Platters & Boards

A vibrant spread of peak-season fruits — sliced melons, pineapple, citrus, berries, and grapes - artfully arranged and ready to refresh. A nod to the Arizona sun, minus the burn.

An imported cheese board spanning creamy to crumbly: brie, aged cheddar, blue, gouda, and more. Paired with artisanal crackers, seasonal fruits, fig jam, marcona almonds, and olives. Sophisticated, sharable, and undeniably snackable.

A Mediterranean-inspired board stacked with salami, prosciutto, fresh mozzarella, roasted red peppers, pepperoncini, grilled asparagus, and mixed olives. Served with sliced baguettes and olive oil. Equal parts rustic and refined.

A classic crowd-pleaser. An assortment of fresh-baked sandwich halves, filled with roasted turkey, Black Forest ham, and deli-style roast beef, layered with cheeses, lettuce, and tomato. Served with mustard, mayo, pickles, and no regrets.

Roasted garlic hummus and lemon herb hummus surrounded by a garden's worth of crunch - rainbow carrots, cucumber spears, bell peppers, cherry tomatoes, jicama, and snap peas. Bright, bold, and vegan-friendly.

A border-blending medley of chipotle hummus, grilled squash, sweet corn salad, black bean dip, roasted poblanos, pickled onions, and cotija. Served with crispy tortilla strips and toasted flatbread. Smoky, spicy, and unmistakably Arizona.

A chef-curated selection of local and Southwest-inspired goods: artisan cheeses, house-smoked meats, spiced nuts, seasonal dried fruits, Hatch chile jam, grilled cactus, and mesquite crackers. Rooted in the desert, built to impress.