Cuisine:

• American
• Regional
• Contemporary

Latilla Room Description:
A meal at The Latilla is an occasion in itself. The semi-circular dining room, which boasts a ceiling crafted from ocotillo branches (latillas in Spanish), artfully blends the mixed cultures of the Southwest to say Arizona with rustic eloquence. The contemporary American menu, which changes seasonally and focuses on organics grown in the restaurant's own garden, is provocative but grounded. Chef Wendy Little creates a daily changing tasting menu, though regular favorites might include seared foie gras with fresh corn blini, dried cherry chutney and aged balsamic; fresh local escargots with pancetta, tomato and baby leeks; prosciutto-wrapped veal tenderloin with black truffle mashed potatoes; and grilled wild salmon with truffle-cauliflower purée, whole hon-shimeji, hearts of palm and English peas. Save room for a classic crème brûlée, or a milk chocolate-poppy seed torte with raspberries and espresso mascarpone.


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