Leave the passport behind and enjoy a culinary trip around the world at A.Y.C.E. Buffet. Pronounced “ACE,” the 250-seat venue features seven unique food stations – World Pan, Revival, The Greenery, The Roastery, The Hearth, Smoke & Fire, Sweet & Light – each filled with culinary delights.
Weekly specials include All You Can Eat Lobster on Wednesday nights, Snow Crab & Prime Rib on Friday nights and our Weekend Brunch on Saturdays and Sundays.
From the delicious seafood – including crab legs on Wednesday and Friday evenings- to made-to-order pasta, our award-winning team is serving more options for you to choose from in hopes you’ll leave well-fed and ready for a round-trip back for more!
A.Y.C.E. Buffet Palms Pricing – Updated 5/20/2022
Kids 3 and under are free.
1-1/2 hour dining experience during all meal periods
HOURS OF OPERATION
Brunch – $32.99
Saturday & Sunday | 9am – 4pm
Dinner – $36.99
Monday & Tuesday | 4pm – 9pm
Saturday | 5pm – 10pm
Sunday | 5pm – 9pm
*Lobster Dinner – $64.99
Wednesday | 2pm – 9pm
Crab Feast Dinner – $58.99
Thursday | 4pm – 9pm
Prime Rib Dinner – $42.99
Friday | 4pm – 10pm
CHILDREN (3-11)
Brunch: $19.99
Dinner: $21.99
Lobster Dinner: $54.99
Crab Feast Dinner: $48.99
Prime Rib Dinner: $29.99
Quiessence At The Farm Phoenix Dinner Menu
Menu and prices subject to change
SAMPLE WEEKDAY MENU
(Tuesday - Thursday only)
Menu changes daily based on local and seasonal availability.
Seasonal Tasting Menu
FIVE COURSES
89 per guest | 45 wine pairing
SIX COURSES
99 per guest | 55 wine pairing
Both tasting menu options are chef ’s selection.
Farm Spreads
(Served Family Style)
QUIESSENCE CHEF'S SPREAD 13 per person
Local Cheese, Cured Meats, Brick
Oven Baked Artisan Loaves,
Seasonal Jams
AGED AZ BEEF CARPACCIO* 18
Garden Greens, Parmesan, Blue
Cheese Aioli, Tempura Herbs,
Pickled Shallots, Bread Spoons
"AZ MEAT SHOP" PORK BELLY 16
Kimchi Apples, Tart Cherries,
Peanuts, Honey Gastrique, Maple
Mascarpone, Mint
From The Garden
PISTACHIO SOUP 13
Smoked Bacon, Goat Cheese
Mousse, Calabrian Chili
Paste, Poached Figs, Basil
ROASTED KOHLRABI & APPLE SALAD 16
Blue Cheese Dressing, Pistachios, Garden
Mizuna, Caramelized Apples, Shaved Carrots,
Rose Apple Chips, Fried Basil
"SOIL & SEED" FORAGED GARDEN SALAD 14
A Daily Offering of Seasonal
Vegetables from The Farm Garden
"THE EGG'S NEST" 14
Quinoa, Baby Carrots/Radishes, Farm Egg,
House Smoked Bacon, Carrot Sauce, Chives
Hand Crafted Pastas
HALIBUT TORTELLINI 28
Leeks, Confit Cherry Tomatoes,
Smoked Olives, Almonds,
Arugula
SOPPRESSINI 14
AZ Beef Bolognese, Ricotta,
Bread Crumbs, Oregano,
Fennel Frond
ARTISAN BREAD BASKET
House Baked Breads with
Accoutrements
First basket complimentary with entree
Additional basket is $4
Main Course
CRISPY SKIN STEELHEAD TROUT 44
Creamy Lentils, Shaved Asparagus, Dashi Foam,
Dill, Smoked Trout Roe, Sugar Snap Peas, Fennel,
Turnips
AGED NEW YORK STRIP* 45
Red Onion Puree, Baked & Loaded
Fingerling Potatoes, Fried Corn, Grilled
Shishitos, Chimichurri, Cilantro
"TWO WASH RANCH" GUINEA HEN ROULADE 4
Carrot Puree, Crimson Lentils, Carrot Chips, Button
Chanterelles, Glazed Carrots, Rapini, Quince Relish
SAMPLE WEEKEND MENU
(Tasting Menus only)
Menu changes daily based on local
and seasonal availability.
A la carte menu only available
Tuesday - Thursday.
