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Hoppy Easter

April 21, 2019 @ 10:00 am - 2:00 pm

Enjoy our four-course plated brunch, freshly baked, house-made bread & Complimentary Champagne. Seating every 15 minutes from 10:00 a.m. to 2 p.m. $65 per guest, $20 for children 10 and under (children’s menu). Tax & gratuity not included. Please note that this is the only menu served for Easter; children menus, vegan, gluten free menus are available. Seafood Platter: Chardonnay poached jumbo tiger shrimp, Alaskan king crab leg, smoked cutthroat trout with AZ citrus, and prickly pear cocktail sauce Salad and Fruit Course: – Spring rocket & dandelion greens,confit cipollini onions, strawberry ricotta, sun-dried blueberries, candied walnuts, and a white balsamic vinaigrette. – Three bean southwestern salad, roasted red chili, epazote, charred spring onions, pickled AZ sweet corn, daikon radish, and caramelized shallots. – Toasted orzo pasta, baby mint, preserved lemon, chickpeas, lemon-thyme vinaigrette,heirloom cherry tomatoes, and fresh parsley. – Seasonal AZ fruit with wild ocotillo flowers and roasted pichuberry yogurt. Entrées: – House-made quiche with grilled asparagus, feta cheese, roasted chicken. Served with baby gem lettuce with apricots, red wine cheddar, roasted pepitas, and strawberry thyme vinaigrette. – or – – Mesquite wood-grilled Coloradolamb chops, bacon lardon braised mustard greens, preserved lemon new potato salad, roasted spring onions, rhubarb jam, sauce bordelaise. – or– – Pan-seared Alaskan halibut with garden wild rice, trumpet mushrooms, lovage, English peas, roasted purple carrot puree, white balsamic glaze. – or – – Wood fired rib eye, pancetta, charred asparagus, barleystyle risotto, roasted zucchini, oven dried Roma tomato, sauce bearnaise. Duo of Desserts: – Carrot cake with roasted walnut crumble, cream cheese glaze, toasted meringue. – Lemon blueberry cheesecake, blueberry compote, AZ citrus meringue, dried lemon wheel. Reservations: 480-488-0698  or make em online Click here Click Here to View / Print  All EasterMenus  


April 21, 2019
10:00 am - 2:00 pm