

STARTERS



Mara Wrap
Cream cheese, spinach, red cabbage, carrots, red onions, rolled in a
chipotle wrap, served with ranch dressing 8

The Inn's “Famous” Sautéed Mushrooms

Button mushrooms sautéed with fresh garlic, butter, white wine, and soy sauce  9

Cauliflower Cakes
Hand rolled, with red bell peppers, shallots and scallions, with a
house made Cajun remoulade 9

Calamari

Hand breaded, thinly sliced calamari, served with an orange
sesame dipping sauce 11

Roasted Butternut Squash Hummus
Seasoned with fresh garlic and served with vegetables and warm pita bread 10

Handmade Artisan Mini Pizza

Chef's daily creation 10

Baked Brie Puff Pastry
Stuffed with Faultline Farm fruit, topped with honey and almonds and
served with crostini 13




SALADS



Roasted Butternut Squash Salad
Roasted butternut squash, kale, quinoa, cranberries, garbanzo beans, red onions,
and red peppers. House made balsamic vinaigrette 12

Roasted Beet Salad
Roasted beets, orange segments, toasted walnuts, thinly sliced red onions,
and goat cheese, on a bed of winter greens with beet puree.
House made honey poppy seed vinaigrette 12

Spinach Salad

Fresh baby spinach mixed with Faultline Farm pears, goat cheese,
pomegranate seeds, candied pecans, thinly sliced red onions, and Applewood smoked bacon.
House made Oasis vinaigrette 14

        
Cilantro Caesar Salad
Crisp romaine, tortilla strips, and parmesan cheese.
House made cilantro Caesar dressing 10

Grilled Steak Salad
8 oz. Grass-fed Angus flat iron steak, crisp romaine, red onion, tomato,
and Bleu cheese crumbles. House made balsamic vinaigrette  24

SALAD ADDITIONS
6 oz. Seared Ahi Tuna 11
8 oz. Grass-fed Angus Flat Iron Steak 16
8 oz. Grilled Salmon 15
8 oz. Grilled Chicken 7.5
Six Grilled Shrimp 11




SPECIALITIES

Start with a cup of house made soup, or a small green salad.
Entrées are served with fresh seasonal vegetables, plus your choice of roasted red potatoes,
baked yams, French fries, or herbed rice.

Slow Roasted Prime Rib
Friday & Saturday only, while it lasts!
Angus beef, creamy horseradish, and au jus 33

Steak & Lobster

8 oz. Grass-fed Angus flat iron 

9 oz. Lobster tail, with drawn butter  46

Lobster Tail
9 oz. Lobster with drawn butter 34



COMPOSED PLATES

Served with your choice of a small green salad, or cup of house made soup

Salmon
Poached with basil, ginger, and coconut milk, served over herbed rice
with spinach and mushrooms 25

Carrot Osso Buco
(vegan)
Braised carrots, mushrooms, and onions, spiced with porcini and curry in a rich
and fragrant red wine sauce. Served over herbed rice 19

Pasta of the Day
Chef's daily creation 18

Chicken Picatta

Sautéed chicken breast in a creamy picatta sauce with fresh garlic, lemon
and capers, served over pasta 22

Chicken Marsala
Lightly dredged chicken breast, with a creamy mushroom and Marsala wine sauce
served over pasta 24

Shrimp & Scallops
Seared shrimp and scallops over pasta, tossed in a creamy Faultline Farm winter squash
puree with toasted pine nuts, wilted spinach, and tomatoes 28



ENTRÉES

Start with a cup of house made soup, or a small green salad.
Entrées are served with fresh seasonal vegetables, plus your choice of roasted red potatoes,
baked yams, French fries, or herbed rice.
 
Catch of the Day
Chef's daily creation, Market price

Grilled Portobello
Stuffed with sautéed spinach, tomatoes, quinoa, and green onions, topped
with parmesan and mozzarella cheese 19

Grilled Pork Tenderloin
Two 4 oz. grilled  medallions over caramelized onions, topped with a maple balsamic drizzle 23


Rib Eye
12 oz. Angus Beef 32

Flat Iron
8 oz. Grass-fed Angus beef 25

Entrée Additions
Sautéed mushrooms 6, grilled onions 4, grilled shrimp 10




SWEET ENDINGS



Flourless Chocolate Almond Cake
Moist flourless chocolate almost cake 7

Carrot Cake 

Spicy layer cake, iced with lemony cream cheese frosting 7

Chocolate Mousse
Decadent chocolate mousse with Oreo cookie crust topped with whipped cream 8

New York Cheesecake
Rich cream cheese filling with a sour cream glaze 7

Chocolate Sundae
Vanilla ice cream with classic toppings  7

Crème Brulee
Vanilla custard with caramelized sugar 7


We proudly serve Equal Exchange Organic Fair Trade Coffee
Split plate charge 7
Corkage Fee 12


Freshly Baked Sourdough Bread ~ Our Sourdough Bread is baked here daily, using organic wheat flour and natural yeast levain from France that is over 200 years old. Our bread is available by the loaf, please ask your server.

