Mariposa Latin Inspired Grill Menu (Update 2025)
Mariposa Latin Inspired Grill in Sedona, AZ offers a unique dining experience with Latin American-inspired cuisine, seafood, and steaks. The restaurant provides a range of options, including Keto, vegan, and vegetarian choices. With a romantic and classy atmosphere, Mariposa is perfect for special occasions. Customers rave about the impeccable service and the exquisite dishes, such as ceviche, mussels, and octopus. The restaurant boasts stunning views of Sedona's red rocks, making each visit a memorable one. However, some customers noted a longer wait time between courses. Overall, Mariposa Latin Inspired Grill is a top choice for fine dining in Sedona, combining delicious food, exceptional service, and breathtaking views.
LUNCH MENU
YUCA FRIES
With smoky pimenton aioli.
CEVICHE DE CAMARONES
Ecuadorian-style shrimp ceviche with tostada chips.
HANDMADE EMPANADA OF THE DAY
per order served with chimichurri.
CHEF LISA DAHL'S "ELIXIR" SOUP OF THE DAY
NEPTUNO COBB
Gulf Rock Shrimp Louis salad, with heart of palm, artichoke hearts, Nicoise olives, capers, on hearts of romaine, and Louis Dressing.
CESARE DE LA CASA
Hearts of romaine, Caesar Brutus dressing, Marcona almonds, shaved parmesan, and focaccia croutons
GREEN GODDESS EXTREMO SALAD
Organic kale with grilled lemon chicken, white cheddar, Beeler's peppered bacon, avocado, pico de gallo, and chipotle-caesar dressing topped with crispy onion rings.
Gringo Burger
All-natural USDA oz. Creekstone Farms black Angus beef, cooked medium. White aged cheddar, Louis remoulade, shredded romaine, and crispy onion strings on artisan bun.Scottsdale Burger Battle People's Choice Winner
Pollo Justino
All-natural, free-range grilled chicken breast, Manchego cheese, Beeler's bacon, pimento aioli, avocado, and shredded romaine lettuce on a whole grain bun
Gaucho Steak Sandwich
Grilled center-cut ribeye sandwich on grilled ciabatta with chipotle aioli, pico de gallo, and crispy onions
Butter Beans Vinaigrette
Three Seed Cilantro Slaw
Triple Queso Mac And Cheese
Cavatappi pasta, three cheese, truffle, and poblano.
YUCA FRIES
With pimenton aioli.
GAUCHO PLATE
Beelers all-natural chorizo-link sausage, Spanish butter beans with house focaccia.
LATIN PERSUASION
Addicting spicy cheese spread accompanied by Beelers shaved ham and a tantalizing array of Mediterranean goodies on a build-your-own platter. The perfect cocktail crunch-munchy!
JUMBO SHRIMP COCKTAIL
CEVICHE DE CAMARONES
Ecuadorian-style gulf shrimp ceviche with tostada chips
DIVER SEA SCALLOPS
Seared and finished with aji amarillo herb butter and mango salsa.
MEJILLONES CON CHORIZO
PULPO PARRILLA
Grilled Spanish octopus, garbanzo puree, fennel slaw,, and olive tapenade.
CAULIFLOWER CURRY WHITE CHEDDAR BISQUE
Grilled Spanish octopus, garbanzo puree, fennel slaw, and olive tapenade
CESARE DE LA CASA
Romaine hearts, signature Cesar Brutus dressing, Marcona almonds, shaved parmesan, and focaccia croutons.
NEPTUNO
Gulf rock shrimp, hearts of palm, artichokes, capers, Nicoise olives, romaine hearts, and Louis dressing.
LISA'S CHOPPED GODDESS
THE GARDEN OF DELIGHT
Organic mixed greens with beets, chevre, and spicy pepitas delicately tossed with Chef Dahls honey-chile-orange vinaigrette.
HERBED GARLICK BUTTER
TRUFFLE BUTTER
MUSHROOM GORGONZOLA CHIPOTLE SAUCE
COLD WATER LOBSTER TAIL
AUSTRALIAN RACK OF LAMB
With cilantro mint pesto and yellow pepper coulis.
BONE-IN RIBEYE
RIBEYE
oz
NY STRIP
oz
FILET MIGNON CENTER CUT
oz
FLORES DEL MAR
An exotic array of shellfish in an aromatic elixir; saffron broth roasted in our wood-fired oven served over quinoa pilaf.
PESCADO PARADISO
Sauteed halibut filet, with prawns scampi, finished in a sauce of roasted tomatoes, herb butter, and white wine, on a bed of quinoa-sofrito pilaf.
STEELHEAD SALMON
Sashimi-grade fresh filet of grilled Scottish steelhead salmon marinated in fresh orange and serrano chile with roasted mushrooms, farro pilaf, and pickled red onions.
POLLO RUSTICO
Heavenly wood-roasted chicken with lemon, curry and rosemary, charred corn, and mashed potatoes.
JARDIN
Grilled and wood-roasted seasonal vegetables, mushrooms with quinoa-sofrito pilaf and savory sauces.
VEGGIE NIRVANA
Fire-roasted poblano pepper stuffed with quinoa, roasted vegetables and jack cheese, finished with a roasted pepper romesco sauce, frijoles negros, and spicy pepitas - A vegetarian delight.
FARRO PILAF
QUINOA CURRENT PILAF
FRI JOLES NEGROS WITH COTIJA
BUTTER BEANS VINAIGRETTE
ROASTED CAULIFLOWER WITH ROMESCO
ELOTE CHARRED CORN OFF THE COB
GRILLED ASPARAGUS WITH HERB BUTTER
CREAMED KALE
WOOD-ROASTED MUSHROOMS
SUMMER RATATOUILLE
Roasted zucchini, yellow squash, eggplant, peppers, onions, tomatoes, and fresh torn basil.
MAC AND CHEESE
Cavatappi pasta, three cheeses, truffle, and poblano.