For one night only, experience an exclusive four-course dinner created for Arizona Chef's Week and paired with two signature Roxx Vodka cocktails.
The evening begins with a vibrant Celery Root Salad featuring rose-poached apples and fresh herbs, followed by Smoked Carpaccio with wood oven-roasted shallots and fresh horseradish. The centerpiece is Duck Three Ways with parsnip coulis, housemade merguez, and au jus, finishing with a Berry & Basil Tart served alongside basil semifreddo and housemade mascarpone.
Included with dinner are two handcrafted Roxx cocktails: Prickly by Nature and the Ki-Napple Mule.
One night. One menu. One unforgettable collaboration.
