| Cuisine type | Contemporary French / American | |
| Price range | $50 and over |
| Top tags |
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| Cuisines | Contemporary French / American, Contemporary Italian, Spanish |
| Dining style | Fine Dining |
| Phone number | +1 928 239 7092 |
| Website | www.lauberge.com |
| Dress code | Resort Casual |
| Payment options | AMEX, Diners Club, Discover, MasterCard, Visa |
| Location | 301 L'Auberge Lane, Sedona, AZ 86336 |
| Spicy "Roquette" Greens | Shaved Parmesan, Shaved Fennel, Pine Nuts Brittle, Roasted Red Pepper & Garlic Vinaigrette | |
| 12hrs Duck Confit "Rolls" | Vidalia Onion Soubise, Yukon Gold Potatoes, Spicy Yellowcress, Red Currant Gastrique | |
| Sedona's Rainbow Farm Trout Tartare* | Poached Granny Smith Apple, Blood Orange Segments, Sage Dust, Pine Nut Tuile, Citrus Sabayon | |
| Jumbo Asparagus & Fresh Burrata | Dried Kalamata Olives, Lemon Zest Wild Rice "Soufflé", Guanciale, Brown Butter Hollandaise | |
| Roasted Beet Salad | Three Beet Mélange, Pickled Red Cabbage Beet Infused Crème Fraiche, Toasted Pistachio Crumble | |
| Escargots Fricassee | Prosciutto wrapped Snails, Catalane Aioli, Roasted Sunchoke, Tomato, Yukon Gold Potato Crust |
| Coquilles St-Jacques on Cast Iron | Porcini Mushroom Béchamel, Yukon Gold Potatoes, Braised Belgian Leeks, Gruyere Cheese, Hazelnut Crumb | |
| Slowly Roasted Lamb Loin* | Ramona Farms White Tepary Beans Ragu Crispy Pancetta, Chanterelle Mushrooms, Rosemary, Fall Spiced Pear Compote, Lamb Jus | |
| Seafood | From the Mind of a Chef | |
| Blue Steel Roasted Beef Filet* | Buttered Fava Beans, Seared King Trumpet, Achiote Rubbed Kurobuta Belly, Veal Jus | |
| Pan Seared Red Grouper | Artichoke Ricotta Raviolo, Grilled Artichoke Heart, Tossed Lemon Sorrel, Olives Consommé | |
| Butter Poached Maine Lobster | Garlic Foraged Mushrooms, Spring Peas, Pomme "Parisienne", Don Bruno Sherry Beurre Blanc |
| "A Zest of Cress" | Cara Cara Chiboust Cream, Vanilla Bean Scented Sable Breton, Dark Chocolate Mousse | |
| Pumpkins and Such | Pumpkin Cheesecake Mousse, Pomegranate Seeds Molasses Cookie Crust, Candied Pepitas, Pumpkin Seed Gelato | |
| Strawberry Cheesecake | Mascarpone Semi Freddo, Strawberry Consommé, Puffed Peppered Quinoa, Strawberry Sorbet | |
| Pistachio Dewdrop | Pistachio Biscuit, Whipped Greek Yogurt, Lemon Crème, Blackberry Sorbet | |
| Twisted Chocolate | Milk Chocolate Liquid Ginger Ganache, Chocolate Streusel, Coconut Infused Chocolate Sorbet | |
| Spring Flowers | Gluten Free Sable Breton Leaves, Choice of Sorbet or Gelato, Berries | |
| Another Way to Taste Cheese… | 3 Cheeses, 3 Textures, Toasted Macadamia Nuts, Pickled Blackberry, House Made Rosemary Focaccia, Basil Gel |
| Jumbo Asparagus & Fresh Burrata | Dried Kalamata Olives, Lemon Zest Wild Rice "Soufflé", Guanciale, Brown Butter Hollandaise | |
| Spicy "Roquette" | Greens Shaved Parmesan, Shaved Fennel, Pine nuts Brittle Roasted Red Pepper & Garlic Vinaigrette | |
| 12hrs Duck Confit "Rolls" | Vidalia Onion Soubise, Yukon Gold Potatoes Spicy Yellowcress, Red Currant Gastrique | |
| Pan Seared Red Grouper | Artichoke Ricotta Raviolo, Grilled Artichoke Heart Tossed Lemon Sorrel, Olives Consommé | |
| Blue Steel Roasted Beef Filet* | Buttered Fava Beans, Seared King Trumpet Achiote Rubbed Kurobuta Belly, Veal Jus | |
| "A Zest of Cress" | Cara Cara Chiboust Cream, Vanilla Bean Scented Sable Breton, Dark Chocolate Mousse |
| Spicy "Roquette" Greens | Arugula, Shaved Parmesan, Shaved Fennel Pine Nut Brittle, Roasted Red Pepper and Garlic Vinaigrette | |
| Roasted Beet Salad | 3 Beet Mélange, Pickled Red Cabbage, Toasted Pistachio Crumble, Red Beet Agire Doux | |
| Heirloom Tomatoes & Burrata | Local Heirloom Tomato, Burrata Cheese, Lemon Scented Jumbo Asparagus, Reduced Balsamic | |
| Potatoes Fricassee on Cast Iron | New Potatoes, Melted Leeks, Roasted Sun Chokes, Hazelnut Gratin | |
| Tarragon Mushroom Tempura | Garlic Spring Mushrooms, Snap Peas, Parisienne Potatoes Don Bruno Sherry Beurre Blanc | |
| Tepary Bean Cassoulet | White & Black Tepary Beans, Chanterelle Mushrooms Delicata Squash, Spiced Pear Compote | |
| "A Zest of Cress" | Cara Cara Chiboust Cream, Vanilla Bean Scented Sable Breton, Dark Chocolate Mousse |
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