Roasted beef, provolone, ciabatta bread and house-made giardiniera

Italian Beef Sandwich

Mixed greens, strawberries, feta cheese, pecans, onion and champaign vinaigrette

Strawberry Salad

Mixed greens, cucumbers, onions, heirloom tomatoes, cucumbers and champaign vinaigrette

Spring Mix House Salad

Arugula, cucumber, cherry heirloom, blue cheese crumbles, candied nuts balsamic dressing

Arugula House Salad

Mixed greens, celery, cherry heirloom tomato, pecans, black currants, goat cheese crumbles, Waldorf dressing

Arcadia Salad

Grilled chicken, romaine hearts, Parmesan cheese, croutons and Caesar dressing

Chicken Caesar Salad

Tuscan black kale, apples, smoked candied nuts, Parmesan cheese and champagne vinaigrette

Tuscan Apple Salad

Smoked salmon, arugula, house trail, couscous, bruschetta tomatoes, freeze-dried corn and herb dressing

Scottsdale Chopped Salad

Romaine, cucumber, tomato, salami, ham, pickled onion, Parmesan cheese, couscous and Italian vinaigrette

Hearty Italian Salad

Creamy hass avocado, salt, pepper and olive oil

Avocado Lovers Half

House Potato Chips

House Coleslaw

Smashed avocado, tomato, onion, salt, pepper, and lime with house chips

House Guacamole

Celery sticks, carrot sticks, and house ranch dressing

Stix & Ranch

Beets, cauliflower, rainbow carrots, and slightly seasoned

Roasted Veggies

Smoked salmon, English cucumbers, house cream cheese, dill, capers, and black & white sesame seeds

Smoked Salmon Bites

Biscotti Almond Dark Chocolate

12 grain, banana, strawberries, almond butter

Strawberry Banana Toast

Black forest ham, melted cheddar cheese, applewood bacon, tomato, red onions

Breakfast Croissant

Yogurt, granola, strawberries, blueberries, black currants and honey

Berry Parfait

12 grain, almond butter, banana, strawberries, blueberries, and top with local honey

Berry Banana Toast

Creamy avocado, applewood bacon, crispy chili oil, and melted cheese on everything bagel

Bacon Avocado Bagel

Brisket hash (tomato & sautéed onions) red potatoes, eggs, spicy aioli, and flour tortilla

Brisket Hash Wrap

Cream cheese, strawberries, and sliced almonds

Breakfast Bagel

Preheat oven to 325°F (160°C). Pat the chuck roast dry with paper towels. Rub the roast with olive oil, then season all over with salt, black pepper, dried oregano and dried thyme.

Preheat and season

Heat a heavy Dutch oven or ovenproof pot over medium-high heat. Add 1 tablespoon olive oil. When shimmering, sear the roast 3–4 minutes per side until deeply browned on all sides. Transfer the roast to a plate.

Sear

Reduce heat to medium. Add the remaining 1 tablespoon olive oil to the pot if needed. Add the quartered onion and smashed garlic; cook 3–4 minutes until softened and fragrant. Stir in the tomato paste and cook 1 minute. Pour in the red wine and scrape up browned bits from the bottom of the pot. Add beef broth and bay leaves.

Build braising liquid

Return the roast to the pot. Bring liquid to a gentle simmer on the stovetop, then cover and transfer to the preheated oven. Braise for 2.5 to 3 hours, or until the roast is fork-tender and easily shreds (internal temperature around 200°F/93°C).

Braise

Remove the pot from the oven. Transfer the roast to a cutting board and let rest 10–15 minutes. Meanwhile, skim excess fat from the surface of the braising liquid and strain the cooking liquid into a measuring cup or bowl; reserve 2 cups for dipping (au jus) and keep warm. Shred or thinly slice the beef against the grain with two forks or a sharp knife.

Rest and shred

Prepare vegetables: Trim and cut the cauliflower into small florets. Slice carrots, celery, banana peppers and jalapeño (if using). Thinly slice the garlic.

Make brine: In a small saucepan combine white wine vinegar, water, sugar and kosher salt. Bring to a simmer over medium heat just until sugar and salt dissolve. Remove from heat and let cool slightly (3–5 minutes).

