Menus



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

TO START

Pumpkin Soup {gf}  8
Jalapeno bacon, cheddar cheese, cream, pumpkin puree, toasted pumpkin seeds

Autumn Salad {gf, vg}  10
Mixed greens, grapes, apples, sliced dates, toasted almonds, almond-crusted goat cheese, honey ginger balsamic dressing

Beet Carpaccio {gf, vg}  12
Baby greens, fresh oranges, feta cheese, avocado, pistachios; orange vinaigrette

Soul's House Salad {gf, vg}  6
Baby greens, cherry tomatoes, cilantro, queso fresco, radish, black beans, sweet dried corn, pumpkin seeds, avocado, red peppers; fat-free, low-sugar serrano grape vinaigrette

Garden Salad  {gf, vg}  5
Baby greens, cherry tomatoes, cucumber, red pepper, red onion, carrots; choice of dressing

Arizona Wedge  {gf} 8
Iceberg lettuce, tomato, crisp jalapeno bacon, jalapeno blue cheese dressing

 


SHAREABLES

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

Fried Brussel Sprouts {gf} 10
Tossed in parmesan cheese; with candied jalapeno bacon & dried cranberries

Coconut Shrimp  10
Coconut breaded shrimp with a tamarind reduction & pineapple jam

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

Pig Wings  8
With a tamarind sauce & coleslaw

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

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

 


SEA

Maple Glazed Salmon {gf}  26
Grilled 8oz wild Alaskan salmon, sweet potatoes, crisp brussel sprouts, dried cranberries, jalapeno bacon; maple chili glaze

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

Sea Scallops {gf}  24
Cauliflower puree, crisp pork belly, roasted tomato, asparagus

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

Lemon Tilapia  21
Pan seared with a lemon caper butter sauce, buttery mashed potatoes, sautéed spinach

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


LAND

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

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

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

Short Rib Raviolis  26
Bleu chhese mushroom sauce, sautéed spinach, demi glaze

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

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
Bleu cheese mushroom sauce, sautéed spinach

Butternut Squash Enchiladas {vg} {gf}  21
Butternut squash and sage, rolled in corn tortillas & topped with mild jalapeno cheese sauce, on a bed of southwest quinoa blend


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

 

{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.