{gf} = Gluten Free… though most items can be made to accommodate those who are celiac – just ask your server!
{vg} = vegetarian; {v} = vegan


Arizona Wedge  7
Jalapeno infused bacon, jalapeno blue cheese, and sweet cherry tomatoes

Citrus Orange  8
Greens, sweet oranges, feta cheese, avocado, pistachios; orange vinaigrette

The House  5
Baby greens, cucumbers, tomatoes, red peppers, carrots, red onions; choice of dressing

Bacon & Egg  10
Spinach, bleu cheese crumbles, crisp bacon, sunny egg; balsamic vinaigrette

Apple Bleu  8
Baby greens, candied walnuts, green apples, bleu cheese crumbles; apple vinaigrette

Beet Salad  8
Red beets, arugula with lemon vinaigrette, hazelnuts, whipped goat cheese



Crisp Cauliflower {gf, vg}  10
Fried Cauliflower, pickled onions, chipotle creama, Arizona honey, cilantro

Oyster Alma 12
4 oysters in the shell topped with cream, spinach, jalapeno bacon, preserved lemons, breadcrumbs then baked

Coconut Shrimp  10
Coconut breaded shrimp with a cherry-chipotle sauce

Steamed Clams  12
In a white wine butter garlic sauce with jalapeno bacon; crusty bread

Fried Brussel Sprouts 10
Tossed with candied jalapeno bacon, parmesan and dried cranberries

Fresh Caprese 12
Fresh Mozzarella, sliced tomatoes, fresh basil, kalamata olives, balsamic reduction olive oil; crusty bread

Pretzel Nubs {vg}  8
Jalapeno cheese sauce & honey mustard

Sal’s Bowl of Balls  8
Beef & pork meatballs with homemade marinara; crusty bread

Cheese and Olives  10
Manchago, Fontina and Romano with a bowl of warm olives and crusty bread

Bacon-Wrapped Shrimp {gf}  12
3 jumbo shrimp with cream cheese and fresh jalapeno wrapped in Jalapeno infused bacon


Salmon on Corn Cake  26
Grilled wild 8oz Alaskan salmon, sweet jalapeno corn cake, asparagus, fresh mango salsa

Blackened Mahi Mahi {gf}  24
On dirty rice with black beans, chorizo sausage, red peppers, corn

Cod in Olive Oil {gf}  21
Wild cod poached in olive oil with Calabrian chilies, cherry tomatoes and cured olives served over mashed potatoes and spinach

Seared Diver Scallops {Hokkaido, Japan} {gf}  28
Cauliflower puree, portabella mushrooms, bacon and shallots

Charred Octopus {gf} 28
Longaniza sausage, roasted tomatoes, crisp potatoes, grilled mixed vegetable

Lobster Mac  28
Whole lobster tail, penne pasta, creamy jalapeno cheese sauce; topped with toasted buttered bread crumbs

Shrimp & Grits {gf}  24
Jumbo shrimp, bacon, celery, red onion & red bell peppers in a spicy tomato clam sauce piled high on crisp cheddar grits

Maple Glazed Salmon {gf}  26
8oz wild Alaskan salmon with a maple red chili glaze; butternut squash & Brussel sprouts with dried cranberries, hazelnuts& bacon


Arizona Medallions* {gf}  26
Two jalapeno potato cakes topped with two 3oz grilled tenderloin medallions & jalapeno cheese sauce, roasted tomato & asparagus

Surf & Turf Raviolis 28
Rich braised short rib stuffed raviolis, shrimp and lemon cream, sautéed spinach

Mexaloaf {gf}  23
Topped with chipotle ketchup & jalapeno bacon; served with mixed grilled vegetables & buttery whipped potatoes

Grilled Pork Chop*  28
2-bone pork chop, with jalapeno bacon jam, sweet potato pie & grilled mixed vegetables

Crisp Duck Breast  26
A medium-rare center & crispy outside, sweet potato puree, cherry chipotle chutney; asparagus

Buttermilk Fried Chicken  21
Marinated 48hours in buttermilk, chicken breasts fried to crisp & finished in the oven, smothered in chicken gravy; served with buttery mashed potatoes & mixed grilled veggies

Portobello Mushroom Ravioli {vg}  21
Light brown butter sage sauce, hazelnuts, pecorino Romano

Butternut Squash Enchiladas {vg} {gf}  21
Butternut squash enchiladas stuffed topped with a roasted poblano, sage, & cotija cream sauce; southwest quinoa blend

{gf} = Gluten Free… though most items can be made to accommodate those who are celiac – just ask your server!
{vg} = vegetarian; {v} = vegan

*indicates these dishes may be served undercooked. Consuming raw or undercooked meats or eggs my increase risk for food borne illness.

Menu items subject to change without notice.