- LON's
- Garden to Plate
- A Culinary Experience
- Chef Jeremy Pacheco
- Wine Program
- The Last Drop Bar
- LON’s in the News
Saturday & Sunday Brunch
- Events:
- Valentine's Day
- Artist in Residence Dinner with Beth Ames Swartz
- Artist in Residence Brunch with Jenna Raskin
- Artist in Residence Dinner with Colette Peters
- Artist in Residence Brunch with Marjory Boyer
- Artist in Residence Brunch with Judith Durr
- Artist in Residence Dinner with Sam Andrew and Peggy Pettigrew Stewart
- Artist in Residence Brunch with Sky King
- Artist in Residence Brunch with Nancy Chaboun
Starters
- Fresh-Baked Brioche “Monkey Bread” 5
Caramel, pecan, cinnamon - Berry and banana organic yogurt smoothie 5
- House Smoked Salmon 10
Traditional accompaniments, bagel and cream cheese - Selection of Seasonal Fruit 8
Berries, melon, and citrus fruits - House Made Potato Chips and Blue Cheese Dressing 5
- Poached Shrimp Cocktail 13
Avocado puree, traditional cocktail sauce - Roasted Pumpkin Soup 8
Candied bacon, spiced pumpkin seeds, pumpkin seed oil - House-Made Granola, Organic Yogurt and Seasonal Berries 8
- Hermosa Salad 9
Baby greens, candied pecans, local goat cheese, fuji apples, pomegranate-chocolate vinaigrette
Entrées
- Hacienda Brunch 24 per person
Includes: Platter of fresh fruit, house-baked breakfast breads, a non-alcoholic beverage, and choice of one entrée below - Huevos Rancheros 12
Over easy egg, fry bread, black beans, chorizo, pico de gallo - Traditional Eggs Benedict 13
Poached eggs, pea-meal bacon, english muffin, hollandaise - Short Rib Hash 14
Poached eggs, grilled tomato, grilled country bread - Lemon Ricotta Pancakes 11
Huckleberry compote, meyer lemon whipped cream - Steak and Egg Sliders 17
Beef tenderloin, scrambled eggs, creamed spinach, house-made brioche roll - Build Your Own Omelet 12
Choice of three items:
asparagus, mushroom, spinach, tomato, ham, bacon, sausage, cheese with roasted potatoes, choice of toasted bread - LON’s Chopped Salad 14
Chicken, garden vegetable, havarti, pumpkin seeds, cilantro vinaigrette - Grilled Sirloin Burger 12
Caramelized onions and choice of cheese on challah soft roll served with our signature apple slaw and choice of fries or mixed green salad - LON’s Club 14
Grilled chicken, berkshire ham, bacon, avocado, havarti, lettuce, tomato and basil aioli served on ciabatta with our signature apple slaw and choice of fries or mixed green salad - Sautéed Rock Shrimp 18
Butternut squash ravioli, roasted squash, black kale, maple brown butter - Hermosa Fish and Chips 16
Crispy cod, house potato chips, parsley caper aioli - *Grilled Scottish Salmon 15
Semolina gnocchi, pancetta, brussel sprouts, caper beurre blanc
From The Cauldron
- Berkshire ham, chicken sausage, pork sausage, mini chorizo, beef skewers 14 per plate
- Jeremy Pacheco - Executive Chef
- Michael Goldsmith - Lead Cook/Chef Tournant
- James Ducas - Chef de Cuisine
- Christon Knouse and Carl Rossi - Sous Chefs
- Trevor Tucker - Pastry Chef
Menus subject to change without notice
This is a sample menu - changes are made regularly
*Some items may contain undercooked proteins which may increase the chance of food-borne illness
As a courtesy to all guests, the use of cellular phones is prohibited in dining areas
Parties of seven or more will have an 18% gratuity included on check
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Reservations
Call 602 955-7878
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Breakfast
Daily
7am til 10am -
Lunch
Monday - Friday
11:30am til 2pm -
Dinner
Nightly
5:30pm til 10pm -
Brunch
Saturday & Sunday
10am til 2pm -
Last Drop Bar
Daily
11:30am til 10pm