Dinner Menu - Sheraton Wild Horse Pass Resort & Spa

Heirloom Tomato Gazpacho with Native Spices
Crudo of Kauai Shrimp, Iberico Lomo Paste, Celery Gelee,
Chemuith Shards
18
THE BIRTH
Salad Inspired by the Local Farmers &
Children of the Gila Crossing School
Tiny Greens, Crow’s Dairy Feta Cheese, Queen Creek Olive Oil, Timbale of
Roasted Eggplant & Tomato Confit, White Honey Lime Drizzle
15
Crab & Melon Salad
Agave Infused Local Melon, Morita Chile Spiked Louisiana Blue Crab,
Crisp Blue Cornmeal Dusted Soft Shell Crab, Tobiko Caviar,
Mint-Basil Puree, Citrus Crystal Lettuce
24
“From The Garden”
Whipped Celeriac Froth, Macerated Beets, Sous Vide of Peter Wilcox Potato,
Heirloom Baby Carrots, Saguaro Syrup & Bliss 9 Solera, Cactus Powder
18
THE BEGINNING
Escargot, Wild Mushrooms &
Caramel Goat Cheese
Native “Toast” with Truffle Crema
Meyer Lemon & Black Garlic Nage, Pork Belly Nuggets
Butter Poached Nova Scotia Lobster & Wamichtha
Warm Butter Soaked Tail – Smoked Guacamole, Osetra Caviar
Lobster Knuckle – Shaved Fennel, Endive Salad, Vanilla Truffle Vinaigrette
Lobster Bisque – Ancho Corn Flan, Brioche Brown Butter Crumbs
24 28
*Seared Peppercorn Crusted Foie Gras
Lemon Saguaro Poppy Seed Cake, Chile Spiked Rhubarb,
Cherry Foie Gras Mousse, Pink Peppercorn Foam
30
*Fermin Iberico Pork Cheeks
Braised Pork Cheek, Four Corner Bean Puree,
Tomatillo Salsa, Pepicha Gremolata, Whiskey Foie Gras Emulsion
25
Joshua Johnson, Chef de Cuisine
Ryan Swanson, Sous Chef

THE JOURNEY
*Chimayo Rubbed Dry Aged New York Strip
Horseradish Potato Gratin, Creamed Spinach
*Bellota Iberico Llomo Wrapped High Country Elk Loin
Winter Truffle Risotto, Wild Mushrooms, Comte Cheese,
Heirloom Carrots, Bordelaise
Natural Jus & Truffle Emulsion
55 48
*Seared Magret Duck Breast
Hudson Valley Duck Rillette, Ramona Farms Pima Wheat Berries,
Plum & Preserved Lemon Brioche Pudding
Juniper & Currant Game Jus
44
Mole Pipian Rojo Rubbed Loup De Mer
Seared Baja Scallops, Hand Rolled Potato Gnocchi, Iitoi Onion Pesto,
Grilled Baby Romanesco, Mulato Chile & Cherokee Tomato
45
*Grilled Tenderloin of Tribal Buffalo
Smoked Corn Puree, Cholla Buds, Merquez Sausage and Scarlet Runner Bean Chili,
Saguaro Blossom Syrup
48
*Pecan Crusted Rack of Colorado Lamb
Chefs Gallimaufry of Sustainable Seafood with
Ramona Farms Inspired Stew
Black-eyed Peas, Brown & White Tepary Beans, Seabeans, Iitoi Onion
Mulato Chile Sofrito, Osha Healing Tea
42
White Cheddar AZ Grits, Green Peas, Wild Mushroom, Pancetta, Wilted Chard, NSS Mole Sauce
49
TASTING MENU
SHORT STORY
Amuse
Heirloom Tomato Gazpacho with Native Spices
Mole Pipian Loup Der Mer
Intermezzo
Grilled Tenderloin of Tribal Buffalo
Global Artisan Cheese
Dessert
135
with Wine 210
JOURNEY
Amuse
Heirloom Tomato Gazpacho with Native Spices
Hand Picked Lettuces
From The Garden
Foie Gras in all its Splendor
Elixir
Chefs Gallimaufry
Festival of Seasons
Escargot
Intermezzo
Grilled Tenderloin of Tribal Buffalo
Global Artisan Cheese
Dessert
225
with Wine 325
The Journey Tasting Menu is available until 8:00p.m., we kindly ask that it’s enjoyed by the entire table.
*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness.