Mozzarella burrata over a bed of spinach, beef steak tomatoes, pine nuts, and prosciutto roses; drizzled with a honey balsamic reduction and extra virgin olive oil. Served with crispy crostini.
Sliced ahi steak, with lightly battered asparagus, avocado, and green beans; served with an adobo aioli and sweet ginger soy sauce.
A half-pound Angus ground chuck patty, with sliced corn beef, Swiss, sauerkraut, and a house made Russian dressing; served on a brioche bun.
A daily selection of artisanal cheeses, cured salumi, seasonal fruits and veggies, olives, whipped butters, and garlic crostini.
Pan seared rack of lamb, crusted with Dijon mustard and almonds, resting over sage noisette potato dumplings; served with garlic broccolini.
Battered shrimp, with cabbage, pickled red onions, and avocado pico de gallo; served in corn tortillas.
Salmon, with a duo sauce of soy-honey and wasabi; served with crispy egg noodles, baby bok choy, and water chestnuts.
1335 W Lambert Ln, Oro Valley, AZ 85737