Tuesday–Thursday · $150
Five principal courses, with a choice in two rounds: abalone or chicken, then quail or ribeye. Snacks and interludes are also listed.
SHEA CORRIDOR · AMERICAN
What to expect at
Course.
A seasonal multi-course dinner in Scottsdale. Choose the shorter weekday menu or the longer Friday–Saturday tasting; the dishes below illustrate the experience rather than an à la carte order.
Tasting menu
Choose your experience
Friday–Saturday · $195
The longer chef's tasting. Optional wine pairings start at $155, compared with $125 for the weekday menu; reserve pairings cost more.
Dietary requests
Contact the restaurant at least 72 hours ahead. Vegetarian adaptations are available with notice; vegan and allium-free menus are not supported.
What to expect
Seasonal examples can change. Foie gras, caviar and Wagyu upgrades are separate. Cancellation penalties begin within four days; same-day cancellation or no-show can cost the full menu price.
Hamachi
Apple, horseradish, celery and buttermilk for an early seafood course.
Abalone mushroom
Includes actual abalone shellfish, with nori, yuzu and sea grapes.
Lobster and pumpkin
Kumquat, brown butter and vanilla accompany the lobster; caviar is an optional supplement.
Maple dessert
Apple, candy-cap mushroom, squash and goat cheese in the fall dessert.
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