Dinner

a y f t

STARTERS

Chef's Board

15

Chef’s selection of three cheeses and two cured meats, quince paste, house-made mustard, pickled vegetables, seasonal fruit, nuts, red fife saltine cracker

Butternut Squash Toast

12

Barrio Bread levain, butternut squash, ricotta, caramelized onion, pecans, chiltepin honey

Trout Rillette

14

Smoked rainbow trout, clarified butter, house giardiniera, grilled Barrio Bread

Scallops

18

Diver scallops, crispy sweet breads, cauliflower, black garlic walnut puree, mint

Foie Gras

20

Hudson Valley foie gras, Caffè Lucé coee french toast, acorn squash, pearl onions, ras el hanout maple syrup

Prince Edward Island Mussels

15

Steamed in dry white wine, charred fennel, espelette, garlic, orange butter, mint

Add: pommes frites** with Iron John’s beer mustard aioli 4

Fresh Oysters

17

Six shucked to order assorted oysters*, fresh lemon, cocktail sauce, hot sauce

Steak Tartare

13

Chef’s blend of hand-chopped raw tenderloin*, pickled pearl onion, jalapeno aioli, cilantro, sweet potato chip

Add: pommes frites** 4 Add an egg yolk 1

SOUP & SALADS

Carrot Veloute

9

Carrot, yogurt, lime-oil, cumin croutons

Chicory Salad

10

Locally sourced chicory, arugula, asian pear, ginger-sorghum molasses vinaigrette, puffed sorghum, candied walnut

Market Salad

9

Mixed greens, roasted acorn squash, pumpkin seeds, goat cheese, quince vinaigrette

Entrees

FRESH FISH

MP

Fresh and sustainable; your server will describe today’s preparation

Roasted Chicken

26

Top Knot Farms half roasted chicken*, Geechie Boy yellow grits, glazed carrot, benne seeds, tarragon, sour chicken jus

Ricotta Gnocchi

19

Celery root-sage cream, mushroom, cherry tomato, citrus bread crumbs, arugula

Add chicken 5  Add sausage 5  Add shrimp 7  Add scallops 14

Quail

22

Vermont quail*, corn bread-chorizo stuffed, glazed lentils, mole manchamantel, date jam, cilantro

Butternut Squash Risotto

19

Goat cheese mousse, crispy mushroom duxelle, fines herbes

Add chicken 5  Add shrimp 7  Add scallops 14

Bouillabaisse

36

Fresh fish, lobster, mussels, prawns, scallops, red potatoes, bell pepper, charred fennel, onion, lobster-saffron broth, rouille toast

Pork Belly

26

Crisp pork belly*, barbecued tepary beans, swiss chard, bread and butter cauliflower, smoked bread crumbs

New York Strip

39

21 day dry aged 9oz. New York strip*, mushroom and black true galette, agrodulce, radish salad

Short Rib

26

Ancho chile-citrus braised beef short rib*, crushed new potatoes, lemon-chile braised swiss chard, walnut gremolata

The Burger

16

AZ raised ground chuck, herbed butter bun, pickled red onion, butter lettuce, tomato, cornichons, pommes frites**

Add: cheese, applewood bacon, or roasted mushrooms 1 each

Sides

Geechie Boy Grits

8

Swiss Chard

7

Squash Risotto

7

Crushed New Potatoes

7

Glazed Carrots

6

Pommes Frites**

5

DESSERTS

Vanilla Bean Creme Brulee

8

Cream chantilly, fresh berries

Lemon Goat Cheese Cheesecake

8

Rosemary graham crust, blackberry preserve, mascarpone sweet cream mousse

Ibarra Chocolate Torte

8

Mesquite crumble, raspberry, chocolate sauce

Cherry & Pear Bread Pudding

8

Whiskey cream anglaise

Ginger Rum Apple Galette

8

Sonoran wheat crust, bourbon maple ice cream