Cucumber-lime puree, mint, simple syrup and ginger beer.
Fresh grapefruit & lime, agave, sea salt and seltzer.
Fresh lemonade, prickly pear, fresh basil, seltzer and 7-up.
Quinoa, flax, sunflower & sesame seed.
Pepita, sunflower, poppy & sesame seed.
Applewood-smoked bacon, pulled chicken breast, fresh thyme & Yukon gold potatoes.
Butternut, chayote and zucchini squash, poblano, bell peppers, red onion, jalapeño and cilantro radish garnish.
Trio of chips: corn, flour & fry bread.
Tossed with candied chilies, chipotle aioli and grilled AZ lemon.
Fresh jicama & roasted chili slaw, smoked ancho chili aioli.
Tempura ahi tuna roll, wasabi-soy vinaigrette & gari shoga.
Roasted romanesco, charred asparagus, feta, grilled pita, shishito peppers, chickpeas and candied sweet chili drops
Iceberg, romaine, and watercress, tomato, bacon, egg, avocado, chives, Roquefort cheese & lemon-herb vinaigrette
Romaine, iceberg, black, chipotle ranch, beans, heirloom tomatoes, chicos, tortilla strips, avocado crema and pepper jack.
Manchego, candied Arizona pecans, sun-dried cherries, tart green apple & pistachio vinaigrette
Simmered with sonoran spice, garlic, peppers and onion, shaved cabbage-lime slaw, avocado crema and white corn tortillas.
House-made corned beef & sauerkraut, 1,000 Island dressing, Jarlsberg cheese and fresh baked marble rye bun.
Toasted bolillo roll, pico de gallo, shaved iceberg and Hatch green chili mayo.
Garlic chicken, artichokes, red onions, peppers, peas, heirloom tomatoes, basil cream & fresh pesto.
Beef tenderloin tips, Southwestern Hatch chili cream, calabasitas, AZ chicos, chayote squash, poblano, fried arugula, nopales pico and huitlacoche puree.
Kumquat vinaigrette, guajillo oil, charred apple, fennel grits, apple slaw, chayote and pickled corn succotash.
Winter citrus beurre blanc, forbidden black rice, shaved brussels, pomelo-champagne gastrique and prickly pear marmalade.
Snipped chive remoulade sauce, yukon potato roesti cake, heirloom carrots, blistered cherry tomatoes and fried capers.
BBQ prickly pear vinaigrette, hibiscus pickled jicama-chayote slaw, tri-colored quinoa, sonoran spiced romanesco, nopales, roasted corn, black beans and poblano, charred chayote squash.
Brown butter whipped white yams, heirloom carrots with shallots, parsley and a port wine jus lie.
Adobo demi, crimini mushrooms, white cheddar, herb scalloped potatoes and grilled asparagus.
Red flame grape and bacon marmalade, creamy hominy risotto with Hatch green chili, ancho chili and black garlic purée and charred winter squash.