Our culinary artisans prepare delicious farm-to-table meals for you each day. The menu changes daily according to the season and harvest. Our farm-to-table dining experience is served Wednesday through Saturday. During the summer months of June-August, dinner is served on Friday and Saturday nights only. $55 per person includes your in-room delivered breakfast and cheese plate, a delicious farm-to-table, 4-course dinner in the dining room. Sack lunch is included in meal package with two night stays or more. (All meals are included in all-inclusive packages.) Food service is not available Sunday through Tuesday unless prior arrangements have been made. Call Laura at (520) 261-7373 to discuss options.
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 fruit 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.
Our emphasis on locally produced whole, natural 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 try to procure from local providers who farm and ranch, preserve, and bake so that you can enjoy the freshest and tastiest ingredients available.
From our own orchard-grown fruits and garden-harvested vegetables and herbs, to local honey and nuts, we source as many ingredients as we possibly can from nearby Arizona ranches and farms whenever possible. One notable exception is that, from time to time, we are proud to feature wild-caught Alaskan sockeye salmon that we source from Kodiak Island.