We would like to thank all of you who came out to our United Phoenix Firefighters Fundraiser on Tuesday night. What a great turnout we had to support the men and women who assist our community in so many different ways.
We were able to generate almost $2,000 in proceeds and donations that will be used to fund a number of charities including one called the Grey Matter Foundation.
We'll be telling you more about the Grey Matter Foundation Bicycle Shop in the coming weeks since they are our new next door neighbor.
Again, thank you from the bottom of our hearts for helping make our community a better place to live and work.
Grilled Pork Tenderloin
Served with bourbon glazed peaches, parsnip puree and a shaved fennel-candied lemon salad.
Catch - Pan Seared Corvina Sea Bass
Pan seared and served with creamed kale, herb roasted Yukon gold potatoes and a charred corn salsa.
Served with an Asian slaw and a Sriracha aioli on grilled flour tortillas.
Well all of the hard work over the past couple years getting the restaurant & bar updated is almost over...We just a few little things left to finish up and we'll be all done with our enhancements.
In additions to the improvements we have made in the restaurant, we also gave our website a facelift last week. The new website should be easier for you to navigate and read. We have also added a number of new features that provide you with additional information about Phoenix City Grille.
The last thing we wanted to share with you this week is a follow-up to what we promised you last week. We are excited to let you know that our new Fall menu is now in place and ready for you to enjoy. Chef Rory and his staff have added some delicious new items as starters, sandwiches and entrées for the fall and winter months.
We hope you enjoy all of the renovations, it has been very gratifying to do and we're thrilled with the results.
Rory's Weekend Specials
Grilled New York Strip
Served with a warm potato salad with crispy bacon, smoked onion rings and a bourbon-black pepper steak sauce.
Catch- Pecan Crusted Rockfish
Served with roasted butternut squash, kale pesto and a citrus beet reduction.
Grilled Shrimp Tacos
Sriracha-honey glazed with a charred corn aioli and an Asian slaw in warm flour tortillas.
We hope you enjoyed Halloween and all of the goblins who knocked at your door last night. Pretty scary that we are already at November 1st.
We're heading full-speed into the holiday season now. We know that many of you are in charge of holiday parties for your businesses, organizations or your family.
With our newly remodeled private dining space, we now the ability to have two separate rooms that can be used for different sized groups.
If you would like to learn more about hosting your holiday function at Phoenix City Grille, we'd love to talk to you so we can give you all of the details and answer any of your questions. Please give us a call at 602-266-3001 or stop in and visit.
Rory's Weekend Specials
Surf 'n Turf - Soy Ginger Braised Short Rib and Harissa Marinated Grilled Shrimp
Served with kale-mushroom sauté.
Catch- Pan Seared Grouper
Served with a smoked bacon-brussel sprout gratin, shaved pear salad, pomegranate seed garnish and a lemon - hazelnut vinaigrette.
Red Chile Pork Tacos
Wood grilled pork tenderloin, chipotle aioli and a pineapple - fennel salsa.
Have you had an opportunity to see our beautiful new wine rack at the end of the bar? Not only does this display look fantastic, but it gives you an opportunity to see our large selection of wines that we have available.
Our, bar manager Frank Vitale, works hard with all of our wine providers to bring you an exceptional variety of wines from all over the world. We have wines from Europe, South America, New Zealand , Napa Valley and a few from here in the southwest.
From time to time our suppliers are able to provide us with some really unique blends and vintages. Take a moment to look over or wine list or just ask your server or bartender what type of wine would compliment your appetizers, meal or desserts. Their knowledge of our wines will help make your dining experience more enjoyable.
P.S...We're very excited to let you know that we'll be unveiling our new 'Fall' menu in the next few days. As different fruits and vegetables come into season, we incorporate those flavors and tastes into our salads, entrées, sides and desserts. We'll share the new menu with you next week along with some other exciting news.
RORY'S WEEKEND SPECIALS
Served after 4 p.m. on Friday and Saturday
Red Wine Marinated Bistro Steak (Click here to see our Facebook Photo)
Served with a peppercorn crust, roasted fingerling potato salad (with arugula, grape tomatoes and Pointe Reyes blue cheese crumbles) and a oaxacan chile-port wine reduction.
Catch - Grilled Arctic Char (Click here to see our Facebook Photo)
Served with a red-chile honey glaze, poblano creamed corn and a roasted butternut squash & Schreiner's sausage hash.