Saguaro Blossom Menu

Avocado, heirloom tomato, radish sprouts, cucumber, shishito aioli and 3-seed toast.

Moroccan-spiced cauliflower, crispy sweet potatoes, chickpea curry, tomato-raisin chutney, marcona almonds, lemon-coriander tahini.

Chile colorado chicken, pepper jack cheese, ranchero beabs, pico de gallo, guacamole and sour cream.

Bay shrimp, scallops, Spanish octopus, jalapeno, red onion, cucumber, avocado, prickly pear aguachile and tortilla chips.

Arugula, frisee, roasted peppers, charred corn, pickled nopales, prosciutto crisp, Cojita cheese, avocado-lime dressing.

Baby kale salad, spinach, mango, blueberries, freeze-dried blueberries and pineapple, quinoa crunch and hibiscus vinaigrette.