Quiessence Menu (Update 2025)
Welcome to Quiessence, a culinary gem located in Phoenix, AZ, where each dish tells a story of thoughtful artistry and fresh ingredients. Emphasizing a farm-to-table approach, Quiessence intertwines French-inspired elements with local flavors, creating a menu that is both innovative and luxurious.
The restaurant’s atmosphere invites you to savor every moment, with spacious seating options both indoors and outdoors, enhancing your dining experience. Guests rave about the meticulous wine pairings and signature offerings, like the sumptuous A5 Wagyu and divine apple cannolis. Each course is crafted to perfection, transforming familiar ingredients into exquisite culinary art.
Whether indulging in a multi-course meal or enjoying a casual bite in a serene environment, Quiessence delivers an unforgettable experience. Join us to discover why this restaurant is a celebrated destination for food enthusiasts and a must-visit on your gastronomic journey.
Three Courses
First Course
LOBSTER MUSHROOM SOUP Fried Fingerling Potatoes, Shaved Carrots, Tomato Confit, Chicken Dumpling, Chives, Mushroom Dust
Second Course
POTATO GNOCCHI WITH BEEF RIB RAGU : Lobster mushrooms, Shaved Okra, Smoked Ricotta, Oregano JAPANESE A-5 WAGYU SEARED ON HIMALAYAN SALT : BLOCK* 35 per oz - 2oz (minimum)
Third Course
CRISPY SKIN "FAROE ISLAND SALMON" : Quinoa, grilled corn cucumbers red onion chips tempura shishitos carrot puree purslane "TWO WASH RANCH" POUSSIN AL MATONE : Butternut Squash Puree, Braised Ciopollini, Eggplant Agrodolce, Pickled Ramps, Fried ...
First Course
LOBSTER MUSHROOM SOUP : Fried Fingerling Potatoes, Shaved Carrots, Tomato Confit, Chicken Dumpling, Chives, Mushroom Dust
Second Course
PARMESEAN TACOS WITH "CHULA SEAFOOD" CURED SALMON : Cream fraiche shaved radish preserved cucumbers citrus caviar dill
Third Course
POTATO GNOCCHI WITH BEEF RIB RAGU: Lobster mushrooms, Shaved Okra, Smoked Ricotta, Oregano JAPANESE A-5 WAGYU SEARED ON HIMALAYAN SALT BLOCK* 35 per oz - 2oz (minimum)
Fourth Course
CRISPY SKIN "FAROE ISLAND SALMON" : Quinoa, grilled corn cucumbers red onion chips tempura shishitos carrot puree purslane "TWO WASH RANCH" POUSSIN AL MATONE : Butternut Squash Puree, Braised Ciopollini, Eggplant Agrodolce, Pickled Ramps, Fried ...
Four Courses
Five Courses
First Course
QUIESSENCE CHEF'S SPREAD: Local Cheese, Cured Meats, Brick Oven Baked Artisan Loaves, Seasonal Jams FOIE GRAS MACARONS : 12 per macaron
Second Course
LOBSTER MUSHROOM SOUP : Fried Fingerling Potatoes, Shaved Carrots, Tomato Confit, Chicken Dumpling, Chives, Mushroom Dust
Third Course
PARMESEAN TACOS WITH "CHULA SEAFOOD" CURED SALMON : Cream fraiche shaved radish preserved cucumbers citrus caviar dill SOIL & SEED FORAGED GARDEN : A Bountiful Collection of Fresh & Preserved Soil & Seed Garden Vegetables, Accompanied by Season...
Fourth Course
POTATO GNOCCHI WITH BEEF RIB RAGU: Lobster mushrooms, Shaved Okra, Smoked Ricotta, Oregano JAPANESE A-5 WAGYU SEARED ON HIMALAYAN SALT BLOCK* 35 per oz - 2oz (minimum)
Fifth Course
CRISPY SKIN "FAROE ISLAND SALMON" : Quinoa, grilled corn cucumbers red onion chips tempura shishitos carrot puree purslane "TWO WASH RANCH" POUSSIN AL MATONE : Butternut Squash Puree, Braised Ciopollini, Eggplant Agrodolce, Pickled Ramps, Fried ...