{"id":32834,"date":"2026-03-25T16:24:11","date_gmt":"2026-03-25T23:24:11","guid":{"rendered":"https:\/\/www.arizonafoothillsmagazine.com\/resorts\/?p=32834"},"modified":"2026-03-25T16:24:13","modified_gmt":"2026-03-25T23:24:13","slug":"forty1-at-ambiente-welcomes-spring-with-a-globally-inspired-menu","status":"publish","type":"post","link":"https:\/\/www.arizonafoothillsmagazine.com\/resorts\/resort-report\/forty1-at-ambiente-welcomes-spring-with-a-globally-inspired-menu","title":{"rendered":"Forty1 at Ambiente Welcomes Spring with a Globally Inspired Menu"},"content":{"rendered":"\n

Forty 1<\/a> – the signature restaurant at Ambiente<\/a> – is ringing in spring with a new menu that marries the rhythms of the Verde Valley with global culinary influences. <\/p>\n\n\n\n

Under Executive Chef Kyle Rhodes, the menu reflects a sophisticated fusion of Asian, French, Caribbean, Mediterranean, and Southwestern flavors, with an unwavering focus on quality, local produce, premium meats, and dock-to-doorstep seafood. In-house preparation and whole-ingredient utilization remain central to Forty1\u2019s philosophy, emphasizing both taste and sustainability.<\/p>\n\n\n

\n
\"\"<\/a>
Images courtesy of Forty 1<\/em><\/figcaption><\/figure>\n<\/div>\n\n\n

\u201cSpring in the Verde Valley is incredibly inspiring; the ingredients are vibrant, fresh and full of life,\u201d Chef Rhodes said. \u201cWith this menu, we wanted to celebrate that energy while weaving in global influences that complement the natural flavors. Every dish is designed to feel balanced, intentional and connected to place.\u201d<\/p>\n\n\n

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\"\"<\/a><\/figure>\n<\/div>\n\n\n

Dinner highlights include seared diver scallops with trumpet and beech mushrooms, peas and gnocchi, jerk-spiced chicken breast with coconut basmati fried rice and charred pineapple relish, and coco-braised pork belly with mole verde, fava beans, and toasted pepita chili crunch. <\/p>\n\n\n

\n
\"\"<\/a><\/figure>\n<\/div>\n\n\n

Other dishes feature seared marinated lamb loin with chorizo and heirloom bean ragout, pan seared duck with smoked farro and braised beets, and a leek and fungi risotto finished with mascarpone, parmesan, and beurre noisette crumble. Guests can also enjoy the soy glazed market fish with coconut red curry shellfish sauce and bok choy, as well as the Copper State prime beef tartare with ancho oil, hatch green chili, bourbon sabayon, and seeded sourdough toast.<\/p>\n\n\n

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The lunch menu offers equally inventive options, including the Sonoran chicken gyro with hatch chile-marinated chicken and cilantro-lime yogurt, crab tostada with yuzu aioli and passionfruit gel, carne asada with fried smashed potatoes, and an ahi b\u00e1nh m\u00ec with gochujang aioli and pickled vegetables.<\/p>\n\n\n\n

Forty1 continues to define Sedona dining, delivering a place-driven experience that captures the spirit of the region while drawing inspiration from flavors around the world. Learn more at ambientesedona.com<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"Forty1 unveils a fresh spring menu celebrating local ingredients and global flavors under Executive Chef Kyle Rhodes.\n","protected":false},"author":41,"featured_media":32835,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[127],"tags":[3948,5875,5876,559,811],"class_list":{"0":"post-32834","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-resort-report","8":"tag-ambiente","9":"tag-forty-1","10":"tag-new-menu","11":"tag-where-to-stay-in-arizona","12":"tag-where-to-stay-in-sedona","13":"cs-entry","14":"cs-video-wrap"},"yoast_head":"\nForty1 at Ambiente Welcomes Spring with a Globally Inspired 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