| november 27, 2008
beginnings
guinea hen ravioli | tomato confit & sage butter
caramelized fig & onion tart | foie gras & pink peppercorn caramel dungeness crab & smoked salmon crepes | dill cream, frisee
& caviar
roasted butternut squash soup | toasted almonds, pancetta bacon & maple crème fraiche
carpaccio of kobe beef | shaved truffle, arugula, parmesan & toasted walnut
asparagus & wild mushroom strudel | fontina, ginger &
quince chutney
salads
spiced pear & fennel salad | local farmed greens & fresh herbs
braised cabbage salad | fuji apples, tempura goat cheese & smoked ham hocks
butter lettuce wedge | maytag blue cheese, sugar cured bacon & crispy fried shallots
entrées
grilled swordfish | flageolet beans, baby shrimp, chorizo & spiced pumpkin broth
roasted pork tenderloin | herbs, sweet potato gratin, chinese long beans & garlic cherry glaze
traditional turkey dinner | chestnut stuffing, mash potatoes, cranberry apple relish & sage gravy
braised short ribs | salsify fondue, savoy spinach, candied shallots & syrah black pepper glaze
crispy sweet breads | pickled beet greens, aged cheddar grits & maple bourbon glaze
grilled eggplant & asparagus "cannelloni" | cumin & toasted pine nut cous cous, sweet & spicy chili glaze
desserts
apple tart tatin | vanilla bean ice cream
sticky toffee bread pudding | butter braised quince &
whiskey cream
salty caramel panna cotta | chocolate hazelnut biscotti
pumpkin cheese cake | gram cracker crust
$65 per person, excluding tax, gratuity & beverage
we respectfully request that all cell phones be turned off while dining in the restaurant. thank you for your cooperation.
20% gratuity will be added to parties of six or more.
* meat, fish and eggs cooked to order. arizona state food code requires us to inform you that undercooked eggs, meat and fish may increase risk of food borne illness. | 
