"Food is not just eating energy. It's an experience."

 Caviar Potato Pillows
 

Delicate potato pillows crowned with caviar and filled with locally crafted whipped goat cheese, lightly perfumed with mesquite honey.

Sweet Corn & Jalapeño Tamale Cakes
 

Golden sweet-corn tamale cakes with a hint of jalapeño heat, finished with red chile–braised beef and an olive tapenade. Accented with gold leaf for an elegant touch.

Prickly Pear–Ancho Glazed American Wagyu
 

A nod to local tradition—premium cuts glazed with prickly pear and ancho chile, showcasing deep Sonoran flavor. Served with smoked and butter-poached baby potatoes and a medley of seasonal, locally roasted vegetables.

Mesquite Chocolate Bunt Cakes
 

Miniature mesquite-kissed chocolate bunt cakes topped with a silky raspberry-chocolate ganache.

Whiskey–Shoyu Glazed Meatballs

Tender, house-crafted meatballs lacquered in a rich whiskey–shoyu reduction, finished with a touch of aromatic sesame and scallion.

Roasted Tomato & Carrot Bisque

Velvety bisque of fire-roasted heirloom tomatoes and sweet carrots, delicately seasoned and finished with a drizzle of herbed Mexican crema.

American Wagyu Filet Mignon Oscar

Butter-seared American Wagyu filet crowned with succulent lobster and classic Béarnaise sauce, accompanied by slow-cooked asparagus and a three-cheese potato pavé.

Sweet Corn & Honey Crème Brûlée

A golden custard infused with sweet corn and wildflower honey, topped with a crisp caramelized sugar crust and garnished with fresh seasonal berries.

Guajillo Pork Belly Burnt Ends

Slow-rendered pork belly glazed with guajillo pepper and finished with a delicate char.

Crisp Mountain Oysters

Lightly fried and served with a house-crafted cocktail sauce.

Charred Corn & Crab Bisque

A silky blend of charred sweet corn and tender crab, finished with a smooth coastal richness.

Blackened Bronzino

Paired with a bright citrus beurre blanc, mushroom croquettes with truffle aioli, cauliflower gratin baked to a golden finish.

Chocolate Torte

Silky dark chocolate torte served with caramelized honey Chantilly cream, prickly pear gastrique, and smoked sea-salt cocoa crumble.