Ghost Ranch Southwest Modern Cuisine is excited to announce the November menu for its ongoing chef series. Executive Chef David Mora will offer special dishes every third weekend of the month until it sells out, according to a news release. 

“The core of Ghost Ranch’s menu is southwest cuisine with a flare, but this limited menu series allows us to explore unique fusions and show guests a different side of our style,” said Mora in a statement. “The Valley is a melting pot with so many cultures and we want to represent that through our food.”

The November special menu will include:

• Braised pork belly with chimayo spice braised pork belly, roasted butternut squash, mezcal poached apple, and Arizona pistachios
• Mariscada- Mexican shrimp with mussels, cilantro-poblano rice, chorizo and white wine chipotle broth
• Pumpkin spice pound cake with spiced pound cake, maple ice cream, mezcal caramel and pepita granola

The limited menu is not pre-fixed. Customers can decide which items they would like to enjoy from the chef series menu as well as the traditional menu. The next three chef series’ menus will be available Dec.16th, Jan. 20, and Feb. 17th. The menu will be posted on the Ghost Ranch’s social media platforms prior to becoming available. Menu items will be available until they sell out.

“We have access to such incredible local farmers that cultivate high-quality ingredients, so we’re thrilled to offer seasonal dishes at Ghost Ranch,” said Mora. “As a chef, it’s exciting to get creative and try new combinations outside of our already incredible offerings.”

Ghost Ranch is located at 1006 E Warner Road in Tempe. Seats for the series are on a first come, first-serve basis. 

The restaurant offers lunch Tuesday through Friday from 11 a.m. to 3 p.m. Dinner is available Monday through Thursday from 3 to 9 p.m, Fridays and Saturdays from 3 to 10 p.m.  and Sundays from 3 to 8 p.m. Brunch is available Saturday and Sunday from 11 a.m. to 3 p.m. and Happy Hour is offered daily from 3 to 6 p.m.