Scottsdale at Troon North

Iceberg Wedge Salad – Avocado, Blue Cheese, Lump Crab, Nueske's Bacon


Romaine Hearts – Popcorn Shrimp, Queen Creek Olives, Truffle Caesar Dressing

(v) Spinach Salad – Mission Figs, Mesa Ranch Goat Cheese, Sherry Vinaigrette

(v) Sunizona Tomatoes – Goat Mozzarella, Queen Creek Olives, Fig Balsamic


(v) Heirloom Beets – Brussels Leaves, Gorgonzola, Cranberries, Cider Vinaigrette

Albacore Tuna – Pork Belly 'Croutons', Caper Berries, Dijon Sprouts


King Crab & Beef Roulade – Wasabi Root, Ponzu, Tempura

Beef Carpaccio – Lobster Salad, 7 Minute Fried Egg, Chive Cream

Talavera Platter (To Share) – Lobster, Oysters, Prawns, King Crab

Lobster & Corn Bisque – Short Rib Croquette, Charred Corn

Maya Farms Pumpkin Soup - Caramelized Pear, Duck Confit

Foie Gras Duo - Seared & Prosciutto Wrapped Torchon, Onion Jam, Apricot Marmalade
Crispy Pork Belly - Seared Scallop, White Bean Puree, Blueberry-vanilla Gastrique            

Chilean Sea Bass – Potato 'Risotto', Artichoke, Braised Oxtail

Whole Maine Lobster - Mushroom Stuffed, Truffle, Lobster Sauce
7 oz Wagyu Flat Iron - Maine Lobster, Bone Marrow, Grilled Bread, Bordelaise

(v) Butternut Gnocchi - Chanterelle Mushrooms, Spring Vegetables, Parmesan Broth
Wagyu Short Rib Ravioli - Baby Squash, Maine Lobster Ragout, Arugula

20 Oz. Prime Bone-In Ribeye – Lobster Bearnaise Sauce

10 Oz. Prime New York – Blue Cheese, Grilled Onions, Jus

8 Oz Filet – Horseradish Crust, Marsala Mushrooms

8 oz Buffalo Tenderloin - Bacon, Hawaiian Sweet Potatoes, Brandied Cherry Glace
14 oz Stuffed Veal Chop - Prosciutto, Roasted Pepper, Fontina, Preserved Lemon
Duck X 2 - Seared Breast, Leg Confit, Braised Pear, Fried Leeks, Port Wine Sauce
14 oz Kurobuta Pork Chop - Caramelized Apples, Braised Cabbage, Mustard Sauce

Lemon Glazed 1/2 Chicken - Creamed Onions, Sweet Potato-pork Belly Hash
16 oz Lamb Shank - Red Wine Braised, Goat Cheese Dumplings, Pinenut Gremolata
Snake River Farms Wagyu Strip Loin - Soy Marinated, Tempura King Crab, Asparagus
C.O.W. - Cut of the Week

Diver Scallops – Celery Root Puree, Crispy Prosciutto


Wild Salmon – Chipotle-Honey Glazed, Salsify, Ham Hock


Sustainable Prawns – Grilled Lemon, Chili, Lemon-Caper Butter

Ahi Tuna – Potato Fennel Purée, Basil Pesto, Heirloom Tomatoes

(V) Mixed Mushrooms

(V) Arizona Vegetables

Baked Potato 'Fries'

(v) Truffle Mashed Potatoes

(v) Sautéed Spinach, Kale

Brussels Sprouts & Bacon

(v) Asparagus, Garlic Butter

(v) Creamed Sweet Corn

Lobster 'Mac & Cheese'

Seared Foie Gras

Shelled King Crab

Truffle Risotto

Seared Scallops