|
|
Four
Seasons - Dining
Stunning views of the high
Sonoran desert, impeccable service and distinctive cuisine combine
to create an unforgettable dining experience in Acacia. Nestled
in the foothills of Pinnacle Peak, this contemporary steak house
features the finest prime beef, fresh seafood and seasonal specialties
within an intimate Southwestern setting. Condé Nast Traveler
magazine describes Acacia as "clearly on par with the best
steak houses in the country." Private parties of up to
12 can enjoy hacienda-style dining in the Javelina room, with
doors that open to a secluded patio and breathtaking vistas
of the surrounding terrain.
Specialties
Menu highlights include a sumptuous 18-ounce Bone-In Rib-Eye,
a Bone-In Buffalo Tenderloin or an 8-ounce Barbecued Boneless
Beef Short Ribs, as well as Thyme-Seared Hudson Valley Foie
Gras. Also, enjoy the signature chilled Seafood Pinnacle, an
array of fresh steamed lobster, prawns, oysters, clams and Alaskan
king crab, served with a trio of sauces, or the Pan-Seared Chilean
Sea Bass accompanied by a warm heirloom tomato salad.
News
Acacia
is under the direction of Executive Chef Simon Purvis, Executive
Sous-Chef Alessandro Cartumini and Executive Pastry Chef Anthony
Patafio, all Four Seasons veterans.
|
|