Appetizers

Pan-Roasted Diver Sea Scallops

Wrapped in Leek Green, Potato Galette, Lobster Truffle, fava beans, mushroom sauce , fava beans, lemon syrup and red wine reduction $19.00

Spring Quail Stuffed with Smoked Poblano and Corn Pudding

wrapped in mesquite smoked bacon, roasted and served with dried cherry gastrique with roasted corn sauce $16.00

Enchanted Spring In Puff Pastry

Spring Mushrooms, fava beans, peas, thick asparagus, Easter radishes and little carrots served from warm puff pastry basket napped Madeira sauce, drizzled with pea coulis $18.00

Foie Gras Saute on Leek Fondue with Spring Mushrooms

Cipollini Onions, Merchand du Vin tangerine marmalade, and Easter radishes $19.00

Ceviche of Fresh Ahi with Pink Arizona Grapefruit, Edamame Beans and Mint

tossed in Ginger Basil Vinaigrette, garnished with candied kumquats and toasted macadamia nuts $16.00

Salads and Soups

Lobster3 Bisque in Puff Pastry

Maine lobster, wild foraged lobster mushrooms, and lobster cream with smoked poblano chiles and sweet corn 16.00

Chilled Andalusian Spring Mango and Strawberry Gaspacho

with salad of avocado, tangerines and Dungeness crab tossed in ginger; mint painted with mango fire sauce $14.00

Main Courses

Filet Mignon of Ahi Tuna and Foie Gras

treated like beef, pan-seared ahi served on crisp and creamy potato croquette, leek fondue and brussel sprout leaves with meaty red wine sauce and pan-seared chunks of foie gras $36.00

Pan-Seared Mahi-Mahi

On creamy orzo with radish-celery-lemon citronette and vegetables from the Summer garden $20.10

Grilled New York Strip and All the Sides Come With It

horseradish mashed potatoes, whittled asparagus, creamed spinach and onion rings with J-1 sauce $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

Adobe Grilled Baby Chicken

in citrus brine with salsa verde, frijoles de la olla and calabacitas con queso $20.10

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

Minted Lamb Sausage Papparadelle

in the style of Mario Batali with sweet peas and pecorino romano $20.10

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