LON's at the hermosa

Dinner

This is a sample menu - changes are made regularly

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