TEMPE – Ghost Ranch Southwest Modern Cuisine is excited to announce that it will be launching a limited menu series during which Executive Chef David Mora and Pastry Chef Lisa Graf will offer special dishes every third weekend of the month.
“The core of Ghost Ranch’s menu is southwest cuisine with a flare, but this limited menu series allows us to explore fun fusions and show guests a different side of our style,” said Mora. “The Valley is a transient place with so many cultures and we want to represent that through food.”
The series will launch on Friday, March 19. The first special menu will include:
· Hamachi Tiradito, also known as Peruvian Ceviche, with pickled onions, radishes, yellow peppers, and grapefruit.
· Conejo Paella with Spanish chorizo, spring vegetables and rabbit confit.
· Grilled Ribeye with potatoes and green chile, escabeche and topped with a serrano chile chimichurri.
· White Chocolate Globe with hibiscus strawberry sorbet, house made limoncello, vanilla sponge cake, toasted meringue and macerated strawberries.
“We have access to such incredible local farmers that cultivate high-quality ingredients so we’re excited to honor their work in this series,” said Graf. “As a chef, it’s fun to get creative and try new combinations outside of our already incredible dishes.”
Ghost Ranch, located in 8749 S. Rural Rd., Tempe, closed in July due to COVID-19 and recently reopened. Mora and Graf lead the new kitchen team. Seats for the series are on a first-come, first-serve basis. The restaurant is open Monday through Friday from 3 to 9 p.m., Saturday from 11 a.m. to 9 p.m. and Sunday from 11 a.m. to 8 p.m.
For more information visit ghostranchaz.com or follow on Facebook at @ghostranchaz or Instagram at @ghostranch_az.