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Table XII offers an intimate fully customizable private dining experience for up to 12 guests in a setting of sophisticated luxury.  Set against the base of Camelback Mountain, Sanctuary Camelback Mountain, A Gurney’s Resort & Spa reintroduces XII, a private dining room with all new highly customizable menus and specialized offerings developed by executive chef Gregory James.

Table XII

Scottsdale's Most Unique Private Dining Experience

Table XII offers an intimate, private dining experience for up to 14 guests in a setting of sophisticated luxury. Enjoy a personalized dining experience with customizable menus and specialized offerings developed by Executive Chef Gregory James.

Plan Your Table XII Experience View our menu

Sanctuary's award-winning culinary team welcomes you to Table XII, a private dining room with all-new, fully customizable menus and specialized offerings developed by Executive Chef Gregory James.

With sliding glass doors opening directly into the open kitchen, guests get a glimpse into the chef’s kitchen before dining and can enjoy watching the culinary precision in action.

Inside the Table XII dining space, you have the option to order from our elements dinner menu à la carte or create a prix fixe dinner menu just for you! You can also select from one of our brand new chef experiences, crafted exclusively for guests dining in Table XII. These menus can be tailor made for your group and offer wonderful insight into the kitchen. We also offer add-ons and enhancements that can be served prior to sitting down to your meal which deliver a fully immersive experience as the chef welcomes you into the kitchen to join him at the chef’s Island for a culinary experience to remember.

There is $2,500 food and beverage minimum for this room, plus 8.8% tax and a 24% service charge and can comfortably sit up to 14 people.

Chef Greggory James plating a dinner dish in elements' display kitchen.
Chef Gregory James

Executive Chef Gregory James has been involved in the hospitality industry for 25 years and has spearheaded and collaborated the culinary efforts at acclaimed restaurants in Minneapolis, Phoenix, Charleston and the Napa Valley. Chef James began his culinary career at 15 and has never looked back. His beginnings with culinary arts can be traced much further back though. Chef James’s parents have owned and operated restaurants since his birth. With restaurants embedded in his DNA, it’s no wonder why he has answered the calling of being a Chef.

Chef James has received a number of awards and accolades for his innovative approach to food in both state and national food competitions. He was a world finalist in the 2014 World Food Championships and the “Top Chef” in the Flavors of the West Culinary Competition in 2016. Most Recently, Chef James was awarded the 2022 Chef of the Year by the Restaurant Association of Maryland.

Sample Menus

TABLE XII

Amuse
Chef's Selection
First Course
6 Oysters On The Half Shell (Gf)
cucumber mignonette, cocktail sauce
Tuna Tartare (Gf)
avocado, lychee ponzu, sesame rice crackers
Second Course
Short Rib Dumpling
copper state farms short rib, shiitake mushrooms, green onion, ponzu, chili crunch
Charred Octopus
tomato, olive, marble potatoes, hazelnut romesco
Metzzo
Chef’s Choice Of Refreshing Sorbet
Third Couse (Choice Of)
Miso Glazed Chilean Sea Bass (Gf)
carrot ginger puree, king oyster mushroom, bok choy
Filet Of Beef (Gf)
bone marrow soubise, black garlic demi, maitake mushrooms
Korean Bbq Short Rib
wasabi whipped potatoes, pickled vegetables, sesame garlic crunch
Two Wash Farms Chicken (Gf)
shallot whipped potatoes, bloomsdale spinach, lemon chicken jus
Fourth Course
The Lemon
lemon olive oil cake, ginger blueberry curd, lemon basil sauce, blueberry gelee
Candy Bar
peanut butter ganache, dark chocolate marshmallow nougat, cracker jack popcorn, vanilla bean gelato
$175 per person, plus tax and gratuity
Water
Oysters Rockefeller
Green Curry Mussels
Lobster Fried Rice
Seabass With Lemon Grass, Ginger And Coriander
Gathered Greens
Honey Harissa Carrots
Wood Roasted Mushrooms
Sharable Dessert
$165 per person, plus tax and gratuity
Earth & Fire
Beef Tartare
Short Rib Dumplings
Bbq Pork Fried Rice
New York Strip Loin With Smoked Garlic Butter
Gathered Greens
Honey Harissa Glazed Carrots
Wood Roasted Mushrooms
Sharable Dessert
$155 per person, plus tax and gratuity
Chef Omakase
Seven Courses (Two Amuse)
off-menu seasonal tasting menu. locally driven. globally inspired.
$225 per person, plus tax and gratuity