Agave citrus glazed salmon, served with wild rice with roasted corn, squash, and pecans, smoked beurre blanc, and petite greens. Lemon ricotta pancakes, topped with whipped honey butter, macerated seasonal berries, and maple syrup. Honey whipped feta, accompanied by herb-roasted olives and toasted sourdough.
These are just a few of the many delicious dishes available at Honey + Vine, located in Gila River Resorts & Casinos - Santan Mountain.
As Public Relations Manager Daniela Vizcarra notes, Honey + Vine, which opened in July, is an entirely new concept that is not available at any of the other three properties.
“Giving our guests a blend of ‘sophistication meets your everyday breakfast hangout’ was very important to us,” she says, adding that the “upscale yet approachable” restaurant offers dining service for breakfast, lunch, brunch, and dinner, along with a walk-up coffee bar, patio, and bar.
“It is open to all guests for a quick cup of coffee, or you can reserve the private dining room.”
What makes Honey + Vine unique, Vizcarra says, is its farm-to-table approach, with menu items that feature locally grown and sourced food.
“Many of the ingredients, including beans, honey, and olive oil, are sourced directly from Gila River Farms,” Vizcarra says. “We take so much pride in every dish we craft, and involving the Gila River Indian Community’s farm was such a special experience for us.”
Honey + Vine also prides itself on its meats and chops—specifically the pulled rotisserie chicken and shaved prime rib.
For breakfast, diners can select from a variety of dishes, including the You Do You Omelet made with three eggs and a choice of three fillings, or Soft Poached Eggs Benedict on toasted English muffins with shaved prosciutto, avocado, and hollandaise, served with breakfast potatoes.
Several salads and entrees are available at lunch, Vizcarra says, adding that the Pulled Rotisserie Chicken Sandwich with applewood smoked bacon, pepper jack cheese, avocado, pickled red onion, arugula, and smoky house adobo on toasted sourdough is already a favorite among guests.
Dinner offers options for any size appetite, including starters, salads, and entrees, like the 7-ounce filet mignon served with Yukon whipped potatoes, roasted mushrooms, sautéed spinach and kale, and red wine butter.
Guests with a sweet tooth can satisfy their cravings with a variety of desserts, including the Summer Strawberry Shortcake, Warm Peach Crisp, New York Style Cheesecake, or Chocolate Mousse Trifle.
The extensive beverage menu includes sodas, coffee, iced tea, juice, wine by the glass or bottle, craft cocktails, pressed juice cocktails, and a wide selection of beers.
A new brunch menu was unveiled on Sept. 1, and Vizcarra says the restaurant plans to update the menu throughout the holidays with special seasonal dishes and cocktails.
She adds that a live DJ will also play music during special occasions.
Even though Honey + Vine has not been open long, Vizcarra says business is already going very well. “Our guests are loving the new variety in dishes we offer. We have many regular customers already, and it’s nice to see them get excited to continue to discover their new favorite dishes.”
Honey + Vine is open daily for breakfast from 8-11 a.m. and for lunch from 11 a.m.-2 p.m. Brunch is served on Saturdays and Sundays from 10 a.m.-2 p.m., and dinner is served Sundays through Thursdays from 4-10 p.m., and on Fridays and Saturdays from 4-11 p.m.
“We take so much pride in every dish we craft, and involving the Gila River Indian Community’s farm was such a special experience for us,” Vizcarra says.
