At night the restaurant is illuminated according to Sedona Dark Sky policies so as not to affect the grand canopy of stars. On the dinner menu you can start with tapas such as flaky empanadas or mussels baked with white wine and chorizo, order spicy gazpacho with avocado or hearts of palm salad with shrimp, and then move on to a steak grilled on an authentic Argentinian Parilla.
"If I could have planned your day today, I would have said come here for tapas hour so you can watch the sun go down, eat empanadas and chorizo, and stay for dinner", Chef Dahl says. "We have the chimichurris on the steak, a delicious black beans and quinoa that you might have in Peru, we do a shrimp ceviche and a lot of fish. It's our own style." "Natural is still what most people want, very clean and very true flavors. You can impress with a really glorious presentation, but where they will come back over and over is where the food really speaks."