The Copper & Canyons Seasonal Menu
A curated culinary journey through the flavors of the Southwest. Served Family Style
Small Bites & Shared Flights
Perfectly portioned trios designed for discovery.
The Arizona Bruschetta Trilogy
...
Sonoran Tomato
Heirloom tomatoes, roasted garlic, and serrano chili.
Whipped Goat Cheese
Topped with prickly pear glaze and toasted pistachios.
Smoked Brisket
Chopped brisket, pickled red onions, and chipotle crema.
The "Tiny Taco" Flight
...
Ahi Poke
Mini wonton shells, ginger-soy tuna, and avocado mousse.
Short Rib
Braised beef, pickled radish, and micro-cilantro on blue corn.
Crispy Cauliflower
Al pastor style with grilled pineapple salsa.
The Desert Slider Trio
...
Sedona Red
Pulled chicken with a smoky red-rock BBQ sauce.
Copper State
Wagyu beef with melted pepper jack and a roasted hatch chili.
Garden Grove
Crispy oyster mushroom with a citrus-herb aioli.
The Deviled Egg Flight
Traditional
Smoked paprika and chives.
Southwest
Topped with chorizo crumbles and cilantro.
The "Valley"
Truffle oil and crispy leeks.
Garden & Greens
Fresh, vibrant salads inspired by the Arizona landscape.
The Arugula Caprese
Fresh torn burrata, heirloom tomatoes, and wild arugula tossed in a basil-infused olive oil and aged balsamic reduction.
The Sedona Green Goddess
Shaved broccoli, snap peas, edamame, cucumber ribbons, and avocado over baby spinach with a creamy herb-goddess dressing.
The Canyon Quinoa
Red quinoa, charred corn, black beans, baby spinach, and roasted poblano peppers with a cumin-lime vinaigrette.
The Harvest Superfood
Shaved kale, chilled farro, dried cranberries, toasted pepitas, and roasted sweet potatoes with an agave-dijon dressing.
The Painted Desert
Wild arugula, golden beets, sliced oranges, and shaved fennel with a prickly pear vinaigrette.
The "Old Town" Caesar
Crisp romaine hearts, roasted corn "croutons," cotija cheese, and a creamy chipotle-garlic dressing.
From the Grill
Skewers & Specialty Meats
Peach-Glazed Flat Iron
Seared with a sweet and smoky Arizona peach glaze over blistered Shishito peppers.
Whiskey-Peppercorn Sirloin
Marinated in a bold bourbon reduction with a sea salt crust.
Ancho Chile Ribeye
Smoky dark chili rub with a honey-lime glaze.
Blackened Flat Iron
Cast-iron seared with a Cajun-Sonoran spice rub and garlic butter.
Chimichurri Prime Sirloin
Hand-cut with a bright, herbaceous Argentine-style herb oil.
Poultry & Chops
Honey-Habanero Chicken Lollipops
Local wildflower honey and charred habanero with mango-cilantro salsa.
Lemon-Thyme Chicken
"Valley" lemon zest and fresh thyme with charred scallion aioli.
Citrus-Achiote Chicken
Marinated in orange and achiote for a deep, earthy Sonoran flavor.
Toasted pistachio crust served with harissa-spiced yogurt. (+$10
/
pp)
Pistachio Crusted Lamb Lollipops
Toasted pistachio crust served with harissa-spiced yogurt. (+$10
/
pp)
Coastal & Desert Seafood
Agave-Chipotle Glazed Shrimp
Dark agave reduction with a pineapple-serrano relish.
Green Goddess Garlic Shrimp
Charred with cilantro, parsley, and roasted garlic.
Desert Citrus & Tequila Shrimp
Flash-grilled with silver tequila, grapefruit, and a Tajín dusting.
Cactus-Lime Shrimp
Glazed in a bright prickly pear and lime reduction.
The Spring/Summer Pasta Collection
Light, seasonal, and inspired by the desert bloom.
Desert Bloom Linguine
Thin pasta tossed in a prickly pear-infused white wine sauce, topped with blistered cherry tomatoes, lemon zest, and fresh basil.
Roasted Corn & Poblano Carbonara
A Southwest twist on a classic, featuring smoked pancetta, roasted sweet corn, and a light poblano cream sauce.
The Verde Valley Penne
Garden-fresh sugar snap peas, asparagus spears, and wild ramps tossed in a bright cilantro-pistachio pesto.
Chilled Citrus Orzo Salad
Orzo pasta with cucumber, feta cheese, Kalamata olives, and mint, finished with a desert honey-lemon vinaigrette.
Hatch Chile Mac & Cheese
Three-cheese blend with roasted green chiles, topped with a crisp cornbread crumble and toasted pepitas.
The Sweet Finish
Panna Cotta with Local Honey & Granola
A silky, honey-infused cream base topped with crunchy toasted granola and a medley of seasonal fresh berries.
Ancho-Chocolate Flourless Torte
A rich, dense dark chocolate cake infused with a subtle warmth of ancho chili. Served with a dollop of cinnamon-spiced whipped cream and a drizzle of salted mesquite honey caramel.
Arizona Peach & Bourbon Cobbler
Warm, caramelized Arizona peaches baked under a buttery, flaky biscuit crust. Finished with a scoop of Madagascar vanilla bean gelato.
Tres Leches "Sundae" with Spiced Mango
Traditional sponge cake soaked in three milks, layered in a glass with fresh mango cubes tossed in lime and a tiny pinch of Tajín, topped with toasted coconut flakes.