Pack jars: Divide the prepared vegetables, sliced garlic, oregano and red pepper flakes among a clean jar or bowl. Pour the warm brine over the vegetables so they are fully submerged. Add the extra-virgin olive oil on top, cap or cover, and let cool to room temperature. Refrigerate at least 2 hours (preferably 12–24 hours) before using. Keeps refrigerated up to 2 weeks.

Warm au jus: Reheat the reserved 2 cups of strained au jus gently in a small saucepan over low heat until hot but not boiling.

Prep rolls: If you like toasted rolls, halve the ciabatta rolls and lightly butter the cut sides. Toast them cut-side down in a skillet over medium heat until golden, about 1–2 minutes.

Assemble sandwiches: Dip shredded or thinly sliced roast beef briefly into the hot au jus to moisten (or spoon au jus over the meat). Pile a generous portion of beef onto the bottom half of each roll. Top each with a slice of provolone cheese while the beef is hot so it softens. Spoon a few tablespoons of house giardiniera on top (amount to taste). Season with a little freshly ground black pepper.

Finish and serve: Close sandwiches and, if desired, return to the skillet or oven for 1–2 minutes to finish melting the cheese. Serve immediately with small bowls of warm au jus for dipping.

beef chuck roast (boneless)

beef broth

dry red wine

onion (large), quartered

garlic cloves, smashed

tomato paste

olive oil

dried oregano

dried thyme

bay leaves

salt

black pepper, freshly ground

cauliflower florets

carrots, sliced 1/8" thick

celery, sliced

banana peppers, sliced

jalapeño or hot cherry peppers, sliced (optional)

garlic cloves, thinly sliced

fresh oregano leaves (or 1 tsp dried)

red pepper flakes

white wine vinegar

water

granulated sugar

kosher salt

extra-virgin olive oil

ciabatta rolls or Italian sandwich rolls

provolone cheese slices

au jus (from roast pan), strained

butter, softened (optional, for toasting)

freshly ground black pepper

Toast the pecans in a dry skillet over medium heat, stirring frequently, 3–5 minutes until fragrant and lightly toasted. Transfer to a plate to cool, then roughly chop.

Prepare nuts

Rinse and dry the mixed greens thoroughly in a salad spinner or with paper towels. Hull and slice the strawberries into halves or quarters depending on size. Thinly slice the red onion into half-moons and separate into individual slices.

Prepare produce

In a large bowl, combine the mixed greens, sliced strawberries, and sliced red onion. Crumble the feta evenly over the top and sprinkle with the toasted chopped pecans. Hold dressing until ready to serve.

Assemble salad

In a small bowl or jar, add the champagne vinegar, minced shallot, Dijon mustard, and honey. Whisk to combine.

Slowly drizzle in the extra-virgin olive oil while whisking vigorously (or secure the jar lid and shake) until the dressing emulsifies and thickens slightly. Taste and season with salt and black pepper.

If the vinaigrette is too sharp or thick, whisk in up to 1 tablespoon of water to reach desired consistency. Adjust seasoning with additional salt, pepper, or honey to balance acidity and sweetness.

Let the vinaigrette sit 5–10 minutes to allow the shallot flavor to mellow before dressing the salad, or refrigerate up to 24 hours in a sealed container. Shake or whisk again before using.

Right before serving, drizzle about 3–4 tablespoons of the champagne vinaigrette over the assembled salad (or more to taste). Gently toss to coat the greens and evenly distribute strawberries, feta, and pecans.

Transfer to a serving platter or individual plates and finish with a final grind of black pepper if desired. Serve immediately.

mixed salad greens (spring mix or baby greens)

fresh strawberries, hulled and sliced

feta cheese, crumbled

pecans, toasted and roughly chopped

red onion, thinly sliced

champagne vinegar

Dijon mustard

honey

shallot, minced

black pepper

water (to thin, optional)

Place 6 cups of spring mix in a large salad bowl. Gently fluff to separate leaves and aerate the greens.

Prepare greens

Trim the ends of 1/2 English cucumber. Using a sharp knife or mandoline, thinly slice into rounds (about 1/8 inch). If cucumber has thick skin, peel half or fully before slicing. Pat slices dry on paper towel to remove excess moisture.

Slice cucumber

Wash and core heirloom tomatoes. Cut into 1/2-inch wedges or bite-size pieces to yield approximately 1 cup. Remove excess seeds/juice if very wet to prevent watering down the salad.

