Last Updated: February 15, 2010 | 04:47:59 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***
Butter Poached Lobster Tail with Asparagus: foraged wild mushrooms, cipollini onions, braised pork belly, lobster sauce and tarragon beurre 20.00***
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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Pan-Seared Sustainable Scottish Salmon and Herb Risotto: with dried tomatoes soaked in spicy red wine, cipollini onions, leek fondue, roasted beets and piquillo peppers served on
carrot coulis
32.00***
Colorado Lamb: half rack of mustard glazed and roasted lamb with creamy polenta, dried tomatoes, kalamata olives, salsa verde and spicy red wine sauce 46.00***
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***
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***