STARTERS



Mara Wrap

Cream cheese, spinach, red cabbage, carrots, red onions, rolled in a
chipotle wrap, served with ranch dressing 8

The Inn's “Famous” Sautéed Mushrooms

Button mushrooms sautéed with fresh garlic, butter, white wine, and soy sauce  9

Cauliflower Cakes
Hand rolled, with red bell peppers, shallots and scallions, with a
house made Cajun remoulade 9

Calamari

Hand breaded, thinly sliced calamari, served with an orange
sesame dipping sauce 11

Roasted Butternut Squash Hummus
Seasoned with fresh garlic and served with vegetables and warm pita bread 10

Handmade Artisan Mini Pizza

Chef's daily creation 10

Baked Brie Puff Pastry
Stuffed with Faultline Farm fruit, topped with honey and almonds and
served with crostini 13





SALADS



Roasted Butternut Squash Salad
Roasted butternut squash, kale, quinoa, cranberries, garbanzo beans, red onions, and red peppers. House made balsamic vinaigrette 12

Roasted Beet Salad
Roasted beets, orange segments, toasted walnuts, thinly sliced red onions, and goat cheese, on a bed of winter greens with beet puree.
House made honey poppy seed vinaigrette 12

Spinach Salad

Fresh baby spinach mixed with Faultline Farm pears, goat cheese,
pomegranate seeds, candied pecans, thinly sliced red onions, and Applewood smoked bacon. House made Oasis vinaigrette 14

Cilantro Caesar Salad

Crisp romaine, tortilla strips, and parmesan cheese.
House made cilantro Caesar dressing 10

Grilled Steak Salad
8 oz. Grass-fed Angus flat iron steak, crisp romaine, red onion, tomato, and Bleu cheese crumbles. House made balsamic vinaigrette  24
                       

Add to your salad:
6 oz. Seared Ahi Tuna 11
8 oz. Grass-fed Flat Iron Steak 16
8 oz. Grilled Salmon 15
8 oz. Grilled Chicken 7.5
Six Grilled Shrimp 11



SPECIALITIES

Start with a cup of house made soup, or a small green salad.
Entrées are served with fresh seasonal vegetables, plus your choice of roasted red potatoes, baked yams, French fries, or herbed rice.

Slow Roasted Prime Rib
Friday & Saturday only, while it lasts!
Angus beef, creamy horseradish, and au jus 33

Flat Iron & Lobster Tail

8 oz. Grass-fed Angus beef

9 oz. Lobster tail, with drawn butter  46

Lobster Tail
9 oz. Lobster, with drawn butter 34



COMPOSED PLATES

Served with your choice of a small green salad,
or cup of house made soup

Salmon
Poached with basil, ginger, and coconut milk, served over herbed rice with spinach and mushrooms 25

Carrot Osso Buco
(vegan)
Braised carrots, mushrooms, and onions, spiced with porcini and curry in a rich, fragrant red wine sauce. Served over herbed rice 19

Pasta of the Day
Chef's daily creation 18

Chicken Picatta

Sautéed chicken breast in a creamy picatta sauce with fresh garlic, lemon and capers, served over pasta 22

Chicken Marsala
Lightly dredged chicken breast, with a creamy mushroom and Marsala wine sauce served over pasta 24

Shrimp & Scallops
Seared shrimp and scallops over pasta, tossed in a creamy Faultline Farm winter squash puree with toasted pine nuts, wilted spinach, and tomatoes 28


ENTRÉES

Start with a cup of house made soup, or a small green salad.
Entrées are served with fresh seasonal vegetables, plus your choice of roasted red potatoes, baked yams, French fries, or herbed rice.
 
Catch of the Day
Chef's daily creation, Market price

Grilled Portobello
Stuffed with sautéed spinach, tomatoes, quinoa, and green onions, topped with parmesan and mozzarella cheese 19

Grilled Pork Tenderloin
Two 4 oz. grilled  medallions over caramelized onions, topped with a maple balsamic drizzle 23


Rib Eye
12 oz. Angus beef 32

Flat Iron
8 oz. Grass-fed Angus beef 25

Entrée Additions
Sautéed mushrooms 6, grilled onions 4, Six grilled shrimp 10




SWEET ENDINGS




Carrot Cake 

Spicy layer cake, iced with lemony cream cheese frosting 7

Chocolate Mousse
Decadent chocolate mousse with Oreo cookie crust topped
with whipped cream 8

Crème Brulee
Vanilla custard with caramelized sugar 7

New York Cheesecake
Rich cream cheese filling with a sour
cream glaze 7

Chocolate Sundae
Vanilla ice cream with classic toppings  7



We proudly serve Equal Exchange Organic Fair Trade Coffee
Split plate charge 7
Corkage Fee 12


Freshly Baked Sourdough Bread ~ Our Sourdough Bread is baked here daily, using organic wheat flour and natural yeast levain from France that is over 200 years old. Our bread is available by the loaf, please ask your server.

