Thanksgiving Day Schedule | November 26
Breakfast 7 a.m. (for hotel guests only) | Thanksgiving Dinner 11 am – 7 pm
Menu offered only on Thanksgiving Day
THANKSGIVING DAY
Starters
The Signature Soup
Smooth black bean and cream of corn, finished with a drizzle of red bell pepper cream | 10 GF
Southwest Pumpkin Soup
Creamy pumpkin, potato, and tomato with cilantro | 15
Lobster Mac and Cheese
Extra-sharp white cheddar cheese topped with lightly browned panko, served with a side of
mixed fruit | 18
Clear Creek Calamari
Crispy fried and served with our chipotle aioli | 18.00
Caesar Salad
Baby romaine with blue cheese and crispy pancetta bacon | 15
Arizona Roasted Vegetable Salad
Roasted fingerling potato, bell peppers, yellow squash, zucchini,
grape tomatoes in a spring mix lettuce tossed with cashews agave
tahini dressing topped with avocado and tortilla strips| 18
Churro Lamb Meatballs
Meatballs made with ground lamb and pork, pine nuts, currants, shallots, and garlic coated breadcrumbs. Fried until golden brown. Served with baby arugula and spinach tossed in a sherry shallot vinaigrette served with a side of tamarind mint aioli | 18
Mains
Smoky Chipotle Roast Turkey with Southwest Gravy
Roasted spicy sweet potatoes, zesty cornbread stuffing,
vegetables, and cranberry sauce | 46
10 oz Prime Rib
Slow-roasted with black garlic butter and herbs, mashed
potatoes and vegetables, served with horseradish sauce | 65
Wild Mushroom Braised Bison Short Ribs
Slow-cooked short ribs in red wine, miso paste, tomato and mushroom blend placed on mashed potatoes. Served with our house-made peppadew pepper corn bread, asparagus, and broccolini | 52
Two-Way Duck
8 oz Grilled duck breast and duck leg confit, orange
Oaxaca sauce, rice pilaf, and vegetables | 48
Bone-in Elk Rib
Two 4-oz bone-in elk chops with hibiscus sweet merlot
vinegar sauce on a bed of creamy polenta, with green beans and red
bell peppers | 48
Lobster Ravioli Seafood Pasta
Seafood pasta sautéed with white Mexican shrimp,
roasted corn, asparagus, mixed bell peppers, in a creamy lobster sauce | 46
Pork Osso Buco Green Mole
Slow-cooked Pork in Mole Verde served over blue corn chicos topped with Mole Verde sauce and roasted vegetables (baby carrots, Brussels sprouts, and asparagus) | 46
Arizona Vegetable Platter
Grilled corn on the cob, two tamales: a hemp and a sweet corn topped with corn salsa and crema fresca, a stuffed Anaheim pepper with three cheeses, half of a baked tomato with garlic, parmesan, and panko, grilled asparagus and tofu, roasted baby carrots, Brussels sprouts, cauliflower, and Romanesco, mashed potatoes, and a fried quinoa and pine nut empanada.
Served with a yogurt cilantro sauce | 36
Desserts
All of our Desserts are made in house!
Pumpkin Pie
House-made pumpkin pie: milk, cream, cinnamon, and ginger in
a blue corn crust, served with Sea Salt Gelato and whipped cream | 13
Pecan Pie
Southern-style pecan pie with a butter shortbread crust and infused
with the regional flavor of Kentucky Bourbon, served with Vanilla Gelato and whipped cream | 13
Pumpkin Bread and Butter Pudding
Warm creamy pumpkin bread pudding with pecans, raisins, and cherries, served with burnt marshmallow and berries 13
Cranberry Cheesecake
Lush and creamy textured cheesecake with a tangy flavor from the cranberry compote, served with Strawberry Gelato | 13
Crème Brûlée
Smooth & Rich egg custard topped with caramelized Demerara sugar and served with fresh raspberries and whipped cream | 13