New Kai Cares menu

Kai at the Sheraton Wild Horse Pass Resort & Spa celebrates the coming of winter with a new, seasonal menu, which embraces the current state of the economy by offering a special “Kai Cares” three-course prix-fixe menu for $59 per person.

Kai was recently named the “Valley’s Best Restaurant,” according to the 2009 Zagat guide and is the only AAA Five Diamond dining experience in Phoenix/Scottsdale. As the highest rated restaurant in the Valley, Kai continues to draw dining crowds and loyal foodies but is also conscious of the concerns regarding the deteriorating economy.

The “Kai Cares” three-course prix-fixe menu helps to alleviate these concerns by offering an affordable dining experience that features the restaurant’s long-standing and most popular signature items: Lettuces Hand Picked by Local Farmers and Children of Gila Crossing School, Grilled Tenderloin of Buffalo from the Cheyenne River Tribe and for dessert, Traditional Fry Bread From the Teachings of the Elders. All three dishes, as well as the many intermezzo courses that come standard at Kai, are offered at $59 per person.

“This is an incredible value for our guests and is our way of showing them the same support they have bestowed upon us over the past six years,” said Mason Malesevich, Kai manager.

In addition to the Kai Cares program, Kai is proud to announce its new winter menu. Influenced by the location on the Gila River Indian Community, the menu features Native American Cuisine with Global Accents and reflects the changing of seasons with new items such as Potpourri of Ancient Pima Tribal Herbs & Plants Dancing with Chippewa Walleye as well as Big Game Loin of Rocky Mountain Elk. An overwhelming demand for the Wood Grilled TOCA (Tohono O’odham Community Action) Squash Puree has prompted its return to the menu, not often done at Kai.

Many menu favorites were given a fresh approach such as the Day Boat Scallops, which are now served with Puffed Pillows of Sea Urchin and prepared with piquillo pepper and smoked paprika fondue. Menu staples such as the Bone-In New York Strip and the Pan Seared Colorado Lamb Loin make a popular appearance on the new menu as well.

Those looking for an over the top dining experience will relish in the seven and ten course Chef’s Tasting Menus with Sommelier wine pairings starting at $190 per person. The new menu is the combined creation of Executive Chef Michael O’Dowd, Chef de Cuisine, Jack Strong and Consulting Chef Janos Wilder.

Kai is open from 5:30 p.m. to 9:30 p.m. Tuesday through Thursday and 5:30 to 10:30 p.m. Friday and Saturday. Reservations are strongly encouraged, and the dress code discourages denim and prohibits shorts and hats. For reservations call (602) 385-5726.

For additional resort information, visit www.wildhorsepassresort.com or call (602) 225-0100.

Submitted photo