Prepare heirloom tomatoes

Peel and thinly slice 1/4 cup red onion (about 1/4 small onion). If raw onion is too sharp, soak the slices in cold water for 5 minutes, then drain and pat dry.

Slice onion

Add the cucumber slices, tomato pieces, and red onion to the bowl with the spring mix. Toss gently to combine. Season with 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper, saving additional seasoning if needed after dressing.

Assemble

Finely snip 1 tablespoon fresh chives and sprinkle over the top of the salad just before serving.

Garnish

Finely mince one small shallot to yield about 1 tablespoon. This will add mild onion flavor to the vinaigrette.

Mince shallot

In a small bowl or jar, whisk together 3 tablespoons champagne vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey, and 1 teaspoon fresh lemon juice until combined.

Combine acid and mustard

Stir in the minced shallot, 1/4 teaspoon salt, and 1/8 teaspoon black pepper to the vinegar mixture.

Add shallot, salt, and pepper

Slowly drizzle in 6 tablespoons extra-virgin olive oil while whisking constantly (or add oil to jar and shake vigorously) until the dressing is emulsified and slightly thickened. Taste and adjust seasoning: add more salt, pepper, or honey to balance acidity as desired.

Emulsify with oil

Right before serving, drizzle approximately 3 to 4 tablespoons of champagne vinaigrette over the assembled salad (start with less; you can add more to taste). Toss gently and evenly to coat the greens and vegetables without bruising them. Serve any remaining dressing on the side.

Dress the salad

spring mix (mixed salad greens)

English cucumber

heirloom tomatoes

red onion

fresh chives (optional garnish)

shallot (finely minced)

lemon juice (fresh)

If not already washed, rinse arugula in cold water, spin or pat dry thoroughly. Trim any large stems. Place in a large mixing bowl and keep chilled until assembly.

Prepare arugula

Peel if desired. Halve lengthwise and thinly slice into half-moons (about 1/8–1/4 inch thick). Add to the mixing bowl with arugula.

Rinse cherry heirloom tomatoes and cut each in half (quarter larger ones). Add to the bowl with arugula and cucumber.

Prepare tomatoes

In a small nonstick skillet over medium heat, add the butter and sugar. Stir until the butter melts and the sugar dissolves and starts to foam (about 1–2 minutes). Add the chopped nuts, toss to coat, and cook, stirring frequently, until the nuts are glossy and the sugar begins to caramelize slightly (about 2–3 minutes). Immediately transfer nuts to a piece of parchment or a lightly oiled plate and separate with a fork. Let cool completely (they will harden). Break into bite-sized pieces.

Make candied nuts

Crumble blue cheese if needed and set aside. Do not add to the bowl yet if you will dress the salad first (to avoid wilting and clumping).

Add cheese

In a small bowl or jar, combine balsamic vinegar, Dijon mustard, honey, minced shallot and garlic, salt, and pepper. Whisk or shake to combine.

While whisking constantly, slowly drizzle in the olive oil to emulsify the dressing. Taste and adjust seasoning: add more honey for sweetness, a pinch more salt if needed, or a splash more vinegar for acidity. Dressing should be balanced, slightly sweet with bright acidity.

Just before serving, pour about 2–3 tablespoons of the balsamic dressing over the arugula, cucumber and tomatoes in the large bowl. Toss gently but thoroughly to coat leaves evenly. Add more dressing sparingly if desired (total dressing yields roughly 4 tablespoons; use to taste).

Scatter the candied nuts and blue cheese crumbles over the dressed salad and give one gentle toss to distribute. Reserve a few nut pieces and a pinch of cheese for a finishing garnish if desired.

Transfer to a serving platter or divide among plates and finish with a grind of fresh black pepper. Serve immediately.

fresh arugula (trimmed, washed, spun dry)

English cucumber (or Persian cucumber)

cherry heirloom tomatoes (mixed colors), halved

blue cheese crumbles

mixed nuts (pecans and walnuts), roughly chopped

unsalted butter

balsamic vinegar (good quality)

shallot, finely minced

garlic, minced

Preheat a dry skillet over medium heat. Add pecan halves and toast, stirring or shaking, until fragrant and slightly darker, about 3–4 minutes. Transfer to a plate to cool so they don't keep cooking in the hot pan.

