Mary Elaine's Menu

Name: Mary Elaine's
Telephone: (480) 423-2530

(480) 423-2530

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6000 E Camelback Rd, Scottsdale, AZ 85251

American

Restaurant Website

Main
Prix Fixe

Caviar and Seafood Selections

all caviar portions are 30 grams, served petite brioche buns, creme fraiche and quail eggs

Iranian Gold Asetra

$500.00

Iranian Sevruga

$250.00

American Farm-Raised Paddlefish (Spoonbill)

$75.00

House Smoked Salmon

$25.00

potato latkes and chive cream

House Smoked Salmon

$125.00

with sevruga caviar

Tasting of Jackfish Hamachi and Kanpachi

$29.00

ceviche and tartare, yuzu, spoonbill caviar

Les Fruits De Mer

35.00

a selection of market fish, shellfish and caviar

$Starters

Sauteed Foie Gras in Brioche Crust

$27.00

crabapple, Onion Fondue, Fig Balsamic

Orange Glazed Sweetbreads

$25.00

spaghetti squash, brown butter, hazelnuts

Santa Barbara Spot Prawns

$27.00

curry cauliflower cream, tempura apple, shrimp emulsion

Wild Burgundy Snails Casserole

$25.00

baby swiss chard, crispy pigs feet, root vegetables

Cream of Jerusalem Artichoke Soup

$23.00

black truffle, parmigiano, warm brioche

Warm Yukon Potato and Reblochon Tart

$21.00

frisee, shaved black truffle, aged sherry vinegar

Escarole and Baby Beet Salad

21.00

fourme d ambert fritters, pistachio vinaigrette

$White Truffles From Alba

dishes featuring white truffles shaved tableside

House Made Pappardelle

$0.00

roasted chicken jus and oven cured tomato

Vialone Nano Risotto

$0.00

mascarpone and bone marrow

Whole Fish Prepared for Two

0.00

presented tableside

$Entrees

Dover Sole Fricassee

$58.00

grapes, hazelnuts, coconut emulsion

Wild Striped Bass

$45.00

brussels sprouts, round carrots, porcini essence

Confit of Swordfish

$43.00

spaghetti chitarra, green olives, marcona almonds

Slow Roasted Chatham Cod

$43.00

smoked fish chowder, tender leeks, oyster crackers

Glazed Buffalo Tenderloin

$49.00

horseradish spatzle, baby carrots, dijon cream

Four Story Hill Farm Duck Breast

$47.00

duck sausage, clementine honey glaze, braised endive

Slow Poached Lamb Loin

$49.00

roasted pear, turnips, cocoa nib mole

Fennel Braised Veal Shank

$90.00

haricots cocos, fall root vegetables gremolada powder

Seasonal Tasting Menu

Chilled Glidden Point Oyster

smoked salsify and onion cream, blis brook trout caviar charles heidsieck brut reserve, champagne, france, nv

Guinea Hen and Foie Gras Terrine

wild mushroom veloute and pickled vegetable salad salomon undhof library reserve riesling, kremstal, austria, 1991

Roasted Sea Scallop

winter squash minestrone and pumpkin seed pesto alban vineyards viognier, central coast, california, 2005

Slow Cooked Arctic Char

crisped fresh bacon and lentilles de puy betts and scholl grenache, barossa valley, australia, 2003

Butter-Poached Millbrook Farm Venison

truffle braised celery and sauce perigueux mt. mary vineyard quintet, yarra valley, victoria, australia, 1998

Heirloom Apple Terrine

laguiole parfait and calvados caramel dupont pommeau de normandie, calvados, france, bottled in 2004

A Ten Course Chefs Menu is Available Upon Request

menu-two-hundred dollars per person wine-one-hundred and fifty dollars per person

A Ten Course Chefs Menu is Available Upon Request

the chef will compose two separate offerings per course, featuring seasonal market specialties such as porcini mushrooms, nantucket bay scallops and white truffles. our sommeliers will select wine pairings from our cellar to accompany each course.

Menu for Mary Elaine's is provided by findrestaurantmenu.com

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