{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

Winter Salad  10
Arugula, fennel bulb, oranges, hazelnuts, golden beets, farro, goat cheese; orange vinaigrette



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

Bacon Tater Tots  8
With tomato jam & chipotle ranch

Coconut Shrimp  10
Coconut breaded shrimp with a tamarind sauce

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

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

Bacon-Wrapped Shrimp {gf}  12
4 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
Pork belly, cauliflower puree, asparagus

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


Chicken Pot Pie  21
Tender chicken breast, celery, carrots & peas in a creamy broth on buttery mashed potatoes and topped with flakey pie crust

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

Short Rib Raviolis  24
Rich braised short rib stuffed raviolis with a gorgonzola cream, mushrooms, sautéed spinach; demi glaze

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

Steak & Fries*  21
Flat iron steak, grilled to order with a wild-mushroom & truffle compound butter; with French fries & sautéed spinach

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; Christmas beans, pork belly, sweet potato, 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.