MENU AND CUISINES

SAMPLE MENU

Chef Turner brings unmatched experience to every dish he creates, as well as a fun environment perfect for any occasion.

The Scottsdale

char-grilled filet mignon topped with a red wine demi glace served with herb roasted fingerling potatoes and grilled asparagus

The Tempe

grilled halibut over wild rice pilaf served with sautéd vegetables and finished with a mustard cream reduction

The Sedona

pan seared wild salmon over roasted corn risotto finished with a lemon dill buerre blanc, served with seasonal sautéd vegetables

The Phoenix

herb marinate organic chicken breast grilled and topped with sun-dried tomatoes, olives, kale, and artichokes served over quinoa and finished with fresh basil, feta cheese and chili balsamic reduction

The Gilbert

Medetarian Style stuffed Portobella served over Herbed risotto and sauteed Kale finished with a pomodra sauce

The Tucson

fresh tortilla chips & custom taco bar grilled skirt steak - blackened shrimp - shredded chicken - corn & flour tortillas - southwest street corn - black beans & Spanish rice - fresh pico de gallo - guacamole - green chili queso

The Flagstaff

Blackened Ribeye, served with mash potatoes, steamed veggies, topped with onion straws finishes with a gorganzola cream sauce

The Bisbee

Captain Morgan French Toast, Shrimp and Grits, Eggs your way, mimosas and more served family style

The Carolina

Low Country Feast enjoy this either as a boil or fried platter with all the sides and fixens