starters
roasted kabocha squash soup 8
duck confit and pomegranate on brioche
lobster and arizona shrimp bisque 9
cilantro crema
agave and chili roasted pork belly 14
apple relish and buttered grits
*pan roasted foie gras with cranberry tamale 17
braised duck and habanero honey glaze
*guajillo pepper seared ahi tuna 12
foraged mushrooms, local olives, basil and quinoa
blue hill bay mussels with chardonnay 13
tomatoes, cilantro and lemon grass
salads
duck and spinach salad 12
crisp hominy, raspberries and sherry molasses dressing
arugula and fennel salad with local citrus
and goat cheese 9
breakfast radishes and white balsamic dressing
hermosa garden salad 9
maytag blue cheese, apple-pears, spiced pecans and prickly pear vinaigrette
pan roasted arizona shrimp with
baby red leaf lettuce 15
corn relish, blue corn crisp and chipotle vinaigrette
entrees
roasted fulton valley free range chicken 25
garlic mashed potatoes, baby portobello mushrooms salsify and chicken jus
butternut squash ravioli with organic spinach 22
lon’s garden sage, baby vegetables and carrot jus
* two pepper roasted natural pork tenderloin 27
prickly pear braised red cabbage, rye gnocchi and encrusted washington apple relish
pan roasted monkfish with olive spaetzle 30
baby green beans, chili cured tomatoes and basil
grilled filet of salmon with blackberry shellac 28
baby cabbages, marbled potatoes, corn and fire roasted tomatillo sauce
*wood grilled beef tenderloin with portobello mushroom and goat cheese pie 34
california red wine sauce, swiss chard
and small carrots
*natural breast of duck and its confit with cranberry and jalapeno glaze 29
butternut squash pancake, hand picked vegetables and port wine reduction
*peach and mild curry crusted rack of lamb 34
braised fennel, roasted potatoes and
queen creek olive jus
ancho chili braised beef short ribs 28
vanilla scented butternut squash, red wine jus
sides
truffle scented mac and cheese 10
wisconsin goat cheese and mushroom pie 6
lon’s garden vegetables 6
butternut squash pancakes 7
garlic mashed potatoes 6
grilled asparagus with citrus butter sauce 8
chefs gerry coleman, james ducas, trevor tucker
and carl rossi
as a courtesy to all guests, the use of cellular phones is prohibited in dining areas
an 18% gratuity is included for parties of 8 or more
*some items
may contain undercooked proteins, this may increase the chance
of food borne illness
