Arizona Inn Menus

With brown sugar, raisins and milk

Greek yogurt with house granola and berries

Smashed avocado on wheat with soft egg

With tomato, capers, onion and cream cheese

Cage-free eggs with bacon or sausage, toast

Poached eggs, ham and hollandaise on muffin

Spinach, mushroom, bacon, tomato and white cheddar

Three eggs with five chosen fillings

With berries and cream or butter and syrup

Three pancakes with bacon or sausage

Cereal-crusted brioche with berries and cream

Sunny eggs, beans and ranchero sauce on gorditas

Barbacoa, eggs and beans smothered in enchilada sauce

Barbacoa on cheddar biscuits with guajillo hollandaise

Hot or iced

Whole, 2%, almond or oat

Latte, cappuccino or americano

Three or six, with crispy pork belly

Ahi with Meyer lemon ponzu and taro chips

Poached shrimp with spicy cocktail sauce

Boursin dip with vegetables and breads

Iceberg, avocado, egg, pork belly, blue cheese

Greens, strawberry and goat cheese, champagne vinaigrette

With croutons, parmesan and white anchovies

Bacon-infused clam chowder

Hummus and vegetables with garlic tahini dressing

Battered oyster mushroom with vegan remoulade

Half-pound Arizona beef with cheddar and sauce

Basil chicken with pesto and Port Salut fondue

Cage-free eggs with bacon or sausage, toast

Spinach, mushroom, bacon, tomato and white cheddar

Poached eggs, ham and hollandaise

Smoked salmon and tomato with béarnaise

Barbacoa on cheddar biscuits with guajillo hollandaise

Canadian bacon, shallot and Comté quiche

Tofu with peppers, mushrooms and spinach

Two baked eggs with toasted focaccia

Barbacoa, eggs and beans in enchilada sauce

Strawberry-crusted brioche with berries and cream

Duck confit on blue corn waffles

With candied pecan butter

Mango, pineapple, banana, coconut, carrot and orange

Strawberry, banana, peanut butter and cocoa

Crispy cauliflower with curried carrot purée and almonds

Hummus with olives, feta, breads and vegetables

Grilled carrots over whipped labneh with za'atar

Chef's cured meats and cheeses with accompaniments

Charred corn, cotija, black beans and chili aioli

Six large shrimp with lemon and dill

Ahi with Meyer lemon ponzu, guacamole, taro chips

Bacon, clam, potato and leek chowder

Quinoa, spinach, whipped feta, olives, pine nuts

With croutons, parmesan and white anchovies

Iceberg, avocado, egg, pork belly, blue cheese

Organic greens with balsamic vinaigrette

House pork sausage in vodka sauce

Corn-dusted chicken with chickpea succotash

Pastrami, sauerkraut and Swiss on house rye

With quinoa salad and grilled asparagus

Tuna salad with gruyere on marble rye

Half-pound Arizona beef with cheddar and sauce

Burger with bacon, mushrooms, Serrano peppers, demi-glace

Chicken salad, swiss and cherry-serrano jam

Marinated ribeye with avocado crema and slaw

Mahi with chipotle remoulade and salsa

Flat iron with herbed fries and chimichurri

Octopus with tepary bean ragout and tamarind glaze

Fingerlings with chili aioli and marcona almond

Tenderloin with pommes aligot and truffle butter

Duck with beet purée and port cherries

Scallop with chiltepin carrot purée and esquites