Lobster Mac ’N Cheese – lobster and cavatappi pasta smothered in a cheddar, gruyere, and fontina cheese sauce with a breadcrumb crust – is one of seven plates on the new menu at Nosh Arizona.
The Chandler gastropub, just named one of the Valley’s Best New Restaurants by Phoenix Magazine, rolls out the new menu, which still includes appetizers, bruschetta, and pizzettes, Tuesday.
New menu plates
- Pan-seared duck breast with wil berry gastrique served over spaghetti squash ($15.95)
- Chicken Breast Marsala stuffed with goat cheese and mushrooms served over risotto ($13.95)
- Gold Canyon dry-aged 7-ounce ribeye over honey acorn squash and greens ($23.95)
- Roasted cauliflower served over acorn squash with shallots and white wine ($10.95)
- Cavatappi pasta with spinach, acorn squash, and shallot sherry cream sauce ($9.95)
- Rabbit ravioli with cabernet sauce, cannellini puree, and crispy spinach ($14.95)
- Lobster Mac ‘N Cheese ($15.95)
Tuesday also is the start of National Breast Cancer Awareness Month, and Nosh’s wine list includes One Hope Chardonnay (2010).
Half of the profits from every bottle of the wine, co-created with Robert Mondavi Jr., are donated to the fight against breast cancer.
