Desert Bistro

Wrapped dates stuffed with chevre, drizzled with pomegranate molasses.

With roasted red peppers, pine nuts & garlic baked in phyllo, served with roasted red bell pepper sauce.

With a lemon adobo beurre blanc.

Filled with smoked tofu, anasazi bean hummus & roasted garlic, served with a chipotle pepper, soy & maple sauce.

Served with bistro mole, grilled mango salsa & ancho sour cream.

Roasted eggplant baba ganoush, house made tabbouleh, pickled squash-carrot salad & homemade red pepper-rosemary focaccia.

Served warm with lemon adobo aioli.

Layered with fresh basil pesto goat cheese, served with yellow bell pepper purée and balsamic reduction.

Organic mixed greens with grape tomatoes, toasted sesame seeds, cucumber, parmesan & aged balsamic vinaigrette. Add gorgonzola $2.00

With toasted cornbread croutons & parmesan.

With fresh red pears, jicama & candied walnuts tossed in pomegranate-raspberry dressing.

Organic mixed greens with fresh grapefruit, lime, oranges, mint, parmesan & caramelized pine nuts in a honey-cumin-citrus dressing.

Tossed with cucumber, grape tomatoes, scallions, sweet peppers, snap peas & julienne of romaine in a garlic-dijon vinaigrette.

Butter leaf wedge with house cured duck breast bacon, gorgonzola, grape tomatoes, shaved red onions &creamy gorgonzola dressing.

Served over roasted tomato demi-glace, accompanied by roasted garlic mashed potatoes & sauteed snap peas with radish.

Served over Israeli cous cous pearls with roasted tomatillo, corn, avocado & black beans, accompanied by arugula, radish, grilled onions, grilled bacon & cotija cheese tossed in citrus dressing.

Flled with parmesan, asiago & truffled mushrooms, served in a light broth with marsala wine, portabella, shitake & oyster mushrooms, a hint of lemon, balsamic and sage.

Served with apple-chipotle pepper beurre blanc & chutney, crispy potato & herb gallette and sauteed snap peas with radish.

Stuffed with tofu infused with oregano-cilantro-pumpkin seed pesto & spinach, served with pineapple-adobo-mint sauce, accompanied by jicama & radish tossed in lime-cilantro dressing.

T-bone chops crusted in rosemary, pistachio & arugula pesto served over a stone ground mustard cream sauce and roasted fingerling potatoes sauteed with red onions, applewood smoked bacon & asparagus.

Served along with a small portion of breast meat over butternut squash risotto with fresh sage, parmesan & speck.

Organic quinoa mixed with sun-dried yellow tomato pesto, garlic, spinach, anasazi beans, black beans, roasted red & yellow bell peppers, topped with julienne of yellow squash, zucchini & carrotsand avocado salsa, served over roasted tomatillo & basil sauce.