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You can gamble in Arizona on Native American land, as long as you can get to one of the casinos. In the Phoenix metropolitan area, tribal land surrounds the city's vast borders, so casinos can be long distances from downtown. Free shuttle service is a convenient transportation option for residents and visitors who want to visit a casino but do not want to drive.

Fort McDowell

Fort McDowell Casino is part of the Fort McDowell Yavapai Nation, located east of Scottsdale, adjacent to Fountain Hills and 24 miles northeast of Phoenix. The casino offers a free daily shuttle to and from the east, west, central and north sections of the sprawling Phoenix metropolitan area and it recommends reservations.

The casino covers 150,000 square feet and features slot machines, black jack tables, poker tables, keno and bingo. There are five restaurants, including the all-you-can-eat Red Rock Buffet. Every weekend, live music and other forms of entertainment are available free in the Lucky 7 Saloon. Guests who would like to stay overnight close to the casino can camp at the Eagle View RV Resort on the reservation or choose from the hotels and resorts in nearby Fountain Hills.

Harrah's Ak-Chin

Harrah's Ak-Chin is a hotel and casino on the Ak-Chin Indian Reservation in Maricopa, approximately 18 miles south of Phoenix Sky Harbor International Airport. It makes free shuttle trips to and from the casino available to people 21 years of age and older. The shuttle does not go to all locations every day, so guests should call for reservations and to confirm the shuttle schedule. There are shuttle stops in Scottsdale, Mesa, the West Valley and Tucson.

The Ak-Chin Casino offers 40,000 square feet of gaming tables, slot machines, keno and bingo. Free live entertainment from local artists is available in the Oasis Lounge. Dining options include a steakhouse and the Harvest Buffet, which serves American, Chinese, Mexican and Italian cuisine. There are 148 rooms in the Ak-Chin hotel and hotel guests can also take advantage of the outdoor pool and spa with a swim-up bar.

Wild Horse Pass

Wild Horse Pass Hotel and Casino is in Chandler, Arizona, on the east side of the Phoenix metropolitan area, approximately 15 minutes from the airport. The hotel and casino are on the tribal land of the Gila River Indian Community. Reservations are required for the free shuttle, which operates every day except Saturday and includes a $10 casino voucher. Pickup and drop-off points are located throughout the Phoenix area, although the shuttle does not go to all stops every day.

The casino covers more than 100,000 feet and features 875 slot machines, table games, such a blackjack with limits ranging from $5 to $500, and a 17-table poker room with tournaments on Mondays and Thursdays. There are 242 rooms for guests who would like to stay at the hotel. Five restaurants and five bars are on-site and the Wild Horse Pass regularly hosts live entertainment by local and national acts. Nearby attractions include Firebird Raceway, the Bondurant Driving School and the Gila River Farmers Market.

About the Author

Amy Lively began writing professionally in 2010. She brings expertise in sustainability, careers, nonprofit organizations, photography and American history. Lively holds a Bachelor of Arts in behavioral science from Midland College and a Master of Arts in American history from American Public University in West Virginia.

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STARTERS

BURRATA WITH CALABRIAN CHILE CHUTNEY
smoked vegetable ash, toasted ciabatta, peppery greens

CAESAR SALAD
local feta, avocado dressing, garlic croutons

WILD ARUGULA AND FENNEL SALAD
radicchio, warm gorgonzola crouton, grilled orange vinaigrette

√AGAVE-CHILE BEEF TENDERLOIN*
sweet potato, avocado, pumpkin seeds

CREAMY CRAB CASSEROLE
avocado, lime, chiles, corndough baguette

POTATO AND GREEN CHILE EMPANADA
queso oaxaca, charred tomato guajillo chile sauce

PUMPKIN SEED-CRUSTED SPICY SHRIMP
orange reduction, fried nopales, guajillo aioli

SHARED PLATES

ARTISAN CHEESES
seasonal variety of handcrafted and farmstead cheeses, local honey, marcona almonds

CHILLED SEAFOOD PLATTER*
lobster tail, shrimp, crab claws, half shell scallops, seasonal oysters, cured salmon

NOSH BOARD
artisan and house made charcuterie, chile goat cheese, vegetable pickles, house mustard, pickled quail eggs

SEASONAL OYSTERS ON THE HALF SHELL*
ginger-cucumber mignonette, cocktail sauce (half or full dozen)

BEEF

√ BEEF TENDERLOIN*
8 oz, twin 4 oz cuts OR
12 oz cut

OUTSIDE SKIRT STEAK*
8 oz cut

√ RIB-EYE STEAK*
17 oz cut

TAJIMA WAGYU STRIPLOIN*
10 oz cut

VEAL CHOP*
12 oz cut, achiote basted
CHOICE OF COMPLIMENTARY SAUCE:
smoked tomato butter, yellow tomato-horseradish cream, chimichurri, harissa, red wine sauce, m-1 steak sauce

ENHANCEMENTS

√ SHRIMP AND SCALLOP STEAKS*
prawns and divers wrapped in jalapeño bacon

ARTISAN BLUE CHEESE
2 oz on top or on the side

MEAT

COLORADO LAMB LOIN*
dried cherry-ancho sauce, pine nut puree

MARINATED KAN KAN PORK CHOP*
pickled okra salad, parsnip coconut puree

√ GRILLED ELK LOIN*
squash mole, currant preserves

ORGANIC CHICKEN IN PIPIAN*
mesquite fried, jasmine rice, golden lentils, sherry poultry cream

FISH

GEORGES BANK DIVER SCALLOPS*
heirloom beans, nduja, smoked corn vinaigrette

√ ORA KING SALMON*
cedar roasted, mustard gremolata, horseradish, sorghum

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√ SHRIMP & SCALLOP STEAKS*
(3) prawns and divers wrapped in jalapeño bacon

BRANZINO*
bacon-wrapped, leeks, shiitake mushrooms, capers, pistachios, brown butter vinaigrette

LOBSTER & HOUSE MADE TORTELLINI*
greenhouse tomatoes, white beans, corn

AI SA HOI / TH (TABLESIDE SERVICE)

Dinner for two served table side, oak-smoked under glass or carved, please allow 30 minutes for cooking

served with red wine sauce, black truffle accent and chef’s choice of seasonal vegetables and sides

AUSTRALIAN TAJIMA WAGYU* 20 oz

PRIME BONE-IN BEEF RIBEYE* 40 oz

CENTER CUT BEEF TENDERLOIN* 24 oz

ELK LOIN* 18 oz

ACCOMPANIMENTS

Each serves two

√ organic baby carrots, mint, hazelnuts, carrot chipotle hummus

braised red chard, pickled onion, bacon, golden raisins

√ rosemary späetzle, broken shrimp, cauliflower, spanish chorizo

white cheddar whipped potatoes

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charred brussels sprouts, garlic-lime dressing, shishito peppers, baby shiitakes

√ gorgonzola dolce risotto, grilled leeks, walnuts

fresh linguine, seasonal mushrooms, hatch chiles

Orange Sky supports ocean friendly seafood.
√ Orange Sky Favorite
* Eating raw or undercooked meat, fish or shellfish can increase the risk of food borne illness.

Prices do not include tax. A 22% Gratuity will be added to parties of six or larger. Menu items and prices subject to change.

Chef de Cuisine
Ron Dimas

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Executive Chef
Tom Freimuth

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