Dinner Menu

These are sample menus and may be subject to change without notice.

For The Table "House Apps"

Citrus Marinated Olives 6 -v
Castelvetrano, Spanish Cracked and Bambino

Sweet Potato Planks 8
Sweet Potato Rounds with Crème Fraîche
Scallions and Pancetta Wheels

Local and Organic Veggie Sauté 11 -v
Grilled Ciabatta Layered with Sautéed
Asparagus, Spinach, Crispy Shallots,
Parmesan and a Hickman’s Farm Egg

Bowl of Mussels with Grilled Bread 12
White Wine Steamed Mussels with Butter,
Cherry Tomatoes and Shallots

Artisan and Farmstead Cheese Board
Select 3 Cheeses for 9, or 4 Cheeses for 11 -v
Salemville Blue
Crow's Dairy Goat Cheese
Life in Provence Double Cream Brie
Vacche Rosse Parmigiano Reggiano
Cypress Grove Truffle Tremor
Crow's Dairy Feta
Cypress Grove Midnight Moon
Prairie Breeze White Cheddar

Smoked Steelhead Trout Spread 12
“The House” Smoked Trout with Marinated Watermelon Radishes, Julienned Bell Peppers, Cilantro, Queen Creek Olive Oil, Crow’s Dairy Fresh Goat Cheese and Grilled Bread

	"Sweet Potato Planks – Sweet Potato Skins with Crème Fraiche, Scallions and Pancetta Wheels. Genius combination – a sophisticated version of loaded baked potato skins! After I went home, I found myself craving these all night and in to the next couple of days… which required a follow-up visit for more." -Phoenix Bites

Soups and Salads

Roasted Cauliflower Soup 7
McClendon Farms Roasted Cauliflower Soup
with Fresh Mint and Toasted Bread Crumbs

South Mountain Market Salad 9
Mixed Greens with Local Meat Shop Ham, Red Onion,
Hard-Boiled Egg, Blue Cheese and Pancetta Vinaigrette

House Smoked Steelhead Trout Salad 16
Steelhead Smoked Trout with Mixed Greens,
Thinly Sliced Fennel, Golden Raisins, Dill & Parsley,
Crow’s Dairy Goat Cheese tossed in a Queen Creek Balsamic Vinaigrette

Grilled Romaine Salad 9.5 -v
Flash Grilled Romaine Lettuce, Marinated Red Onions,
Crow's Dairy Feta with Lemon Herb Dressing

Beet and Goat Cheese Salad  10 -v
Golden and Chioggia Beets with Crushed Walnuts,
Shallots, Basil and Greens with Desert Blossom Honey Dressing

Field Green Salad 6.5 -v
Organic Greens with Fresh Herbs Tossed in
Balsamic Vinaigrette with Parmesan

	"Both the grilled romaine (lightly smoky bunches of lettuce topped with feta and pickled red onions - enough to eat as an entree) and the seasonal salad (mixed greens tossed with mint, Italian parsley, carrot, shaved fennel, paper-thin slices of watermelon radish, pistachios, and goat cheese) were slicked with delicately balanced vinaigrette that enhanced the stellar, just-picked tenderness of the greens. Consider me impressed." -Michele Laudig, Phoenix New Times

Entrées "House Dinner Plates"

Grilled Rack of Lamb 29
Roasted Chantrelle Mushrooms and Rainbow Chard
Garnished with Radishes and Parsley

Osso Bucco 27
Braised Veal Shank with Tomato Sauce and Mirepoix
Served with Garden Herb Gremolata

Irish Bacon Cheese Burger 12
White Cheddar Cheese, Tomatoes, Romaine Lettuce and Mayo on
a Toasted Bun

The House “Hand Made” Seasonal Pasta 19
Spinach Ravioli Stuffed with Halibut and Leeks, Served in a Finocchio and Lemon Sauce and Garnished with Roasted Almonds

Lemon Grilled Chicken 18
Marinated and Grilled Half Chicken with Smashed Potatoes
and Fried Rosemary

Shrimp and Grits with Bacon and Carrots 17
Sautéed Jumbo Shrimp and Anson Mills Grits
with Carrots, Drizzled with Sweet Corn and Serrano Sauce

Trio of Vegetables -v
Sautéed Turnips with Dill, Fried Cheddar Cauliflower with Fried Lemon Scented Potatoes, and Roasted Carrots with Cilantro, Pepitas and Aged Balsamic

Fresh Catch
Market price

	"I flat-out loved the smoked brisket sandwich, which tugged at my carnivorous little heartstrings with moist, thinly sliced beef, tomato, red onion, cheddar, and more of those delicious greens on a fresh baguette." -Michele Laudig, Phoenix New Times

	"I inhaled the housemade pasta one night, an excellent butternut squash ravioli with port demi-glace. The filling was like edible velvet. Almost as sensual was a heap of creamy Anson Mills grits topped with saute'ed shrimp and sweet corn, with a hint of serrano chile kick." -Michele Laudig, Phoenix New Times

House Sides 4.5

Sautéed Spinach with Shallots and Pancetta
Golden Polenta Fries with House Dipping Aioli -v
Anson Mills “House” Grits -v
Smashed Potatoes -v
Seasonal Veggies -v
Mint and Feta Cheese Salad -v

Dessert Menu

Fig-Ricotta Fritters 8
Fig Balsamic Syrup,
Créme Fraîche and Fleur de Sel Caramel for Dipping

Puddin' and Pie 8
Sweet Potato Puddin’ with Toasted Coconut, Marshmallows & Pecan Pie

Chocolate Cloud Cake 8
with House Made Fleur de Sel, Caramel and a Cloud of Sweetened Whipped Cream

Tracy Dempsey Originals Ice Cream & Cookies 6
Seasonal Flavors

House Dessert Wines “Liquid Desserts”    Glass / Half Bottle
2008 Carol Shelton Late Harvest Zinfandel 12 / 44
2005 Sauternes Château les Justices 20 / 76
Cream Sherry Hidalgo Pedro Ximenez 8 / 29

	"Valley pastry goddess Tracy Dempsey responsible for The House’s dessert selection, which ranges from simple ice cream and cookie offerings to the divine fig-ricotta fritters. The crisp exterior of each warm dough ball is coated in powdered sugar and ready to dunk in the trio of sauces: balsamic syrup, crème fraîche and fleur de sel caramel. While the balsamic syrup brings out each fritter’s fig taste, the melted caramel is the dip to devour." -Melissa Larsen, Arizona Foothills

*A 20% gratuity will be added for groups of 6 or more. v indicates a vegetarian dish. $3 Charge for split plates. For your protection, we're required by law to inform you that consuming raw or undercooked food can increase your chances of acquiring a food borne illness.