The Palo Verde Room
Experience breathtaking views at this North Scottsdale restaurant
Palo Verde (PV)'s Chef Hertel introduces a contemporary southwestern-inspired menu, featuring unique and exciting new creations, such as Wagon Wheel Oyster, crispy fried oysters on top of Johnny cakes, with jalapeňo tartar and greenhorn relish, or Autumn Squash and Smoked Chili Fritters, glazed with the Boulders’ harvested honey, old west cherry peppers and green onion, and Pan Seared Halibut, served with scarlet Indian corn, chayote succotash, prickly pear butter sauce and barbed wire micro greens or Mesquite Smoked and Grilled Veal Chop with creamy huitlacoche rice, guajillo purée, Anaheim chili compote. Restaurant Manager and Sommelier Bradley Mraz also presents a revamped wine list, highlighting an array of new wines, just made for perfect pairings with Chef Hertel’s creations. Enjoy the views of the serene Duck Pond for breakfast daily or for dinner as you dine under the stars.