May 15 - 24, 2026
$55/Person
Celebrate Arizona Restaurant Week with a thoughtfully curated three-course dinner at Renata’s Hearth, where bold Latin flavors, open-fire cooking, and vibrant seasonal ingredients come together in an unforgettable dining experience. From fresh seasonal starters to wood-fired specialties and elevated entrées, each course is designed to showcase the vibrant spirit and flavor of Renata’s Hearth.
Restaurant guests may enjoy complimentary valet parking.
Menu
FIRST COURSE
choice of
Renata’s Caesar
baby romaine | charred poblano dressing | anchovy pangrattato | parmigiano | sweet pepper drop
Aji Amarillo melon salad
seasonal compressed melon | agave | chèvre | pepita | microgreens
SECOND COURSE
Choice of
Street Style Baby Corn
anchochile coffee mayonesa | cotija | housemade tajin | lime | mexican onion
Tostada de Atun
ahi tuna | miso lime dressing | salsa valle | charred avocado | sesame
Octopus a La Veracruzana +15
passionfruit leche de tigre | cucumber | pineapple | red onion | pepita | pimentón oil
THIRD COURSE
choice of
Smoked American Wagyu Brisket
10 hour pecan-mesquite smoked | 12 oz Snake River Farms Gold
Grilled Achiote Chicken
guasacaca | charro beans | pickled red onions | pepitas
Grilled Snapper
yucatán marinated | epazote black bean purée | chayote slaw | yellow mole
Roasted Chilean Seabass +25
peruvian rice | pipian | pickled fresno chile
*Consuming raw or under cooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
All credit card transactions will appear at an additional 25% of the base amount authorized until fully processed by the Arizona Biltmore.
Retail prices do not include taxes or a 2.929% Historic Preservation Fund charge. Learn more at ArizonaBiltmore.com/Preservation.