Arizona Restaurant Week
3 Courses for $33
Pork Belly Street Tacos
Seared pork belly, hoisin glaze, daikon, carrot, jalapeño, cucumber, gochujang sauce, pickled radish & jalapeno and cilantro.
Spicy Shrimp Ceviche*
Marinated in lime & olive oil with habanero peppers, sweet onions, avocado, cilantro, tomatoes and jicama. Served with fresh corn tortilla chips.
Fresh Heirloom Tomato Caprese Salad
Vine ripened tomatoes, fresh mozzarella, basil & spring greens with white balsamic vinaigrette, virgin olive oil, sea salt and maple balsamic glaze.
Bacon Wrapped BBQ Prawns
Served with Newcastle BBQ sauce, Napa slaw and grain mustard vinaigrette.
Cedar Plank Roasted Salmon*
Roasted on aromatic cedar with olive oil, fresh herbs and lemon buerre blanc.
Served with cilantro jasmine rice and sautéed asparagus, grilled sweet peppers and yellow squash.
Seared Shrimp & Heirloom Tomato Linguini
Sautéed with garlic, grilled asparagus, heirloom tomatoes, mushrooms, Kalamata olives, red peppers, grape tomatoes, fresh basil, spinach, feta, reggiano cheese and parmesan crisp.
Pork Carnitas Salad Bowl
Pork carnitas simmered in tomatillo salsa, with steamed rice, crisp greens, sweet chipotle, cabbage, black beans, jicama, cotija cheese, roasted corn, red peppers, avocado, pickled radish, onion, jalapeño and cilantro.
Gochujang BBQ Pork & Kimchi Fried Rice
Boneless Korean BBQ smoked pork, grilled with gochujang sauce, sautéed kimchi fried rice and a fried egg, sunny side up.
Strawberry Rhubarb & White Chocolate Cheesecake**
Sour cream, fresh whipped cream, strawberry rhubarb puree and fresh sliced strawberries in a chocolate hazelnut crust.
Rich French vanilla bean custard with hand-fired sugar crust.
Chocolate Marshmallow S’mores
Ghirardelli chocolate mousse layered with chocolate graham cracker crust and toasted marshmallow cream.