- Arizona
- Scottsdale
- Mary Elaine's
Mary Elaine's
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Mary Elaine's
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Caviar and Seafood Selectionsall caviar portions are 30 grams, served petite brioche buns, creme fraiche and quail eggs
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Iranian Gold Asetra $500.00
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Iranian Sevruga $250.00
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American Farm-Raised Paddlefish (Spoonbill) $75.00
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House Smoked Salmon $25.00
potato latkes and chive cream
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House Smoked Salmon $125.00
with sevruga caviar
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Tasting of Jackfish Hamachi and Kanpachi $29.00
ceviche and tartare, yuzu, spoonbill caviar
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Les Fruits De Mer $35.00
a selection of market fish, shellfish and caviar
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Starters
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Sauteed Foie Gras in Brioche Crust $27.00
crabapple, Onion Fondue, Fig Balsamic
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Orange Glazed Sweetbreads $25.00
spaghetti squash, brown butter, hazelnuts
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Santa Barbara Spot Prawns $27.00
curry cauliflower cream, tempura apple, shrimp emulsion
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Wild Burgundy Snails Casserole $25.00
baby swiss chard, crispy pigs feet, root vegetables
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Cream of Jerusalem Artichoke Soup $23.00
black truffle, parmigiano, warm brioche
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Warm Yukon Potato and Reblochon Tart $21.00
frisee, shaved black truffle, aged sherry vinegar
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Escarole and Baby Beet Salad $21.00
fourme d ambert fritters, pistachio vinaigrette
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White Truffles From Albadishes featuring white truffles shaved tableside
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House Made Pappardelle
roasted chicken jus and oven cured tomato
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Vialone Nano Risotto
mascarpone and bone marrow
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Whole Fish Prepared for Two
presented tableside
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Entrees
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Dover Sole Fricassee $58.00
grapes, hazelnuts, coconut emulsion
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Wild Striped Bass $45.00
brussels sprouts, round carrots, porcini essence
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Confit of Swordfish $43.00
spaghetti chitarra, green olives, marcona almonds
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Slow Roasted Chatham Cod $43.00
smoked fish chowder, tender leeks, oyster crackers
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Glazed Buffalo Tenderloin $49.00
horseradish spatzle, baby carrots, dijon cream
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Four Story Hill Farm Duck Breast $47.00
duck sausage, clementine honey glaze, braised endive
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Slow Poached Lamb Loin $49.00
roasted pear, turnips, cocoa nib mole
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Fennel Braised Veal Shank $90.00
haricots cocos, fall root vegetables gremolada powder
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Seasonal Tasting Menu
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Chilled Glidden Point Oyster
smoked salsify and onion cream, blis brook trout caviar charles heidsieck brut reserve, champagne, france, nv
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Guinea Hen and Foie Gras Terrine
wild mushroom veloute and pickled vegetable salad salomon undhof library reserve riesling, kremstal, austria, 1991
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Roasted Sea Scallop
winter squash minestrone and pumpkin seed pesto alban vineyards viognier, central coast, california, 2005
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Slow Cooked Arctic Char
crisped fresh bacon and lentilles de puy betts and scholl grenache, barossa valley, australia, 2003
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Butter-Poached Millbrook Farm Venison
truffle braised celery and sauce perigueux mt. mary vineyard quintet, yarra valley, victoria, australia, 1998
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Heirloom Apple Terrine
laguiole parfait and calvados caramel dupont pommeau de normandie, calvados, france, bottled in 2004
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A Ten Course Chefs Menu is Available Upon Requestmenu-two-hundred dollars per person wine-one-hundred and fifty dollars per person
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A Ten Course Chefs Menu is Available Upon Request
the chef will compose two separate offerings per course, featuring seasonal market specialties such as porcini mushrooms, nantucket bay scallops and white truffles. our sommeliers will select wine pairings from our cellar to accompany each course.
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Menu for Mary Elaine's provided by Allmenus.com
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