Moriah Restaurant offers the finest in Mediterranean cuisine in a relaxing setting of trickling fountains and talavera pottery. Chef Michael comes from Pennsylvania and is a graduate of the Arizona Culinary Institute. He looks forward to seeing you during your next visit. For a unique taste, start with the Crab Napoleon, which artfully balances Jumbo Lump Crab tossed in Creole Mustard Mayo and Avocado. The entrées are similarly imaginative. You can, as an entrée, assemble Tapas of your choice from the Tapas Menu or choose from menu items such as: Porcini-dusted Medallion of Beef Tenderloin with Truffle Mashed Potatoes and Veggies; Crab-crusted Cod with Roasted Fingerling Potatoes & Hollandaise Sauce; Lamb Tangine with Fava Beans and Artichokes; or Steamed Halibut and Scallops. The wine list, which has recently been bolstered by the addition of some substantial sparkling and still wines, demands attention as well. Sophisticated nightlife is within walking distance of the resort for nighttime entertainment. But, perhaps the best after-dining entertainment is the spectacular sunset panorama as seen from the lounge or patio courtyard.