Cezar's at the Hotel Scottsdale Menu

Braised Seabass

with Fresh Spinach, Pancetta and Mushroom Sauted with Herb Beurre Blanc

Horseradish and Parmesan Crusted Salmon, Stewed Lentils, Basil, Tomato Garnish

Peppercorn Seared Ahi Tuna

with Tomato Asparagus Saute and Ginger Almond Butter

Mediterranean Seafood Paella

Potato Crusted Scallops

with Prosciutto, Chives and Beurre Blanc served with Rice Almandine

Marinated Swordfish Grilled and topped

with a Mixed Olive Tapenade and served with Grilled Tomato

Whole Tilapia Marinated and Fried

with Grilled Vegetables and Roasted Garlic Saffron Broth

Soup du Jour

Seafood Bisque garnished

with Maryland Blue Crab and Whipped Brandy Cream

Mixed Baby Greens, Tomato, Carrots and Cucumber

served with your choice of Dressing.

Classic Caesar Salad

with Belgian White Anchovies

Heart of Palm Salad

with Cucumber, Red Onion and Tomato served over Arugula with a White Balsamic Vinaigrette

Cioppino for two

Grilled Prawn Salad

with Red Onion, Artichoke Hearts, Red Peppers, Fresh Mozzarella and Pine Nuts, served over Spinach with Balsamic Vinaigrette

Cezar's Crab Column

with Diced Vegetables, Maryland Blue Crab and Poblano Vinaigrette

Marinated Chicken Satays, Grilled and topped

with Fresh Tomato and Artichoke Saute, Fresh Basil and Feta Cheese

Chilled Prawn Cocktail

with Spicy Horseradish and Fresh Lemon

Dungeness and Blue Lump Crabcake served over a Mirror of Nantua topped

with Pimiento Butter

Valencia Tapas Pizza

with Roasted Garlic, Onion, Bell Pepper and Manchego Cheese

Seafood Ceviche

with Fresh Fish, Shrimp and Calamari

Marinated and Grilled Artichoke and Brie

with Roasted Red Pepper Coulis

Grilled Eggplant Roulades

with Herb Seasoned Montrachet, Broiled in a Sundried Tomato Champagne Vinaigrette

Crispy Fried Calamari

with Citrus Compote and Spicy Cocktail Sauce

Crispy Pancetta Wrapped Dates

served on Chicory Frisse with Cascabel Chile Drizzle

Smoked Salmon Tostate

with Fresh Dill, Capers and Caviar

Assorted Mini Tamales

with a Trio of Salsas

Pommes Frittes

Roasted Red Potatoes

Fontina Chive Mashed Potatoes

Rice Pilaf Almandine

Chargrilled Vegetables

with Saffron Garlic Broth

Braised Asparagus

with Manchego Cheese

Red Potato, Gorgonzola, Leek Napoleons

Capellini Pasta tossed

with Garlic, Fresh Basil and Pear Tomatoes with Aged Asiago and Balsamic Reduction

Fire Roasted Vegetable Provincal tossed

with Rigatoni and Basil Pesto

Shrimp Diable tossed in Pasta Shells

with Cilanto Pesto

Mediterranean Chicken and Shrimp

with Andouille Sausage, Onions, Peppers and Feta Cheese tossed with Linguini

Seafood Medley, Sauteed Shrimp, Calamari, Clams, Mussels and Crabmeat, Tomato Basil Concasse over Fettucini

Chargilled Pork Chop

with Pomegranate Glaze, Honey Balsamic Drizzle and Roasted Red Potatoes

Herb Roasted Hen

served with an Apricot Fig Chutney

Chicken, Beef and Sausage Paella

Veal Scallopini

with Peach Peppercorn Marsala, Mushrooms and Buttered Linguini

Certified Angus Filet Mignon Au Poivre

with Roasted Red Potato Gorgonzola Napoleon

Australian Rack of Lamb

with a Barolo, Blackberry Reduction and Fresh Mint

USDA Prime New York Strip

with Marinated Grilled Onions, Peppers, Asparagus, and Burgundy Roasted Garlic Butter

USDA Prime Ribeye Steak

served with Horseradish Demi Gelee and Fontina Chive Mashed Potatoes