Part of the novelty of getting away is finding yourself immersed in a new environment, one that is entirely different from the one you left.
Pine Canyon understands that, and so does Chef David, who recently curated a spring menu that creates a culinary experience fit for a luxury community nestled among pines and mountain peaks.
Nothing confirms that you’ve made it to Flagstaff more definitively than a recipe that includes a local, craft brew. Chef David’s Halibut Bites, a perfectly light starter as the days warm to summer, are battered with beer from Mother Road Brewing Company, a Flagstaff-owned brewery, and a local favorite. The plate is finished with a chili sauce and a sesame slaw, offering balance, a concept that dovetails with the lifestyle at Pine Canyon.
One of the perks of warmer weather is getting the chance to fire up the grill, and the new menu includes a nod to that. The grilled asparagus salad, complete with Napa cabbage, Reggianito cheese, shaved fennel, roasted tomato spiced nuts, spring radish, and a champagne-lemon dressing, is light on its own and heartier with the addition of Scottish salmon, wild shrimp or chicken breast.
To finish, the menu’s main entrees include previews of popular warm-weather flavors, from corn to barbecue to red potatoes. The corn-dusted chicken breast is seasoned with green chili creamed corn and a honey-chipotle sauce, while the half-rack of slow cooked pork ribs is drizzled with an apricot glaze.
The summer menu is set to debut this weekend. Stop by the clubhouse for a taste and be among the first to indulge in the tastes of a Pine Canyon summer.