Rustic Italian eatery, The Parlor, continues its success story and welcomes the fall season with a new menu that peaks sensations and offers inspired new dishes. The revamped menu is packed with over a dozen new elevated dishes that complement the restaurant’s commitment to craft, value, freshness and environment.

The enhancements to The Parlor’s fall menu are a collaborative effort between Executive Chef Miguel Yeo and his culinary team. With true field fresh inspiration and many core favorites remain, the new menu promises something for every palate.

New menu highlights include: Cozze complete with mussels, Spanish chorizo, smoked tomato broth, fennel, and tarragon; Brussels Sprouts with soppressata, caramelized onion, parmesan, garlic, and chile flake; Toscana Kale Salad with baby kale, sweet potato, pickled apple, citrus, goat cheese, salted almond, topped with a chile vinaigrette; Autunalle, a wood-fired pizza with prosciutto, caramelized onion, sweet potato ricotta, fig jam, almond and arugula; and Oxtail Ravioli with cauliflower puree, mushroom ragu, crispy brussels sprouts and shaved pecorino.

Additional new dishes include the Tacchino, a hearty sandwich with house-smoked turkey breast, bacon, cranberry jam, arugula,

and chevre aioli served on noble bread; Agnolotti with house-made red beet pasta, swiss chard, roasted parsnip, ricotta, carrot top pesto, fig vinaigrette and microgreens; Risotto di Mare with carnaroli, Spanish chorizo, shrimp, mussels, piquillo peppers, salsa verde and saffron; and new chef’s board selections. A tempting new dessert option is the Fig Crostata complete with ricotta, hazelnut streusel, chevre gelato and orange coulis.

Staying true to its essence, the Parlor’s highly acclaimed cocktail menu was also reinvigorated. The new cocktail creations include the Valliere, served up with zubrowka vodka, peach liqueur, cinnamon honey, muddled sage leaf, lemon and topped with champagne; Agent Cooper with lemon, spiced cherry, terroir gin, amargo valet rinse served on the rocks; and Good n’ Plenty with Calvados Cognac, honey syrup, lemon, India pear bitters, absinthe rinse complete with a star anise garnish. The menu reflects seven new cocktails, as well as many new inspired wines by the glass.

The Parlor is located at 1916 E. Camelback Road in Phoenix. For more information and the full menu, please visit https://theparlor.us.