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Restaurant Week 5-15 – 5-23-2015
$33 per person 3 Courses. Choose One from Each Course. Dessert A la Carte. Additional Courses may be added for $10 per course.
Course One
Albacore Crudo- Grapefruit, Olives, Basil Or Yellowtail Crudo with Controne, Bottarga and Chive Or Farmer Crudo with Local Lettuces, House Made Vinaigrette

Course Two
Ricotta with Walnut Sauce, Honey, Olive Oil  Or Burrata with Pancetta Vinaigrette Or Fresh Mozzarella with Bacon Relish, Caramelized Onion

Course Three
Crespelle with Mushroom Sugo, Ricotta, Pesto, Pear Or Risotto with Squid Ink, Chilies, Tomato, Tuna, Basil Or Marketfish with Rutabaga, Spinach, Pecans, Collatura, Saba Or Brisket with Cannellini Beans, Spring Garlic, Mushroom Or Pork Belly with Tomato Agrodolce, Creamy Polenta

Dessert By Tracy Dempsey $10 each 

Blank Space Dinner Series

Blank Space dinner series is a coursed dinner on the first Monday of every month featuring  different local chefs. Blank Space is an opportunity for each chef along with Chef Cullen to push the culinary boundaries and introduce new techniques and ingredients. All you have to do is trust the chef! Reservations Required 602 358 8666. Seating is limited. For photos and re cap of the first Blank Space, click here!

 

Happy Hour! New and Improved!

Tues-Sat 5-7pm in the bar. An extensive list of $3 beers, $5 wines, and $7handcrafted cocktails.

Family Style Polenta Boards Wednesday Nights!

Grab your friends, family whoever and join us Wednesday nights.  ”Family Style Polenta Boards” are $20 per person and include  a bottle of wine ( 1 bottle per 4 people), family style Farmers Crudo (salad course using local veggies) and Chef Cullen’s creamy polenta board featuring a different protein each week with 2-4 accoutrements to garnish your plate. Crudo uses Hayden Mills local polenta.  Reservation Recommended just say “polenta board”.