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And the magic continues with dishes like lobster-corn bisque with short-rib croquette, venison loin with foie gras, Chilean sea bass with braised oxtail and the 20-ounce, prime-grade, bone-in rib eye coated with bone-marrow butter. Wild Horse Pass Blvd., Gila River Indian Community. Then focus on chef Beau Mac Millan's inventive, Asian-inflected dishes. Details: Sheraton Wild Horse Pass Resort & Spa, 5594 W.