Saturday is the kickoff of Arizona’s Spring Restaurant Week, one of two weeks each year when restaurants offer special three-course menus for $20, $30 or $40.
The promotion, which started in 2008 with great promise and excitement, seems to have withered after the inaugural year. And it’s never really caught on in the East Valley.
Despite being home to more than a million people and thousand of restaurants, the East Valley only has a handful of restaurants participating. Here’s what they’re offering Saturday through May 27:
Cork (pictured above, $40)
- First Course: Seared Lion Paw Scallop/Jalapeno White Bean Puree, Citrus Guacamole; or Nevada Wedge Salad/Bacon, Shallot, Humboldt Fog, Kumato Tomato, Ranch Croutons; or Chilled White Asparagus Soup/Smoked Salmon, English Pea Salad, Truffle Oil
- Second Course:Â Pan Roasted Halibut/Steamed Mussels, Fennel, Fava Beans, Tomato, White Beans, Anisette; or Berkshire Pork Tenderloin/Bay Shrimp Fried Rice, Spicy Mustard, Honey Lavender Sauce; or Char Grilled Hanger Steak/Couscous Salad, Razz Cherries, Grilled Ramps, Pinot Reduction
- Third Course:Â Sweet Potato Cake/Brown Sugar Buttercream, Golden Raisins, Sweet Potato Dust; Key Lime & Blackberry Napoleon/Crispy Phyllo Pastry, Key Lime Custard, Simmered Blackberries; Flight of Sorbets/A Selection of Three Housemade Fruit Sorbets Infused with Wine
BLD ($30)
- First Course: White Bean Soup with Parmesan Bread; or Strawberry Salad with Arugula, Goat Cheese, Roasted Cashews and Poppy Seed Vinaigrette
- Second Course: Butter Poached California Halibut with Strawberry, Shaved Fennel, Arugula and Lemon Oil; or Grilled Chicken Paillard with Pan Roasted Baby Carrots, Ramps, Fingerling Potatoes, Swiss Chard and Extra Virgin Olive Oil; or Portobello Stack with Roasted Tomatoes, White Beans, Spicy Red Sauce, Walnuts and Parmesan Cheese; or Gluten Free Fusilli Pasta with White Beans, Roasted Tomatoes and Bacon Ragout
- Third Course:Â Peanut Butter Bombe
Monti’s La Casa Vieja ($30)
- First Course: Steak Crostini, Aged Provolone, Caramelized Onions, Salsa Verde; or Shrimp Skewers, Chimi Churri Marinade, Spicy Salsa Remoulade; or Fresh Greens, Pomegranate Seeds, Toasted Marcona Almonds, Manchego Cheese, Pomegranate vinaigrette.
- Second Course: Tomahawk Pork Chop, Sweet Corn Relish, Basmati Rice, Grilled Asparagus; or Applewood Smoked Bacon Wrapped Filet Mignon, Fig Cabernet Demi, Yukon Gold Mashed Potatoes, Grilled Brocolini; or Pan Seared Sea Bass, Lemon Pomegranate Reduction, Basmati Rice, Grilled Brocolini.
- Third Course:Â Turtle Cheesecake, Sweet Bailey’s Caramel Sauce; or Chocolate Frosted Brownie, White Chocolate Decadence Sauce.
The Landmark ($30)
- First Course: Caesar Salad - Romaine hearts served with our homemade Caesar dressing; or Garden Salad - Iceberg lettuce, cucumbers, peppers, radish, and cherry tomatoes with choice of dressing.
- Second Course: 8 oz. Sterling Silver Prime Rib - Our most popular item! Slow cooked to ensure tenderness; or Tequila Chicken - Sauteed chicken breast with bell peppers, onions, mushrooms and jalapenos in a cheddar cheese sauce; or Atlantic Salmon - Broiled, Poached or Sauteed and served with a citrus butter sauce.
- Third Course: Raspberry Cheesecake; or Caramel Bread Pudding w/Bourbon Sauce.
- Additional Offering: Glass of Coastal Vineyards Wine
The Keg ($30)
- First Course: Keg Caesar – Crisp romaine and aged Parmesan cheese in our creamy dressing; or Baked Garlic Shrimp Baked – shrimp with garlic, herbs, Jack and Cheddar cheeses; Lettuce Wedge – Crisp wedge of iceberg lettuce topped with diced tomatoes, bacon bits and your choice of ranch or Bleu cheese dressing.
