Fall Menu at Capital Grille

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Need a little boost into fall? Does your belly need a little boost into fall, rather? The Capital Grille, with locations in Scottsdale and Phoenix, is celebrating fall with a three-course, prix fixe menu. And we’re not talking turkey, stuffing and cranberry sauce. The fall-friendly menu will feature fresh, artisanal ingredients from local purveyors. It will be available now through Nov. 1, for $39 per person.

“At The Capital Grille, we strive to deliver the best possible dining experience, using local ingredients and the abundance of the season’s harvest,” said Michael Tarnow, Managing Partner of The Capital Grille Phoenix. “Combined with unparalleled service, in an atmosphere of relaxed elegance, The Capital Grille’s Fall Menu promises our guests an incomparable dining experience.”

The Capital Grille’s Fall Menu offerings include:
Choice of Appetizer:
· Butternut Squash Bisque with Crisp Shiitake Mushrooms
· Field Greens, Sliced Pear, Roquefort Cheese, Candied Walnuts and Champagne Vinaigrette

Choice of Entree, accompanied by Truffle Mac ‘N’ Cheese:
· Parmesan Crusted Filet with Red Wine Demi-Glace
· Prosciutto Wrapped Lions Paw Scallops with 12-year Aged Balsamic
· Seared Halibut with Marcona Almonds and Sherried Tomato Relish

Choice of Dessert:
· Warm Apple Crisp with Cinnamon Ice Cream
· Pumpkin Cheesecake with Caramel Sauce

The Lion’s Paw Scallops are a unique delicacy served at The Capital Grille. Spanish for “Lion’s Paw,” Mano de Leon giant scallops are considered some of the best-tasting scallops in the world. These scallops are named for their remarkable size, the distinctive shape of their shell and their rarity. They were named Mano de Leon, or Lion´s Paw, by the Mexican fishermen who hand-harvest them. These giant, paw-shaped scallops thrive off the shores of Mexico’s Baja Peninsula. They are a local favorite, though have tightly controlled harvesting. Lion’s Paw Scallops were actually just featured on the Today Show (a clip can be viewed on The Capital Grille’s Web site).

What’s a fall menu without delicious wine pairings? Executive Chef Christine Noll of The Capital Grille Scottsdale recommends pairing the fall menu with a bottle of Markham Pinot Noir 2007, which is available exclusively at The Capital Grille. The Markham Pinot Noir is from Napa Valley, where the cooler weather allows the grapes to reach full maturity, without becoming over ripe. The wine pairs perfectly with the Lion’s Paw Scallops, as well as other seafood dishes rich in color, such as the seared halibut. Biltmore Fashion Park, 2502 E. Camelback Rd., Phoenix, 602.952.8900; 16489 N. Scottsdale Rd., Scottsdale, 480.348.1700. www.thecapitalgrille.com.

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