elements at Sanctuary is Serving Up Season’s Eatings!
elements restaurant at Sanctuary on Camelback Mountain is widely known for thoughtful and elegant food and service. If you and your kitchen aren’t ready for holiday break, you won’t want to miss this amazing menu and experience. Bring the whole family for a knock-their-socks (or rather Christmas Stocking)-off menu and ambiance.
Available from 12–9pm on Dec. 25th, the four-course tasting menu is $65 per person, not including tax, gratuity or beverages. Children enjoy their own special menu for $18, and those ages four and under dine compliments of Sanctuary.
The menu is noted below to whet your appetite:
BEGINNINGS:
maine lobster bisque | porcini mushroom oil, steamed lobster dumpling
maple glazed kurobuta pork belly | five spiced apple chutney, sweet potato fondue
seared diver scallops | smoked bacon, roasted cauliflower puree, pickled celery hearts & winter truffles
escargot wild mushroom strudel | meyer lemon & chive beurre blanc
ahi tuna sashimi | avocado & shrimp yuzu ceviche
tomato & blood orange carpaccio | buffalo mozzarella, basil foam
SALADS:
frisee and watercress | goat cheese, herbed pecans, pomegranate vinaigrette
local farmed greens | asain pear, fennel, spiced walnuts, roasted garlic vinaigrette
gem lettuce | cherry heirloom tomatoes, roasted red pepper, kalamata olives, smoked bacon,
blue cheese dressing
ENTREES:
free range roasted chicken | truffle mousse, parmesan potatoes, cippolini onion & mushroom hash
bacon wrapped filet of beef | roasted mushroom tart, foie gras demi, pomme frittes
roasted atlantic cod | baby bok choy, shitaki mushrooms, sake yuzu reduction
cinnamon spiced duck breast | organic wild rice, candied turnips, orange & pink peppercorn glaze
roasted vegetable wellington | tomato coulis, roasted red pepper & pine nut relish
DESSERTS:
black forest | dark chocolate mousse, chantilly crème, brandied cherries
apple crème brulee | caramel accents
cinnamon bread pudding | bourbon anglaise
For more information, contact Sanctuary at 480-948-2100.
About the Author - Taryn Jeffries
Editor and Chief Eating Officer of PhoenixBites, 2017 Food Writer of the Year (Arizona Culinary Hall of Fame) Taryn grew up in a small town in Illinois with a doting Grandmother who taught her the way around a kitchen and that food is representative of love. Her current quest is to find the love in local dishes and the chefs behind them. In addition to running all things PhoenixBites, Taryn is also a freelance writer, sharing her insight on the best dishes and where to get them each and every month.
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