Seasonal Menus & Inspired Cuisine
Located just beyond the lobby in the Inn’s historic Main Dining Room, dinner is served beneath cathedral ceilings in a setting warm and inviting. The menu blends Southwest influence with classic steakhouse and coastal traditions, featuring thoughtfully prepared prime cuts, fresh seafood, and seasonal accompaniments. Open to both guests and locals, it offers a timeless place to gather for a memorable evening in the heart of Tucson.
Tuesday to Saturday 5 PM - 9 PM
Arizona Inn Shrimp Cocktail
6 large shrimp, celery, cucumber, lemon, and fresh dill.
Brussel Sprouts with Panna Cotta
Blanched and fried Brussels tossed in garlic, shallots, and herbs. Goat cheese panna cotta, pickled mustard seed, balsamic syrup, pistachio dust, and balsamic pearls.
Confit Duck Leg
Crispy confit duck leg served on a blue cornbread with marcona almond crumble, pickled shallot, and candied citrus. Blueberry gastrique and preserved lemon extra virgin olive oil.
Coffee Cured Pork Belly
Crispy pork belly, roasted purple cauliflower puree, bacon jam, pickled fresno, honeycomb, fresh apple.
Salad of the Moment
Chef’s whim, regionally and seasonally inspired. (ask your server)
Clam Chowder
Clam, potato, bacon, leeks, and onion
French Onion
Caramelized onions, beef jus, sherry, Gruyere crouton.
Petit Mixed Greens
Organic greens, pickled red onion, heirloom tomato, julienned carrots, cucumbers and radish with golden balsamic vinaigrette.
Arizona Inn Caesar Salad
Romaine, rustic croutons, lemon, tomato, parmesan, caesar dressing.
Strawberry Champagne Salad
Baby greens, fresh strawberries, pickled shallots, candied almonds, purple haze goat cheese, roasted pear-champagne vinaigrette.
Beef Bourguignon
Sauteed beef tenderloin tips, pearl onions, mushrooms, simmered in burgundy veal sauce, pomes aligot, puff pastry, and baby carrots.
Filet Mignon
Grilled beef tenderloin, potato and bacon pave, confit heirloom tomatoes, grilled asparagus, sauce bordelaise, and truffle butter.
Prime Strip Loin Noisettes
Purple cauliflower puree, crispy local oyster mushrooms, carrots, asparagus and sauce au poivre.
Bouillabaisse
Lobster, scallops, mussels, crab, shrimp, and select seafood simmered in saffron fumet with white wine, tomatoes, herbs, and vegetables. Served with a garlic butter baguette.
Potato Gnocchi
Romesco sauce, confit tomato, snap peas, crispy oyster mushrooms, leeks, and butternut squash. Tarragon foam and salsa Negra.
Seared Diver Scallops
Local mushroom risotto, leeks, meyer lemon whip, butter braised mushroom, crispy brussels leaves, charred leek oil.
Duck Breast
Crisp skin duck breast, Okinawan sweet potato, honeynut squash puree, black apple puree, brussels sprouts, sunchokes, confit carrots and green apple chamomile jus.
Pepita Crusted Lamb Rack
Herb pepita crust, shallot tartan, preserved lemons, Swiss chard, port wine pan jus, pear, and mint.
Roasted Chicken
Pommes aligot, braised cipollini onion, haricot vert, white truffle chicken demi, and potato gaufrettes.
Market Fish
Seasonal, fresh seafood offerings.
