Chef de Cuisine Tom
Vyjulil
influenced meals came to life,
starting with our champagne toast.
Our first course and wines paired
well to accompany each. In a
moment, we will share our
customized menu, but before, you
need to know we dined at our own
pace. We could ring for our butler if
we wanted to speed up the pace or
relax and take more time to slow
things down.
Toasting each course, let us
celebrate a different aspect of the
experience. We enjoyed playing
with the iPad and finding
constellations in the sky around
Camelback Mountain between each
course.
Chef de Cuisine, Tom Vykulil, also
came out and introduced himself,
before, during and after the meal.
Everyone wanted to be sure we were
satisfied.
Our Menu
Duo Appetizer
Gina’s Burrata (Balsamic Reduction,
Heirloom Tomatoes)
Woodfired Australian Lamb (Mint
Crème Fraiche)
Paired with Chandon Rose
Entrée
Prosciutto Wrapped Jumbo Shrimp,
Seared Scallop, Chickpea, Kale,
Lemon Salad
Duo Appetizer
Image Maralyn D. Hil