Diners will find a variety of fresh, new Sonoran-inspired dishes this fall on the menu at downtown Phoenix’s Carcara restaurant (submitted photo).
Led by Executive Chef John Marchetti, Carcara offers a locally-sourced menu influenced by the rich traditions of the Southwest, including Native American and Sonoran-inspired dishes and hand-crafted cocktails. This fall season, the restaurant is introducing a portfolio of new breakfast, brunch, lunch, dinner, and dessert menus.
Breakfast highlights include huevos rancheros (two cage-free eggs, crispy tostadas, chorizo, black beans, corn salsa, avocado crema) and brioche French toast (dulce de leche, spiced hazelnuts, raspberry compote, whipped cream). For brunch, enjoy Sonoran tacos (Schreiner’s chorizo, scrambled cage-free eggs, queso fresco, pico de gallo, avocado) and espresso bacon jam short rib prime burger (Wisconsin cheddar, butter lettuce, crispy onion, garlic paprika aioli, over easy cage-free egg, brioche bun, house fries).
The lunch menu introduces chipotle black bean burger (bell peppers, dried tart cherries, roasted corn, parsley, shiitake mushrooms, spring mix, tomato lime mayo house fries) and a power bowl (red rice, rainbow chard, grilled winter squash, roasted mushrooms, heirloom carrots, marcona almonds blood orange garlic vinaigrette).
Dig into dinner with pan seared halibut (heirloom carrot puree, wilted rainbow Swiss chard, meyer lemon herb butter) or cashew parmesan risotto (baby spinach, roasted sweet potatoes, heirloom carrots, baby red beets, add chicken or salmon), and round out your meal with dessert, including orange caramelito budino (churro chocolate gelato with orange chocolate sauce) or mesquite chocolate cake (piloncillo pecan coconut frosting, Abuelita ganache and spiced anglaise).
Carcara is located in the Sheraton Phoenix Downtown, 320 N. 3rd St. For additional information or reservations, call 602-262-2500 or visit www.carcararestaurant.com.
