To welcome the Valley’s much anticipated winter months, Paul Martin’s American Grill has introduced an updated, fall-inspired menu. With a focus on seasonal ingredients, Paul Martin’s is committed to using local produce, sustainable fisheries, free-range and natural meats, artisanal cheeses, and house-infused spirits. The menus now feature hearty soup selections, several new entrees, a warm and comforting dessert, plus a variety of handcrafted cocktails.

For a starter, go for the mesquite grilled Castroville Artichoke ($13), served with a pesto aioli. Warm up with a bowl of Roasted Butternut Squash Soup ($9) garnished with Sonoma sage pesto; or vegetarian Wild Mushroom Soup ($9), made with cream and six types of mushrooms. For a lighter lunch or dinner option, the Roasted Chicken Salad ($16) is a mix of chicken, cabbage, radishes, snow peas, Marcona almonds, and peanut vinaigrette.

Several new mesquite grilled entrees have been added to the menu, including Chimichurri Chicken ($17 lunch/$22 dinner), accompanied by wild mushroom faro, cipolline onions, and Bloomsdale spinach. Back by popular demand, the double cut, Hoisin Marinated Pork Chop ($29) is paired with sautéed Brussels sprouts, topped with warm bacon vinaigrette. Steak Frites ($21 lunch/$22 dinner) is a grilled hanger steak, served with French fries, red wine jus, arugula, and cipolline onions.

New seafood dishes include the Blackened Pacific Redfish ($18 lunch/$21 dinner), paired with Bloomsdale spinach and lemon; and Linguine and Shrimp ($23) featuring pacific wild shrimp, tomatoes, spinach, and garlic lemon butter. A meal would not be complete without a warm, comforting dessert. The Apple Cinnamon Crisp ($10) has a crumbly, golden topping of oats, walnuts and brown sugar and is served with vanilla bean ice cream.

To complement the fall dishes, several cool weather worthy cocktails, all available for $12, have been added to the bar menu. The Makers Mark Manhattan is a classic, featuring Makers Mark whisky aged six years, sweet vermouth, stirred, served in a Fernet–Branca rinsed martini glass, with a Luxardo cherry. The Ketel One Moscow Mule is made with Ketel One vodka, fresh lime juice, and Fever Tree ginger beer. The Dickel Rye Peach Sour has Dickel Rye aged whisky, peach essence, housemade sweet and sour, egg white, Angostura bitters and a Luxardo cherry. Another classic cocktail, the Bulleit Old Fashion features Bulleit Bourbon aged six years, muddled, stirred and served on the rocks, with an orange twist and Luxardo cherries. Packing a punch, the Lemon Ginger Punch is shaken with Pussers Aged rum, Domaine de Canton, fresh lemon juice, cane syrup and Angostura bitters.

Paul Martin’s American Grill is located at 6186 N. Scottsdale Rd., Scottsdale, Ariz., 85253. For more information, call 480-991-9342 or visit