The food at Four Seasons Resort Scottsdale at Troon North elevates any meeting or event. Our culinary team is inspired by the flavours of Latin America, the Old West and Native American cuisine. Host a reception or dinner at one of our restaurants or outdoors on a terrace or lawn space.
EVERYTHING YOU NEED
![Patio dining tables under tall wood pergola, looking out at mountains, desert sunset]()
Resort RestaurantsOur on-site restaurants include Spanish steakhouse Talavera and Route 66-themed Proof, An American Canteen. For more casual meals or cocktails, your guests can choose poolside Saguaro Blossom or Onyx Bar & Lounge.
Details![Close-up of thick steak cooked medium, topped with fresh salsa, fork in piece]()
Cowboy CuisineGive your attendees a taste of the Old West with our dinner menus that pay homage to an early homestead on our land. Entrées include house-rubbed, rib-eye steaks prepared on a mesquite grill and house-smoked pork belly with a strawberry chipotle marmalade. We also present a lunch buffet that features indigenous ingredients such as cactus fruit.
![Talavera bartender under arched wall, chandeliers with tall candles behind wood bar tables]()
Private PartiesEach restaurant offers a unique setting that can be privatized for small or large groups, up to 110 guests. For smaller gatherings, the specialty gin bar in Talavera seats 16 people, and two communal tables in the centre of the restaurant seat 10 each. At Proof, three railroad tables are set on tracks that can be combined to seat larger parties of 24, inside or outside.
Details![Hotel staff set up outdoor event with small dining tables with sunflower centrepieces]()
Al Fresco DiningFor groups, our Resort features four beautifully landscaped outdoor options with spectacular views. Troon Lawn can seat up to 90 at round tables. With a flagstone fountain as its focal point, Fountain Terrace accommodates banquets of 210. Our largest outdoor venue is Ironwood Terrace, which can be set for 360 guests. Plus, our lagoon-style pool area is available to host reception-style events for as many as 350 guests.
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There were no peanut butter and jelly sandwiches for me when I was a kid. I tasted everything. I was convinced that the love and hard work that went into every dish was what made everything taste so good. Today, I know that to be true.
Samantha Sanz Chef at Talavera