Kicking off this September 20 – 29, J&G Steakhouse is sure to be the highlight of Arizona Restaurant Week this fall. Yes, J&G’s Executive Chef, Jacques Qualin has dug deep into his recipe book to whip up several irresistible, all-new dishes for this annual 3-course culinary adventure. Offered nightly (alongside J&G’s full dinner menu), for $44 per person, guests can choose between three mouthwatering appetizers, including Warm Green Asparagus Salad tossed with brandy cocktail mayonnaise, or Longevity Noodles with grilled wild shrimp swimming in ginger broth.
Plus, J&G is serving up three savory entrée options, including flaky, Slowly Cooked Artic Char with a wood sorrel emulsion, or Grilled Prime Sirloin Steak with roasted Japanese eggplant and aromatic red wine sauce. Finally, save room for a decadent house-made dessert, such as Poached Pear with hazelnut frangipane and Amaretto ganache, or Carrot Cake Pie with lemon cream cheese frosting and toasted coconut ice cream.
View the full menu here.
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