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With roasted chicken, sauteed leeks, baby spinach, goat cheese, and basil beurre blanc.
With caramelized leeks, baby spinach, smoked mozzarella, and goat cheese. Served with a salad of organic baby greens.
Sauteed romaine lettuce, asparagus, roasted red peppers, zucchini, grilled corn, radicchio, and avocado with lime vinaigrette. Topped with crumbled goat cheese.
Layered coconut cake, vanilla bean pastry cream, fresh coconut icing, and shredded coconut garnish.
With local greens, tomatoes, green beans, potatoes, hard-boiled eggs, and tarragon vinaigrette.
With lime crustard and coconut crust.
Filled with hazelnut praline mousse.
With strawberries, whipped cream, and berry sauce.
Served with vanilla bean whipped cream.
Served with vanilla bean whipped cream.
Carrot layers are rich with pineapple, raisins, and walnuts, layered with cream cheese icing and garnished with toasted walnuts.
Devil’s food cake layers with chocolate mousse and raspberry purée filling, milk chocolate buttercream, and chocolate ganache.
Layered coconut cake, vanilla bean pastry cream, fresh coconut icing, and shredded coconut garnish.
Yellowcake filled with milk chocolate mousse, covered with white chocolate buttercream, and enrobed in dark chocolate ganache.
Layered yellow cake with vanilla bean pastry cream, vanilla frosting, and rainbow sprinkles.
Local crow's dairy goat cheese, caramelized shallots, oven-roasted tomatoes, thyme, kalamata olives, and crostini.
Blue lump crab, avocado, microgreens, tomatoes, with chilled gazpacho salsa.
Housemade hummus, olives, and toasted pita chips.
Savory smoked salmon, sautéed shallots, red pepper, and cream cheese. Served with crostini.
Smoked salmon, tomato, basil, and fresh mozzarella, prosciutto, arugula, and local goat cheese.
A wedge of melted brie cheese, topped with sliced caramelized granny smith apples, served with dried fruits and crostini.
Romaine, red onion, kalamata olives, cucumbers, garbanzo beans, feta, tomatoes, and feta cheese vinaigrette. Served with hummus and pita caps.
Diced chicken breast, avocado, tomato, bacon, egg, romaine, blue cheese crumbles, and blue cheese vinaigrette.
Shredded chicken, baby greens, julienned red peppers, carrots, and crispy rice noodles with ginger-peanut vinaigrette and crushed peanut garnish.
Baby lettuces, avocado, tomato, goat cheese, grilled corn, lime vinaigrette, and topped with frizzled tortilla strips.
Warm crow's dairy goat cheese medallions, field greens, julienned jicama, and carrots, with raspberry vinaigrette topped with candied pecans.
Sliced grilled chicken, vine-ripened strawberries, mixed baby greens, toasted sliced almonds, and poppyseed vinaigrette.
Sauteed romaine lettuce, asparagus, roasted red peppers, zucchini, grilled corn, radicchio, and avocado with lime vinaigrette. Topped with crumbled goat cheese.
With roasted chicken, sauteed leeks, baby spinach, goat cheese, and basil beurre blanc.
Fire-roasted vegetables, Cheddar cheese, housemade guacamole served with a side of field greens.
Two lump crab cakes on baby lettuces, with jicama, carrots, mango salsa, rice noodles, and lime vinaigrette.
With local greens, tomatoes, green beans, potatoes, hard-boiled eggs, and tarragon vinaigrette.
With caramelized leeks, baby spinach, smoked mozzarella, and goat cheese. Served with a salad of organic baby greens.
Rosemary roasted ham, melted smoked mozzarella, red onion chutney, and mustard aioli on a baguette.
With sliced granny smith apples and fig jam on fresh-baked walnut bread (an arcadia favorite!).
Pulled chicken, roasted artichokes, oven cured tomatoes, fresh basil, and herb goat cheese spread on a baguette.
With chopped pecans, Jicama, scallions, cucumbers, and tomato on multigrain bread.
Roasted seasonal vegetables, smoked mozzarella, and basil pesto on ciabatta.
With sliced cucumbers, tomatoes, and pickled red onions with herb caper spread on multigrain bread.
Roasted pork, ham, melted swiss cheese, and housemade bread and butter pickles and mustard aioli on a rustic roll.
Last updated August 6, 2021