Home & Office Catering
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.
$10
/
PP.
Ancho Chile Ribeye
Smoky dark chili rub with a honey-lime glaze.
$10
/
PP.
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.
Honey-Mesquite Salmon
Mesquite honey glaze and cracked black pepper.
Serrano-Lime Salmon
Cedar-roasted with serrano-lime butter and pepitas.
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.