Fall Menu

Enjoy premium Satsuma A5 Japanese Whole Steer Wagyu at Finestre Modern Gastronomy, included in our Wagyu Flights. We are the only restaurant in Arizona to offer these incredible cuts of beef.  

STARTERS

Vegetarian Flight


3-Plate Flight    $50

Wine/beer pairing            $75


1.  Korean-fried BBQ Tofu Bao Bun – Tofu battered & fried in our house-made batter, kimchi, sake-pickled bean sprouts, Mondu demi


2.  Purple Potato Gnocchi – House-made purple sweet potato gnocchi, truffle cream, shaved truffles


3.  Sweet Corn Ravioli – House-made ravioli filled with corn purée, marinara, goat cheese mousse


*Dessert not included*

Wagyu Flights

Take a journey into the world of True Japanese Wagyu experience what separates Finestre Modern Gastronomy from any other restaurant in Arizona. Our flights offer you the very rare opportunity to taste cuts of Japanese Satsuma A5 Wagyu beef from the whole steer. Chef David utilizes different culinary techniques to create a one-of-a-kind Wagyu tasting that is sure to tantalize your beef cravings and provide a new and exciting way of enjoying this prized beef.   *Dessert not included*

3-Plate Flight    $80

Wine/beer pairing            $105


1.  A5 Wagyu Bao Bun – A5 Wagyu beef on a steamed bun


2.  A5 Wagyu Raviolo – House-made ravioli filled with A5 Wagyu beef & egg yolk, marinara, mozzarella di bufala cream , Parmesan cheese 


3.  A5 Wagyu Bolognese Lasagna – A5 Wagyu Bolognese, house-made fried pasta, mozzarella di bufala nitro dots, Parmesan crisp

5-Plate Flight    $150

Wine/beer pairing            $200


1.  Surf & Turf – Scallop ceviche, A5 Wagyu tartare, caviar 


2. A5 Wagyu Raviolo – House-made ravioli filled with A5 Wagyu beef & egg yolk, marinara, mozzarella di bufala cream , Parmesan cheese  


3.  A5 Wagyu Shank Bao Bun A5 Wagyu shank on a steamed bun


4.  A5 Wagyu Bolognese Lasagna A5 Wagyu Bolognese, house-made fried pasta, mozzarella di bufala nitro dots, Parmesan crisp


5.  A5 Wagyu Tasting with the Chef -  Different cuts of beef enjoyed with the chef 

*These cuts cannot be tasted anywhere else in Arizona*