Our signature Ranch soup. Shredded chicken in a clear broth with guacamole, salsa fresca, sour cream, and tortilla strips.
The chef’s culinary brigade’s inspiration of the day. Ask your server for details.
Cherry tomatoes, cucumbers, and red onions on a bed of fresh greens served with your choice of dressing.
Walter de cantaloupe melon, raspberries and warm brie with peppered crackers.
Chopped and whole romaine leaves, Asiago cheese and fresh dressing.
Sliced beef tenderloin, wrapped in a short crust pastry, stuffed with a wild mushroom pate and a port butter sauce. Served with glazed carrots and asparagus.
Balsamic seared lamb loin sliced and served on white truffle risotto finished with a tarragon and spinach puree.
Pan fried boneless quail breasts on crushed fingerling potatoes with green beans and a lavender butter.
Fresh avocado and pear salad with seared Ahi tuna and a Thai cucumber dressing.
From their Ranch straight to ours, free range, 30-day aged, Harris Ranch beef. Served with sautéed mushrooms, a baked potato and broccoli.
Chef Lupe’s secret recipe of the day reflecting the flavors of her native Sonoran cuisine.