STARTERS



Mara Wrap

Cream cheese, spinach, red cabbage, carrots, red onions, rolled in a chipotle wrap, served with ranch dressing 8

The Inn's “Famous” Sautéed Mushrooms

Button mushrooms sautéed with fresh garlic, butter, white wine, and soy sauce  9

Cauliflower Cakes
Hand rolled, with red bell peppers, shallots and scallions, with a house made Cajun remoulade 9

Calamari

Hand breaded, thinly sliced calamari, served with an orange sesame dipping sauce 11

Roasted Butternut Squash Hummus
Seasoned with fresh garlic and served with vegetables and warm pita bread 10

Handmade Artisan Mini Pizza

Chef's daily creation 10

Baked Brie Puff Pastry
Stuffed with Faultline Farm fruit, topped with honey and almonds and served with crostini 13
  


SALADS



Roasted Butternut Squash Salad
Roasted butternut squash, kale, quinoa, cranberries, garbanzo beans, red onions, and red peppers. House made balsamic vinaigrette 12

Roasted Beet Salad
Roasted beets, orange segments, toasted walnuts, thinly sliced red onions, and goat cheese, on a bed of winter greens with beet puree. House made honey poppy seed vinaigrette 12

Spinach Salad

Fresh baby spinach mixed with Faultline Farm pears, goat cheese, pomegranate seeds, candied pecans, thinly sliced red onions, and Applewood smoked bacon.
House made Oasis vinaigrette 14

Cilantro Caesar Salad

Crisp romaine, tortilla strips, and parmesan cheese.
House made cilantro Caesar dressing 10

Grilled Steak Salad

8 oz. Grass-fed Angus flat iron steak, crisp romaine, red onion, tomato, and Bleu cheese crumbles. House made balsamic vinaigrette  24
                       

Add to your salad:
6 oz. Seared Ahi Tuna 11
8 oz. Grass-fed Angus Flat Iron Steak 16
8 oz. Grilled Salmon 15
8 oz. Grilled Chicken 7.5
Six Grilled Shrimp 11



SPECIALITIES

Start with a cup of house made soup, or a small green salad. Entrées are served with fresh seasonal vegetables, plus your choice of roasted red potatoes, baked yams, French fries, or herbed rice.

Slow Roasted Prime Rib
Friday & Saturday only, while it lasts!
Angus beef, creamy horseradish, and au jus 33

Steak & Lobster

8 oz. Grass-Fed Angus beef

9 oz. Lobster tail, with drawn butter  46

Lobster Tail
9 oz. Lobster tail, with drawn butter 34


COMPOSED PLATES

Served with your choice of a small green salad, or cup of house made soup

Salmon
Poached with basil, ginger, and coconut milk, served over herbed rice with spinach and mushrooms 25

Carrot Osso Buco
(vegan)
Braised carrots, mushrooms, and onions, spiced with porcini and curry in a rich and fragrant red wine sauce. Served over herbed rice 19

Pasta of the Day
Chef's daily creation 18

Chicken Picatta

Sautéed chicken breast in a creamy picatta sauce with fresh garlic, lemon and capers, served over pasta 22

Chicken Marsala
Lightly dredged chicken breast, with a creamy mushroom and Marsala wine sauce served over pasta 24

Shrimp & Scallops
Seared shrimp and scallops over pasta, tossed in a creamy Faultline Farm winter squash puree with toasted pine nuts, wilted spinach, and tomatoes 28



ENTRÉES

Start with a cup of house made soup, or a small green salad. Entrées are served with fresh seasonal vegetables, plus your choice of roasted red potatoes, baked yams, French fries, or herbed rice.

  Catch of the Day
Chef's daily creation, Market price

Grilled Portobello
Stuffed with sautéed spinach, tomatoes, quinoa, and green onions, topped with parmesan and mozzarella cheese 19

Grilled Pork Tenderloin
Two 4 oz. grilled  medallions over caramelized onions, topped with a maple balsamic drizzle 23


Rib Eye
12 oz. Angus beef 32

Flat Iron
8 oz. Grass-fed Angus beef 25

Entrée Additions
Sautéed mushrooms 6, grilled onions 4,
Six grilled shrimp 11


SWEET ENDINGS



Flourless Chocolate Almond Cake
Moist chocolate almond cake 7

Carrot Cake 

Spicy layer cake, iced with lemony cream cheese frosting 7

Chocolate Mousse
Decadent chocolate mousse with Oreo cookie crust topped with whipped cream 8

New York Cheesecake
Rich cream cheese filling with a sour
cream glaze 7

Chocolate Sundae
Vanilla ice cream with classic toppings  7

Crème Brulee
Vanilla custard with caramelized sugar 7


We proudly serve Equal Exchange Organic Fair Trade Coffee
Split plate charge 7
Corkage Fee 12


Freshly Baked Sourdough Bread ~ Our Sourdough Bread is baked here daily, using organic wheat flour and natural yeast levain from France that is over 200 years old. Our bread is available by the loaf, please ask your server.