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At this historic B&B you can eat in one of the two tiny floral dining rooms, one with a fireplace, seating 16 each, or on the petite front patio. The chef, formerly of the Peek'n Peak Resort, is praised in particular for his seared Chilean sea bass with a citrus beurre blanc and for Stilton-encrusted beef tenderloin in merlot sauce. These favorites are always on the menu; other entrées, salads, and appetizers—such as the watermelon gazpacho—change seasonally.
Fresh flowers and innovative cuisine that even the staff struggle to characterize are this attractive café's hallmarks. Local ingredients pepper the menu, giving a Sedona twist to Continental fare; favorites include pecan-crusted, Sedona-raised trout with Dijon sauce and mesquite-crusted rack of lamb. Appealing vegetarian plates are also available, and scrumptious desserts include a phenomenal crème brûlée and a marzipan-filled poached pear with caramel sauce.
Ease into plush banquettes at this quiet, lace-curtained restaurant for classic French and Southwest-inspired dishes. Rack of lamb is the house specialty, and the Dover sole is a real find, far from the white cliffs. Cherry or banana flambé for two, prepared tableside, is an impressive dessert. There's a well-selected wine list, too. Service is formal, but resort-casual attire is acceptable.
