[October 29, 2026 editor's note: this article contains photos of comped dishes]
Flying V at Loews Ventana Canyon Resort has introduced a seasonal menu refresh for fall and winter. The update adds new starters, entrees, desserts, and cocktails drawn from Southwest ingredients. Flying V's culinary team built the dishes around locally sourced produce, mesquite-fired flavors, and Spanish and Mexican influences.
The lineup features a winter squash bisque with locally sourced pumpkin and honey nut squash. Additionally, the kitchen offers mesquite-crusted tuna with yellow mole and handcrafted cavatelli from Arizona-grown grains. Meanwhile, desserts draw on the region's citrus and date harvest.
Seasonal starters
Four starters anchor the new lineup:
Bisque: pumpkin, acorn squash, and honey nut squash (all locally sourced), dulce de calabaza, cilantro, and seed salsa macha
Aguachile: pickled shrimp with salsa negra, cucumber, cilantro, shaved shallot, and a blend of Fresno, serrano, and chiltepín peppers, corn tortillas
Hamachi crudo: lightly cured and smoked hamachi with dates, spicy 'nduja, citrus, cilantro, and ponzu vinaigrette
Shrimp (not pictured): citrus-poached shrimp with classic remoulade, horseradish aioli, and charred Mexican lime
Featured entrees
Three entrees headline the refresh:
Cavatelli: handcrafted pasta from locally grown and milled grains, with Los Milics white sugo, dry-aged short rib, bone marrow, and Parmigiano Reggiano
Tuna: mesquite-crusted tuna with "amarillito" yellow mole built on Olotillo corn, warm fall spices, preserved fruits from the summer harvest, grilled asparagus, and chive vinaigrette
Risotto: Carnaroli rice with red beets, locally grown oyster mushrooms, preserved gooseberries, and roasted walnuts
Seasonal desserts
For dessert, the kitchen added two plates:
Winter Lemon: a citrus-forward dessert with local citrus and preserved lemons for layers of acidity and natural sweetness
Caramel Butter Cake at Flying V (Photo by Jackie Tran) Caramel Butter Cake: Arizona date chutney, a coffee-toffee sauce using Exo Roast Co. coffee, and local pistachio gelato
Seasonal cocktails
To complement the food, Flying V also added six cocktails:
Old Pueblo: Patron tequila, grenadine, and Suze
Thyme and Tallow: Michter's whiskey, Courvoisier VSOP, and cranberry
Sling Bird: rum, Benedictine, and mango
Japanese Breakfast: Toki whisky, sencha, nori, and Suze
Nico Spritz: Aperol, St-Germain, Botanist gin, and grapefruit
Sparkling Sandia: a spirit-free cocktail with watermelon, cucumber, and lime
Patio, hours, and reservations
Guests can order the new menu in the dining room or on the patio. The patio has lounge seating and firepits, with views of a waterfall and sunsets over the Catalina Foothills.
Flying V serves dinner 5-9 p.m. Sundays through Thursdays and 5-10 p.m. Fridays and Saturdays. Guests can reserve through Resy or by calling (520) 615-5497.
