Prix Fixe & À la Carte Menu​s

Wine & Beer Pairings Available

Enjoy premium Satsuma A5 Japanese Whole Steer Wagyu at Finestre Modern Gastronomy in Phoenix. It is included in all our menus, with the exception of our vegetarian menu. Moreover, we are the only restaurant in Arizona to offer a multi-course meal with this incredible beef. Credit card details will be required when booking parties of four people or more. All major credit cards are accepted, except Diners. We reserve the right to charge $50 per person for no-shows or if the booking has not been cancelled 24 hours prior to the reservation. 

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Choose from our selection of multi-course menus below:​

  • 5-Course Prix Fixe Menu
  • 7-Course Prix Fixe Menu 
  • 5-Course Prix Fixe Vegetarian Menu 
  • 9-Course Satsuma A5 Japanese Wagyu Beef Menu
  • À la Carte Menu​s
**Wine and beer pairing options are available.**

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Five Cou​rse Prix Fixe Menu Vegetarian

$50 pp++

First Course


Beet tartare - merlot-poached red beets, avocado mousse, black currant and beet gel, mango “yolk”

Elk Cove Riesling, Oregon


Second Course


Habanero/peach-infused butter nut squash, smoked carrot jam, bread and butter-pickled chard, confit potato pearls

Little James Basket Press Blanc, France


Third Course


Korean fried BBQ tofu, house kimchi, sake-pickled bean sprouts, daikon and radish slaw

Evolution White Blend, Oregon


Fourth Course


Saffron and spinach ravioli, mushroom brodo, Blue Foot mushrooms, fava beans

Foris Pinot Noir, Oregon


Fifth Course


Goat cheese Bavarian cream, beet gel, date pound cake crumble

La Spinetta Moscato, Italy



**$25 wine pairing (on menu) or $20 beer pairing available**

Five Course Prix Fixe Menu

$65 pp++

First Course


Farm greens, smoked duck breast, confit wild mushrooms, 63-degree egg, puffed duck skin, strawberry wine vinaigrette

Hogwash Rosé of Grenache, California


Second Course


Korean fried BBQ tofu, house kimchi, sake-pickled bean sprouts, daikon and radish slaw

Evolution White Blend, Oregon


Third Course


Black currant whiskey-braised pork belly, celery root puree, spiced baked apples, apricot/jasmine compote

Little James Basket Press Rouge, France


Fourth Course


Saffron ravioli filled with Satsuma A5 BMS 10 Japanese Wagyu beef, Parmigiano-Reggiano crisp, mozzarella di bufala foam, mushroom brodo

Indigenous Selections Nebbiolo, Italy


Fifth Course


Crème brulee ́cake - Wagyu fat vanilla cake with Madagascar vanilla crème bruleé, spun sugar 

La Spinetta Moscato, Italy



**$25 wine pairing (on menu) or $20 beer pairing available**

Seven Course Prix Fixe Menu

$90 pp++

First Course


Farm greens, smoked duck breast, confit wild mushrooms, 63-degree egg, puffed duck skin, strawberry wine vinaigrette  

Hogwash Rosé of Grenache, California


Second Course


Hokkaido scallop, sweet corn crumble, sea foam, squid ink tuile, Cointreau caviar pearls

Little James Basket Press Blanc, France


Third Course


Satsuma A5 BMS10 Japanese Wagyu wonton, Wagyu consume, pickled diakon and radish salad

Evolution Pinot Noir, Oregon


Fourth Course


Seared Chilean sea bass, confit tomatoes and fava bean ragu, smoked bacon emulsion

Talmard Macon Chardonnay, France


Fifth Course


Jamaican chicken, 'dirty' risotto, sweet potato crisp, scotch bonnet caviar, reggae relish

Caldaro Pinot Grigio, Italy


Sixth Course


Satsuma A5 BMS 10 Japanese Wagyu shank ragu, saffron pappardelle, Parmigiano-Reggiano crisp

La Spinetta Il Nero Sangiovese, Italy


Seventh Course


The “Steve Brown-ie" - Wagyu fat brownie, chocolate mousse, marshmallow cream, blackberry fluid gel nitro dipping dots

Noval Black, Portugal



**$35 wine pairing (on menu) or $30 beer pairing available**

Nine Course Satsuma A5 Japanese  Wagyu Menu

     (inspired by our Wagyu/True Kobe World Tour)

*Reservation required with minimum of 48 hours notice*

$225 pp++

First Course


Satsuma A5 BMS10 Japanese Wagyu tartare

Domaine Vetriccie Corse  Rosé,  Italy


Second Course


Farm greens, Satsuma A5 BMS10 Japanese Wagyu, sous vide egg, charred corn, Asian dressing

WALT ‘Blue Jay’ Pinot Noir, California


Third Course


Satsuma A5 BMS10 Japanese Wagyu meatball, house-made saffron pappardelle, mozzarella di bufala cream, Parmigiano-Reggiano crisp, shaved black truffle

Gagliardo da Batie Langhe Nebbiolo, Italy


Fourth Course


"The Montabro" Wagyu tataki roll with caviar

Antica Masseria Primitivo, Italy


Fifth Course


19-hour sous vide Satsuma BMS 10 Japanese Wagyu shank, celery root puree, charred broccoli, blackberry jus

