Under the culinary expertise of Executive Chef Mario Ventura, Terra Tempe Kitchen & Spirits rolled out its new summer happy hour menu and seasonal lunch and dinner offerings alongside innovative, rooftop cocktails designed to complement the surrounding sun-drenched landscapes.

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Inspired by the Arizona desert scenery and the kaleidoscope of colors painted by its sunsets, each dish contains the essence of modern southwestern cuisine. Drawing from seasonal ingredients and the diverse flavors of the region, Chef Ventura has designed a menu that excites the senses. Like composing any masterpiece, he meticulously created dishes focused on a perfect balance between components of acid, salty, sweet and umami.

Summer’s succulent offerings

Now available on weekdays from 2-6 p.m., guests and locals can unwind at Terra Tempe with a selection of Chef Ventura’s signature dishes at a discounted price, along with 15% off all wines by the glass or bottle. Favorite dishes include the Harvest Carrot and Cheese Salad ($13) with carrot top pesto, roasted baby carrots, frisée, burrata cheese and fig balsamic caviar; Grilled Spanish Octopus ($15) with crisp pork belly, cherry barbeque sauce, frisée, black olive powder and peanut brittle; Crab Potato Croquettes ($12) with chipotle aioli; and Mexican Prawns ($21) with shallots, garlic, herbs, chili flakes and charred lemon.

New seasonal items to the dinner menu include the Butter Poached Lobster ($65) with king mushroom, garlic-parmesan fingerlings, red quinoa and aji amarillo-sweet corn purée; Veracruz Salmon ($36) with veracruz guisado, charred pineapple relish, lemon crema and cilantro nage; Membrillo Half Chicken ($36) with a brined half chicken, Sonoran bacon-potato salad, roasted cauliflower, quince glaze and salsa verde; and Spring Pappardelle ($28) with fresh pappardelle, spring peas, asparagus, smoky Nueske lardon, marinated tomatoes, fine herbs and butter pan sauce.

Lunch and brunch bests

Additionally, Chef Ventura introduces a range of new plates to the lunch and brunch menus that include a variety of handhelds and from-the-oven creations. Notable additions include the Oreo French Toast ($16) with brioche toast, Oreo crumbles and Vanilla Chantilly Cream; Arizona Bagel Burger ($22) with jalapeno cream cheese, tomato, sauteed onion and fried egg piled on a jalapeno cheddar bagel served with a side of steak fries; Shrimp Fajita Wrap ($20) with sauteed peppers and onions, black beans, sweet corn, Romaine lettuce, Monterey jack cheese and spinach tortilla; along with the new University Taqueria featuring Skirt Steak Taco ($4.50/one or $12/three) with avocado mousse, lime-cured red onion, Chile de árbol salsa and blue corn tortilla and Shrimp Guisado Taco ($4.50/one or $12/three) with cabbage slaw, Pico de Gallo, sliced avocado, blue corn tortilla and Chile de árbol.

“Drawing inspiration from the abundance of spring and summer harvests, I sought to integrate tangy citruses, aromatic herbs and lush produce to craft menus that offer an elevated taste of Terra Tempe’s Southwest flavors while in bloom,” says Chef Ventura. “In each dish, a symphony of seasonal ingredients comes to perfect harmony, really highlighting the importance of balance in every bite.”

Mixology master

For those eager to soak up the Valley’s sunshine, Skysill Rooftop Lounge offers a fully refreshed cocktail menu crafted by The Westin Tempe’s Master Mixologist Nicole Robinson-Sanchez. Harmonizing bold and rustic flavors, the menu showcases tantalizing options such as the Golden Agave ($18) with Corrido Blanco, fleur bitters, Monin Golden Turmeric, lemon and Zonin wine; Bikini Bottom ($15) with PAU Maui Hawaiian Vodka, Cointreau, lime, hibiscus simple syrup and luster dust; Poolside Fire ($17) with Hanson’s Organic Vodka, Thatcher’s Organic Watermelon Liqueur, Haiken Japanese Lychee Vodka, lime, grenadine and habanero bitters; and Quintessential Sunset ($16) with Ruko Gin, Nonino Amaro, blood orange, grapefruit and lemon.

“I crafted this menu to push boundaries and spark curiosity,” says Robinson-Sanchez. “Adding fresh twists on classic cocktails, I leaned into using bold yet balanced ingredients that would invite guests to explore new flavors they may not have expected.”

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