La Posada Menu

Originally, the Turquoise Room served classic Fred Harvey Company fare: upscale railroad cuisine designed for travelers, including prime rib, trout, and elegantly presented regional dishes.

Today, under the influence of celebrated chefs like John Sharpe (who led the kitchen until 2019), the menu blends Southwestern, Native American, and Mexican influences. Dishes like elk medallions, Arizona-grown produce, and signature soups reflect a modern, locally sourced take on historic flavors, keeping the spirit of hospitality alive.