The kids may be back in school, but that doesn’t mean you can’t keep the summer celebration going. Crudo Chef Cullen Campbell and Mixologist Micah Olson have opened up their big bag o’ tricks and created an all-new seasonal food and cocktail menu to end the summer on a high note. Crudo features several new taste adventures including pecan wood-grilled mozzarella, and the new Whole Roasted Pig Head, served for the entire table with gourmet sauces and accompaniments for $60 (72-hour notice). Bar Crudo also features new late-summer cocktails including the Salt River Project (Tapatio Reposado Tequila, salted watermelon syrup, lime, ancho reyes chile liqueur, Peychaud’s Bitters & Galliano Authentico served tall over ice).

Who: Fine food lovers, craft cocktail sippers, and anyone else interested in trying Crudo exciting new food and drink menus.

What: Turn off your oven and let Chef Cullen Campbell do the cooking for you with Crudo’s all-new seasonal food and cocktail menu. Once again, Chef Cullen Campbell and Mixologist Micah Olson have dug deep into their bag o’ tricks to whip up exotic new twists on classic foods & drinks. Over at Crudo, enjoy bold new tastes such as Ahi tuna served with celery, seaweed pesto and shallots, or a smoky, savory pecan wood-grilled mozzarella plate. However, the truly adventurous will want to try the Crespelle, or Italian-style crepes stuffed with snails, soffrito and battuto. Not to mention, the Whole Roasted Pig Head, served for the entire table with gourmet sauces and accompaniments for $60 (72-hour notice required).

Over at Bar Crudo, Micah Olson has also been busy shaking up an all-new menu of late-summer delights. Highlights include the Arizona-centric, Violet Femmes (Arizona Distilling Co. Desert Dry Gin, cucumber, violet, lemon & sparkling wine served in a flute), and the Salt River Project (Tapatio Reposado Tequila, salted watermelon syrup, lime, ancho reyes chile liqueur, Peychaud’s Bitters & Galliano Authentico served tall over ice). Go green with the Chartreuse-spiked Wycked Sceptor (Zucca Rubbarbaro Amaro, John Taylors Falernum & Lime Juice served in chilled coupe). Or pucker up with a Blue Steel cocktail (Hayman’s Old Tom Gin, Blueberries, Tarragon Lemon & Fever-Tree Bitter Lemon Soda served tall over ice).

When: Crudo’s Late Summer 2014 menu is available today.

Where: Crudo, 3603 E. Indian School Road, Phoenix, AZ 85018, 602-358-8666.