Guigal Côtes du Rhône Rouge, France


Sixth Course


 Satsuma A5 BMS10 Japanese Wagyu flank steak, kale chimichurri, smoked whiskey demi 

Chateau Boutisse Bordeaux, France


Seventh Course


24-hour sous vide Satsuma A5 BMS10 Japanese Wagyu brisket, truffle potato croquette, rainbow carrot slaw, smoked carrot jam

Obsidian Ridge Cabernet Sauvignon, California


Eighth Course


Seared Hyogo True Kobe BMS12 Japanese Wagyu NY steak, blackberry and beet fluid gel, carrot and ginger mousse

Mitolo Jester Shiraz, Australia


Ninth Course


The “Steve Brown-ie’ - Wagyu fat brownie, chocolate mousse, marshmallow cream, foie gras crack, chocolate ganache

Noval Black, Portugal



**$50 wine pairing available (on menu)**

All Satsuma A5 BMS10 Japanese Wagyu beef on these menus comes from the whole steer, which cannot be found in any other restaurant in Arizona.


**Please advise us of all dietary needs prior to your visit as there may be some requirements that we will not be able to accommodate.**

Reserve Wine List​


Guigal Côtes du Rhône Rouge, France


Domaine Vetriccie Corse Rosé, Italy


Gaglairdo da Batie Langhe Nebbiolo, Italy


Mitolo Jester Shiraz, Australia


Antica Masseria Primitivo, Italy


Chateau Boutisse Bordeaux, France


WALT 'Blue Jay' Pinot Noir, California


Obsidian Ridge Cabernet Sauvignon, California

À la Carte Menu​


Duck Salad   $17


Twisted Infusions Farms greens, smoked duck breast, confit wild mushrooms, 63-degree egg, puffed duck skin, strawberry wine vinaigrette

Chef’s suggested wine pairing: Hogwash Rosé of Grenache, California 

Chef’s suggested beer pairing: Huss Brewery Scottsdale Blonde


Hokkaido Scallop   $27


Hokkaido scallop, sweet corn crumble, sea foam, squid ink tuile, Cointreau caviar pearls

Chef’s suggested wine pairing: Little James Basket Press Blanc, France 

Chef’s suggested beer pairing: Four Peaks Tribute Sunbru Kolsch-Style Ale

 

Chilean Sea Bass   $32


Seared Chilean sea bass, confit tomatoes and fava bean ragu, smoked bacon emulsion

Chef’s suggested wine pairing: Talmard Macon Chardonnay, France 

Chef’s suggested beer pairing: Sentinel Peak Brewing Salida del Sol Amber

 

Jamaican Chicken with ‘Dirty’ Risotto   $26


Jamaican chicken, 'dirty' risotto, sweet potato crisp, scotch bonnet caviar, reggae relish

Chef’s suggested wine pairing: Caldaro Pinot Grigio, Italy 

Chef’s suggested beer pairing: Four Peaks Kilt Lifter 


Pork Belly   $25


Black currant whiskey-braised pork belly, celery root puree, spiced baked apples, apricot/jasmine compote

Chef’s suggested wine pairing: Little James Basket Press Rouge, France 

Chef’s suggested beer pairing: Lumberyard Brewing Co. Railhead Red Special Ale 


Wagyu Ravioli   $32


Saffron ravioli filled with Satsuma A5 BMS 10 Japanese Wagyu beef, Parmigiano-Reggiano crisp, mozzarella di bufala foam, mushroom brodo

Chef’s suggested wine pairing: Indigenous Selections Nebbiolo, Italy 

Chef’s suggested beer pairing: Lumberyard Brewing Co. Knotty Pine Ale 

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À la Carte Menu - Vegetarian


Korean Fried BBQ Tofu with House Kimchi   $18


Korean fried BBQ tofu, house kimchi, sake-pickled bean sprouts, daikon and radish slaw

Chef’s suggested wine pairing: Evolution White Blend, Oregon 

Chef’s suggested beer pairing: Sun Up Brewery Tanline Brown Ale


Saffron and Spinach Ravioli   $19


Saffron and spinach ravioli, mushroom brodo, Blue Foot mushrooms, fava beans

Chef’s suggested wine pairing: Foris Pinot Noir, Oregon 

Chef’s suggested beer pairing: Prescott Brewing Co. Ponderosa Indian Pale Ale 

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Desserts


The Goat Cheese Bavarian Cream with Beet Gel   $15


Goat cheese Bavarian cream, beet gel, date pound cake crumble

Chef’s suggested wine pairing: La Spinetta Moscato, Italy 

Chef’s suggested beer pairing: Lumberyard Brewing Co. Railhead Red Special Ale 


Crème Bruleé Cake   $15


Crème brulee ́cake - Wagyu fat vanilla cake with Madagascar vanilla crème brulee ́, spun sugar

Chef’s suggested wine pairing: La Spinetta Moscato, Italy 

Chef’s suggested beer pairing: Grand Canyon Brewing Co. Sunset Amber Ale 


Steve Brown-ie”   $15


The “Steve Brown-ie" - Wagyu fat brownie, chocolate mousse, marshmallow cream, blackberry fluid gel nitro dipping dots

Chef’s suggested wine pairing: Noval Black, Portugal 

Chef’s suggested beer pairing: College Street Brew House Sweet Devil Stout 

Learn More