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Main Menu
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Saloon
Menu
DINNER MENU |
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Appetizers: |
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White Gulf Shrimp
in crispy corn & cilantro tempura chipotle remoulade &
tortilla-mango slaw..9.50 |
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Civello, Pinot Gris, Oregon '05 |
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Iceberg & Ranch:
Salad of Windmill Farm Tomatoes, bacon, onion, cilantro leaves,
blue cheese..8.00 |
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Coyote Ridge, Chardonnay, Oregon
'03 |
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Southwestern Pan de Campo
with rotisserie chicken and a micro green salad..9.00 |
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Klinker Brick, Zinfandel, Lodi
'04 |
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New Mexico Fondue Pot:
Lamb chops, butternut squash & rosemary brochette, chile
pistachio bread..11.50 |
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J.T. Cellars, Syrah, Lodi '04 |
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A Toss of Field Greens,
pecans, apple, beets & red onion vinaigrette with warm goat
cheese..8.00 |
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Snoqualmie, Sauvignon Blanc,
Columbia Valley, WA '05 |
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Kettle of Green Chile Pork,
Jack cheese, buttered flour tortillas..9.50 |
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Margarita on the Rocks |
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Seared, Colossal Scallops
with soft cheese grits, smoked bacon and mushroom ragu..12 |
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Husch, Chardonnay, Mendocino, '05 |
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Ensalade Cesar
with anchovy filets and thin, Jack cheese croutons..8.50 |
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Coyote Ridge, Chardonnay, Oregon,
'03 |
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Tortilla Soup,
Wood-roasted chicken, avocado, lime cream..9.00 |
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Big Moose Red, California, '02 |
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Main Courses: |
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Chicken,
boneless & buttermilk-fried, with a black peppercorn gravy
and loaded mashed potatoes..17.00 |
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Shiner Bock Beer, Texas, N.V./ or
REAL Texas Dr. Pepper |
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*Pacific Ahi:
seared with avocado, olive & cilantro vinaigrette and roasted
golden beets..26.00 |
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7 Hills, Riesling, Columbus Valley,
WA. '05 |
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*Pork
Porterhouse Steak, broccolini, spicy red chile compound
butter..27.00 |
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Cline "Ancient Vines" Mourvedre,
Contra Costa County, '05 |
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*Salmon
lightly smoked with pan roasted mushrooms & shallots charred
tomatillo vinaigrette and lime cream..26.00 |
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Schug, Pinot Noir, Carneros '05 |
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*Beef Tenderloin,
"Whiskey Shellac", green chile macaroni..34.00 |
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Bennett Family RSV, Cabernet
Sauvignon, Napa Valley '04 |
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*Duck Breast,
Onion jam, sour cherry mustard, little cabbages..26.00 |
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Earthquake, Petite Sirah, Lodi '04 |
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Chilean Sea Bass,
roasted crisp on soft, butternut squash risotto with an
ancho chile broth..29.75 |
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Matanzas Creek, Sauvignon Blanc,
Sonoma Valley, '05 |
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*Pecan Crusted Lamb Rack
with scalloped potatoes, natural jus..29.50 |
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Eberle, Syrah, Steinbeck Vineyards,
Paso Robles, '03 |
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Grilled Grouper "Fish Tacos"
with sliced avocado, salsa fresca and warm tortillas..24.00 |
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Cartlidge & Brown, Chardonnay,
California '05 |
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Beef Short Rib
braised in "Dr. Pepper" barbecue sauce, chile cheese
grits..28.50 |
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Edmunds St. John, Syrah, California,
'01 |
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*Rib Eye
..35 |
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Side Orders Available $5 each: |
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Loaded Mashed Potatoes, Green
Chile Macaroni, Asparagus Spears, Saut馥d Mushrooms, Broccolini |
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*Maricopa County
Department of Health requires that we inform you that consuming
raw or undercooked seafood, meat, or eggs may increase the risk
of food borne illness. All items on this menu are cooked
to order. |
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Menu
items and prices are subject to change without notice. |
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Main Menu
ｫ
Saloon
Menu |