Seasonal Tasting Menus
All tasting menu options are chef’s selection
FOUR COURSES
79 per guest | 35 wine pairing
First Course
PISTACHIO SOUP
Goat Cheese Mousse, Fried
Pork, Poached Figs, Calabrian
Chili Paste, Edible Flowers
Second Course
AGED AZ BEEF CARPACCIO*
Garden Greens, Parmesan, Blue
Cheese Aioli, Tempura Herbs,
Pickled Shallots, Bread Spoons
Third Course
CRISPY SKIN STEELHEAD TROUT
Creamy Lentils, Shaved Asparagus, Dashi Foam,
Dill, Smoked Trout Roe, Sugar Snap Peas,
Fennel, Turnips
or
SEARED "LA BELLE FARMS"
DUCK BREAST*
Fried Quinoa, Spring Onion Puree, Radish,
Apple Butter, Poached Apples, Sicilian
Cauliflower, Nasturtium
Dessert
BRIOCHE BREAD PUDDING
Cajeta Ice Cream, Razz Cherries, Dried
Cranberries, Almonds & Bourbon Anglaise
SIX COURSES
99 per guest | 55 wine pairing
First Course
QUIESSENCE CHEF'S SPREAD
Local Cheese, Cured Meats, Brick
Oven Baked Artisan Loaves,
Seasonal Jams
Second Course
PISTACHIO SOUP
Goat Cheese Mousse, Fried
Pork, Poached Figs, Calabrian
Chili Paste, Edible Flowers
Third Course
AGED AZ BEEF CARPACCIO*
Garden Greens, Parmesan, Blue
Cheese Aioli, Tempura Herbs,
Pickled Shallots, Bread Spoons
or
"MEAT SHOP" PORK BELLY
Kimchi, Apples, Tart Cherries, Peanuts,
Honey Gastrique, Maple Mascarpone, Mint
Fourth Course
POTATO GNOCCHI
Guinea Hen Confit, Butternut
Squash, Oven Dried Tomatoes,
Rainbow Chard, Chervil
Fifth Course
CRISPY SKIN STEELHEAD TROUT
Creamy Lentils, Shaved Asparagus, Dashi
Foam, Dill, Smoked Trout Roe, Sugar Snap
Peas, Fennel, Turnips
or
SEARED "LA BELLE FARMS"
DUCK BREAST*
Fried Quinoa, Spring Onion Puree, Radish,
Apple Butter, Poached Apples, Sicilian
Cauliflower, Nasturtium
Dessert
BRIOCHE BREAD PUDDING
Cajeta Ice Cream, Razz Cherries, Dried
Cranberries, Almonds & Bourbon Anglaise
or
CHOCOLATE HAZELNUT PIE
Hazelnut Ice Cream, Strawberry Coulis,
Candied Citrus, Cured Strawberry, Mint
FIVE COURSES
89 per guest | 45 wine pairing
First Course
PISTACHIO SOUP
Goat Cheese Mousse, Fried
Pork, Poached Figs, Calabrian
Chili Paste, Edible Flowers
Second Course
AGED AZ BEEF CARPACCIO*
Garden Greens, Parmesan, Blue
Cheese Aioli, Tempura Herbs,
Pickled Shallots, Bread Spoons
or
"SOIL & SEED GARDEN"
BEET SEMI SALAD
Forno & Chioggia Beets, Blue Cheese
Aioli, Roasted Hazelnuts, Baby Arugula,
Crimson Apples, Sunchoke Chips, Mint
Third Course
POTATO GNOCCHI
Guinea Hen Confit, Butternut
Squash, Oven Dried Tomatoes,
Rainbow Chard, Chervil
Fourth Course
CRISPY SKIN STEELHEAD TROUT
Creamy Lentils, Shaved Asparagus, Dashi Foam,
Dill, Smoked Trout Roe, Sugar Snap Peas,
Fennel, Turnips
or
SEARED "LA BELLE FARMS"
DUCK BREAST*
Fried Quinoa, Spring Onion Puree, Radish,
Apple Butter, Poached Apples, Sicilian
Cauliflower, Nasturtium
Dessert
BRIOCHE BREAD PUDDING
Cajeta Ice Cream, Razz Cherries, Dried
Cranberries, Almonds & Bourbon Anglaise
Automatic 20% gratuity will be included for parties of six or more. Split plate charge $5.
Executive Chef /Owner: Dustin Christofolo – Executive Sous Chef: Anthony Apolinar
Please contact us with any dietary restrictions or requests. We are happy to accommodate most with advance notice.