starters
yellow tomato gazpacho soup
arizona shrimp and small vegetables 9
braised beef short ribs
sweet corn, green chili risotto, red wine jus 14
*pan roasted foie gras with dried cherry tamale
braised duck and poblano honey glaze 17
*guajillo pepper seared ahi tuna
foraged mushrooms, local olives, basil and quinoa 12
salads
heirloom tomato salad with cucumbers red onion
san joaquin gold and basil sorbet 11
arugula and fennel salad with local citrus
and goat cheese
breakfast radishes and white balsamic dressing 9
hermosa garden salad
maytag blue cheese, apple-pears, spiced pecans
and prickly pear vinaigrette 9
loin of lamb and watercress salad with
small green beans
garden mint, tomato, olives and garlic confit, 12
alaskan dungeness crab salad
cilantro, avocado and spicy tomato 15
entrees
pan roasted fulton valley breast of chicken
wild mushroom risotto and sherried chicken jus 25
butternut squash ravioli with organic spinach
lon’s garden sage, baby vegetables and carrot jus 22
* two pepper roasted natural pork tenderloin
garlic mashed potatoes, prickly pear braised red cabbage and house made chutney 27
alaskan halibut with queen creek olive spaetzle
small squash and red pepper jus 30
grilled filet of salmon with blackberry shellac
baby cabbages, marbled potatoes, corn and fire roasted tomatillo sauce 28
*grilled beef tenderloin
goat cheese and green chili grits, baby carrots and swiss chard 34
*natural breast of duck and its confit with
chili blueberry glaze
sweet corn pancake, hand picked vegetables and port wine reduction 29
*loin of colorado lamb with red wine jus
goat cheese gnocchi, fava beans and
spicy cured tomatoes 34
natural braised beef short ribs
truffle scented macaroni and cheese and
red wine jus 28
sides
truffle scented mac and cheese 10
green chili grits 6
lon’s garden vegetables 6
sweet corn pancakes 7
garlic mashed potatoes 6
grilled asparagus with citrus butter sauce 8
executive chef
- michael rusconi
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.
