Quiessence At The Farm - Phoenix

Quiessence At The Farm Phoenix Dinner Menu
Menu and prices subject to change

 

 

SAMPLE WEEKDAY MENU
(Tuesday - Thursday only)
Menu changes daily based on local and seasonal availability.

 

Seasonal Tasting Menu

 

FIVE COURSES
89 per guest | 45 wine pairing

 

SIX COURSES
99 per guest | 55 wine pairing
Both tasting menu options are chef ’s selection.

 

Farm Spreads
(Served Family Style)

 

QUIESSENCE CHEF'S SPREAD 13 per person
Local Cheese, Cured Meats, Brick
Oven Baked Artisan Loaves,
Seasonal Jams

 

AGED AZ BEEF CARPACCIO* 18
Garden Greens, Parmesan, Blue
Cheese Aioli, Tempura Herbs,
Pickled Shallots, Bread Spoons

 

"AZ MEAT SHOP" PORK BELLY 16
Kimchi Apples, Tart Cherries,
Peanuts, Honey Gastrique, Maple
Mascarpone, Mint

 

From The Garden

 

PISTACHIO SOUP 13
Smoked Bacon, Goat Cheese
Mousse, Calabrian Chili
Paste, Poached Figs, Basil

 

ROASTED KOHLRABI & APPLE SALAD 16
Blue Cheese Dressing, Pistachios, Garden
Mizuna, Caramelized Apples, Shaved Carrots,
Rose Apple Chips, Fried Basil

 

"SOIL & SEED" FORAGED GARDEN SALAD 14
A Daily Offering of Seasonal
Vegetables from The Farm Garden

 

"THE EGG'S NEST" 14
Quinoa, Baby Carrots/Radishes, Farm Egg,
House Smoked Bacon, Carrot Sauce, Chives

 

Hand Crafted Pastas

 

HALIBUT TORTELLINI 28
Leeks, Confit Cherry Tomatoes,
Smoked Olives, Almonds,
Arugula

 

SOPPRESSINI 14
AZ Beef Bolognese, Ricotta,
Bread Crumbs, Oregano,
Fennel Frond

 

ARTISAN BREAD BASKET
House Baked Breads with
Accoutrements
First basket complimentary with entree
Additional basket is $4

 

Main Course

 

CRISPY SKIN STEELHEAD TROUT 44
Creamy Lentils, Shaved Asparagus, Dashi Foam,
Dill, Smoked Trout Roe, Sugar Snap Peas, Fennel,
Turnips

 

AGED NEW YORK STRIP* 45
Red Onion Puree, Baked & Loaded
Fingerling Potatoes, Fried Corn, Grilled
Shishitos, Chimichurri, Cilantro

 

"TWO WASH RANCH" GUINEA HEN ROULADE 4
Carrot Puree, Crimson Lentils, Carrot Chips, Button
Chanterelles, Glazed Carrots, Rapini, Quince Relish

 

---

 

SAMPLE WEEKEND MENU
(Tasting Menus only)

 

Menu changes daily based on local
and seasonal availability.

 

A la carte menu only available
Tuesday - Thursday.

 

Seasonal Tasting Menus
All tasting menu options are chef’s selection

 

FOUR COURSES
79 per guest | 35 wine pairing

 

First Course

 

PISTACHIO SOUP
Goat Cheese Mousse, Fried
Pork, Poached Figs, Calabrian
Chili Paste, Edible Flowers

 

Second Course

 

AGED AZ BEEF CARPACCIO*
Garden Greens, Parmesan, Blue
Cheese Aioli, Tempura Herbs,
Pickled Shallots, Bread Spoons

 

Third Course

 

CRISPY SKIN STEELHEAD TROUT
Creamy Lentils, Shaved Asparagus, Dashi Foam,
Dill, Smoked Trout Roe, Sugar Snap Peas,
Fennel, Turnips

or

SEARED "LA BELLE FARMS"
DUCK BREAST*
Fried Quinoa, Spring Onion Puree, Radish,
Apple Butter, Poached Apples, Sicilian
Cauliflower, Nasturtium

