| Duo of Hudson Valley Duck |
$23.00 |
Foie gras torchon brulee, all day duck confit, raspberry chile jam, hatch chile spiced mt. hope golden raisins |
| Seared Mole Dulce Rabbit Loin |
$20.00 |
Smoked tomato gelee, pickled ramps, irish whiskey mustard, turkish pistachio |
| Local Farmers & Children of the Gila Crossing School |
$15.00 |
Tiny greens, crows dairy feta cheese, queen creek olive oil, timbale of roasted eggplant & tomato confit, white honey lime drizzle |
| Sous Vide Roots, Asparagus & Exotic Mushrooms in their Soil |
$18.00 |
Heirloom tomatoes, cabrales cheese marbles, micro snips, candied local pecans, young beets, macerated mushrooms, coquito lemongrass foam & aged sherry hazelnut mist |
| Chilled Melon & Prosecco Soup |
$18.00 |
Compressed melon, santa barbara spot prawn, shaved iberico lomo |
| Escargot, Wild Mushrooms & Caramel Goat Cheese |
$24.00 |
Native toast with truffle crema meyer lemon & black garlic nage, pork belly nuggets |
| Foie Gras & Waffles |
$30.00 |
Buckwheat waffle, macerated summer fruit,wolf berry raw hide, whipped mountain berry creme |
| Lobster Degustation |
$28.00 |
Butter braised tail, avocado mousse, tear drop salsa & lobster corallobster knuckles in sweet corn panna cotta with sour radishes lobster cobbler with mesquite meal & burnt irish porter cheese |
| Ver Jus Poached Halibut Cheeks |
$24.00 |
Exotic mushroom, chili agave infused green apple, saguaro horseradish beurre blanc, sun dried nopalitos, cucumber pepicha granite |
| Dry Aged Bone-In Rib Eye Steak with Kai Steak Sauce |
$54.00 |
Crisp truffle scented potato wafers with foie gras & fossil creek goat cheese dip, farmers market ratatouille |
| Red Deer Venison Loin with Sage Infused Gnocchi |
$45.00 |
Spiced sweet chile & fair trade coffee rub, broccoli rabe puree, shaved pecorino & lingonberry jam |
| Potpourri of Butter Basted Lobster, Guaymas Shrimp & Diver Scallops |
$47.00 |
Black threads of pasta, braised heirloom tomatoes, cauliflower & leek butter, shaved aged gruyere cheese, ham hock bits & crisp shallots |
| Tea & Sassafras Infused Smoked Wisconsin Pheasant |
$44.00 |
60 day pima corn bread, plum & mesquite bean preserve, wilted rocket, foie gras butter, cherry jus |
| Seared Sea of Cortez Red Grouper |
$45.00 |
Tomato, mulato chile & caramelized fennel tapenade, 3 sisters quinoa, abalone, hass avocado, black garlic beurre noisette |
| Grilled Tenderloin of Tribal Buffalo |
$48.00 |
Smoked corn puree, cholla buds, merquez sausage and scarlet runner bean chili, saguaro blossom syrup |
| Local Pecan Crusted Colorado Lamb with Native Seeds Mole |
$49.00 |
Pastry tapenade of fennel, qc olives, eggplant, wild mushrooms, heirloom tomatoes & iitoi onions |
| Traditional Meets New |
$15.00 |
Fry bread puffs filled with vanilla bean custard, crystallized sugar, coco nibs, currant and lingonberry jam |
| Sweet and Savory |
$13.00 |
Crows dairy butter pecan goat cheese foam, sugared brie, salty iberico, raspberry granite, lavender and freeze dried grapes |
| Chia Seed Chocolate Tart |
$17.00 |
Dark chocolate, hazelnut chia seed crumble and frozen white chocolate |
| Two Sisters Squash Air Cake |
$12.00 |
60-day corn ice cream, mesquite syrup, smoked corn puree, ramona farms gaivsa, tarragon and amaranth |
| Mexican Chocolate Souffle |
$18.00 |
Scented with kais sweetened dry mole spice and wattleseed anglaise |
| A Tribute to Summer |
$13.00 |
Blackberry frozen soufflé, pate de fruit, watermelon gelee, blackberry dust, compressed melon and lime basil |
| Kai Signature Sorbets |
$12.00 |
|
| Cartel Coffee |
$7.00 |
Lab pour over or pressed method |
| Loose Leaf Tea from Souvia |
$7.00 |
Green, black and herbal |
| Cappuccino, Latte and Macchiato |
$7.00 |
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