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Cuisine
American
Neighborhood:
Scottsdale
Take-out Available Features
• Full Bar
• Happy Hour
• Outside Seating
• View
Reservations
Suggested
Parking
Valet
Children’s Menu
N/A
Payment Methods
Visa, Mastercard,
Amex, DC, Discover
Private Rooms
Yes, Please Call
Hours
Lunch
Monday-Friday 11:30am-2:00pm
Dinner Nightly 6:00pm-10:00pm
Sunday Brunch 10:00am-2:00pm
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Lon's at The Hermosa Dinner Menu
starters and small plates
butternut squash soup 8
cranberry balsamic syrup
dungeness crab cake 12
smoked tomato butter sauce and pinot reduction
pan seared foie gras 16
ancho spiced french toast
blue hill bay mussels with chardonnay 13
achiote, garlic and marjoram toast
hacienda prima 11 per person
trio of mini wood grilled vegetable tomalito, duck and dried fall fruit taco,
arizona shrimp and brie quesadilla
the spread 9 per person
sun-dried tomato and olive, herb garden goat cheese, tepary bean and roasted pepper hummus, hand-crafted breads and crackers
salads
hermosa garden salad 9
maytag blue cheese, apple-pears, spiced pecans, and prickly pear vinaigrette
chilled maine lobster salad 16
citrus, avocado, papaya, romaine and blood orange vinaigrette
duck and spinach salad 12
oranges, walnuts and warm molasses dressing
goat cheese and arugula salad 9
heirloom beets and strawberries
entrees
roasted free range chicken with pearl pasta 23
dried fall fruits, sherry vinegar jus
pan roasted georges bank cod with organic spinach 28
wild boar bacon, smoked red pepper dumplings and lobster butter sauce
two pepper crusted natural pork tenderloin 27
prickly pear braised red cabbage, green beans and garlic mashed potatoes
ancho honey glazed grilled salmon 28
caramelized fennel, heirloom potatoes and favas
the cowboy's paella 26
arizona shrimp, blue hill bay mussels, free range roast chicken and chorizo
grilled beef tenderloin 32
portabello mushroom goat cheese pie, wilted greens and baby gold beets
cactus pear lacquered breast of duck 28
sweet potato custard, baby yellow squash and rapini
sun dried tomato crusted rack of lamb 34
corn crepe, smoked peppers and queen creek olives
pecan grilled vegetable and mushroom tortellini 21
garlic wilted greens and yellow pepper mole
sides
saffron roasted pepper rice 6
portobello mushroom goat cheese pie 6
lon's garden vegetables 6
prickly pear braised red cabbage 6
garlic mashed potatoes 6
grilled asparagus tips toasted piñon nut sauce 8
executive chef -Michael Rusconi
as a courtesy to our guests please direct all cellular phone use to our back patio.
an 18% gratuity is included for parties of 8 or more.
some items may contain undercooked proteins, this may increase the chance of food borne illness.
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