Quiessence Menu

4.4

(450+ Reviews)

$Fine dining

Call

(602) 276-0601

Three Courses Four Courses Five Courses

Three Courses
- First Course
  LOBSTER MUSHROOM SOUP Fried Fingerling Potatoes, Shaved Carrots, Tomato Confit, Chicken Dumpling, Chives, Mushroom Dust
- Second Course
  POTATO GNOCCHI WITH BEEF RIB RAGU : Lobster mushrooms, Shaved Okra, Smoked Ricotta, Oregano | JAPANESE A-5 WAGYU SEARED ON HIMALAYAN SALT : BLOCK* $35 per oz - 2oz (minimum)
- Third Course
  CRISPY SKIN "FAROE ISLAND SALMON" : Quinoa, grilled corn cucumbers red onion chips tempura shishitos carrot puree purslane | "TWO WASH RANCH" POUSSIN AL MATONE : Butternut Squash Puree, Braised Ciopollini, Eggplant Agrodolce, Pickled Ramps, Fried ...
Four Courses
- First Course
  LOBSTER MUSHROOM SOUP : Fried Fingerling Potatoes, Shaved Carrots, Tomato Confit, Chicken Dumpling, Chives, Mushroom Dust
- Second Course
  PARMESEAN TACOS WITH "CHULA SEAFOOD" CURED SALMON : Cream fraiche shaved radish preserved cucumbers citrus caviar dill
- Third Course
  POTATO GNOCCHI WITH BEEF RIB RAGU: Lobster mushrooms, Shaved Okra, Smoked Ricotta, Oregano | JAPANESE A-5 WAGYU SEARED ON HIMALAYAN SALT BLOCK* $35 per oz - 2oz (minimum)
- Fourth Course
  CRISPY SKIN "FAROE ISLAND SALMON" : Quinoa, grilled corn cucumbers red onion chips tempura shishitos carrot puree purslane | "TWO WASH RANCH" POUSSIN AL MATONE : Butternut Squash Puree, Braised Ciopollini, Eggplant Agrodolce, Pickled Ramps, Fried ...
Five Courses
- First Course
  QUIESSENCE CHEF'S SPREAD: Local Cheese, Cured Meats, Brick Oven Baked Artisan Loaves, Seasonal Jams | FOIE GRAS MACARONS : $12 per macaron
- Second Course
  LOBSTER MUSHROOM SOUP : Fried Fingerling Potatoes, Shaved Carrots, Tomato Confit, Chicken Dumpling, Chives, Mushroom Dust
- Third Course
  PARMESEAN TACOS WITH "CHULA SEAFOOD" CURED SALMON : Cream fraiche shaved radish preserved cucumbers citrus caviar dill | SOIL & SEED FORAGED GARDEN : A Bountiful Collection of Fresh & Preserved Soil & Seed Garden Vegetables, Accompanied by Season...
- Fourth Course
  POTATO GNOCCHI WITH BEEF RIB RAGU: Lobster mushrooms, Shaved Okra, Smoked Ricotta, Oregano | JAPANESE A-5 WAGYU SEARED ON HIMALAYAN SALT BLOCK* $35 per oz - 2oz (minimum)
- Fifth Course
  CRISPY SKIN "FAROE ISLAND SALMON" : Quinoa, grilled corn cucumbers red onion chips tempura shishitos carrot puree purslane | "TWO WASH RANCH" POUSSIN AL MATONE : Butternut Squash Puree, Braised Ciopollini, Eggplant Agrodolce, Pickled Ramps, Fried ...