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Semi-hard, young, sweet, sheep's milk.
Semi-hard, nutty, sheep's milk.
Semi-hard, mild, sheep's milk with truffles.
Soft, rich, pungent, cow's milk stracchino.
Hard, spicy, peppercorns, sheep's milk.
Soft, sweet, creamy cow's milk bleu cheese.
Soft, rich, sheep, cow's milk.
Cacio al tartufo, brigante, cascina, papate.
Gorgonzola dolce, taleggio, robiola.
Air dried for 18 months.
Seasoned pork shoulder ham.
Medium spiced Italian salami.
Aromatic, seasoned moullard breast.
Air dried, highly seasoned beef.
Served with sweet & sour onion.
Served with capers and dill.
Spicy tomatoes, olives, and garlic.
Roasted peppers, capers, and basil.
Cannellini beans, crispy prosciutto.
Served with herbed bread crumbs and Gorgonzola.
Served with mushroom risotto, chianti reduction.
Pan-seared sea scallops topped with salsa verde on a spicy heirloom tomato jam.
Crispy lobster risotto fritters on a saffron Pomodoro sauce topped with freshly grated Parmigiano-Reggiano cheese.
Creamy white bean soup, pancetta dust, black truffle puree.
Romaine hearts, upland cress, crispy capers, ricotta salata, grilled ciabatta croutons, soft boiled egg, and a white anchovy mustard vinaigrette.
Baby spinach, radicchio, gorgonzola dolce, toasted hazelnuts, crispy prosciutto, and a honey white truffle vinaigrette.
Oven-roasted baby beets, burrata, preserved lemons, toasted pumpkin seeds, and citrus emulsion.
Mixed baby greens, heirloom grape tomatoes, mount hope farro, red onions, toasted pine nuts, fontina cheese, oregano vinaigrette.
Fettuccini pasta with pepper cured pancetta, caramelized onions, egg yolk cream sauce, topped with a truffle arugula salad.
Baked ziti pasta with chianti braised short ribs, porcini mushrooms, burrata, house-made ricotta.
Bucatini pasta tossed in roasted garlic and chili butter sauce with shrimp and manila clams finished with fresh basil.
House-made pappardelle pasta with Italian sausage tossed in a spicy tomato sauce and finished with fresh herbs.
Fresh black pepper tagliatelle served in a creamy marsala mushroom sauce, wilted arugula and a drizzled of cave creek extra virgin olive oil.
Grilled ahi with Sicilian caponata, aged balsamic reduction, and fresh herbs.
Pan-seared duck breast, confit crispy duck leg, sauteed winter vegetables, toasted pine nuts, golden sultana raisins, sweet and sour glaze.
1/2 roasted organic chicken with a prosciutto and sage stuffing, Tuscan kale, caramelized fennel, oven-dried tomato, and a sweet marsala wine reduction
7 oz. broiled beef filet, pesto genovese butter and a caramelized cipolline demi glaze.
Pan-seared veal scaloppini with garlic, mushroom, tomato, and caper brown butter sauce on a bed of rosemary roasted fingerling potatoes.
Rosemary roasted fingerling potatoes with brown butter.
Roasted tomatoes topped with a Parmesan herb crust.
Grilled broccolini, garlic, hot peppers.
Sauteed Brussel sprouts, balsamic reduction with grated Parmesan.
Pan-seared wild mushrooms, cave creek olive oil, herbs.
Mixed baby greens and a honey white truffle vinaigrette.
Our signature dessert; vanilla créme brulee with a floating, chocolate-dipped gondola filled with fresh berries.
Caramelized white chocolate panna cotta with honey glazed pears and brown butter whipped cream.
Flourless chocolate cake with gianduja mousse vanilla and raspberry sauces.
Semolina cake with candied orange and ricotta mousse served with vanilla custard and blood orange sauces.
Mascarpone cheesecake with amaretti crust lavender whipped cream and raspberry sauce.
Menu for Alto Ristorante e Bar At The Hyatt Regency Scott provided by Allmenus.com
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