Served with roasted red peppers, roasted garlic and basil pesto.

Served with QCOM olives, local feta, tomato vierge, EVOO and za'atar bread.

Served with herbed chevre and jalapeno honey gastrique.

Served with roasted garlic, fried kale, aji amarillo aioli, pickled jalapeno and grilled lemon.

Served with tomato fondue, nduja, Tuscan pesto and crusty noble bread.

Served with confetti quinoa, tomatoes, Mama Lil's Chilis, feta, fresh herbs, cucumbers, qcom olives, toasted almonds oregano vinaigrette.

Served with baby iceberg, pueblo corn, pepitas, Cotija, pico de gallo and jalapeno ranch.

Served with red chili jelly, citrus, queso fresco and jalapeno cilantro sauce.

Served with chorizo, tajin and Cotija.

Served with bacon, prosciutto, cream and fried onion streusel.

Served with pumpkin seed romesco and lemon confit.

Served with red sauce, basil, mozzarella and Parmigiano-Reggiano.

Served with pistachio pesto, mozzarella, fontina, creme fraiche and arugula.

Served with fig marmalade, Spanish chorizo, crisp bacon, nduja, mozzarella and Parmigiano-Reggiano.

Served with grilled chicken, pico de gallo, Jack cheese, avocado, crispy tortilla strips and cilantro.

Served with jalapeno cheddar butter and house seasonal jam.

Served with mixed baby greens, roasted pistachios, Willcox apples, chevre, local citrus, raisins, avocado, dried cranberries and citrus poppy dressing.

Served with honey harissa, goat horn chilis and Point Reyes blue cheese.

Served with green chili aioli, beer-braised onions, aged cheddar, double smoked bacon and English muffin.

Served with shaved pastrami, mojo pulled pork, speck, melted Swiss, dijonnaise, dill pickles and artisan rye.

Served with Oaxacan mole, smoked tomato grits, queso fresco and pueblo corn crust.

Served with Argentine red shrimp, fingerling potatoes, braised fennel, leeks, snow peas, carrots, preserved lemon and tarragon butter.

Served with Mediterranean bread salad, currants, pine nuts, and cranberry sauce.

Served with dry spice rub, charred asparagus, buttermilk onion rings and bone marrow butter.

Served with chipotle aioli, jicama slaw, pico de gallo, cotija and pickled jalapenos.

Served with madras aioli, tobacco onions, mango chutney and green harissa crema.

Served with cholula aioli, charred pineapple, avocado, pickled onion and brioche bun.

Served with spicy herbed ricotta, roasted poblano peppers, corn tortilla and salsa verde.

Mole dust, chipotle aioli, beer braised onions and white cheddar.

Served with cholula aioli, charred pineapple, avocado and pickled onions.

Served with chipotle aioli, jicama slaw, pico de gallo, Cotija and pickled jalapenos.

Served with madras aioli, tobacco onions, mango chutney and harissa crema.

Served with cholula aioli, mojo pork, honey harissa sauce and apple cabbage slaw.

Served with spicy aioli, quinoa, avocado, cabbage slaw and pickled onions.

Shrimp mussels, lobster, chorizo, chicken and bomba rice.

Served with red sauce, basil, mozzarella and parmigiano-reggiano.

Pistachio pesto, mozzarella, fontina, white truffle oil and local honey.

Served with fig marmalade, spinach chorizo, crisp bacon, nduja, mozzarella and parmigiano-reggiano.

Serves 1-2 people. Choice of 3 items.

Serves 3-4 people. Choice of 5 items.

Serves 5-7 people. Chef's seasonal inspiration.

Colombian dark chocolate ganache and raspberry coulis.

Queen Creek OLIVE MILL blood orange gelato.

Mole-spiced pecans and cajeta caramel.