Led by Executive Chef Mario Ventura, The Westin Tempe’s signature restaurant, Terra Tempe Kitchen & Spirits, is rolling out new fall menus that bid an ode to the meaning of its name – “of the earth,” leaving guests with an authentic taste of the region’s bold herbs and local harvest.

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Drawing inspiration from the rich tapestry of Arizona’s seasonal ingredients and the spirit of the Southwest, Chef Ventura crafted a culinary experience for guests that not only tantalizes the taste buds but also pays homage to the land in which Terra Tempe exists. With the freshest local ingredients, Chef Ventura cleverly combines the area’s signature peppers, spices, produce and meats to ensure every dish tells a story about the land’s vibrant history.

“When creating the dishes for this new menu, I embraced the spices and flavors that we love here in Arizona and throughout the Southwest,” said Executive Chef Mario Ventura. “Guests can anticipate classic fall dishes, each reimagined with a touch of creativity, including the addition of velvety butternut squash, the warmth of chilis and the succulence of roasted meats and vegetables.”

Designed to capture the essence of Autumn in the Southwest, some must-try dishes from the menu include the Pan Para El Alma ($14) with cranberry orange focaccia, golden raisin pepita cracker, Brazilian cheese rolls, cranberry butter, spiced cream cheese and Queen Creek olive oil; From The Tree Flatbread ($20) with roasted gala apples, caramelized cippolini, house ricotta, wild arugula and drizzled with fig balsamic reduction; Carrot Squash Salad ($15) with delicata squash, roasted carrots, pickled cranberries, frisee, vanilla crème fraiche and finished with orange chili vinaigrette; Fall Raviolis ($28) with butternut squash, Anaheim chili, brown butter sage and micro arugula; and Braised Short Rib ($32) with mesquite polenta fries, chili Brussel sprouts, pomegranate demi and pistachio-pomegranate gremolata.

To complement the new dinner menu, The Westin Tempe’s Master Mixologist Nicole Robinson-Sanchez has curated a series of refreshing cocktails that combine agave-based tequilas, mezcals and whiskeys with house-made, herb-infused liquors, syrups and juices for a balanced and reinvigorating experience. Standouts include the Supai Spritzer ($19) with Siete Misterios Mezcal, ancho poblano liqueur, olive oil, dill-infused agave, lime and sea salt; Copper State Colada ($18) with MK Oaxacan Rum, Appleton Estate Signature Rum, carrot balsamic shrub, orgeat and lime; Cin Sour ($21) with El Tequileño Reposado Tequila, cinnamon-infused agave, lemon and egg white; and the Desert Samurai($21) with Soto Junmai Sake, Mezcal Carreño Naran, Chareau Aloe Liqueur, lime and agave.

Chef Ventura has also debuted new brunch and lunch menus featuring a variety of hearty dishes with a warm and savory twist on guest favorites, such as the Pumpkin Pancakes ($15) with buttermilk pumpkin pancakes, spicy Chantilly cream, candied pecans and bourbon maple syrup; Short Ribs Egg Benedict ($20) with poached eggs, short rib hash, poblano hollandaise, Telera bread and breakfast potatoes; Pozole Verde ($14) with hominy, white bean, poblano, radish and shredded cabbage cilantro; and the Cowboy Chicken ($20) with roasted chicken, pepper jack cheese, cherry BBQ sauce, crispy onion and micro cilantro.

Additionally, for those looking to lounge in the fall’s perfect patio weather or an evening nightcap, Skysill Rooftop Lounge, reigning as the Valley’s highest open-air rooftop on the hotel’s 18th floor, boasts a new seasonal beverage menu featuring Instagram-worthy cocktails and “Skysill Hotties,” the rooftop’s flirty take on hot toddies. Looking to snap something for the ‘Gram? Try the Monsoon Sunset ($16) with O.H.S.O Distillery Arcadia Cranberry Vodka, St. George Hatch Chili Vodka, lime, aromatic bitters, Fever Tree Ginger Beer, cranberry and demerara or the Garden Party ($17) with Citadelle Gin, clement creole shrub, thyme simple syrup and lime. Prefer something to take the chill off? Staple go-tos include Snowbird Sipper ($16) with Appleton Estate Signature Rum, brown sugar, honey, cinnamon, nutmeg, clove, salt, vanilla and topped with whipped cream and the “A” Mountain Merlot ($15) with Murphy-Goode Merlot, brandy, house blend 5-spice, brown sugar and orange.

For more information or to book a reservation, visit TerraTempe.com or SkysillRooftop.com.