{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  8
Jalapeno infused bacon, jalapeno blue cheese, and sweet cherry tomatoes

West x Southwest 8
Greens, radishes, dried corn, black beans, red peppers, cherry tomatoes, pumpkin seeds, feta, avocado; Serrano-grape 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

Citrus Beet 8
Arugula, sweet oranges, golden beets, whipped goat cheese, avocado, pistachios; orange vinaigrette



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

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

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

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

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

Hog Wings  8
With a tamarind sauce & coleslaw

Jalapeno Bacon & Chorizo Risotto  18
Red peppers, red onion, cream, cheddar jack spinach; topped with cilantro & tomato

Mahi Mahi Tacos (3)  21
Grilled mahi on corn tortillas, cabbage, fresh mango salsa, chipotle crema, queso fresco

Fried Green Tomato Caprese  12
Layers of corn-crusted fried green tomatoes, fresh mozzarella & basil; balsamic reduction & pesto

Brussel Sprout & Calamari Salad  16
Shaved brussels, parmesan cheese, lemon & olive oil, dried cranberries, toasted pecans & pesto; topped with fried calamari


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

Chipotle Shrimp Pasta 24
Chopped jumbo shrimp, jalapeno bacon, red peppers, chipotle, cream, parmesan cheese, fresh cilantro

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

Steak & Fries* 22
8oz grilled-to-order flat-iron, pan drippings, French fries, sautéed spinach

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

Cowboy Ribeye* 32
14oz grilled-to-order boneless Ribeye, scalloped potatoes, tobacco onion strings, crispy brussel sprouts & bacon

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.