What I liked about the Restaurant Week menu here is that it was comprised of regular dishes from the menu, making it a particularly good value for such high caliber food. Given the price of a typical entree here (in the $30+ range), $39 for three courses was amazing. The views of Phoenix's twinkling skyline from the top of the Pointe Tapatio Cliffs was a bonus.
Dinner started off with fresh foccacia, served with apple tarragon butter, spinach pesto, and olive oil goat cheese dip.
I went for the lobster bisque for my first course. The broccoli and microgreens topping wasn't bad, but I would've loved chunks of lobster meat . . .
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My prime filet mignon was perfect -- uniformly pink inside, with a flavorful charred crust. Chanterelles and potatoes dauphinoise rounded out a lovely plate.
Finishing off the meal, I enjoyed the fluffy corn cake with sweet corn sorbet, port-caramel popcorn, and strawberry-rhubarb compote. The effect was as summery as strawberry shortcake.