- Second Course: 8 oz Pecan Sirloin* -Grilled top sirloin, basted and coated in chopped pecans. Topped with crumbled goat cheese; or 10 oz Prime Rib* – Specially aged for extra flavor and tenderness, rubbed with our unique blend of spices and slow roasted. Hand-carved and served with horseradish and red wine herb au jus; or 12 oz Baseball Top Sirloin* – So thick that medium rare is the most we can cook it; or Chicken Oscar* – Topped with shrimp, scallops, asparagus and Béarnaise sauce.
- Third Course: Cheesecake – Thick and creamy, topped with a fruit sauce; or Billy Miner Pie – Mocha ice cream on a chocolate crust with hot fudge, caramel and almonds.
Kona Grill ($30)
- First Course: Spicy Tuna Roll-spicy motoyaki sauce, cucumber; or California Roll- crab mix, motoyaki sauce, cucumber, avocado; or small Oriental Salad- napa & red cabbage, green onion, red pepper, cilantro, carrot, almonds, ramen crunch, sweet-soy dressing
- Second Course: Macadamia Nut Chicken- house mashed potatoes, seasonal vegetables, shoyu cream, pinapple-papaya marmalade; or Miso-Sake Seabass- shrimp & pork fried rice, pan-asian ratatouille; or Sushi and Sashimi Combo- 1 piece each of: tuna, slamon, yellowtail, albacore, mackerel and shrimp sushi with 3 pieces each of: salmon, tuna, yellowtail sashimi accompanied with a tuna roll
- Third Course: Key Lime Pie- individual portion of our key lime custard with macadamia nut and graham cracker crust with whipped cream; or Red Velvet Cupcake- moist red velvet cake with a traditional cream cheese frosting
- Additional Offering: Glass of House Chardonnay; or Glass of House Cabernet-Sauvignon; or Glass of Draft beer
Roy’s ($40)
- First Course: Sweet Home Waimanalo Salad – Creamy Herb Dressing; or Tempura Crusted Spicy Ahi Roll – Miso Butter Sauce; or Wood Grilled Szechuan Spiced Pork Ribs – Mongolian Sauce; or Crunchy Golden Lobster Potstickers – Spicy Togarashi Miso Butter Sauce
- Second Course: Teriyaki Grilled Salmon – Jasmine Rice, Bok Choy, Japanese Citrus Ponzu; or Roy’s Roasted Macadamia Nut Crusted Mahi Mahi – Roasted Potatoes, Asparagus, Maine Lobster Essence; or Roy’s Original Hawaiian Blackened Island Ahi – Jasmine Rice, Bok Choy, Spicy Soy Mustard Butter Sauce; or Asian Pesto Grilled Chicken Breast – Fresh Lo-Mein Noodles, Snow Peas, Mushrooms, Ginger Chicken Jus; or Braised Beef Short Ribs – Creamy Mashed Potatoes, Broccolini, Natural Braising Sauce
- Third Course: Roy’s Melting Hot Chocolate Soufflé – Flourless Chocolate Cake with a Molten Hot Center, Raspberry Coulis; or Vanilla Bean Cheesecake – Hawaiian Vanilla Beans Blended with Cream Cheese, Graham Cracker Crust
The Dhaba ($30)
- First Course: Vegetable Samosa Plate; or Murgh Salad; or Tamatar Shorba; or Punjabi Murgh Pakore
- Second Course: Chicken Tikka Masala; or Palak Paneer; or Punjabi Chole; or Lamb Vindaloo
- Third Course: Rasmalal; or Gulab Jamun; or Kulfi; or Jalebi te Rabri
Annabelle’s ($30)
- First Course: Mixed greens with Roasted Red Peppers, Queso Fresco, Roasted Pumpkin Seeds and Fresh Cilantro Vinagrette.
- Second Course: Beef Tenderloin Oscar style with Bernaise Sauce and Asparagas; or Bourbon Glazed Salmon with Garlic Mashed Potatoes and Brocolli; or Slow Roasted Prime Rib with Garlic Mashed Potatoes and Brocolli.
- Third Course: AGR Chocolate Peanut Butter Pie; or Chocolate Mousse with Chantilly Cream
Migo’s ($30)
- First Course:Â House Salad
- Second Course: Arrachera with Grilled Prawns, Side of Rice and Beans, Side of Enfrijoladas
- Third Course:Â Choice of Dessert
- Additional Offering:Â House Margarita
