TIMBER & TALLOW HOSPITALITY

Hospitality & Bespoke Dining

Welcome to Timber & Tallow Hospitality, where exceptional ingredients meet open-fire inspiration. Whether you are hosting an intimate gathering or a large celebration, we bring a refined, chef-driven experience directly to your table.

OUR OFFERINGS

Private House Parties & Dinners

$125 per Person + Cost of Food

Curate your perfect multi-course menu. Includes 1 Choice from each section: Crudo/Appetizer, Salad, Entree, Starch, Vegetable, and Dessert.

Note: A $1,000 minimum spend applies to all private house parties.

General Catering & Drop-Offs (Breakfast, Lunch, and Dinner Options)

Base Package | $1,750

Includes service for up to 35 guests. Additional guests may be added at $50 per person (or market pricing depending on menu selections).

Drop-Off Only: Food is delivered ready-to-serve.

In-Person Events: Want our team on-site? In-person events are fully customizable and require additional staffing and fees.

Tailored to You

Beverage Programs: Custom wine pairings, craft cocktails, and artisanal mocktails are available to elevate your menu.

Bespoke Menus: Want something completely unique? Custom menus are always available.

Flexibility: If our standard packages don't quite meet your needs, we are always happy to work within your budget.

THE PRIVATE DINING DINNER MENU (CHOOSE 1 FROM EACH CATEGORY)

1. CRUDO & APPETIZERS

U12 Gulf Shrimp – lemon-basil grilled, aleppo pepper, cornichon remoulade

Ahi Nachos – crispy wonton chip, fresh avocado, minced shallots, garlic teriyaki

Smoked Salmon – thyme-cured, mesquite-smoked, caper-dill cream cheese, bagel crisp

Seared Scallops – rich brown butter, crispy sage, sweet corn aioli

The T & T Chip – extra-long cut, pickle-brined and tallow-fried, served with smoked eggplant and beef tenderloin

Duck Tostadas – rich duck confit, mesquite mole, citrus relish, pickled red onion

Za'atar Grilled Vegetable Plate – asparagus, bell peppers, red onion, zucchini, squash, and mushrooms with a date-vinegar dressing

The Peaks Chicken Skewers – blue corn-dusted chicken with a vibrant poblano chimichurri

2. SALADS

The Shultz – local greens, Arizona tomatoes, cucumbers, crispy brown-butter shallots, popped purple barley, manchego cheese

AZ Escalivada – Pesto-grilled and chilled vegetable assortment, finished with a citrus olive oil drizzle

AZ Caesar Salad – crisp romaine, tableside Caesar dressing, red fife sourdough croutons, Fiore di Capra feta

The Caprese – hand-pulled mozzarella, local heirloom tomatoes, fresh basil, olive oil, pickled garlic

3. ENTREES

Braised Beef – mesquite flour, braised with Merkin Vineyards Chupacabra

Half Chicken – shallot-butter seared, local herb & honey chimichurri

Salmon – thyme-crusted, finished with a lemon-butter caper sauce

Pork Canyon – Diablo Bourbon-brined, glazed with peach-jalapeño BBQ

Lamb – perfectly roasted, served with poblano Béarnaise and an Arizona date salad

4. STARCHES

Au Gratin Potatoes – garlic, heavy cream, and melted manchego cheese

Sweet Potato & Kohlrabi Risotto – Goat cream, ras el hanout, caramelized onions

Red Pepper Pappardelle – hand-made pasta using Arizona-grown White Sonoran Wheat & Desert Durum, topped with micro-Parmesan

Wild Rice – tossed with fresh dill and brown-butter shallots

5. VEGETABLES

Blistered Asparagus – butter-powdered and truffle-dusted

Turmeric & Chive Roasted Cauliflower – roasted in rich ghee and fresh chives

Spaghetti Squash Medley – seasonal squash, red bell peppers, fine herbs

Tallow-Fried Brussels Sprouts – tossed in a savory garlic-chili crisp

6. DESSERTS

Date Sugar Chocolate Cake – decadent chocolate mousse, brandy-macerated berries

The Apple Tart – local apples, frangipane, coconut-sugar vanilla ice cream

Bundt Cake Bananas Foster – served with coconut custard and a dusting of pineapple

Strawberry Shortcake – gluten-free angel food cake, red wine-macerated strawberries, vanilla Chantilly