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New
Seasonal Menus for Sensational Lunch and Dinner at Lon's
Crab-stuffed squash blossom with
yellow tomato gazpacho and garden tomato;
PARADISE VALLEY, Ariz. -- Lon's Executive Chef Jeremy
Pacheco is introducing new seasonal tastebud popping
fare for lunch and dinner, focusing on regional produce
and herbs harvested from Lon's organic garden.
Featuring the bold tastes of artful American cuisine,
the Lon's lunch menu includes starters of tortilla soup
with roasted chicken; jumbo lump crab cake with chipotle
cream; and griddle bread with smoked salmon and chive
crème fraiche or tomato and mozzarella.
Farm-to-table salads include the Hermosa caprese, Lon's
chopped salad and a grilled chicken salad. Sandwiches
such as a grilled vegetable panini with roasted pepper,
asparagus, portobello mushrooms and caramelized onions;
Lon's club with chicken, prosciutto, bacon and avocado;
or the Hermosa Cuban with Kurobuta ham, roasted pork and
candied onions are sure to please.
Specialty lunch entrees include crisp halibut with
parsley caper aioli; roasted salmon with fingerling
potatoes, baby squash and tomato fennel jam; and Kobe
flat iron steak with béarnaise and San Joaquin cheese.
Lon's new indulgent dinner menu features starters such
as grilled and chilled shrimp and octopus cocktail;
roasted foie gras on dry cherry French toast; and jumbo
lump crab cake for sumptuous starters.
Twilight soups and salads include rich tortilla soup
with roasted chicken and avocado cream; Lon's caprese
with hand-pulled mozzarella, heirloom tomatoes and local
olive oil; and Hermosa salad of baby greens, candied
pecans and Maytag blue cheese lightened by a drizzle of
pomegranate vinaigrette.
Palate-pleasing dinner items include crab-stuffed squash
blossom with yellow tomato gazpacho and garden tomato;
prickly pear-glazed California lamb chops with braised
lamb tamale pie, local beets and mint-tomatillo sauce;
roasted duck breast, duck confit and sweet potato hash;
and pan-seared Atlantic salmon with cucumber risotto and
yellow tomato gazpacho.
Pan-seared Atlantic salmon with
cucumber risotto and yellow tomato gazpacho.
Any of Lon's dinner entrees may be enhanced with shrimp
scampi or seared Hudson Valley foie gras.
Additionally, Lon's has an extensive award-winning wine
selection with a sommelier available to personally
select the most appropriate wines to complement lunch or
dinner.
Diners can enjoy the exquisite ambiance of Lon's
charming dining room or its scenic, legendary patio with
beehive fireplaces, offering breathtaking views of
Camelback Mountain.
The comfortable environment at Lon's features an elegant
adobe dining room with wood-beamed ceilings, vintage
Western artifacts and beehive fireplaces that accent the
meandering dining space. The charming setting includes
the artworks of the historic inn's original owner,
cowboy artist Lon Megargee.
The Hermosa Inn is a jewel of a hideaway in the heart of
the Valley…minutes from Scottsdale, yet surrounded by an
exclusive neighborhood in Paradise Valley. Hand-crafted
by cowboy artist Lon Megargee as his private residence,
the inn’s adobe architecture has kept its “old Arizona”
character and charm. All 34 casitas are surrounded by
spectacular landscaping and beautiful desert vistas. The
recent $2 million remodel of the accommodations retains
the legendary personality and intimate atmosphere of the
original hacienda, enhancing the accommodations with
fabulous new room amenities for the more upscale
experience that today’s discerning guests prefer. The
culinary centerpiece of the inn is Lon’s, the celebrated
Four Diamond restaurant renowned for “artful American”
cuisine.
The Hermosa Inn is located at 5532 N. Palo Cristi Road
in Paradise Valley, Ariz. For more information, visit
www.hermosainn.com and www.lons.com
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