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Traditional Flavors Transformed

KAI Restaurant Menus

Explore KAI's menu celebrating Native American cuisine with global accents, local ingredients, and transformative dishes honoring Akimel O'otham and Pee Posh heritage.   

Dinner

Please join us for our 7-course tasting menu presented by Chef de Cuisine Drew Anderson. Of our 7 courses, four selections will be made from The Birth, The Beginning, The Journey, and The Afterlife.

Please advise at time of booking if there are any dietary restrictions or allergies for any members of your party. Please note that not all dietary restrictions or allergies can be accommodated but will be taken into consideration. *Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness.

The Birth

*From The Elders
Pinole Crusted Green Tomato, Heirloom Tomato Conserva, Ham Hock Broth, Anasazi Bean, Braised Collard, Sauce Choron, Wild Rocket, Sourdough Milk Skin
*Ha:l
Black Mustard Sturgeon, Smoked Winter Squash Puree, Masala Confit of Yukon Gold Potato, Crow's Dairy Chevre, Hatch Chile, Ossetra Caviar
Pee-Posh Garden
Candied Pecan Soil, Pickled Chioggia Beet, Sunchoke Crema, Seared Squash, White Asparagus

The Beginning

*Elk Ragu
Braised Elk Baiuka, Native Seed SEARCH Vaquero Bean Pasta, Black Currant Agrodolce, White Corn Chocolate, Lovage Crumb, Hoja Santa Oil, Juniper Ash
*Late Harvest

Nova Scotian Lobster, Spruce-Cured Heirloom Squash, Arizona Mushroom XO, Coriander Meringue, Lobster Bordelaise

*Foie Gras & Onions
Seared Foie Gras, Hazelnut & Brown Butter Tart, Caramelized Onion Puree, Pickled Ramp, Onion Demi-Glace (Supplement 20)

The Journey

*Bison
Grilled Tenderloin of American Bison, 60 Day-Corn Puree, Oxtail & Scarlet Runner Bean Cassoulet, Cholla Bud, Saguaro Blossom Syrup
*Kachk

Sea Bream, Sweet King Prawn, Red Bell Pepper Rouille, Bouillabaisse, Wheatberry & Tepary Bean Poshol, Clam Foam

*U’uwhig

Duck Breast, Spiced Duck Rillette, Purple Barley Risotto, Steeped Arizona Date, L’orange Demi-Glace, Sweet Potato, Pomelo-Citrus Gel

S-Thoa Mu:n

White Bean Hummus, Wild Green’s Pesto, Kabocha Glass, Crow’s Dairy Feta, Buckwheat & Sumac Lavash

The Afterlife

Key Lime Pie
Key Lime Curd, Almond Meringue, Raspberry Jus, Mesquite Whipped Cream, White Chocolate Sand
Flora Panna Cotta
Wheatgrass Yogurt, Prickly Pear Pate de Fruit, Hazelnut Brittle
Honey
Chamomile & Brown Sugar Cake, Puffed Honey Brittle, Compressed Pear, Nectarine Caramel, White Sage & Honey Creme

$195 – Per Person | $350 Per Person With Wine Pairing