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Hoppy Easter

April 1, 2018 @ 10:30 am - 2:00 pm

Enjoy our four-course plated brunch, freshly baked, house-made bread & Complimentary Champagne. Seating every 15 minutes from 10:30 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 menuserved for Easter; children menus, vegan, gluten free options are available. Salad and Fruit Course: – Strawberry rhubarb salad on local field greens, raspberry vinegar dressing, goat cheese, Moroccan spice crushed pistachios, and wild flowers. – Burrata salad, grilled peaches, honeyed Marcona almonds, arugula, and basil chiffonade. – Red quinoa salad with white balsamic vinaigrette, English peas, fava beans, shaved radishes, and soft herbs.- Seasonal AZ fruit with agave lime crème fraîchedrizzle. Seafood Platter: Sauvignon Blanc poached jumbo shrimp, Alaskan king crab leg, AZ citrus, cocktail sauce. Grilled and chilled Columbia River Steelhead trout with orange tamarind glaze Entrées: House-made Sonoran quiche with sweet peppers, onions, grilled corn, roasted green chilies, Manchego cheese and avocado garnish. Served with a panzanella tomato salad of French baguette, olives, red onion, basil, parsley, and sherry vinegar & EVOO – or – Pan-seared Alaskan halibut with fresh corn, lobster and mascarpone cheese ravioli, Parmesan cream, fresh snap peas and gastrique onions – or – Mesquite wood-grilled Colorado lamb chops with a preserved lemon and sage pesto, honey pecan polenta cakes, sauté of sliced baby carrots, shaved Brussels sprouts & bacon – or – Wood-fired filet of beef tenderloin with roasted garlic cloves, green & pink peppercorn sauce, garlic crushed fingerling potatoes, and spring haricotverts Desserts: – Spiced mini carrot cake with golden raisins, candiedpecans and  cardamom cream cheese frosting – Chocolate malt tart with toasted meringue and root beer syrup – AZ Prickly pear cheesecake with fresh raspberry orange compote Reservations: 480-488-0698  or make em online Click here Click Here to View / Print  Easter Menu Click here to View /Print Vegan & Gluten Free menu


April 1, 2018
10:30 am - 2:00 pm