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, black pepper cracker

Sonoran Mushroom Toast

12

Barrio Bread levain, wild mushrooms, leeks, asparagus, Madeira cream sauce, goat cheese, chervil, preserved lemon

Add: bacon lardons 3

Seasonal Squash

10

Roasted local summer squash, bread crumbs, bee pollen yogurt, calabrian honey vinaigrette

Pan-Seared Scallops

18

Diver scallops, corn three ways, tomato bacon jam, cilantro

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

12

Chef’s blend of hand-chopped raw tenderloin*, local greens, sorrel, pickled and raw vegetables, with Iron John’s beer mustard aioli

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

SOUP & SALADS

Sweet Corn Bisque

9

Sweet corn, tomatillo-chiltepin preserve, chorizo oil, cilantro

Wheat Berry Salad

9

Wheat berries, arugula, peaches, tajin vinaigrette, goat cheese, sprouted almonds

Strawberry Beet Salad

9

Strawberries, red beets, kohlrabi, feta cheese mousse, toasted sunflower seeds, sorrel, basil vinaigrette

Market Salad

8

Mixed greens, dried apricot, parmesan cheese, toasted pepitas, herb vinaigrette

Entrees

FRESH FISH

MP

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

Roasted Chicken

24

Top Knot Farms half roasted chicken*, crushed new potatoes,
collard greens, chicken jus

Summer Spaghetti

19

White Sonoran wheat spaghetti, sugar snap peas, sundried tomato,
smoked eggplant, 64 degree egg*, citrus bread crumbs, parmesan cheese

Add chicken 5 Add sausage 5 Add shrimp 7 Add today’s fresh fish MP

Seared Duck

28

Top Knot Farms pan seared duck breast*, orange-plum puree,
kohlrabi, kale salad, duck fat vinaigrette, popped sorghum

Sweet Pea Risotto

21

Sweet peas, ratatouille, pickled asparagus, citrus crumble, baby greens

Add chicken 5 Add shrimp 7 Add scallops MP

Filet Mignon

38

6 oz petite filet*, leek-mustard soubise, creamed spinach, cheese curds, balsamic confit tomato

Hanger Steak

24

8 oz hanger steak*, seasonal vegetable, caramelized onion-agrodolce, pommes frites** with Iron John’s beer mustard aioli

Pork Chop

28

Beelers pork chop*, Geechie boy grits, stone fruit, collard greens, ham hock jus, verjus compressed peaches

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

Whole Grilled Trout

27

Cast iron grilled trout, tomato fregola, compressed cucumber, lemon, almond, dill emulsion

Sides

Geechie Boy Grits

8

Collard Greens

7

Sweet Pea Risotto

7

Crushed New Potatoes

7

Seasonal Vegetables

6

Pommes Frites**

5

DESSERTS

Vanilla Bean Creme Brulee

8

with Gluten Free Amoretti Cookie and Fresh Raspberry

Lemon Goat Cheese Cheesecake

8

with Lemon Curd and Thyme Brittle

White Chocolate Lemon Chiffon Torte

8

with Raspberry Lemon Curd, Lemon Auglaize, Fresh Raspberry and Créme Chantilly

White Peach Fluff Budino

8

with Nectarine Coulis, Lemon Shortbread Cookie, Oat Crumble and Créme Chantilly

Dark Chocolate Whiskey Pecan Tart

8

with Whiskey Caramel, Vanilla Bean Gelato, and Pecan French Macaroon

Dark Chocolate Brownie

8

with Brule Marshmallow, Peanut Nougat, and Milk Chocolate Auglaize