Flying V Bar & Grill, situated contained in the scenic Loews Ventana Canyon Resort in Tucson, launched a brand new summer season menu celebrating the daring flavors of the Southwest. They offered an assortment of dishes and drinks for the Tucson Foodie workforce to style and {photograph}.
Chef Ryan Clark and chef de delicacies Tyler Lapotosky crafted the menu as an homage to the unique Flying V Ranch, mixing rustic ranch traditions with refined culinary strategies.
“This new menu is all about refining and elevating dishes impressed by ranch-style cooking, campfire cookouts, and the breathtaking desert landscapes that encompass us,” Clark mentioned.
Each dish displays Flying V’s dedication to native sourcing — weekly visits to Tucson’s farmers markets make sure the freshest produce. Collaborations with Loews Taste Companions like Barrio Bread, Tucson Tamale, and Dragoon Brewing Co. elevate the menu whereas supporting the native meals neighborhood.
Distinctive Starters and Dwell-Flame Aptitude
The Butcher’s Reduce Steak Tartare brings hand-cut beef tenderloin to life with chiltepín aioli, grilled lemon, contemporary herbs, and house-pickled escabeche on brioche.
For a show-stopping expertise, attempt the Rabbit and Rattlesnake Sausage with peppers and onions flambéed tableside with single-barrel Patron tequila, served alongside mesquite salsa roja and grilled native tortillas.
The Flying V Wedge takes the traditional child iceberg lettuce, crimson onion, tomato, blue cheese crumbles, and buttermilk dressing, then provides the southwestern twist with jalapeño bacon and crunchy tortilla strips.
Maybe in a nod to Eric Ripert or Thomas Keller, the Mesquite Smoked Salmon Stomach takes rillette type with the addition of chipotle creme fraiche, grilled lemon, pickle, and toasted Barrio Bread.
Ranch-to-Desk, Reimagined
The Ranch to Desk part fuses conventional steakhouse parts with desert character. The hand-cut, mesquite-rubbed 22-ounce T-bone steak is a standout, served with charred jalapeños and pickled crimson onions.
Customise your plate with artistic sides like Arizona Mushrooms, completed with garlic, shallots, cream, and Del Bac whiskey, or the Nopales Chimichurri, made with grilled prickly pear cactus marinated in vinegar, herbs, and oil.
Celebrating the Season
The Chef’s Seasonal Entrees replicate what’s freshest now. Friends favor the Diver Scallops served with heirloom corn succotash, fava beans, and house-made beef chorizo.
Different highlights embody the fan-favorite Child Again Ribs with Dragoon IPA BBQ glaze, the signature Forged Iron Cornbread, and the Guacamole en Molcajete—a twist on the traditional dip with mezcal-roasted pineapple.
A New Chapter With Acquainted Expertise
Clark just lately appointed Tyler Lapotosky as the brand new chef de delicacies, bringing again a seasoned Flying V veteran.
“I’ve had the pleasure of working with Chef Tyler in our different eating shops, and when he expressed curiosity within the Flying V, I knew it could be an ideal match,” Clark mentioned. “His dedication to elevated delicacies and his skill to thrive within the dynamic power of the Flying V make him an incredible asset to our culinary workforce.”
Flying V’s new menu showcases Southern Arizona with its dedication to Tucson purveyors and nod to its Southwestern historical past.
Flying V Bar & Grill is situated at Loews Ventana Canyon at Resort 7000 N. Resort Drive. For extra data, go to flyingvbarandgrill.com or sustain with them on Instagram.
