FOOD + DINING
Our culinary artisans will spoil you every day of your stay with two delicious farm-to-table meals made with love in our commercial kitchen. The menu changes daily according to the harvest. Depending on when you book, your rate may not include prepared meals (Sunday through Tuesday). Wednesday through Saturday our culinary team will provide an in-casita breakfast and a delicious farm to table dinner in the Dining Room.
For scheduled meals, take a seat in our communal dining room and engage in interesting conversation with every course. Be sure to save room for dessert. You haven’t lived until you’ve tasted our homemade apple pies, lemon bars, peach cobblers and pear tarts.
Many of our recipes have been handed down to us by Carol Steele, the Scottsdale foodie who founded and served as proprietor of our inn until we assumed ownership and management in 2016. Carol’s creative touch can also be seen everywhere you look. Lampshades, birdhouses and your dinner plate, for example, bear her folk art designs.
Please note: We do not have a liquor license. Wine, beer and liquor is not furnished nor is it available for purchase at The Inn. However, you are more than welcome to bring your own and plenty of it. Please plan ahead and BYOB.
Our emphasis on locally produced whole, organic foods is the basis for meals that are as delicious as they are nutritious. Aravaipa Farms’ original inn proprietor, Carol Steele, is hailed among the originators of the farm-to-table movement in Arizona. Following in her tradition, we assure you that whatever we don’t produce ourselves, we procure for the most part from our friends and neighbors who farm and ranch, preserve and bake, so that you, our guests, can enjoy the freshest and tastiest organic ingredients available.
From our own orchard-grown fruits and garden-harvested vegetables and herbs, to grass-fed beef and lamb, free range chicken and eggs, local honey, nuts and cheeses, we source as many ingredients as we possibly can from nearby Arizona ranches and farms and we strive to serve 100% organic dishes whenever possible. One notable exception is that, from time to time, we are proud to feature wild-caught Alaskan salmon that we source from Kodiak Island. (In case you were wondering, Aravaipa’s native fish population is protected, therefore not a staple.)