Chilled Avocado, Grilled Mango & Peekytoe Crab Puree

Chilled Avocado, Native Spiced Peekytoe Crab, Pickled Wilcox Cucumbers & Heirloom Tomato Jell-O

Lettuces Hand Picked by Local Farmers & Children of Gila River Crossing Sch

Locally Picked Tiny Greens, Artisan Date Pudding, Timbale of Heirloom Tomatoes & Sobrasada, Ash Goat Cheese & Blood Orange Vinaigrette

Tribal Inspired Hats Filled with Prairie Game Machaca

Cage Free Egg Pasta Hats, Summer Pears & Soybean Broth, Quail Egg, Cholla Buds, Morel Mushrooms and Wheatgrass

Macerated Local Vine Ripened Heirloom Tomatoes, Fossil Creek Goat Cheese &

Buckwheat & Saguaro Seed Tart, Basil From the Garden and its Foam, Black Ice & Gila River Olive Oil

Pickled Herring & Sea of Cortez Smoked Mackerel

Artisan Bread Crisps Painted with Membrillo, Tumbleweed of Petite Verdolagas & Bolivian Rose Salt

Foie Gras From the Hudson Valley Prepared Two Ways

| Seared ~ Grilled Peach Foam, Stone Fruit & Cured Ham Hock Bits | Torchon ~ Rolled in Charred Arizona Pistachios, Fig Dibs & Watermelon Radish Sprouts

Smoked Ostrich with Heidi’s Organic Raspberry Jam

Tangle of Sustainable Micro Greens, Local Onions, Citrus Drizzle, Rare Berries & Mesquite Meal Scone

Native American Influenced Tartare with White Sturgeon Roe

| Toro Tuna & Carrot Ginger – Queen Creek Olive Oil, Pickled Cactus Leaves, Saguaro Seeds | Wild Salmon, Sixty Day Corn & Squash Mud – Gila Crossing Onion, Chia Seeds, Lemon Chipotle | Rare Crab & Tepary Bean Hummus – Spicy Chimayo Aioli, Plantago Seeds, Popped Amaranth

Puffed Pillows of Sea Urchin & Day Boat Scallops From the Waters of Baja

Piquillo Pepper & Smoked Paprika Fondue, Foraged Porcini Mushrooms and Wilted Chard Leaves

Lobster Degustation

Butter Braised Tail, Avocado Mousse, Tear Drop Salsa & Lobster Coral Lobster Knuckles in Sweet Corn Panna Cotta with Sour Radishes Lobster Cobbler with Mesquite Meal & Burnt Irish Porter Cheese

Bone-In New York Strip Steak with “Kai Steak Sauce”

Foie Gras, Truffles & Elephant Garlic Whipped Yukon Gold Potato Skins & Crisp Yucca, Baby Carrots

Desert Mint & White Sage Tea Marinated Duck Breast with Turkish Dates & Foi

Hudson Valley Foie Gras & Turkish Date Puree, Drizzle of Cider Gastrique & Guajillo Chile Caramelized Baby Carrots

Grilled Tenderloin of Buffalo from the Cheyenne River Tribe

Smoked Corn Puree, Barbecue Scarlet Runner Beans, Saguaro Blossom Syrup, Cholla Buds & Warm Weather Mushrooms

Heirloom Chile Rubbed Sweetbreads & Guaymas Shrimp over Wilted Chard & Kohl

Meyer Lemon & Black Garlic Nage, Crisp Seaweed & Truffle Enhanced Blue Potato Marbles

Veal Ribeye Rubbed with Sandalwood, Dry Mole & Green Chile Sand

Mesquite Cooked Desert Fruit Chutney, Truffle Frites, Seacat Gardens Squash & Lavender Cobbler

Pan Seared Sea of Cortez Grouper Painted with Sun Dried Tomato Tapenade

Fossil Creek Goat Cheese & Serrano Chile Flan, Quinoa and Smoked Eel Scented with Brown Butter Pine Nuts & Quince

Black & Blue Mar de Cortez Tuna Encrusted with Toasted Native Seeds & Gila

Salad of Popcorn Shoots, Micro Epazote, Petite Watercress over Cranberry & Roasted Young Fennel Reduction

Pan Seared Colorado Lamb Loin

Pecan Crusted Lamb Loin with Native Seed SEARCH Mole, Cornbread Pudding, Exotic Mushrooms & Spears of Asparagus

Amuse

| Chilled Soup | Hand Picked Baby Lettuces | Macerated Local Vine Ripened Heirloom Tomato Tart | Black & Blue Mar de Cortez Tuna with Toasted Native Seeds

Intermezzo

| Grilled Tenderloin of Buffalo from the Cheyenne River Tribe | Global Cheese

Dessert

Journey to Single Origin Chocolates

| Ecuadorian ~ Mesquite Honey Mousse | Bolivian ~ Chocolate Truffle Scented with drops of Minus 8 Vinegar | Dominican ~ Spice Infused

Mexican Chocolate Soufflé

Scented with Kai’s Sweetened Dry Mole Spices & Wattleseed Anglaise

A Celebration of Three Winter Brulee’s

Roasted Pumpkin, Candied Pumpkin Seeds Smoked Chestnut with Native Bark & Organic Maple Sap White Chocolate Sage, Shortbread Biscuit

Traditional Fry Bread From the Teachings of the Elders

Ibarra & “Fair Trade” Coffee Ice Cream, Macerated Berries & Candied Hazelnuts

Maize Cheesecake with Indigenous Seeds

Roasted Corn Cheesecake Encrusted in Caramel Corn & Local Seeds, Curry & Fig Chutney & Huitlacoche Syrup

Global Cheese Selection