Our culinary artisans will prepare two delicious farm-to-table meals for you each day. The menu changes daily according to the harvest. Wednesday through Saturday our culinary team will provide an in-casita breakfast and a delicious farm-to-table dinner in the dining room. Your rate may not include prepared meals (Sunday through Tuesday).
For scheduled meals, take a seat in our communal dining room and engage in interesting conversation. Be sure to save room for dessert, such as 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 the Inn until we assumed ownership and management in 2016.
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.
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 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. Aravaipa’s native fish population is protected, therefore not a staple.