Mariposa
Chef Lisa Dahl presents
The Dinner Menu
latin inspired grill · sedona
Tapas y Entradas
to begin
Handmade Empanadas
15
Braised beef with onion and spice, hand-folded pastry, served with house chimichurri and smoky pimentón aioli.
Yuca Fries
13
Crispy yuca, sea salt, and smoked chipotle aioli. A Mariposa signature since day one.
Grilled Octopus
26
Spanish octopus charred over the wood fire, finished with smoked paprika, lemon, and crushed olive oil.
Plumpjack Reserve Chardonnay · Napa · $136
Tuna Parfait
22
Sushi-grade tuna layered with avocado, mango, and chipotle aioli, cradled in crisp butter lettuce cups.
Shrimp Ceviche
21
Fresh shrimp cured in citrus, red onion, cilantro, and aji amarillo, finished with avocado.
Gaucho Plate
23
House chorizo, frijoles negros, wood-fired focaccia, smoked aioli, and pickled vegetables.
Latin Persuasion Platter
24
Smoky Peppadew cheese, serrano ham, charred artichokes, roasted olives, Medjool dates, Marcona almonds.
Sea Scallops
25
Seared diver scallops over sweet corn purée, finished with brown butter and micro cilantro.
❦
Sopa y Ensaladas
from the garden
Lisa's Chopped Goddess Salad
20
Crisp hearts of romaine, avocado, tomato, bacon, hard egg, blue cheese, and green goddess vinaigrette.
Summer Ambrosia Salad
16
Heirloom tomatoes, local watermelon, shaved red onion, gorgonzola, and a house vinaigrette.
❦
Del Mar
from the sea
Flores Del Mar
MP
Peruvian-style diver sea scallops, jumbo prawns, lobster tail, and PEI mussels in saffron-elixir broth over quinoa pilaf.
Chilean Sea Bass
62
Wild-caught sea bass in Veracruz-style roasted tomato, citrus and wine, with olive tapenade and capers over Valencia rice pilaf.
Scottish Steelhead
48
Loch Etive ocean trout marinated in orange and serrano chile, with roasted mushrooms, farro pilaf, pickled red onions.
Fish of the Day
MP
Chef's choice of fresh seasonal fish with oven-roasted Campari tomatoes, corn, and herb butter.
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Carnes a la Parrilla
from the wood-fired grill
Filet Mignon · 8 oz
58
Grilled to perfection, finished with mushroom gorgonzola chipotle sauce, over rosemary roasted potatoes.
Bone-in Ribeye · 32 oz
100
A magnificent cut for sharing, grilled over live fire, with house chimichurri, pico de gallo, and signature frijoles negros.
Skirt Steak
42
Grilled and charred, over signature frijoles negros with rosemary roasted potatoes, chimichurri, and pico de gallo.
Australian Rack of Lamb
54
Free-range lamb with cilantro mint pesto, yellow pepper coulis, and roasted seasonal vegetables.
Pollo Rustico
36
Wood-roasted airline chicken breast, lemon-curry-rosemary au jus, lemon mashed potatoes, roasted carrots.
Louis Latour Puligny-Montrachet · Burgundy · $210
Duroc Pork Chop · 14 oz
44
Bone-in, rosemary-mustard marinated, grilled to perfection, with roasted rosemary potatoes and seasonal vegetables.
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Especiales de la Casa
house specialties
Veggie Nirvana
28
Grilled and wood-roasted seasonal vegetables with quinoa pilaf and savory mother sauces.
Jardín del Fuego
MP
Grilled and roasted vegetables, lentil walnut croquette, wood-roasted mushroom, vegetarian mother sauces.
Stuffed Poblano
32
Fire-roasted poblano stuffed with quinoa and sofrito, spicy jack cheese, frijoles negros, roasted red pepper romesco, cilantro slaw.
Lisa's Lovely Lemon Lobster Mashed Potatoes
20
Silky lemon mashed potatoes crowned with butter-poached lobster. The guest favorite of many years.
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Postres
a sweet farewell
Maple Coconut Flan
13
Cuban-style flan finished with Vermont maple and toasted coconut.
Prickly Pear Cheesecake
14
Classic cheesecake with Arizona prickly pear glaze, pistachio crust, mint leaf.
Tres Leches
13
Vanilla bean sponge soaked in three milks, fresh berries, whipped cream.
Apple Crumb
13
Warm spiced apples under buttery oat crumble, finished with vanilla bean ice cream.