Arizona Restaurant Week

This year's menu selection will make you want to come back and try each one. From appetizers, to entrees and desserts, each dish has been carefully selected by Chef Sandra to give you a true tour of the Mediterranean. Select one from each of the three categories for a true culinary 3-course dinner experience.

HORS D'OEUVRE

your choice of the following

Pear & Brie (France)

arugula + balsamic reduction (v, gf)

pairs well w/ Fornarino Prosecco

Bacon-wrapped dates (Greece)

dates stuffed w/ herbed goat cheese + spicy chutney (gf)

pairs well w/ People’s Wine Revolution Granache, Capay Valley

Baked feta puttanesca (Italy)

baked feta chunk + kalamata olives + roasted tomatoes + garlic olive oil + toasted sourdough (v)

pairs well w/ Cotes Du Rhone, France

ENTREE

your choice of the following

Duck Breast a L'Orange (Morocco)

organic seared duck breast in a light orange Ouzo sauce

dauphinoise potatoes + grilled asparagus

pairs well w/ PureCru Cab Franc, Napa Valley

Lamb pops (Egypt)

zaatar herbed, grilled lamb pops, tzatziki

herbed couscous + honey glazed carrots

pairs well w/ Capa Tempranillo Reserva, Spain

Sea Bass Lemon Caper (italy)

wild caught, pan seared in a caper lemon butter + spaghetti cacio e pepe

pairs well w/ Wandering Cellars French Oacked Chardonnay

DESSERT

your choice of the following

all pair well w/ Taylor Fladgate tawny port from Portugal

NY Style Cheesecake (US)

velvety creamy decadence + mixed berry compote

Baklava (Greece, Egypt)

flaky phyllo, pistachio, hint of cinnamon, honey

Chocolate Mousse (France)

Melt in your mouth chocolate treat + fresh berry

TITO'S SPECIALTY COCKTAIL

Tito's mediterranean breeze specialty cocktail | +14

Tito’s Handcrafted Vodka, lemon juice, muddled basil, agave