The New Palo Verde Restaurant Delivers Contemporary Southwestern Cuisine with Spectacular Views for Resort Guests and Local Residents Alike

CAREFREE, Ariz.—May 12, 2016—As part of the multi-million dollar resort renovation project, the Palo Verde restaurant has reopened with a fresh new modernized décor that complements its new Contemporary Southwestern Cuisine. Inspired by the outdoor panoramic vistas, the new design items include new furnishings, a new wine exhibition room, wood patchwork panels hung in the hexagon dome of the ceiling and new geometric parquet wood flooring. This is all set against a clean white plaster shell, which serves as a backdrop for the indigenous color story that highlights the vitality of an authentic regional dining experience. New teak furnishings on the outdoor patios further offer a relaxed and sublime dining experience.

Under the direction of new executive chef, Brian Archibald, the menu respects the integrity of the region and incorporates local Arizona ingredients from local farmers and purveyors. Breakfast items range from a healthy Acai Bowl, featuring organic granola, banana, acai berry puree and toasted coconut or an Egg White Scrambled with avocado, Campari tomato, zucchini and goat cheese to a savory option such as the Short Rib Hash with sunnyside up egg and guajillo chile sauce or sweet morning options such as the signature French Toast or Ricotta Pancake with honey butter.

The new dinner menu includes starters such as Corn Chowder with fresh Cascabel Chile Seared Prawns, Salads made fresh from the resort’s organic garden and “shared plate” itemssuch as the delicious Char Grill Octopus with house chorizo verde topped with spicy arugula and dotted with brightly colored romesco or the signature Buffalo Tartare with an impressive tableside“smoking” presentation.

Popular main dish entrees include Seared Domestic Lamb Loin with celery root-apple puree; Spiced Grilled Beef Filet topped with decadent blue cheese fondue and served over Yukon potato mash and Dry Aged New York Strip with tomatillo and sweet peppers round out the land offerings while the moist and juicy Free Range Chicken truly deserves a category of its own in the Air portion of the menu. Fresh Seated Steelhead Trout with grilled corn ragout and Seared Diver Scallop with Hayden Mills faro “risotto” make up the options from the sea. Vegetarians will appreciate the sophisticated garden options, including Baked Poblano Pepper with red quinoa and Delicata Squash Tortelloni with ricotta, brown butter and saba vinegar.

If you must end a meal at the Palo Verde, there are amazing desserts to sweeten the deal. Tempting choices including the indulgent Chocolate Sphere with burnt honey mousse; Elote Gelato served with a Cotija crisp; and the insanely rich mole-spiced chocolate ganache.

Palo Verde’s signature “sweet farewell” chocolate wine flights features beautiful chef-crafted truffles that pair perfectly with an after dinner cordial and another reason why the Palo Verde restaurant should be on any food lovers Bucket List.

A popular stop for resort guests, visitors and local residents, diners can relax and enjoy the glorious panoramic views, artist-brushed pink sunsets and the scenic duck pond surrounded by grassy knolls where a covey of Gambel’s quail and newborn rabbits scamper.

For reservations, call the Boulders Resort at 480-488-9009 or, visit www.theboulders.com

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