Arizona Daily Star: Food still glorious at cozier Dish

[SMALL DISHES]

Warmed fresh goat cheese with tapenade provençal, roasted peppers, infused olive oil and grilled herb bread  [6.75]

Cold crab and avocado spring roll with yin tsai, carrots, napa cabbage, cucumber, black sesame seeds, & mint with wasabi-pear emulsion and dragon fruit-ginger stars  [9.75]

Pan-seared jumbo shrimp with Serrano ham, green olive & manchego pesto, roasted red pepper & paprika coulis and jicama slaw  [12.50]

Herb crusted rock lobster tail pan-seared with melted brie, lemon-chive beurre blanc, and fresh tomato concassé  [14.75]

Long-Stem artichoke hearts with shiitake duxelles, creamy white-corn polenta and roasted almond, basil, & truffle oil  [8.50]

Pistachio-crusted sea scallop over a timbale of caramelized onion, red peppers, butternut squash, spinach and favas with citrus-guava purée and razz-cherry reduction  [12.50]

[GREEN DISHES]

Simple Salad of mixed greens, fresh tomato vinaigrette, spiced pumpkin seeds  [4.75]

Fancy Salad of Field greens, red and yellow tomatoes, fresh goat cheese, crumbled pancetta, and creamy sherry-nutmeg dressing  [6.75]

Seasonal grilled vegetables, balsamic reduction and crispy polenta croutons over red leaf chiffonade with sweet-pea & green-apple vinaigrette  [9.75]

[DEEP DISHES]

Fresh black mussels steamed in a saffron broth with diced tomatoes, garlic, and fresh oregano  [9.50]

Vegetable-cilantro bisque "O'Keeffe" with queso blanco and blue corn & hibiscus dusted shrimp  [12.50]

[BIG DISHES]

Sautéed Scarlett Snapper stacked with crispy sweet potato & blue crab over sweet pea & orange zest risotto with pink grapefruit beurre noisette and green beans  [32.00]

Pan-roasted 'airline' chicken breast with artichoke, caper & green olive ragoût, mashed potatoes, grilled asparagus and saffron infusion  [26.00]

Almond-tempura portobello over butternut, barley & black-eyed pea hash with potato-leek 'froth' and turmeric & spinach drizzles  [22.00]

Molasses-glazed pork tenderloin stuffed with caramelized onion, apple & smoked bacon with black currant sauce, tarragon mashed potatoes and grilled asparagus  [28.00]

Braised lamb shanks with rosemary pan jus, sweet pea & orange zest risotto and sautéed green beans  [29.00]

New York strip over brandied demi-glace with crispy shallots, mashed potatoes, and grilled asparagus  [34.00]

Dish of the Day  [M.P.]

Jerry Hernandez - Executive Chef

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