starters
crisp calamari 12
red onion, baby squash, citrus aioli
grilled and chilled arizona shrimp and
octopus cocktail 15
jalapeño, tomato, avocado
roasted foie gras 17
dry cherry french toast, kumquat jam
*salt seared ahi tuna 14
cilantro, pickled onion, ceviche sauce
jumbo lump crabcake 13
chiipotle cream, avocado, tomato
buffalo carpaccio and spicy steak tartar 16
crisp parmesan, red wine jelly, fried caperberry
soups & salads
tortilla soup 8
smoked chicken, avocado cream, crisp tortilla
hermosa "caprese" 12
house mozzarella, arizona tomato, ciabatta, balsamic syrup and local olive oil
lon's garden greens 9
litchfield baby greens, shaved garden crudités,
local goat cheese vinaigrette
heirloom romaine salad 9
chipotle "Caesar dressing", parmesan crouton, white anchovies, crisp hominy
entrees
roasted free range chicken 25
basil mashed potatoes, glazed baby carrots, tomato confit, sweet onion jus
whole wheat pappardelle 22
shaved garden vegetables, local goat cheese
*chili roasted pork tenderloin and crisp cured belly 27
prickly pear red cabbage, cheddar cheese grits, fuji apple jus
crisp black cod 28
wild mushroom, garden beans, red wine sauce
fennel dusted organic salmon 30
vegetable spaghetti, tomato broth, tomato fennel jam
* grilled beef tenderloin 34
smoked gouda gratin, wilted greens, portobello mushrooms, red wine jus
*roasted breast of duck 29
duck confit and sweet potato hash, blood orange mole
* prickly pear glazed california lamb chops 34
braised lamb tamale pie, local beets, mint-tomatillo sauce
braised beef short ribs 28
mushroom-asparagus risotto, red wine jus,
gremolata salad
surf or turf any entrée
seared Hudson Valley foie gras 15
arizona shrimp scampi 12
sides
truffle scented macaroni and cheese 10
lon's garden vegetables 6
mashed potatoes 6
grilled asparagus with citrus butter sauce 8
executive chef -jeremy pacheco
chef de cuisine - gerry coleman
sous chefs - james ducas and carl rossi
pastry chef - trevor tucker
as a courtesy to all guests, the use of cellular phones is prohibited in dining areas
an 18% gratuity is included for parties of 8 or more
*some items
may contain undercooked proteins, this may increase the chance
of food borne illness
