Chef Lisa Dahl Invites You to Enjoy the Flavors of our Table
DINNER MENU
ANTIPASTI
Wild-caught gulf shrimp and scallops scampi style with garlic, white wine, finished in herb butter over grilled rosemary focaccia
Mozzarella-filled ambrosial grilled prosciutto-wrapped radicchio bundles
Delicately fried calamari, gulf rock shrimp, red onion, and fennel, with lemon caper aioli, and our signature marinara sauce
Crispy arancini risotto balls stuffed with spicy pepper, mozzarella and peas served with warmed marinara sauce
Baby tomatoes, whole milk mozzarella, fresh basil, and grilled portobello mushroom
Handmade beef meatballs in a delicate porcini cream sauce, or in our signature marinara
Fresh select PEI mussels sautéed in an addictive tomato, basil, garlic, and wine bisque served with grilled focaccia
with extra virgin fresh herb dipping oil
INSALATE E ZUPPA
Chef Dahl's homemade daily soup
Organic baby arugula, radicchio, purple onions, and shaved Parmesan dressed with extra virgin olive oil and balsamic reduction ~ a Tuscan treasure in Sedona
Organic kale "Caesaresque" salad with shaved Parmesan, magic mushrooms and Marcona almonds
Organic greens tossed in our signature balsamic-shallot-Dijon vinaigrette with gorgonzola, glazed pecans, and Parmesan
Artisan organic hearts of romaine delicately tossed with signature Brutus lemon-caper dressing with shaved parmesan and focaccia croutons
+ Add White Anchovy $3 +
SPECIALITÁ DI CASA
GLUTEN-FREE PASTA AVAILABLE ON REQUEST - $2.50
DINNER MENU
Our signature dish - boneless chicken breast sautéed with pancetta, mushrooms, onions, Rosemary-Marsala, and gnocchi primavera
Boneless chicken breast sautéed in a delicate lemon-caper and white wine with orzo pilaf and signature string beans
Artisan-style garganelli pasta with grilled lemon chicken, baby spinach, and sautéed mushrooms in a delicately infused white truffle cream sauce
Sautéed scaloppini of veal medallions in a delicate lemon-caper and chardonnay sauce with orzo pilaf and string beans
Sautéed scaloppini of veal, prawns, and mushrooms, finished in our sublime herb butter - Marsala wine sauce, with orzo pilaf and string beans
Manila clams sautéed traditional style with garlic, lemon, white wine, pesto, and finished with fresh parsley. Delizioso!
Sautéed scaloppini of veal and eggplant finished al forno with our signature marinara, mozzarella, and capellini pomodoro
Linguine with sautéed Canadian cold-water lobster tail in our spicy signature vodka sauce
A seafood lover's delicacy calamari steak sautéed dore style finished with white wine, lemon, garlic, parsley, accompanied by two New Bedford sea scallops on a bed of angel hair
Homemade lasagna layered with a signature Bolognese sauce, Italian sausage, ricotta, mozzarella parmesan
Fresh Tagliatelle pasta with our signature Florentine style bolognese meat sauce
Quattro Formaggio ravioli with portobello and button mushroom truffle cream sauce
Quattro formaggio Tortellini with spring vegetables, baby peas, asparagus, fresh white corn, and scallions in a delicate lemon-zested cream sauce
Our signature Portobello mushroom and vegetable ragout finished with chèvre
Our unique version of classic eggplant Parmesan with delicately layered scaloppini of eggplant, our signature marinara & mozzarella, with capellini pomodoro
FROM THE GRILL
SERVED WITH ROSEMARY ROASTED POTATOES AND TRUFFLE-SCENTED GRILLED ASPARAGUS
DINNER MENU
Creekstone Farms all-natural grilled 7 oz. prime center-cut filet finished with our signature mushroom gorgonzola sauce
Loch Etive Scottish steelhead salmon, aka "ocean trout" finished in a delightful Neapolitan limoncello reduction sauce and grilled to perfection
Succulent Australian rack of lamb chops marinated and grilled with lemon and fresh herbs
A vegetarian’s filet ~ Grilled portobello mushroom in Chef Dahl's signature marinade
Consuming raw or undercooked meats, seafood, shellfish or eggs may increase the risk of foodborne illness.
