Binkley's

Binkleys

Binkley's is by far, in my opinion, the best restaurant in the Valley.  It is located in Cave Creek and you would never know it was there.  Chef Kevin Binkley is brilliant at molecular gastronomy.  His ideas are innovative and imaginative...the food tastes as good as it looks.  The restaurant is intimate with only around eleven tables indoors.  They have a tasting menu which I recommend that can or cannot be paired with wine.  There is a four course, two five courses and a six course option. Throughout the evening you are given around eight amuse bouche.  Below is a sample menu.  Please look up the website to see the experience.

http://binkleysrestaurant.com

Tuesday April 17, 2012

Cold Appetizer*

Spot Prawn Tartare – 21

uni, sea beans, radish, mango, jalapeño, red onion, grapes, cilantro, bonito, yuzu-wasabi

Buffalo Carpaccio – 19

baby turnip, English peas, button mushroom, iitoi onions, red wine gelée, sorrel, crostini

Artichokes – 17

orange, snow peas, rosemary ricotta, sweet potato, cured red cabbage, fiddlehead ferns, chervil

Baby Bitter Greens Salad – 14

blue cheese, spiced walnuts, pumpkin seeds, bacon, golden raisin vinaigrette

Hot Appetizer*

Smoked Oyster Chowder – 17

pancetta, potato, baby zucchini, horseradish

Crispy Seared Foie Gras – 28 (add 15 on tasting)

mulberries, dried apricot, lemon poppy cake croutons, watercress

Soft Shell Crab – 21

spicy slaw, avocado, taro root chips, Serrano chili, daikon, choke cherries

Asparagus – 17

guinea hen egg, wild mushrooms, polenta croutons, parmesan

Frogs Legs – 19

salsify, kumquat, spring onion, blue lake beans, brown butter

Fish*

Halibut – 45

braised lotus root, pineapple, edamame, Fresno chili, longanberries, balsamic

Arctic Char – 42

caramel spring garlic, water chestnuts, pickled ginger, sugar snap peas, roasted garlic quinoa

Seared Scallop “Pot au Feu” – 44

purple potato, kohlrabi, ramps, haricots verts, baby carrots, celery, basil

Meat*

Duck Breast – 41

baby bok choy, pistachios, cranberries, wild rice, passion fruit

Leg of Veal – 40

fried green tomato, dried cherry tomatoes, cucumber, charred sweet onion, rice bean risotto, stinging nettles

Peppered Ribeye Paillard – 45

cipollini onions, fava beans, morel mushrooms, fingerling potatoes, brandy peppercorn sauce.