Desert Bistro menu

Sweet Medjool dates filled with creamy goat cheese, wrapped in savory bacon, and drizzled with a tangy pomegranate reduction.

Three large, pan-seared sea scallops served in a tangy lemon and adobo-spiced butter sauce.

Handmade pumpkin and mascarpone-filled pasta served in a maple-brown butter sauce with toasted pine nuts and fresh sage.

Two handmade pastries filled with bison, served with a savory chocolate-chili sauce, grilled mango salsa, and a mild ancho chili sour cream.

This appetizer features toasted, grated cauliflower served in crisp Belgian endive leaves with edamame, roasted corn, pineapple, and macadamia nuts, finished with a pineapple-soy-ginger vinaigrette.

Roasted beets served on toasted garlic-herb bread, topped with sheep's milk feta, pine nuts, and a balsamic glaze.

A crisp butter lettuce wedge topped with house-cured duck bacon, gorgonzola cheese, roasted and fresh tomatoes, and red onion, served with a creamy gorgonzola dressing.

This salad features mixed greens, dried apricots, fresh apple, toasted pumpkin seeds, chèvre, and sprouts tossed in a light agave-miso vinaigrette.

This salad features chopped romaine hearts, toasted cornbread croutons, and shaved parmesan, served with a smoky chipotle-adobo Caesar dressing that contains raw egg.

A fresh salad of organic mixed greens, grape tomatoes, and cucumber, topped with toasted sesame seeds, parmesan, and gorgonzola, served with an aged balsamic vinaigrette.

Please ask your server for details regarding tonight's fresh fish and game selection.

This beef tenderloin is crusted with Gorgonzola cheese and pine nuts, served with a roasted tomato demi-glace, sour cream-whipped yellow potatoes, and a side of sautéed snap peas and radishes.

This grilled, marinated pork tenderloin is served with an apple-chipotle chutney, a creamy butter sauce, a crispy potato cake, sautéed snap peas, and radish.

This slow-cooked duck leg is served with a tangy cranberry-serrano sauce, savory butternut squash and parmesan rice balls, and roasted root vegetables glazed with cinnamon and anise.

Handmade egg pasta pockets filled with a blend of truffled mushrooms, parmesan, and asiago cheese, served in a savory marsala wine broth with assorted mushrooms, fresh sage, lemon zest, and a balsamic glaze.

This vegan, gluten-free black bean cake is breaded with a crispy coating, served over a yellow and red corn mash, and topped with fresh tomato, onion, cilantro, and a sweet and spicy jalapeño-cilantro sauce.