The Hermosa Inn, A Boutique Hideaway

Dinner Menu

Starters

• Fritura Mixta 14
  flash fried calamari, florida rock shrimp, red onion & zucchini with citrus aioli
• * Himalayan Salt Seared Ahi Tuna16
  cilantro, pickled onion & ceviche sauce
• * Aji Pepper Marinated Royal Prawns16
  garden citrus, avocado, shaved vegetables & yuzu vinaigrette
• * Kobe Beef Tartar 19
  sunflower sprouts, house pickles, poached quail egg with truffle vinaigrette
• Sautéed Sonoma Foie Gras19
  duck prosciutto, poached winter fruit & pomegranate consommé

Soups & Salads

• Hermosa Arizona Greens 9
  pecans, fuji apples, local goat cheese & chocolate-pomegranate vinaigrette
• Local Gem Lettuce Wedge 11
  crisp house bacon, heirloom tomato with smoky blue cheese dressing
• Roasted Mcclendon Beets 10
  house made burrata, baby arugula & ice wine vinaigrette
• Roasted Cauliflower Soup 9
  with leek, house bacon & local goat cheese tart
• Southwest Tortilla Soup 8
  roasted chicken, avocado, crisp tortillas

Entrées

• * Mesquite Glazed Duck Breast 31
  duck confit, mesquite crepe, garden broccoli & blood orange sauce
• * Whole Roasted Yellowtail Snapper 36
  braised fennel, artichoke, peppers, local olives & garden herb salad
• Braised Beef Short Ribs 29
  roasted baby vegetables, mashed potatoes, red wine jus, gremolata
• * Crispy Seared Scottish Salmon 29
  rock shrimp, house chorizo, semolina gnocchi, & brussels sprouts
• * Grilled House-Bacon Wrapped Beef Tenderloin 38
  confit potatoes, creamed kale & red wine jus
• * Three Little Pigs 29
  bbq loin, braised cheek, crisp belly, bok choy, hayden mills polenta & cider jus
• Roasted Half Jidori Chicken 27
  basil mashed potatoes, glazed baby carrots, sweet onion jus

Sides For Sharing

• LON’s Garden Vegetables Sautéed with Butter and Herbs 8
• Confit Peewee Potatoes 9
• Parmesan Creamed Winter Greens 7
• Truffle Goat Cheese Macaroni 13
• A-1 Beer Battered Maitake Mushroom with Soy Ketchup 9
• Spicy Garden Broccoli and Beehive Cheddar Cheese 8
• Hermosa Parmesan Papas with Truffle Dipping Sauce 9
• Brussels Sprouts and Crisp Bacon 11

• 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

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

*Some items may contain undercooked proteins which may increase the chance of food-borne illness