Quiessence menù, Phoenix

Quiessence Phoenix - Menu

Three Courses

First Course

"SOIL & SEED" CUCUMBER GAZPACHO Salmon Tartar, Mascarpone, Caper Berries, Watermelon, Basil

Second Course

"SOIL & SEED" CUCUMBER GAZPACHO Salmon Tartar, Mascarpone, Caper Berries, Watermelon, Basil

Third Course

Parmesean Tacos with Chula Seafood Cured Salmon : Creme Fraiche shaved radish pickled cucumbers preserved meyer lemon dill SOIL & SEED FORAGED GARDEN: A Bountiful Collection of Fresh & Preserved Soil & Seed Garden Vegetables, Accompanied by Seasonal Sauce

Four Courses

First Course

"SOIL & SEED" CUCUMBER GAZPACHO Salmon Tartar, Mascarpone, Caper Berries, Watermelon, Basil

Second Course

PARMESEAN TACOS WITH "CHULA SEAFOOD" CURED SALMON : Cream fraiche shaved radish preserved cucumbers citrus caviar dill

Third Course

POTATO GNOCCHI WITH CALABRESE SAUSAGE : Lobster Mushrooms, Cherry Tomatoes, Ricotta, Chives, Aleppo JAPANESE A-5 WAGYU SEARED ON HIMALAYAN SALT BLOCK* $35 per oz - 2oz (minimum)

Fourth Course

"TWO WASH RANCH" POUSSIN AL MATTONE : Cauliflower Puree, French Breakfast Radish, Tart Cherry Sauce, Pickled Ramps, Fried Sage ALASKAN HALIBUT BAKED IN PARCHMENT : Squash Fume, Braised Cabbage, Tomato Confit, Grilled Zucchini, Brussel Sprouts, Meyer Lemon, Purslane Halibut Upcharge: $10 GRILLED RIBEYE* : Red Onion Puree, Grilled Broccolini, Tempura Pickled Okra, Chimmichurri Steak Upcharge: $10 FOIE GRAS MACARONS : $12 er acaron

Five Courses

First Course

QUIESSENCE CHEF'S SPREAD: Local Cheese, Cured Meats, Brick Oven Baked Artisan Loaves, Seasonal Jams | FOIE GRAS MACARONS : $12 per macaron

Second Course

"SOIL & SEED" CUCUMBER GAZPACHO Salmon Tartar, Mascarpone, Caper Berries, Watermelon, Basil

Third Course

PARMESEAN TACOS WITH "CHULA SEAFOOD" CURED SALMON : Cream fraiche shaved radish preserved cucumbers citrus caviar dill | SOIL & SEED FORAGED GARDEN : A Bountiful Collection of Fresh & Preserved Soil & Seed Garden Vegetables, Accompanied by Seasonal Sauces

Fourth Course

POTATO GNOCCHI WITH BEEF RIB RAGU: Lobster mushrooms, Shaved Okra, Smoked Ricotta, Oregano | JAPANESE A-5 WAGYU SEARED ON HIMALAYAN SALT BLOCK* : $35 per oz - 2oz (minimum)

Fifth Course

"TWO WASH RANCH" POUSSIN AL MATTONE : Cauliflower Puree, French Breakfast Radish, Tart Cherry Sauce, Pickled Ramps, Fried Sage ALASKAN HALIBUT BAKED IN PARCHMENT Squash Fume, Braised Cabbage, Tomato Confit, Grilled Zucchini, Brussel Sprouts, Meyer Lemon, Purslane Halibut Upcharge: $10 GRILLED RIBEYE* Red Onion Puree, Grilled Broccolini, Tempura Pickled Okra, Chimmichurri Steak Upcharge: $10