Last Updated: February 8, 2010 | 06:33:38 PM
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Quail Wraped in Prosciutto: and stuffed with panettone bread pudding, served with pumpkin gnocchi and caramelized onion-dried cherry vinaigrette 16.00***
Lobster and Black Bean Relleno with Roasted Corn Coulis: whisper of chipotle and green onions, crisp fried with roasted corn sauce and street vendors’ corn relish 19.00***
Torchon of Foie Gras and Tangerine Marmalade: with prickly pear gelée, fossilized Mexican sea salt and toasted brioche 17.00***
Sustainable Scottish Salmon and Shrimp Ceviche: tossed in agave nectar-ginger broth with jalapenos, cilantro, pineapple, avocado and fried yucca chips
16.00***
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Sweet Potato and Smoked Chile Soup: corn flan, piquillo pepper, crème frâiche and crunchy tortilla shards 14.00***
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Lobster with Papaya and Champagne Sauce: Updated from our opening menu in 1983: live shipped Maine lobsters and carrot-spinach mousse garnished with papaya and served with minted champagne sauce
42.00***
Grilled New York Strip with Chile Hollandaise and Spicy Red Wine Syrup: served with onions slowly braised in red wine, mushroom chilaquiles, and chayote squash sauté 42.00***
Lamb4 from the Heart of Mexico: lamb porterhouse with Native Seeds SEARCH Mole; Oaxacan Barbacoa Lamb Tamale; Soup from the Barbacoa; Street Vendor’s Spicy Lamb’s Tongue Taco 41.00***
Surf ‘n’ Turf Janos Style VIII: Filet of beef tenderloin grilled and served with Maine lobster tail slowly roasted and sauced with red chile-honey-lime butter served on risotto verde with crisp fried nopalitos, Yong’s BBQ onions and Sleeping Frog Farms slow roasted cloves of Spring garlic
50.00***
Green Tea Smoked Duck Breast: duck breast, marinated and smoked over green tea leaves, brushed with anise scented honey, roasted and served on lo-mein with Chinese BBQ sausage, Asian greens, orange zest and shiitake mushrooms served with steamed buns and tempura fried scallion 30.00***
Ten Hour Braised Short Ribs and Feijoada Beans:: short ribs braised in ancho spiked red wine and aromatic vegetables served on Feijoada beans with yucca fries, green chili mojo and caramelized pineapple 32.00***
Gifts from The Summer Garden: a changing array of vegetables supplied by our growers in Southern Arizona and others who inspire our culinary team to prepare dishes bringing out the best flavors of the season 28.00***
