Summer Flavors Shine in New Menus at Sanctuary on Camelback Mountain
SCOTTSDALE, Ariz. (June 26, 2014) – From sweet pea dumplings to a honeydew cucumber sour, guests at Sanctuary on Camelback Mountain will find summer’s freshest flavors showcased in culinary and cocktail menus throughout the resort. Executive Chef and Food Network star Beau MacMillan has created new menus for elements, Sanctuary’s elegant signature restaurant, as well as signature fare for the resort’s hotspot jade bar. These complement seasonal only-in-Arizona craft cocktails and ensure that guests will find appealing options no matter what hour hunger pangs may hit.
Dinner at elements is a highlight of any Sanctuary stay. A special summer prix fixe menu, priced at $39 per person, begins with shaved prosciutto served with arugula, goat cheese and grilled toast followed by an entrée of grilled prime flat iron steak with pommes frites and yuzu chimichurri. Dessert is a vanilla bean crème brulée with macerated berries and whipped cream.
From the a la carte dinner menu, seasonal appetizers range from Hamachi sashimi with watermelon, jalapeno and white soy to local heirloom tomatoes with brioche, aged cheddar, avocado and bacon. Classic roasted chicken is ramped up with black garlic polenta, spinach and citrus emulsion. Hawaiian nairagi (striped marlin) is served with sticky rice, avocado, lobster, and mango kimchee. Meat lovers will delight in bacon wrapped filet of beef with steak spice, charred onion, oyster mushrooms and balsamic chili glaze while vegetarians can savor sweet pea dumplings with hori shimeji, pea tendrils, spiced carrot and coconut. For a sweet ending, new summer additions include a lychee lemongrass semifreddo with raspberry sorbet, candied pistachios and micro basil, as well as chocolate stout torte with dark chocolate mousse, malt crumble and salted caramel gelato.
The daily breakfast menu runs from the savory (breakfast fried rice with char su pork, shiitake mushrooms, brown rice, sunny-side-up egg, sriracha and jalapeno honey) to the sweet (brioche French toast with strawberries, banana Nutella and toffee granola). The summer smoothie blends peach and cardamom and is available alongside a variety of fresh juices, teas and classic coffee drinks. Sunday brunch includes fresh entrees like the kale and romaine ceasar with crispy bacon, caper berries, grilled croutons and parmesan crisp, as well as “elemental favorites” like buttermilk pancakes with blueberries, honey pine nut butter and citrus curd as well as a snap pea and shiitake udon bowl with calamari, pepperoncinis and blistered tomato broth.
On the lunch menu are a variety of small plates, entrée salads, signature sandwiches and entrées. Guests might begin with an appetizer of shishito peppers with soy caramel and crispy garlic. A favorite summer salad is the elemental chop with mixed greens, carrots, tomatoes, asparagus, red onion, blue cheese, pecans and balsamic vinaigrette while sandwiches include a hot pressed Cuban with shaved pork, prosciutto, pickles and yellow mustard. Entrées range from a smoke fried chicken and sticky rice bowl, served with Szechwan long beans, pickled watermelon and Korean bbq glaze, to a roasted salmon bento box with brown rice, ginger bok choy and pickled cucumber salad.
The stylish jade bar has captured summer flavors in a selection of seasonal cocktails like the Cherry Blossom (Yamazaki 12-year scotch, Luxardo cherry liqueur, freshly pressed lemon juice and house-blended clover honey topped with three Luxardo cherries) and the Agave Spice (Vida mescal with Ramazzotti amaro, pineapple cayenne syrup and freshly pressed lime juice). The season’s alcohol-free lifestyle elixir is Sanctuary Lemonade – a blend of fresh seasonal fruit, freshly pressed lemon juice, simple syrup and club soda.
Jade bar’s afternoon fare menu bridges the gap between lunch and dinner. It includes light bites, such as a roasted eggplant and black bean hummus or old bay spiced poached shrimp, and heartier fare including the signature jade burger and fries, served with shishito cheese sauce and miso mustard on a soft pretzel bun. Dinner favorites at the bar include an appetizer of jaded wings with red dragon sauce, green onion and fresno chilis and a lobster mac ‘n cheese entrée (butter poached Maine lobster, tarragon and mascarpone).
Night owls will appreciate Sanctuary’s overnight menu, served in-room from midnight to 6 a.m., which features a choice of smoked turkey club or grilled vegetable wrap, a chicken Caesar salad, and nibbles ranging from tortilla chips with fresh salsa and guacamole to an artisan cheese plate served with crackers, nuts and fruit.
For more information and reservations, please call (480) 607-2300 or visit sanctuaryaz.com.
About Sanctuary on Camelback Mountain: One of the country’s most lauded luxury resorts, Sanctuary is a striking boutique property on Camelback Mountain in Paradise Valley, Arizona, just minutes from downtown Scottsdale. Under the direction of Westroc Hospitality, Sanctuary enjoys international acclaim for its contemporary design, and award-winning elements restaurant and Sanctuary Spa. A member of Small Luxury Hotels of the World, Sanctuary was named the number one resort in Arizona in Travel + Leisure’s “500 Best Hotels in the World” and the number one resort in the Southwest in Condé Nast Traveler’s “Readers’ Choice Awards”. Sanctuary has been a Condé Nast Traveler “Gold List” and “Reader’s Choice” winner since opening in 2001. Connect with Sanctuary on Facebook, Twitter and Pinterest.