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Bryan Hulihee
Ivars Melbardis
Business Casual
Suggested
American Express
Visa/MasterCard
Discover Card
Not Accepted
Terrace/Patio Dining
Extensive Wine List
Seasonal Menus
Vegetarian Options
Take Out Meals
Handicap Accessible
Non-Smoking in Restaurant
Private Parties
Banquet Facilities
Meeting Facilities

4pm to Close

Happy Hour

ALl night happy hour 4pm-10 (Saloon only)

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Old Town Scottsdale

Roaring Fork

Hours:

Open Daily at 4pm

Meals:
Dinner

Cuisine:
American, Steak House, Southwestern, Seafood

4800 N Scottsdale Rd
Scottsdale, AZ 85251
United States

480-947-0795

www.roaringfork.com/Default.aspx

 

Roaring Fork Wood Fire Cooking & American Cuisine

The Roaring Fork's Wood Fired Cooking captures the spirit of bold American cuisine, creating flavors that crackle with a rugged edge. In the Old West, the best food was prepared on a simple wood fire. This same spirit, freshness and flavor are at the heart of every dish we serve. Select from lamb, chicken, beef, pork and fresh fish entrees all perfectly prepared by wood fire rotisserie, open flame grill or wood oven roasting. Add to this our impeccable service and an atmosphere as inviting as our food, and you've got a dining experience you'll come back for again and again. Roaring Fork's ideal blend of energy and intimacy has made it a favorite for over a decade.

Join us and discover why. 

 

Meet Bryan Hulihee, executive chef at Scottsdale's iconic Roaring Fork restaurant.  A graduate of the Scottsdale Culinary Institute (an affiliate of the famed Le Cordon Bleu cooking academy), Hulihee honed his razor sharp skills in kitchen galleys across the Valley. After starting his culinary career at Florentine steakhouse, Bistecca, Hulihee earned a position at Lon's, the award-winning Paradise Valley eatery ensconced inside the Hermosa Inn. Here, Hulihee learned an appreciation for combining bold Western flavors with fresh, seasonal, and indigenous ingredients . These skills would serve Hulihee well at his further postings, including Cholla chophouse at Casino Arizona and the Southwestern-themed Phantom Horse Grill at the Pointe South Mountain Resort.

In 2001, Hulihee joined the staff at the Roaring Fork, where he worked closely with founding chef, Robert McGrath for more than five years. Additionally, Hulihee has cooked at a variety of top culinary events across the nation, including preparing dinner at the famed James Beard House in New York City and a BBQ at Dean Ferring's delightful Dallas eatery, Mansion on Turtle Creek. In short, this Fork's in good hands.

Green Chili Mac & Cheese

            1 tbsp Corn Oil

            1/4 cup          Poblano Chile, diced

            1/4 cup          Red Bell Pepper, diced

            1/4     Red Onion, diced

            1 tbsp Garlic, minced

            2 cups Cooked Elbow Macaroni

            1/2 cup          Poblano Chile, Roasted, peeled and pureed

            3/4 cup          Heavy Cream

            1/2 cup          Grated Hot Pepper Jack Cheese

            to taste           Kosher Salt and Crackled Black Pepper

          Heat the corn oil in a heavy pan over high heat and saute’ the diced poblano chile, red bell pepper and red onion and garlic until just tender.

          Add the macaroni, poblano puree, cream and pepper jack cheese. Stir until all the ingredients are thoroughly mixed.

          Season to taste and serve.

 

Private Events

Each Roaring Fork restaurant location offers a private or semi-private setting that is ideal for family celebrations, business meetings, luncheons or social gatherings. Customized menus, specially requested wines, flower arrangements and decorations are available. Our expert staff will oversee every detail of your private event. Contact us directly by clicking on the website link.

Gallery

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Menu

Appetizers

 

Fresh Guacamole 9

crisp corn tortillas

 

Kettle of Green Chili Pork

hot buttered tortillas   10

 

Fresh Guacamole 12

crisp corn tortillas

 

Hickory Smoked Salmon 13

Panini toasts

 

Duck Crepe 12

mushroom ragu and cherry compote

 

Yucatan Style Gulf Shrimp 13

chilled with lime, avocado and tomato

 

 Fried Avocado and Crab 13

spicy crab remoulade and chives

 

Wood Grilled Ahi Tuna* 14

fresh guacamole and pepita crackers

 

Fresh Crab Cake 15

green chili butter and remoulade

 

Fondue Pot Lamb Chops* 15

butternut squash, chili-pecan bread

 

 

Soups and Salads

 

Tortilla Soup   8

rotisserie chicken and avocado

 

Caesar Salad   8

chili pecan croutons

 

Mixed Market Greens   8

candied walnuts and feta cheese

 

Iceberg BLT   8

bacon, blue cheese and ranch

 

 

Wood Fired Rotisserie and Grill

 

The Roaring Fork “Big Ass” Burger* 13

poblano, longhorn cheddar and smoked pepper bacon.

