Flying V

Salmon Belly, Spicy Tuna, Beef Tartare, Smoked Crème Fraîche

pickled shrimp, salsa verde, cucumber, cilantro, pickled onion, corn tostadas

chitepin aioli, lemon, brioche toast, escabeche, chives

crudo style, lime, radish, cilantro, chiles toreados, bacon, barrel-aged soy

salmon belly, beef tartare, spicy tuna, mesquite smoked crème fraîche

spicy, crispy rice, avocado, mezcal crema, jalapeño, cilantro

don julio reposado, grand marnier, fig syrup

maker's mark, luxardo, campari

weber ranch vodka, passion fruit, ginger

chopin vodka, borghetti, amaro braulio

ketel one, mango, cardamom

patrón, aperol, st-germain

grey goose, tomato water, olive brine

michter's, courvoisier vsop, cranberry

hendrick's, luxardo del santo, green grape

los siete mezcal, yuzu, pineapple

espresso, vanilla ice cream

luxardo del santo, abuelita mexican chocolate, peppermint

whiskey, buttermilk mesquite crust, vanilla gelato

berries, honeycomb tuile

pecans, cream cheese icing, vanilla crème anglaise

corn & feuillantine, mousse, corn miso, masa-cacao, salted caramel gelato

salted caramel gelato, vanilla gelato, meyer lemon sorbetto

warm brownie, vanilla gelato, toasted swiss meringue, graham sable

native sweet corn, coconut, cilantro, salsa macha (gf | v)

baked in cast iron, jalapeño jam, honeycomb, chili butter (v)

goat cheese, shallot soubise, poblano salsa, barrio bread (v)

blistered, smoked maldon sea salt, lemon, maggi aioli (v)

grilled and chilled, cocktail sauce, horseradish, charred mexican lime (gf)

baby gem, tomato, cornbread croutons, lemon-parmesan dressing

iceberg lettuce, red onion, jalapeño bacon lardons, tomato, crispy tortilla, blue cheese, buttermilk herb dressing

agave-chiltepin glaze, braised lentils, cranberry relish

yukon gold potato purée, haricot verts, chicken garum jus, chives

from the coast of skuna bay, bc, native beans, natural broth, mustard greens

yukon gold potato purée, crispy onions, braising jus

pan-roasted, truffle polenta, wilted spinach, koji butter

For special events and private gatherings, contact vcreleadcoordinator@loewshotels.com or call (520) 615-5497.

Thoughtfully crafted, seasonal menus featuring locally-sourced ingredients, mesquite-fired flavors, and Spanish and Mexican influences.

Elevated dining at Flying V Restaurant with modern interiors and expanded waterfront patio.

Nestled within Loews Ventana Canyon Resort, with sweeping views of the Catalina Foothills.

dry-aged beef short rib sugo, bone marrow, parmigiano reggiano

vodka sauce, chiltepin chile pepper, ricotta, olive oil, queen creek mexican lime

yukon gold potato purée, asparagus, bordelaise

two wagyu patties, american cheese, jalapeño jam, v sauce, crinkle cut fries

garlic, shallot, pistachios, maggi aioli

heirloom beans, onion, confit garlic, jalapeño, mexican lager

crinkle cut, herb salt, maggi aioli

mesquite grilled chiles, garlic, onion, cheddar

lemon, chiltepin aerated butter

roasted garlic, whiskey, cream, thyme

american & aged cheddar, tajín crumb

fresh milled grain, vegetable broth, butter, goat cheese

add 1 oz. of caviar from fog city, ca | 85

orange, mango tonic

lyre's spritz, passion fruit, lime

8 oz.

8 oz.

10 oz.

22 oz. vande rose farms

14 oz.

14 oz.

Served on a soft flour tortilla, accompanied by guacamole, salsa, pickled onions, fresh cilantro, and a squeeze of lime

Served on a soft flour tortilla, accompanied by guacamole, salsa, pickled onions, fresh cilantro, and a squeeze of lime

Served on a soft flour tortilla, accompanied by guacamole, salsa, pickled onions, fresh cilantro, and a squeeze of lime

organic smashed avocado, smoked Mexican lime, cilantro, cumin, jalapeño