Toast pecans

Wash and spin dry the mixed salad greens thoroughly. Trim celery stalks and slice thinly on a bias into approximately 1/8-inch slices. Halve the heirloom cherry tomatoes. If using larger tomatoes, quarter them. Combine the greens, sliced celery, and halved tomatoes in a large salad bowl.

Prepare vegetables

Add the cooled toasted pecans, dried black currants, and crumbled goat cheese to the bowl with the greens and vegetables. Toss gently to distribute evenly, but wait to dress until the dressing is ready.

Add fruits, nuts, and cheese

Prepare the apple: finely mince half an apple until you have about 1/2 cup small dice. If you prefer a smoother dressing, grate the apple and squeeze lightly to remove excess juice.

Whisk the dressing: In a medium bowl, combine 1/2 cup plain Greek yogurt, 1/4 cup mayonnaise, the minced apple, 2 tablespoons fresh lemon juice, 1 tablespoon honey, 1 teaspoon Dijon mustard, and 1 teaspoon apple cider vinegar. Whisk until smooth and homogenous.

Season and adjust: Stir in 1/2 teaspoon sea salt and 1/4 teaspoon freshly ground black pepper. Taste and adjust sweetness or acidity — add an additional 1/2 tablespoon honey if you prefer sweeter, or an extra 1/2 teaspoon lemon juice if you prefer brighter. If the dressing seems too thick, whisk in up to 1 teaspoon extra-virgin olive oil or 1–2 teaspoons water to loosen to a pourable consistency.

Dress the salad: Pour about half of the dressing over the salad and toss gently to coat the components evenly. Taste and add more dressing as desired, tossing again to combine. Aim to lightly coat greens so they remain crisp.

Plate and finish: Transfer dressed salad to a serving platter or divide among 4 plates. Scatter any remaining crumbled goat cheese and toasted pecans on top, then sprinkle the dried black currants for visual contrast. Garnish with minced fresh parsley if using.

Serve: Serve immediately so greens stay crisp. Leftover dressing can be refrigerated in an airtight container for up to 4 days.

mixed salad greens (baby lettuces, arugula, spinach mix)

celery stalks, thinly sliced

heirloom cherry tomatoes, halved

pecan halves, toasted

dried black currants

goat cheese, crumbled

Greek yogurt (plain, full or low fat)

mayonnaise

apple, peeled and minced (for dressing)

lemon juice, freshly squeezed

apple cider vinegar

sea salt

extra-virgin olive oil (optional, to loosen dressing)

fresh parsley, minced (optional garnish)

Pound each chicken breast to an even thickness (about 1/2 inch) for even cooking. Pat dry. In a small bowl combine 2 tbs olive oil, 1 tsp minced garlic, 1 tsp kosher salt and 1/2 tsp black pepper. Rub mixture over both sides of the chicken and let rest at room temperature for 15 minutes (or refrigerate up to 2 hours).

Prepare and marinate

Preheat a grill or grill pan to medium-high (about 400°F / 200°C). Oil the grill grates or pan lightly. Grill chicken 4–6 minutes per side, until internal temperature reaches 165°F (74°C) and juices run clear. Remove from heat and let rest on a cutting board 5–8 minutes to retain juices. Slice chicken thinly against the grain just before assembling salad.

Grill the chicken

In a medium bowl, mash the minced anchovy fillets (or anchovy paste) and minced garlic into a paste using the back of a spoon or a fork.

Add 1/2 cup mayonnaise, 2 tbs Greek yogurt, 2 tbs fresh lemon juice, 1 tsp Dijon mustard and 1 tsp Worcestershire sauce to the anchovy-garlic paste. Whisk until smooth.

Slowly whisk in 2 tbs olive oil until emulsified. Stir in 2 tbs freshly grated Parmesan. Taste and adjust seasoning with black pepper and salt if needed. If dressing is too thick, whisk in 1–2 tsp water or more lemon juice to reach desired consistency. Refrigerate while preparing remaining components; bring to room temperature before tossing if chilled.

Prepare romaine: slice each romaine heart lengthwise into quarters or chop into bite-sized pieces. Rinse and spin dry thoroughly in a salad spinner, or pat dry with towels. Excess water will dilute the dressing.