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DINNER

Experience a taste of Sedona with a special selection of dishes from our dinner menu.

 

SHARE PLATES


STEAK AND FRITES (GF) 33
sliced 8 oz NY strip + fries
+ chimichurri + aiolis


CHEFS SEASONAL HUMMUS (V, GF0) 16
roasted baby carrots + arugula + olive oil
+ cucumber + heirloom tomatoes
+ naan bread


VEGAN CRABCAKE (VG, GF) 14
chickpea + artichoke + bell pepper + baby
arugula + vegan remoulade


SLIDERS* 18
beef patties + american cheese + pickled
onion + aioli + brioche bun


FIRECRACKER SHRIMP WRAP (GF) 17
crispy shrimp + sriracha cream sauce + pickled pepper salsa bibb lettuce


ARTICHOKE FLATBREAD (V) 17
grilled baby artichoke + shaved red onion
+ baby arugula + goat cheese
+ aged balsamic


GREENS


BURRATA CAPRESE (V) 21
burrata cheese + heirloom tomatoes
+ basil + pistachio balsamic + olive oil
+ grilled crostini


MIXED GREENS AND QUINOA (V) 19
mixed greens + quinoa + sweet potato
+ candied pecans + avocado + prickly pear


CAESAR 15
romaine + creamy caesar + crouton
+ cracked pepper pecorino


PROTEIN ADDITIONS
chicken 10
salmon 15
shrimp 12


ENTREÉS


22OZ BONE-IN RIBEYE* (GF) 62
grilled ribeye + herb butter + mashed
potatoes + asparagus


LOBSTER RISOTTO* (GF) 45
lobster tail + arborio + saffron + asparagus
+ parmesan


ORA KING SALMON* (GF) 34
pan-seared + spring squash + wild rice


14 OZ BONE-IN PORK CHOP (GF) 48
mashed potatoes + bacon brussels sprouts
+ apple butter


FRIED TOFU (V, VG, GF) 24
vegan pesto + red quinoa + pickled onion
+ cherry tomatoes + spaghetti squash
+ balsamic reduction


SIDES / SNACKS 9
BACON APPLE BRUSSELS (GF) FRENCH FRIES (GF, V)
MASHED POTATOES (V)
SPRING SQUASH (GF, VO)
WILD RICE (V,GF)
GRILLED ASPARAGUS (V, VGO, GF)

*consuming raw or undercooked meats, poultry, eggs, seafood, or shellfish may increase your risk for food-borne illness. A gratuity of 20% is added to parties of 6 or more*

(V)= VEGETARIAN (VG)= VEGAN (VO)= VEGETARIAN OPTION (VGO)= VEGAN OPTION (GF)= MADE WITHGLUTEN FRIENDLY INGREDIENTS (GFO)= GLUTEN FRIENDLYOPTION        

We are not a gluten-free restaurant and cannot ensure that cross contamination will never occur. We have processes in place to minimize that happening but there is a great deal of gluten in the air and on our work surfaces. Our meals with no intentionally added Gluten are designed for the person who wishes to avoid gluten for other purposes ~ outside of Celiac disease or a sensitivity to gluten that may cause harm”

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