3 Kings Kasbar - Cottonwood, AZ

Pan seared duck breast with a port wine cherry reduction, partnered with a Yukon gold potato and butternut squash pavé, accompanied by fresh, and sautéed spinach.

Oven roasted Atlantic salmon served with a southwestern orzo, roasted squash, and zucchini.

Boz blackened bistro filet, topped with creamy mushroom gorgonzola sauce, sautéed asparagus, and roasted rosemary red potatoes.

Gi sea salt and fresh pepper crusted, seared yellowfin tuna adorned with housemade mango chutney, completed with a wild rice blend and sautéed green bean almondine.

Thinly sliced prosciutto and brie cheese, tomato, fresh arugula, and dijon mustard.

Pepperoni, prosciutto, salami, arugula, tomato, and feta cheese, with oil and red wine vinegar blend.

Mozzarella, tomato, basil, and reduced balsamic.

Crispy bacon, romaine lettuce, fresh sliced vine ripe tomato, and caesar dressing.

Toasted pita, romaine lettuce, red onion, tomato, feta cheese, and tzatziki sauce.

Slow roasted lamb shoulder, caramelized onions. Served with tzatziki sauce.

Spicy lime marinated chicken, corn, cotija, drizzled with tomato oil and served with a creamy, and spicy avocado sauce.

Paprika roasted eggplant, zucchini, onion, garden pesto, goat cheese.

Stuffed picadillo style with ground beef, olives, eggs, and spices. Served with traditional spicy chimichurri sauce.

Chorizo and cheddar topped with housemade avocado sauce.

Spinach, basil, pine nuts, feta, and ricotta cheese drizzled with balsamic reduction.

Pepperoni and sausage rolled around a mozzarella cheese blend with marinara sauce.

Sweet and spicy roasted cashews, almonds, pecans, and pistachios.

Half an avocado filled with sweet tomato relish, drizzled with shallot vinaigrette, topped with shaved.

Shrimp and scallops with cucumber, onion, and jalapeño, marinated in a spicy lime, served in a martini glass with crackers.

A recipe from Spain stuffed with tuna and roasted red pepper, crowned.

Served with cheesy polenta and a tangy cherry jam.

Flour tortilla baked with traditional cheese blend, bell peppers, onions, chicken adobo, and avocado sauce.

Shredded duck breast with creamy gouda, caramelized onions, and cherry jam.

Five meatballs in a brandy onion sauce.

Pan seared and served on a bed of rice pilaf and a lemon caper sauce.

Pan seared with spinach, dijon mustard, lemon, and tarragon cream sauce.

Served on polenta and topped with cherry jam.

In a chipotle cream sauce with a southwestern orzo.

Served with pita bread, cucumber, carrots, red peppers, and olives.

3 corn tortillas, vegan refried beans, cheddar cheese, and topped with jalapeño slices.

Jerk or teriyaki.

Housemade mixed olive tapenade. Served with a warm pita.

Served on a bed of arugula drizzled with reducing balsamic.

Blackened steak with chimichurri, fine cut red cabbage, red onions, and cilantro.

Shredded duck breast with, cherry jam and pickled onions.

Blackened salmon with red cabbage homemade pico de gallo and avocado sauce.

Prepared with seasonal veggies.

Goat cheese and fig spread, drizzled with balsamic reduction.

Slow cooked and spicy, with lemony onions, sour cherry jam, and goat cheese.

Country olive tapenade and parmesan.

Marinated tomatoes, papillon Roquefort, and balsamic reduction.

Red grapes roasted with fresh rosemary until tender and goat cheese crumbles.

Lightly coated with house made garlic oil, goat cheese crumbles, and a drizzle of honey.

Smoked salmon, cream cheese, marinated tomato, onion, with caper relish.

Basil, mozzarella, and vine ripened tomato lightly drizzled with reduced balsamic.

Puree spread, roasted in olive oil and garlic, mixed with Locatelli cheese.

Fresh spinach, caramelized onion, goat cheese, drizzled with chili oil.

Creamy gorgonzola, sage leaves, drizzled with tomato oil.

White cheese garlic sauce, roasted asparagus, caramelized onion, corn.

Margarita style homemade marinara with basil and fresh mozzarella.

Prosciutto, cream sauce, caramelized onions, and preserved lemons.

Organic greens, tomatoes, carrots, cucumbers, red onion, lightly tossed in our house dressing.

Romaine, grana panda no parmesan, herb croutons, and Spanish white anchovies.

Byzantine olives, feta, cucumber, carrot, tomato, with oil and red wine vinegar blend and mixed greens.

Seared tuna steak on a bed of house lettuce mix, green beans, cucumbers, hard boiled eggs heirloom cherry tomatoes, red potatoes, feta cheese, and olives.

Blackened steak and blue cheese with red onion, tomato, cucumber, and thinly sliced mushrooms.

Belgian chocolate, pistachio, or dairy free coconut.

Multi layered sweet, nut filled pastry made in house with phyllo dough and honey.

Filled with seasonal fruit compote.

Chef's weekly choice of 3 pieces of cheese, prosciutto, pepperoni, salami, black mission figs, nuts, cherries, strawberries, dijon mustard, and warm naan style pita bread.

Peroni, salami, prosciutto, and smoked salmon, chef's weekly choice of cheese, dijon mustard, warm nann style pita bread, dried apricots, house nuts, and apple slices.

Chef's weekly choice of 3 slices of cheese, prosciutto, warm nann style pita bread, cherry jam dried cherries house nuts, and fresh strawberry.

Chef's weekly choice of 3 slices of cheese, slices of apple, strawberry, oranges, cherries, cherry jam, and dried figs.