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World's Most Expensive
Scottdale's Hotel Valley Ho Debuts New Dinner Menu
May 5, 2017
LaCasce has been the executive chef of the hotel since January 2017 and wanted to take the time to craft the perfect menu. The new menu is completely of LaCasce’s creation, with a focus on using ingredients that are local, seasonal and fresh. Many of the plates are smaller, designed to be ideal for sharing.
New dinner items include Hawaiian Ahi Tuna Tartare with spicy chicharones and avocado mousse, Heirloom Tomatoes with local feta and shallot buttermilk dressing, Burrata with pickled strawberry and toasted pistachio, and Haikado Scallop with shellfish butter and fried meyer lemon.
“I wanted the new menu to be very approachable, while offering dishes with complex combinations of flavors and textures that diners might not expect,” said LaCasce. “Everything is fresh and seasonal, with a strong focus on showcasing our amazing local farmers and purveyors.”
ZuZu - Executive Chef Russell LaCasce
Those include McClendon’s Select, Crow’s Dairy, Duncan’s Trading Company, Queen Creek Olive Mill, Schreiner’s Sausage, Noble Bread and many more. Lobster is flown in fresh from Maine, and Chef LaCasce orders his ahi from Hawaii every morning.
You can also enjoy a new lounge menu, offering items with a unique take on popular afternoon and evening fare, as well as a brand-new dessert menu from esteemed pastry chef Audrey Enriquez. Chef LaCasce is also working on a complete revamp of the breakfast, brunch and lunch menus, which diners will get to explore starting in June.
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