Phoenix City Grille

Crispy eggplant bites layered with vibrant tomato jam, creamy goat cheese, and fresh arugula on a dark rustic plate, bathed in a delicate balsamic drizzle.

Slow-simmered tender pork swimming in a rich, vibrant green chile sauce, topped with fresh salsa fresca and pickled red onions, served alongside warm corn tortillas.

Charred roasted brussels sprouts tossed with colorful bell peppers, smoky bacon pieces, and a glossy bourbon maple glaze.

A vibrant platter of creamy hummus topped with toasted pepitas and citrus-marinated olives, served with fluffy warm naan bread and a crisp tomato-cucumber salad.

Golden-brown flaky empanadas stuffed with braised short rib and asadero cheese, drizzled with cool cilantro crema and served with vibrant red and green salsas.

A creamy burrata ball surrounded by tangerine and chili olives, sprinkled with toasted almonds and honey drizzle, served with crusty grilled Noble bread.

Fresh ground chuck burger with melted Tillamook cheddar, crisp lettuce, tomato, onion, and pickle chips on a toasted Noble Bread brioche bun.

Gourmet ground chuck burger stacked with crimini mushrooms, caramelized onions, Asadero cheese, and house-made black garlic steak sauce on brioche.

Sliced house-smoked turkey layered with pesto aioli, fresh avocado, piquillo peppers, and fresh greens on Noble Seeded Multigrain bread.

A refreshing summer salad topped with a grilled Faroe Island salmon skewer, fresh strawberries, crisp apples, pistachios, and goat cheese tossed in lemon mint vinaigrette.

A hearty superfood salad filled with ancient Sonoran grains, roasted winter squash, tepary beans, and dried cranberries, topped with crumbled panela cheese.

Crisp romaine hearts tossed with heirloom tomatoes, garlic croutons, and Romano cheese, coated in a bright green chile citrus dressing.

Chef's rotating seasonal soup creation made with the freshest market ingredients.

A colorful vegetable platter featuring harissa-glazed carrots, roasted winter squash, and crispy fingerling potatoes, finished with Meyer lemon chimichurri.

Plump sautéed shrimp and delicate pappardelle pasta tossed with sweet cherry tomatoes in a glossy white wine garlic sauce, finished with shaved Romano cheese.

Tender pork tenderloin wrapped in savory crispy prosciutto, served alongside baby green beans and fingerling potatoes dressed in warm bacon vinaigrette.

A perfectly cooked Faroe Island salmon fillet with a vibrant citrus-horseradish crust, served with roasted carrots, fingerling potatoes, and lemon aioli.

Freshly prepared catch of the day beautifully plated with seasonal vegetables and bright herb garnishes.

A thick, succulent peppercorn-crusted grilled beef tenderloin served alongside a loaded twice-baked potato and glazed mushrooms in rich red wine reduction.

Grass-fed Argentine ribeye steak topped with fresh avocado relish and pickled onions, accompanied by Ramona Farms tepary bean chili.

Fresh house salad with mixed greens and light dressing.

Sweet oven-roasted carrots lightly caramelized and garnished with fresh herbs.

Tender grilled asparagus spears drizzled with olive oil and a squeeze of lemon.

Fresh seasonal vegetables sautéed to perfection.

Golden crispy fingerling potatoes tossed in garlic and fresh rosemary.

Creamy, buttery mashed potatoes made fresh in-house.

Crispy seasoned French fries lightly salted.

Fluffy white coconut rice garnished with toasted coconut flakes.

Freshly steamed bright green broccoli florets lightly seasoned.

Traditional Southern buttermilk pie with sweet custard filling and caramel sauce.

Chef's decadent seasonal cheesecake selection with fresh fruit garnish.