To offset some of the large increases in food and labor costs, a business fee of 3% will be added to your check. We hope that you understand the necessity and value the transparency. Thank you. 06.20.24
DINNER MENU
DESSERTS
On lemon cookie crust with organic house-made lemon-cello syrup
Sauternes, Chateau Gilette, Bordeaux, France
Kahlua-espresso soaked ladyfingers layered with a creamy mascarpone filling
Inniskillin Ice Wine, Niagara Peninsula
Organic pear bread pudding with white chocolate and currants, topped with caramel sauce and bourbon vanilla bean gelato
Warre's Otima 10 Year Tawny Porto
Vanilla bean and amaretto custard topped with caramelized sugar and fresh berries
Donnafugata 'Ben Rye' Moscato d'Alessandria, Sicily
Ecuadorian dark chocolate torte served with salted caramel gelato
Tobin James ' Liquid Love' Late Harvest Zinfandel, Paso Robles
Strawberry, pistachio, and chocolate gelato are all coated in a chocolate shell and served on a bed of fresh whipped cream
Tobin James Late Harvest Zinfandel, Paso Robles
GELATO OR SORBETTO $8
DESSERT WINES
Bottle: $40 / Glass $10
Bottle: $48 / Glass $12
Bottle: $64 / Glass $16
Bottle: $56 / Glass $14
Bottle: $100 / Glass $25
Bottle: $44 / Glass $11
Bottle: $56 / Glass $14
PORTS BY THE GLASS
THE HOT STUFF
Almond milk available upon request
Gourmet coffee, Grand Marnier, Kahlua, Bailey’s Irish Cream
Licor 43 Milk Chocolate With Godiva Chocolate Liqueur
Gourmet Coffee With Bailey’s Irish Cream & Frangelico
Gourmet Hot Chocolate With Peppermint Schnapps & Dark Crème De Cocoa
Double shot of espresso with Sambuca Romana, served warm in a snifter
DINNER MENU
PRIX FIXE MENU PER IL ROMANTICISMO
LIQUID LOVE
Zanasi Lambrusco di Sorbara, Emilia-Romagna, Italy
• Complimentary for our 27th Year Anniversary
PIATTO DI BURRATA
Fresh burrata mozzarella on arugula, with herb-roasted tomatoes, artichokes, marinated mushrooms, and imported prosciutto, finished with extra virgin olive oil, truffle honey
TORTELLINI DELLA NONNA
Cheese tortellini with prosciutto and peas in a delicate Alfredo sauce
• Wine Pairing - Wrath Swan 828 Pinot Noir, Santa Lucia Highlands, Montery •
Choice of:
** VITELLO BOTTICELLI
Sautéed scaloppini of veal, prawns, and mushrooms, finished in our sublime herb-butter Marsala wine sauce, with orzo pilaf and string beans
• Wine Pairing - Barolo, Michele Chiarlo 'Tortoniano', Piemonte •
** PESCE E LIMONE
Wild-caught Pacific Northwest Petrale Sole with herb butter and white wine over creamed spinach andorzo primavera pilaf
• Wine Pairing - Rose', Chateau Rosaline, Provence, France •
Choice of:
SPUMONI BOMBA
Strawberry, pistachio, and chocolate gelato are all coated in a chocolate shell and served on a bed of fresh whipped cream
• Wine Pairing - Ice Wine, Inniskillin, Niagara Peninsula, Canada •
LEMON LAVENDAR PANNA COTTA
with blueberry sauce
• Wine Pairing - Moscato D' Asti, Icardi, Italy •
PER PERSON
$85 prix fixe ~ wine pairing add $40
tax and gratuity additional
A business fee of 3% will be added to your check.
** Consuming raw or undercooked meats, seafood, shellfish, or eggs may increase the risk of foodborne illness.
GET LISA'S TOP 5 RECIPESSUBSCRIBE NOW
Visit Chef Lisa Dahl's Award-winning Sedona Restaurants
2321 West Highway 89A,Sedona, AZ 86336
Owned and operated by Chef Lisa Dahl
928-282-5219
Dining Hours:Daily: 5:00p - 9:00pFriday - Saturday : 5:00p - 10:00p
2321 West Highway 89A,Sedona, AZ 86336
928-282-5219
Daily: 5:00p - 9:00pFriday - Saturday : 5:00p - 10:00p
