What's Cooking Recipes
Please ask us about booking your next luncheon or special occasion party.
928-774-8431
Our Menu
| Appetizers and Small Plates | |
| Crispy Blue Crab Cakes with Remoulade Sauce. | $10 |
| Herb Stuffed Mushrooms - Large mushroom caps stuffed with Herbed Cream Cheese, sautéed mushrooms and parmesan cheese, baked to a golden brown. | $ 7 |
| Escargots - Delicious Escargots baked in Cottage Place Garlic Butter, served with fresh bread and garnished with a lemon crown. | $10 |
| Southwestern Grilled Shrimp - Four grilled Mexican White Shrimp with Ancho Aioli and Pico de Gallo. | $11 |
| Appetizer Sampler - Herb Stuffed Mushroom, Grilled Shrimp and Crispy Crab Cake served with Ancho Aioli and Pico de Gallo. | $7/person |
| Ravioli - Two housemade Forest Mushroom Raviolis with marsala Sage Cream Sauce. | $10 |
| Specialty Soups and Salads | |
| Caprese Salad with local Tomatoes, Housemade Mozzarella and fresh Basil. | $ 9 |
| Chicken Caesar Salad with Parmesan crusted Red Bird Chicken Breast and croutons. Served with fresh Parmesan Cheese. | $15 |
| Small Caesar Salad | $ 5 |
| House Smoked Salmon Salad - Exotic Greens tossed with Apple Vinaigrette, Candied Pecans and Humboldt Fog Cheese. | $15 |
| Shrimp Bisque topped with Poached Shrimp. | $ 8 |
| Vegetarian Tomato Basil Cream Soup. | $ 4 |
| Soup du Jour. | $ 4 |
| House Spinach Salad with Marsala Vinaigrette. | $ 4 |
| Fish and Seafood | |
| Canadian Lobster Tail - Two five ounce Lobster Tails roasted and placed on a bed of Spinach Mornay Sauce. | $42 |
| Parmesan Encrusted Scallops - Deep Sea Scallops pan seared with Parmesan Bread Crumbs and surrounded by Remoulade Sauce. Served with Saffron Rice Pilaf. | $26 |
| Grilled Mexican White Shrimp - Large White Shrimp charbroiled and placed in a pool of Chimichurri. Served with Quinoa Pilaf. | $25 |
| Seafood Fettucine - White Shrimp, Deep Sea Scallop and House Smoked Salmon sauteed with mushrooms, tomatoes and scallions then tossed with Housemade Fettucine and Fresh Parmesan Cheese in a rich Cream Sauce. | $24 |
| Beef | |
| Filet Mignon - Aged Tenderloin of Beef seared on the open flame broiler and napped with Bearnaise Sauce. Accompanied by Chef's Whipped Potatoes. |
$32
|
| Gorgonzola Encrusted Filet - Pan seared Tenderloin topped with a crisp Gorgonzola Crust. Served with Port Wine Demi-glaze and Chef's Whipped Potatoes. | $32 |
| Tenderloin Medallions and Grilled Shrimp - Choice Medallions of Beef Tenderloin, charbroiled, napped with Port Wine Demi-glaze. Garnished with Grilled Jumbo Shrimp laced with Hollandaise sauce and served with Chef's Whipped Potatoes. | $34 |
| Tenderloin and Mushroom Ravioli - Beef Tenderloin Medallions charbroiled and served over Housemade Forest Mushroom Ravioli tossed with Sage Marsala Cream Sauce. | $30 |
| Beef Bourguignonne - Succulent morsels of Tenderloin braised in Pinot Noir with onions, mushrooms, and a rich Demi-glaze topped with puff pastry and baked until golden brown. Accompanied by Chef's Whipped Potatoes.
|
$24 |
| Lamb and Poultry | |
| Chinatown Duck - Semi-boneless Duck Breast and Leg roasted in an Asian Marinade. Served with plum Sauce and Saffron Rice Pilaf. | $29 |
| Artichoke Chicken - Red Bird Chicken Breasts grilled and napped with Artichoke mushroom Demi-glaze. Served with Quinoa Pilaf. | $23 |
| Australian Lamb Chops - Charbroiled Lamb Chops, napped with Mint Demi-glaze and served with Chef's Whipped Potatoes. | $30 |
| Tableside Specialties for Two | |
| Chateaubriand for Two - A beautiful Tenderloin Roast carved tableside and presented with Bearnaise, Port Wine Demi-glaze, fresh vegetables and Cottage Place Smoked Gouda Gratinee Potatoes.
|
$75 |
| Rack of Lamb for Two - Seared on our open flame broiler then slow roasted to a golden brown. Carved tableside and presented with fresh vegetables and Cottage Place Smoked Gouda Gratinee Potatoes. Accompanied by Port Wine Demi-glaze & English Mint Sauce. | $70 |
| Vegetarian Selections | |
| Green Chile and Corn Tamale - Housemade Tamales filled with Green Chile, Corn and a blend of Arizona Cheeses. Served with Ancho Aioli, Pico de Gallo and Quinoa Pilaf. | $21 |
| Spinach and Goat Cheese Strudel - Fresh Spinach sauteed with onion, garlic and goat cheese, then wrapped in phyllo and baked to a golden brown. Napped with Red Pepper Aioli and served with Chef's Whipped Potatoes. |
$20
|
| Forest Mushroom Ravioli - Housemade Ravioli filled with Forest Mushrooms, caramelized onion and Goat Cheese . Served in a Marsala Sage Cream Sauce and topped with fresh Parmesan Cheese.
|
$23 |
|
Tasting Menu -- Spicey Stuffed Squash Blossom - Local Squash Blossom filled with Arizona Cheddar Cheese and Hatch Green Chilis. Pan fried, napped with Ancho Aioli and set atop Salsa Fresca. -- Local Winter Squash Soup with Apple -- Local Cantaloupe and Mint Sorbet Choice of Entree OR -- Briased Lamb Shank - Fox Fire Farms Natural Lasm Shank, braised until it is fork tender and served in a pool of Min Demi-glaze. Served with Roasted Red Potatoes and a medley of Local Summer Squash. -- Dessert - Peach Flambe Six Course Dinner - $55. per person |
|