Post on 03-Oct-2020
CHARRED SILVER SWEET CORN
LAMB MEATBALLS
CHARRED BAGUETTE MINI NY PIZZA
HOUSEMADE RICOTTA TOAST
SELECTION OF CURED MEATS & LOCALISH CHEESES
At QUALITY KITCHEN + BAR we focus on bringing you the freshest, most local and seasonal cooking possible.We work with over 20 Arizona farms to bring you what’s fresh and what’s in season every day.We only serve responsibly raised meats and bake all of our bread every day in the restaurant.
BEGINNINGS
Aged white cheddar and smoked leek dip,herbed foccacia toast
Tarragon crème fraiche, crushed pistachios
Double smoked bacon, aged gruyere,caramelized onions and crème fraiche
Queen creek extra virgin olive oil, charred local stone fruit, maldon sea salt
SMOKED WILD MUSHROOM STRUDEL
LITTLE GEM LETTUCE & SNAP PEA SALAD
SUSHI GRADE TUNA TARTARE
QUALITY HEIRLOOM LETTUCES
Duck proscuitto, celery root and green apple slaw
Buttermilk and chive dressing, 45 second sourdough croutons
Meyer lemon dressing, parmesan Add 4oz. Chicken portion of protein
DESSERTSSIGNATURE “COFEE & DOUGHNUTS”Local coffee ice cream with house whipped cream, caramel and QUALITY miniature doughnuts
CLASSIC CREME BRULEE Simply done vanilla custard with a caramelized sugar roof and garden fresh berries
QUALITY SUNDAE Local vanilla ice cream, house whipped cream, chocolate sauce, maraschino cherries, candied pecans and chocolate chip cookie
HOUSE SPECIALTIES½ FRIED CHICKEN PLATE Mashed yukon gold potato, gravy, wilted seasonal greens and quality biscuits
PRIME NY STRIP Green peppercorn sauce, house cut fries, watercress
SHORT RIB BURGER House brioche bun, seasonal garnish, house cut fries, dijonaisse
PAN ROASTED GNOCCHI Trio of peas, lemon crème fraiche, chives 17 add smoked salmon
“FRENCH POT ROAST” Glazed young carrots, mashed yukon gold potato, red wine jus
CRISPY DUCK Roasted potato, medjool dates, tart greens, champagne and honey dressing
GRILLED BUTCHER STEAK Spinach gratin, fried mash potatoes, truffle oil
SEASONAL PASTA OF THE DAY FRESH FISH OF THE DAY Rotating prep
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs, may increase your risk of foodborne illness, especially if you have certain medical conditions.Please make your server aware of any dietary restrictions or allergies
FROM THE FARMS
PROTEINS
Artisan tomatoes, golden watermelon, persian cucumber,
black peppermarinated goat cheese
Roasted autumn squashes,
sunflower seed tahini,
chive & dill oil
Grilled avocado, orange,
castelvetrano olives, toasted
almonds
Simple haricot vert, crème fraiche,
shallots
Wilted heirloom kales, roasted garlic,
capers, lemon zest
Yukon gold potatoes: pureed or
french fried
Three different eggplants,
fried goat cheese, caramelized shallots
Griddled king oyster mushrooms,
green onion, ponzu
A L
A C
ART
E
SCOTTISH SALMON
HANGER STEAK 7oz., grain mustard, chimmichurri
CRISPY ROASTED ½ CHICKEN Parsley sage rosemary & thyme
BOURBON & AGAVE BRINED TOMAHAWK
LAMB CHOPS
SLOW ROASTED DUCK BREAST
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SEDONA, ARIZONA FINE CASUAL COOKING
Pickled mustard seed, red cabbage compot
Caramelized spice honey
TEMPURA GREEN BEANS + ROCK SHRIMP
WEEKLY SOUP