Arizona Restaurant Week Fall 2019

September 20th-29th

Starters

Shrimp & Grits

Butter poached shrimp, Hayden flour grits, grilled corn, gremolata, candied lemon

and flaky salt

Wedge (GF)

Iceberg lettuce wedge, pancetta, heirloom tomatoes, Point Reyes blue, parsley leaves, chives, shallots,

cucumber and garlic red wine vinaigrette

French Onion Soup (V)

Caramelized onion broth with Noble Bread baguette, melted gruyere cheese and fried shallots

Entrees

Baked Gnocchi (V)

Our house-made gnocchi dumplings with pancetta, roasted tomatoes and mozzarella

Pork (GF)

Grilled pork loin, pancetta apple celery chutney, grilled onion and garlic mashed potatoes

Beef (GF)

4 oz. of prime beef tenderloin, peppercorn sauce, wilted greens, fennel potatoes au gratin, buttered

baby vegetables and flaky salt

Salmon Piccata (GF)

Seared salmon filet, white wine, caper berries, and lemon beurre blanc served with cannellini bean

and wilted green ragù

Desserts

Autumn Bread Pudding

Served with a sea salt caramel sauce

Spiced Caramel Chocolate Tart

Topped with spiced whipped cream and served with candied nuts on the side