CHARRED SILVER SWEET CORN

LAMB MEATBALLS

CHARRED BAGUETTE MINI NY PIZZA

HOUSEMADE RICOTTA TOAST

SELECTION OF CURED MEATS & LOCALISH CHEESES

At QUALITY KITCHEN + BAR we focus on bringing you the freshest, most local and seasonal cooking possible.We work with over 20 Arizona farms to bring you what’s fresh and what’s in season every day.We only serve responsibly raised meats and bake all of our bread every day in the restaurant.

BEGINNINGS

Aged white cheddar and smoked leek dip,herbed foccacia toast

Tarragon crème fraiche, crushed pistachios

Double smoked bacon, aged gruyere,caramelized onions and crème fraiche

Queen creek extra virgin olive oil, charred local stone fruit, maldon sea salt

SMOKED WILD MUSHROOM STRUDEL

LITTLE GEM LETTUCE & SNAP PEA SALAD

SUSHI GRADE TUNA TARTARE

QUALITY HEIRLOOM LETTUCES

Duck proscuitto, celery root and green apple slaw

Buttermilk and chive dressing, 45 second sourdough croutons

Meyer lemon dressing, parmesan Add 4oz. Chicken portion of protein

DESSERTSSIGNATURE “COFEE & DOUGHNUTS”Local coffee ice cream with house whipped cream, caramel and QUALITY miniature doughnuts

CLASSIC CREME BRULEE Simply done vanilla custard with a caramelized sugar roof and garden fresh berries

QUALITY SUNDAE Local vanilla ice cream, house whipped cream, chocolate sauce, maraschino cherries, candied pecans and chocolate chip cookie

HOUSE SPECIALTIES½ FRIED CHICKEN PLATE Mashed yukon gold potato, gravy, wilted seasonal greens and quality biscuits

PRIME NY STRIP Green peppercorn sauce, house cut fries, watercress

SHORT RIB BURGER House brioche bun, seasonal garnish, house cut fries, dijonaisse

PAN ROASTED GNOCCHI Trio of peas, lemon crème fraiche, chives 17 add smoked salmon

“FRENCH POT ROAST” Glazed young carrots, mashed yukon gold potato, red wine jus

CRISPY DUCK Roasted potato, medjool dates, tart greens, champagne and honey dressing

GRILLED BUTCHER STEAK Spinach gratin, fried mash potatoes, truffle oil

SEASONAL PASTA OF THE DAY FRESH FISH OF THE DAY Rotating prep

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs, may increase your risk of foodborne illness, especially if you have certain medical conditions.Please make your server aware of any dietary restrictions or allergies

FROM THE FARMS

PROTEINS

Artisan tomatoes, golden watermelon, persian cucumber,

black peppermarinated goat cheese

Roasted autumn squashes,

sunflower seed tahini,

chive & dill oil

Grilled avocado, orange,

castelvetrano olives, toasted

almonds

Simple haricot vert, crème fraiche,

shallots

Wilted heirloom kales, roasted garlic,

capers, lemon zest

Yukon gold potatoes: pureed or

french fried

Three different eggplants,

fried goat cheese, caramelized shallots

Griddled king oyster mushrooms,

green onion, ponzu

A L

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SCOTTISH SALMON

HANGER STEAK 7oz., grain mustard, chimmichurri

CRISPY ROASTED ½ CHICKEN Parsley sage rosemary & thyme

BOURBON & AGAVE BRINED TOMAHAWK

LAMB CHOPS

SLOW ROASTED DUCK BREAST

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SEDONA, ARIZONA FINE CASUAL COOKING

Pickled mustard seed, red cabbage compot

Caramelized spice honey

TEMPURA GREEN BEANS + ROCK SHRIMP

WEEKLY SOUP