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Farm to Table Dinner Menu!

We’re excited to share the menu for this Sunday’s Farm to Table Dinner at The Holiday Courtyard:

Passed Appetizers (GF)
Elote: Chef John Panza
Blistered shishitos + paprika: Chef Harley Ray Guy (V)
Compressed melons + Aleppo chili: Chef John Panza (V)
Tepary bean (s-chuuk bavi) + chia cakes + pepper coulis: Chef Peter Gebauer

On the Table
Wild-fermented sourdough bread + pickled vegetables + Queen Creek olive oil (V)

Southwest-Inspired German Potato Cheese: Chef Peter Gebauer
Yukon Gold potatoes + house-made cheese, Whipstone Farm sliced cucumbers + radishes (GF)
Recommended Beer: Kooler Kolsch

Pork Belly Mole: Chef Harley Ray Guy
Windswept Acres pork belly, jalapeño corn relish (GF)*
Recommended Beer: Iron King IPA, with Smoked Poblano and Citra Hops

Beef Brisket on Yellow Polenta with Coriander-dusted Carrots: Chef John Panza
Broken Horn D Ranch + L Bell Ranch beef brisket braised in Granite Mountain Brewing beer, Hassayampa Hispánico cheese and carrots dusted with coriander (GF)
Recommended Beer: Buckey’s Irish Red

Dessert Bar: Chef Gina Pulido
Sweet corn cakes + melon caramel sauce (GF)
Peach + prickly pear pie with green chile crust
Black bean brownies (V)(GF) + Goat’s milk cajeta
Goat cheese mousse + lemon curd tarts
Recommended Beer: The Big Yank, Imperial English Brown
Coffee courtesy of Dutch Bros Prescott


*contains tree nuts and peanuts


Phone: 928-713-1227

Mailing address:
PO Box 1853
Prescott, AZ 86302