Cuisine
Mediterranean

Neighborhood
Phoenix

Cross Street
Arcadia

Ambiance
Fine Dining

Dress Code
Business Casual

Features
Bar Dining
Cigar Friendly
Entertainment
Fireplace
Full Bar
Outside Garden / Patio
Takeout Available
Private Rooms Available
Weekend Brunch
Wheelchair Access
Chef's Tasting Menu

Reservations
Recommended

Parking
Valet (charge)

Payment Methods
AMEX
Dinners Club
Discover
Mastercard
Visa

Private Rooms
please call

Hours
Breakfast
Sunday - Saturday
6:00am - 10:00am

Lunch
Monday - Saturday
11:00am - 2:00pm

Dinner
Sunday - Saturday
5:30pm - 10:00pm

Sunday Brunch
10:00am - 2:00pm

Chef Lee's Tasting Menu

75 per person
35 for wine pairings

First Course
Pan seared foie gras with huckleberry chutney
& cinnamon filo crisp
Shloss Shönborn Beerenauslese

Second Course
Lobster tortellini with lobster butter & asparagus
Henriot Brut Champagne

Third Course
Roasted pork belly with roasted onion purée
& candied sage
‘96 Rioja Gran Reserva, Arienzo

Entreé
T. Cook’s paella
Châteauneuf du Pape, Chante-Perdrix

Dessert
Crème Cheese Brulée with guava sauce
Bonny Doon Muscat Ice Wine

APPETIZERS

Charcuterie plate
An assortment of house cured & imported meats with pâté, Dijon mustard, roasted garlic cloves, housemade pickles & olive bread 13

Vine ripened tomatoes & house made mozzarella baked in puff pastry & finished with a lobster & arugula salad 20

Roasted quail with foie gras & sweetbread stuffing & creamy polenta 15

Shrimp cassoulet 15

Torchon of foie gras with apple chutney & ginger-apple purée 21

Hand selected seasonal shellfish sautéed with fried croutons, caramelized onions & sherry 16

SOUPS & SALADS

Lobster & fennel bisque, garnished with lobster & fennel foam 11

Spiced carrot soup with candied parsnips & smoked duck 11

Our daily house-made country pâté 13

Mixed greens with toasted pine nuts, grapefruit segments, fennel seed, granola & citrus honey dressing 12

Belgian endive & frisée with bacon, sliced fingerling potato, grain mustard vinaigrette & warm goat cheese crostini 12

ENTRÉES

Beef tenderloin wrapped in mushroom duxelle with ragoût of fingerling potatoes, roasted marrow & braised oxtail 38

Grilled veal flank steak with sautéed porcini mushroom spaetzle & cranberry chutney 30

Butternut squash risotto with maitake mushrooms, swiss chard, pumpkin seed oil & shaved parmesan 25

Roasted duck breast & confit duck leg with eggplant & mascarpone cheese
ravioli 30 (with foie gras add 16)

Seared George’s Bank scallops with saffron potato gratin & warm sherry olive -vinaigrette 29

Monkfish osso buco with braised cabbage, hazelnuts & caraway buerre blanc 30

FROM OUR FIREPLACE

Fig glazed short rib with roasted chestnuts, pearl barley & braised winter vegetables 31

T. Cook’s Mediterranean paella 28
(with ½ lobster tail & claw add 20)

Spit roasted chicken with black truffle & goat cheese polenta
& roasted almonds 26

Wood roasted black striped bass with pumpkin mash & haricot verts 29

SIDES

Roasted Brussels sprouts with bacon 8
Glazed asparagus with pecorino & lemon 9
Seared foie gras 16
Potato purée 6
½ lobster tail & claw 20
Haricot verts with shallots & red wine vinaigrette 7

An 18% gratuity will be added to parties of 6 or more
We ask that all cell phones be turned off while in the dining room
*Can be cooked to order or contains raw eggs
Written information is available upon request regarding the safety of these items

AFTER DINNER

TROPICAL FRUIT TORTE 9.5
Fruit flavored génoise, layered with lemon & ginger cream, accompanied by a fruit purée of seasonal melon & lychee infused with nutmeg
Suggested Pairing: "Essencia" California Orange Muscat 8 gl

PANE AL FORNO "baked bread pudding" 9.5
House-made banana walnut bread pudding infused with rum. Served with walnut gelato & rum sauce

"Liquid Chef's" famous illy café Espresso Martini 12

DOUBLE THE SIN 9.5
Baked double chocolate torte with a Brie & white chocolate cream, orange scented Muscat chutney & pasta crisp
Suggested pairing: Quinta de Noval Ruby Port 6 gl

STRAWBERRY-RHUBARB TART 9.5
Strawberry & rhubarb baked in a shortbread crust, a duet of strawberry-rhubarb jelly & vanilla scented fondant & lemon sorbet
Suggested pairing: Eola Hills Late Harvest Sauvignon Blanc 15 gl

PARFAIT DI CIOCCOLATA 9.5
Chocolate hazelnut gianduja bisquite, layered with strawberry mousse, served with a chocolate crunch & spiced cherry reduction
Suggested Pairing: Emilio Lustau East India Solera Sherry 9 gl

CREAM CHEESE BRÛLEÉ 9.5
Caramel cheesecake & vanilla crème brûleé served with fresh berries & guava sauce
Suggested pairing: Churchill's 10 yr Tawny Port 9 gl

CHEF’S SELECTION OF CHEESES 16
Suggested Pairing: Graham's Vintage Port 1997 12 gl

AFTER DINNER DRINKS

SPECIALTY COFFEE DRINKS

T.Cook’s Coffee 7.50
Amaretto di Saronno and Grand Marnier

Irish Coffee 6.50
Bushmills Irish Whiskey and Crème De Menthe

Keoke Coffee 7.50
Kahlua, brandy and Crème De Cacao

Sunset Coffee 6.75
Cuervo Gold and Kahlua

Tuscany Coffee 7.50
Romana Black and Crème De Cacao

Delos Coffee 7.50
Chambord and Tia Maria

Arizona Coffee 6.75
Baileys Irish Cream and Courvoisier VS

Bouganvilla Coffee 6.50
Tia Maria and Myers’s Dark Rum

PORT, MADEIRA & ONE DELICIOUS SHERRY

Quinta do Noval Ruby 6
Churchill's 10 yr. Tawny 9
Delaforce "Curious & Ancient" 20 yr Tawny 12
1997 Graham's Vintage 12
2000 Osborne Vintage 18
1995 Warre's Late Bottled Vintage 10
Broadbent 10 Yr Malmsey Maderia 12
Lustau "East India Solera" Sherry 10

EAUX DE VIE

Larressingle XO Armagnac 15

Chartreuse 12

Martell VSOP 11

Rémy Martin VSOP 12

Rémy Martin EXTRA 50

Rémy Martin XO 35

Hardy’s NAPOLEON 15

Hennessy XO 35

Hardy's 50 Year old Noces d’Or 50

Hine Triomphe 50

Hennessy Richard 150

Rémy Martin Louis XIII 150