Fall arrived early here in Scottsdale and right on time for the new seasonal menus at Zuzu. The retro Hotel Valley Ho’s signature restaurant last week debuted a new menu for all three meals and dessert.
Executive chef Russell LaCasce created the breakfast, lunch and dinner menus and left the dessert menu for new pastry chef Lisa Graf. The new dishes offer ingredients for the Fall season and many ingredients are sourced locally.
What’s new on the menus
The new menus offer something for all diets and palates including spicy, sweet, meaty and those who like vegetables.
Breakfast and brunch fans will enjoy Cereal Milk Stuffed French Toast, made with Fruity Pebble crumbs, cereal milk pastry cream, maple syrup and whipped cream.
Lunch offers a Korean BBQ burger, Nashville Hot Chicken sandwich and The John Berry. The latter is full of spaghetti squash, cherry heirloom tomatoes, spinach, pesto, pine nuts, 3 jumbo shrimp and Parmesan cheese.
Dinner serves up two new starters such as Burrata and a Baby Back Rib Stack with mango chipolte BBQ sauce.
Entrees include Jidoori Half Chicken, Braised Beef Short Rib and the 60-Day Dry Aged Pork Porterhouse. The Portehouse is brined with aji pepper & maple and comes served with brussel sprouts and candied kombucha squash.
Make sure you save room for dessert
This is pastry chef’s Lisa Grafs first menu since joining Zuzu. Diners will enjoy Butterscotch Creme Brulee, Baked Alaska and The Troubled German Chocolate Cake. The chocolate cake is made with chocolate sponge cake, German chocolate filling, graham pretzel crust, espresso cheesecake, buttercream and ganache.
The famous Showstopper Shake celebrates the arrival of the state fair for the month of October. A Twinkie shake base, a fried cheesecake ball, funnel cake and more make this dessert a fun for at least two people.
Zuzu in the Hotel Valley Ho is at 6850 E. Main St. Scottsdale 85251.
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