Menu 2 Selections
Appetizers

Sea Scallop, leek and potato flan with chive cream.

Goat cheese fritters, layered with Italian squashes, and Roma tomato, with Mediterranean salsa.

Fresh Figs with marscapone and apricot compote.

Thai shrimp and/or Beef summer rolls with peanut sauce.

Salad & Soups

Salad de Rosa:
Red leaf lettuce and baby greens, caramelized pecans, sundried tomatoes, raspberries and sliced strawberries, in a white balsamic vinegarette.

Cool avocado and cucumber soup with southwest croutons.

Entrees

"The Outlaw" filet of beef tenderloin, marinated in gin and juniper berries.

White Mountain Apache Trout, in caramelized cornmeal and molasses crust.

Aromat stuffed game hen, baked in clay crust.

Sake marinated, wasabi crusted, seared Ahi tuna.

Venison Loin or Lamb Chops, in pinon and fried rosemary crust.

Sides

Ratatouille risotto with roasted summer corn.

Grilled vegetables.

Sautéed baby vegetables.

Julienne vegetables.

Garlic mashed potatoes.

Sweet and purple potato cake.

Desserts

Bananas Foster Chimichangas with rum walnut sauce.

Chocolate Tamales with kahlua and mango sauces.

Frozed Lemon "Souffle" with whipped cream.

Kioki chocolate cake with melted ganache center.

Seasonal Sorbets with fresh berries.

Fresh Berry Tart.

Pear and Apple Tart Tatin.

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