Cafe Monarch in Scottsdale, Arizona
Fine dining in Scottsdale, Cafe Monarch has a changing menu adding a new dish every 2-3 weeks. They offer several menus including an eight course chef tasting menu as well as a vegetarian along with meat eating four course with two different wine recommendation lists. Every member of their serving staff is trained and certified via the Court of Master Sommelier (required to be at least level 2) or Wine & Spirit Education Trust (required to be at least level 3).
Interior
Classy, elegant, romantic. The best way to describe it.
Pre-meal cocktails - The Sebastian
I have developed a taste for Old Fashioned drinks, but the sebastian is worth getting alone for the presentation, especially if you'd like a passion fruit martini.
Amuse Bouche
Among one of my favorite amuse bouche offering due to the variety of each offering. The lobster filled ravioli was particularly my favorite and not something I've had before as the pastry was light without any hint of greasiness. The oysters were good and refreshing. The salmon served on a phyllo dough really popped with the fresh dill.
Big Eye Tuna
The first course, big eye tuna over a bed of hoison-glazed black rice.
Argentinian Shrimp
I loved the presentation of this dish. The only purpose of the hippo (behind the dish) is only to glow blue but also to help generate a dry ice fog that mists over the table. Quite an impressive thing for only the second course.
Maine Diver Scallop
A new dish, replacing the previous sea bass dish. The scallop was prepared perfectly and the corn it was atop was a good complement to the scallop flavor and texture.
Intermezzo - Gin Juice
A cold, palate cleanser.
Gnocchi with white truffle
Not part of the chef's tasting menu, but a decadent addition. It was delicious due to the savory richness of the dish with the earthy flavors of the white truffle. The gnocchi was well made and had the nice soft until firm bite you expect.
Berkshire Pork Belly
Prepared two ways, I am always a sucker for a good pork belly and I could not resist this dish.
Venison
The demiglace was very strong. The New Zealand venison was good and I appreciated the chimichurri sauce.
Japanese A5 Wagyu Striploin
My favorite dish of the meal. Each morsel and each bite of the wagyu melted in your mouth and was to be treasured and savored.
New Zealand Rack of Lamb
A good dish. Lamb served over a medley of macadamia nuts, merguez, white beans, garlic, swiss chard and a hint of roasted garlic. No part of the dish overpowered any other.
Cioccolata
Petit Fours
An excellent presentation of three pastries.
Menu
Food menus as of 11/3/2023
Conclusion
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