Hotel Valley Ho is kicking off Arizona Tiki Oasis weekend with a brand-new event on Thursday, April 16.
The evening, hosted by the Hotel Valley Ho, begins with a tropical cocktail reception followed by a special three-course menu created just for the evening.
Enjoy live demos by Executive Chef Russell LaCasce and renowned guest mixologist Jason Asher of Juniper and Jigger Hospitality Co. You’ll also receive the recipes to take home with you. The event starts at 6:30 p.m. Or, upgrade to VIP and get early access at 6 p.m., reserved seating and a meet-and-greet with Chef LaCasce and Jason Asher.
MENU BELOW
Reserve your spot soon, as space is limited to 100 guests.
$199 per person per person | + $249 for VIP reception
includes tax & gratuity
(does not includes Arizona Tiki Oasis events)
Supper Club Menu
RECEPTION
Hamachi Tartare
arizona kosho, sesame + pork chicharone
Peruvian Scallop Casino
chorizo + chili butter
Salt-Roasted Beets (VG)
fromage blanc, honeydew + aged balsamic
The Hornbill
roku gin, rémy v cognac spirit, cointreau, r&w cherry liqueur, pineapple, tart cherry, kalamansi + faux peanut
STARTER (choose one)
Hawaiian Ahi Tuna Poke
stracciatella, kumquat, toasted pistachio, green grapes, ginger + carrot miso emulsion
Salt-Roasted Candy Striped Beets (VG)
arugula, kumquats, green grapes, chili crunch + pistachios
Mount Gay Silver Rum
wray & nephew overproof rum, mezcal, amaro, guava, lime, yuzu + strawberry amaro gummy
ENTRÉE (choose one)
Green Peppercorn + Black Garlic Prime Rib
brandy veal jus, celeriac, beech mushrooms, chives + smoked sea salt
Huli Huli Glazed Tofu (VG)
forbidden fried rice, mushrooms, brussels sprouts + lotus chips
Appleton 12-Year Rum
maker’s mark 46 bourbon, rhum barbancourt, amaro, green banana, toasted sesame, white miso, lime + savory cracker
DESSERT
Trio of Macarons
Nikka Coffee Gin
falernum, champagne, lemon, white peach + saturn sorbet