 

Spit Roasted Half Chicken 16

roasted vegetables and corn bread stuffing

 

Sugar Cured Duck Breast* 26

onion jam, sour cherry mustard and little cabbages

 

RF Mixed Grill* 28

filet, duck confit, sausage, stuffed shrimp

 

8 oz Center Cut Filet Mignon* 34

finished with herb compound butter

 

Fresh Fish of the Day* Market

simply prepared with chef’s side selection

 

Specialties of the House

 

Spinach Chicken Waldorf Salad   14

sliced apples, avocado and candied walnuts

 

Beef Short Rib Tacos*  17

avocado, corn pico, remoulade

 

Fresh Fish Tacos* 18

avocado, corn pico, remoulade

 

Slow Roasted Pork Shoulder “Carnitas”  17

black beans and cilantro rice

 

Boneless Buttermilk-Fried Chicken 17

mashed potatoes and peppercorn gravy

 

Bacon Wrapped Pork Tenderloin* 21

Mexican street corn and cheese grits

 

“Dr Pepper” Baby Back Ribs  27

White Marble Farms pork ribs with crisp French fries

 

Frying Pan River Rainbow Trout*  21

sautéed with roasted almonds and brown butter

 

Cedar Planked Salmon* 21

wood oven roasted with teriyaki BBQ

 

Wood Oven Roasted Shrimp  24

white Falls Mill soft cheese grits

 

Braised Beef Short Ribs  27

horseradish mashed potatoes and tomato

 

 

Roaring Sides

 

Mexican Street Corn   6

 

Sautéed Spinach and Onions   6

 

Southern Style Green Beans   6

 

Steak Mushrooms   7

 

Sautéed Asparagus   8

 

Crushed Yukon Gold Potatoes   6

 

Green Chili Mac and Cheese   6

 

Seasonal Vegetable   6

 

French Fries   5

 

Any Side, Individual Portion   4

 

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness. 5/2011

* These food items are served cooked to ordered, raw or under cooked

 

Menu prices subject to change


Happy Hour Nightly 4pm – 7pm

All night Sunday & Monday

 

Soups and Salads

Tortilla Soup

rotisserie chicken and guacamole 6

Caesar Salad

made with anchovies, garlic and

parmesan cheese 6

Mixed Market Greens

candied walnuts and feta cheese 6

Iceberg BLT

blue cheese, crispy bacon, sliced baguette

and ranch dressing 6

 

Appetizers

Fresh Guacamole & queso

crisp corn tortillas 6

Kettle of Green Chili Pork

hot buttered tortillas 7

Rotisserie Chicken Flatbread

basil pesto, roasted chilies and cheese 8

Grilled Fish Tacos *

guacamole and salsa fresca 10

Chilled Yucatan Style Shrimp Cocktail

Lime, avocado, tomato and horseradish 9

Fondue Pot Lamb Chops*

butternut squash and chili-pecan bread 9

The Roaring Fork “Big Ass” Burger*

poblano pepper, longhorn cheddar and

smoked pepper bacon, lettuce, tomato,

onion and pickles

 

Huckleberry Frozen Margarita

Our Classic Frozen margarita

With a huckleberry swirl 5

 

Our Famous Margarita

Served Frozen or on the Rocks

Tequila, Triple Sec and Fresh lime juice 5

 

Roaring Fork Mojitos

Citrus

Bacardi Lemon Rum, Mint, Fresh Lemon & Lime 5

 

Guava

Bacardi O Rum, Mint, Fresh Lemon & Lime 5

 

Traditional

Bacardi Rum, Mint, Fresh Lemon & Lime 5

 

The Adult Arnold Palmer

Sweet Tea Vodka and Fresh Lemonade

Regular or Peach 5

 

Classic Martini

Svedka Vodka or Bombay Gin 5

 

Classic Manhattan

Jim Beam Bourbon 5

 

Wines by the Glass 5.00

 

Rodney Strong, Sauvignon Blanc, Sonoma

Five Rivers, Chardonnay, California

Montevina, White Zinfandel, California

Mark West, Pinot Noir, California

Kenwood Yalupa, Zinfandel, California

Five Rivers, Merlot, California

Five Rivers, Cabernet, California

 

Happy Hour in the Saloon and Patio

Nightly from 4-7pm

All Night Sunday and Monday

 

Discounted Appetizers, Soups and Salads

$5 Drinks, $3 Domestic Bottled Beer

$5 Well Drinks

 

Disclaimer: Happy Hour may induce a state of euphoria. Please proceed with Caution.

 

* Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness.

All items on this menu are cooked to order or raw. 10/2011 RFS HH V5

 

Menu Prices Subject to Change