Sonatas Restaurant, Scottsdale’s fine dining establishment offering an array of Old World recipes recreated in an upscale atmosphere, introduces two new Chef’s Menus that illustrate the range of cultures represented in their fare.
The six-course tasting menu features the popular Kepta Duona, crispy rye bread tossed in duck fat aioli and presented “stacked” with melted Havarti cheese; Foie Gras; Spanish Wood Charred Octopus with roasted artichokes, braised fennel, roasted fingerling potatoes and topped with a smoked pomodoro sauce; Cabbage Roll stuffed with pork, beef, and rice then braised in pomodoro sauce and topped with Bryndza cheese; and Smoked Beef Short Rib, with wild mushrooms. Sonatas award-winning Spurgos, Lithuanian curd cheese doughnuts with pastry cream, organic hazelnut chocolate and strawberry marmalade, close out the six-course tasting menu with decadence.
The 10-course Chef’s Menu includes all the tasting items on the six-course menu, plus four more dishes, starting with a Duck Potato Pancake. Additional items include the Pan-Seared Scallop and Braised Beef Perogies with wild mushrooms, baby carrots and pickled shallots. Along with the Spurgos, guests selecting the 10-course Chef’s Menu will also enjoy Sonatas specialty Grand Marnier and Lavender Crème Brulee for dessert.
The cost is $65 per individual for the six-course menu and $95 per person for the 10-course menu. While the entire table must order the chef’s menu, dishes are customizable per guests’ dietary constraints.
Sonatas Restaurant | 10050 N. Scottsdale Road | Scottsdale | 85253 | 480.477.1390