Hoppy Easter

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.

– 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 Colorado lamb 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, barley style 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

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