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Summer Menu Specials at DPOV

Posted on: June 29th, 2016 by Taryn Jeffries No Comments

Looking to try out Different Pointe of View this summer? You are in luck with their Prix Fixe Summer menu. This is a great opportunity to enjoy a three-course dinner for only $39.95. The dinner is available now through September.

Summer Menu Specials at DPOVDPOV featured floor-to-ceiling windows that feature dramatic views no matter where you sit in the dining room. Enjoy the backdrop of gorgeous city lights without leaving the comfort of the cool indoors.

The Prix Fixe Summer menu includes your choice of an appetizer course, main course along with dessert. There is no better way to enjoy the perfectly crafted menus created by Chef Anthony DeMuro.

Different Pointe of View Prix Fixe Summer Menu Options

Starters

Chef’s Fresh Hummus of the Day served with Grilled Flatbread
Aleppo Seared Ahi| amaranth, cilantro, lemon, roasted jalapeno avocado puree
Shrimp Ravioli| basil pesto, summer greens, garlic chips, sweet corn reduction
Seared Berkshire Pork Belly| chanterelle mushrooms, asparagus tips, olive oil infused potatoes, charred baby purple onions
Lobster Bisque| chive creme fraiche
Hydroponic Bibb & Watercress Salad| bing cherries, fresh mozzarella, toasted pine nuts, cherry balsamic vinaigrette
Chopped Romaine Salad| grilled broccolini, sharp provolone, spicy capicola, baby tomatoes, roasted sweet garlic vinaigrette
Arugula & Baby Kale Salad| wild berries, hazelnuts, Humboldt fog goat cheese, raspberry tarragon vinaigrette
Pea Sprout Salad| breakfast radish, heirloom cucumbers, grilled baby corn, avocado puree, buttermilk chive dressing

Entrees

Coriander Crusted Pork Tenderloin| Lebanese couscous with piquillo pepper pesto, saffron puree, sauteed asparagus, fig & sherry reduction
Seared Muscovy Duck Breast| jalapeno bacon & cheddar griddle cakes, shallot sherry jam, sweet corn & roasted chilies, apricot reduction
Lemon EVOO Butter Poached Maine Lobster| crispy artichoke parmesan risotto, garlic seared artichokes & diver scallops, kumquat butter sauce
Seared Stone Fish| scallion-scented bamboo rice with beech mushrooms, cipollini onions, laughing bird shrimp. grilled scallion emulsion, lobster soy mushroom broth
Truffle Grilled Filet Mignon| white bean truffle & parmesan puree, pea tendrils, roasted tomatoes, olive pesto charred cipollini onions
Tomato Infused Grilled Bistro Steak| garlic parmesan potatoes, sauteed greens, rapini, charred shallots, summer truffle reduction
Roasted Fulton Farms Basil Pesto Scented Chicken| gruyere & scallion rosti potato, summer mushroom fricassee, basil puree, dark chicken jus
Seared Diver Scallops| sweet corn herbs & quinoa, roasted golden tomato tapenade, charred cauliflower & sweet pea puree, sweet tomato tarragon butter sauce

Dessert

Tahitian Vanilla Bean Creme Brulee| citrus tea shortbread, fresh berries
Peanut Butter & Chocolate| milk chocolate peanut butter mousse, honey caramel, cocoa peanuts, caramelized banana ice cream
Devil’s Delight| devil’s food cake, walnut filled caramel. toasted marshmallow, crispy pearl ganache
“Tres” Strawberry Cake| warm vanilla cake, sweet strawberry rhubarb, strawberry cheesecake ice cream, strawberry shrub sauce
Lemon Meringue and Blueberries| sweet burst blueberries layered with lemon curd, lemon meringue, cookie crumbles, blueberry foam
Chocolate and Citrus Espresso| caramel chocolate mousse, cinnamon orange espresso cream, sherry sabayon

Different Pointe of View| 11111 N. 7th St.| Phoenix| 85020| 602.866.6350

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© Taryn Jeffries 2016

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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