 

Dessert

 

BRIOCHE BREAD PUDDING
Cajeta Ice Cream, Razz Cherries, Dried
Cranberries, Almonds & Bourbon Anglaise

 

SIX COURSES
99 per guest | 55 wine pairing

 

First Course

 

QUIESSENCE CHEF'S SPREAD
Local Cheese, Cured Meats, Brick
Oven Baked Artisan Loaves,
Seasonal Jams

 

Second Course

 

PISTACHIO SOUP
Goat Cheese Mousse, Fried
Pork, Poached Figs, Calabrian
Chili Paste, Edible Flowers

 

Third Course

 

AGED AZ BEEF CARPACCIO*
Garden Greens, Parmesan, Blue
Cheese Aioli, Tempura Herbs,
Pickled Shallots, Bread Spoons

or

"MEAT SHOP" PORK BELLY
Kimchi, Apples, Tart Cherries, Peanuts,
Honey Gastrique, Maple Mascarpone, Mint

 

Fourth Course

 

POTATO GNOCCHI
Guinea Hen Confit, Butternut
Squash, Oven Dried Tomatoes,
Rainbow Chard, Chervil

 

Fifth Course

 

CRISPY SKIN STEELHEAD TROUT
Creamy Lentils, Shaved Asparagus, Dashi
Foam, Dill, Smoked Trout Roe, Sugar Snap
Peas, Fennel, Turnips

or

SEARED "LA BELLE FARMS"
DUCK BREAST*
Fried Quinoa, Spring Onion Puree, Radish,
Apple Butter, Poached Apples, Sicilian
Cauliflower, Nasturtium

 

Dessert

 

BRIOCHE BREAD PUDDING
Cajeta Ice Cream, Razz Cherries, Dried
Cranberries, Almonds & Bourbon Anglaise

or

CHOCOLATE HAZELNUT PIE
Hazelnut Ice Cream, Strawberry Coulis,
Candied Citrus, Cured Strawberry, Mint

 

FIVE COURSES
89 per guest | 45 wine pairing

 

First Course

 

PISTACHIO SOUP
Goat Cheese Mousse, Fried
Pork, Poached Figs, Calabrian
Chili Paste, Edible Flowers

 

Second Course

 

AGED AZ BEEF CARPACCIO*
Garden Greens, Parmesan, Blue
Cheese Aioli, Tempura Herbs,
Pickled Shallots, Bread Spoons

or

"SOIL & SEED GARDEN"
BEET SEMI SALAD
Forno & Chioggia Beets, Blue Cheese
Aioli, Roasted Hazelnuts, Baby Arugula,
Crimson Apples, Sunchoke Chips, Mint

 

Third Course

 

POTATO GNOCCHI
Guinea Hen Confit, Butternut
Squash, Oven Dried Tomatoes,
Rainbow Chard, Chervil

 

Fourth Course

 

CRISPY SKIN STEELHEAD TROUT
Creamy Lentils, Shaved Asparagus, Dashi Foam,
Dill, Smoked Trout Roe, Sugar Snap Peas,
Fennel, Turnips

or

SEARED "LA BELLE FARMS"
DUCK BREAST*
Fried Quinoa, Spring Onion Puree, Radish,
Apple Butter, Poached Apples, Sicilian
Cauliflower, Nasturtium

 

Dessert

 

BRIOCHE BREAD PUDDING
Cajeta Ice Cream, Razz Cherries, Dried
Cranberries, Almonds & Bourbon Anglaise

 

 

Automatic 20% gratuity will be included for parties of six or more. Split plate charge $5.

Executive Chef /Owner: Dustin Christofolo – Executive Sous Chef: Anthony Apolinar

Please contact us with any dietary restrictions or requests. We are happy to accommodate most with advance notice.