APPETIZERS
Quail with Applewood Smoked Bacon, Mushroom Cornbread Pudding, Pomegranates and Hazelnuts
Quail, partially boned and stuffed with mushroom cornbread pudding, wrapped in applewood smoked bacon, roasted and served on sautéed spaghetti squash with pearl onions, toasted hazelnuts, pomegranate seeds and cranberry-jalapeno syrup $16.00
Tournedoes of Seared Diver Sea Scallops on Moon Bean Blinis with Spanish Chorizo, Chipotle Muscat Sauce and Candied Orange Zest
Hand-harvested diver sea scallops pan-seared and served on moon bean pancakes with wilted spinach, chipotle infused orange muscat sauce, garnished with Los Palacios Spanish chorizo and candied orange zest $19.00
Roasted Figs, Foraged Morels, Serrano Ham and Prickly Pear Syrup
Fresh figs roasted with thyme and extra virgin olive oil, served with foraged morel mushrooms and plumped tart cherries flamed in brandy and simmered in a little cream, garnished with Redondo Iglesias Serrano ham, Parmigiano-Reggiano and watercress leaves; drizzled with Tucson Mountain Prickly Pear Syrup $16.00
Crab Relleno Casserole with Tart Green Apple Salad
Layers of roasted Anaheim chiles, Alaskan King crab, corn tortillas, scallions, Monterey Jack and Parmigiano-Reggiano in a light whole-grain mustard custard garnished with tart green apple, radish, watercress and lime salad with golden tomato vinaigrette salad $19.00
Wild Jumbo Mexican Shrimp Tostada with Black Bean Refritos and Salsa Fresca
Large licensed Mexican shrimp sautéed with garlic butter and served on crisp corn tortilla with black bean refritos, cabbage radish slaw, shrimp salsa and guacamole $19.00
Hamachi Ceviche with Coconut Milk, Lime, Mangos and Seaweed Salad
Slices of yellow tail set on seaweed salad with refreshing blend of coconut milk, lime, and pineapple juice drizzled with mint and jalapeno syrups, garnished with mango and served with Matty's chilled house brewed kombucha $17.00
SALADS AND SOUPS
Black Bean Terrine with Corn Mousse, Smoked Poblano Chiles and Goat Cheese
Layers of spicy black bean puree, roasted corn mousse and goat cheese wrapped in smoked poblano chiles served with watercress, spiced pepita and orange salad in jalapeno orange vinaigrette $15.00
Zarela's Tomato Soup with Queso Relleno, Habanero Pepita Pesto and Tortilla Shards
Zarela Martinez's Oaxacan tomato soup with slices of white chedder relleno, habanero pepita pesto and crisp tortilla shards $15.00
Lobster Meat, Corn Cream and Ham Hock Bisque
Rich corn cream with lobster meat, smoked ham hocks, and steamed potatoes baked in puff pastry dome $16.00
MAIN COURSES
Brazilian-Style Black Cod with Piquillo Brandade Relleno and Smoked Linguiça
Crispy-skinned black cod and brandade stuffed piquillo pepper with Veracruz sauce of tomatoes, peppers, capers and onions served with smoked linguiça sausage $32.00
Pan-Roasted Scottish Salmon, Arroz Verde, Calabacitas Flan, and Giant Shrimp
Sustainably raised Scottish Salmon, pan-seared and served with calabacitas con queso flan, mushroom flauta, beurre rouge and giant roasted head-on shrimp $32.00
Grilled New York Strip with Molasses, Coffee and Red Chile Adobado and Mushroom Chilaquiles
New York Strip marinated in molasses, ground coffee and red chile, cut thick, grilled and carved with mushroom chilaquiles, rich puree of butternut squash and cinnamon, corn crema and green chile vinaigrette $45.00
Lamb from the Heart of Mexico
Double chop from the lamb rack with chipotle recado and Native Seeds/SEARCH mole, Oaxacan barbacoa shredded lamb tamale, soup from the barbacoa, and street vendor's spicy lamb's tongue taco $41.00
Roast Chicken Tampequeño, Tepary Bean Refritos and Salsa Fresca
Chicken breast marinated in citrus brine, grilled and roasted, served with cheese enchilada, refried tepary beans, roasted corn and chipotle cream, salsa fresca and crisp slaw $28.00
Green Tea-Smoked Duck, Stir-Fried Bok Choy and Cinnamon-Spiced Pear
Boneless duck breast marinated in Asian spices, smoked over green tea leaves, finished on the grill and carved on glass noodles with soy-sake reduction, cinnamon-spiced pears, stir-fried bok choy, tempura scallion and moo shu pancake $30.00
Grilled Elk, Pumpkin Puree, Cranberry Beans, and Spicy Red Wine Reduction with Mushroom Sauce
Elk chop marinated in Autumnal spices, grilled and served on rich pumpkin puree with cinnamon, clove and orange butter, cranberry beans, brussel sprout leaves and spicy red wine reduction with mushroom cream and salsa verde $48.00
Surf 'n' Turf Janos Style
Beef tenderloin grilled and served on Joel Robuchon's potato gratin with butter-braised cold-water lobster tail, truffled mushrooms, bordelaise sauce and Alaskan King crab lemon beurre blanc $50.00
Ten-Hour Beef Short Rib with a Kick and a Sweet Pineapple Kiss
Beef short rib slowly braised in red wine and aromatic vegetables, ancho and chipotle morita chiles served on feijoada black beans with sauce from the braising liquid, orange-pineapple-jalapeno mojo and carmelized pineapple $34.00
Slow Roasted Japanese Eggplant, Brussel Sprouts, Pumpkin Purée, Fall Mushrooms, and Salsa Verde
Creamy, slow roasted Japanese Eggplant, with rich pumpkin purée festooned with brussel sprout leaves, fall mushrooms sautéed in brandy and drizzled with salsa verde $28.00
We charge 20% gratuity on separate checks. Please let your server know when placing your order. Also, for the enjoyment of all of our guests, please limit your cellular phone use to the lounge area.
