CANYON-MEX
Our Executive Chef, Pedro Reyes created his Feature items with the influence of Mexican, Spanish, Native American and American Southwest Cultures.

APPLEWOOD SMOKED PECAN SALMON*
Lightly smoked Atlantic salmon, topped with spicy pecans
and served over sauteed spinach and mashed sweet potatoes. Served with a light, red papaya and serrano chile sauce. 15.95

FIRE-GRILLED TUNA*
Served over oven-roasted vegetables and Santa Fe rice.
Topped with an avocado fan and chipotle mayonnaise. 15.95

LEMON SALMON *
Grilled fresh salmon topped with a light lemon butter sauce. Served with southwest rice and seasonal vegetables. 13.95

CANYON CARNE ASADA*
Fire-grilled sirloin served with southwest rice, black beans, and grilled peppers and onions . . . a classic. 15.95

CITRUS TILAPIA
Grilled tilapia over Santa Fe rice. Topped with shrimp
sauteed in an orange citrus glaze and served with a
grilled fruit skewer. 14.95

RED ROCK MEATLOAF
Ground beef meatloaf with peppers, bacon and onions topped with roasted tomato BBQ sauce and served with mashed potatoes and grilled corn-on-the-cob. 13.95

CHILE-RUBBED SHRIMP SKEWERS
Large, flame-grilled shrimp drizzled with lemon butter and topped with fruit salsa. Served over southwest rice with grilled asparagus and corn-on-the-cob. 15.95

CHICKEN FRIED STEAK
We do a great one topped with jalapeño cream gravy and
served with mashed potatoes and seasonal vegetables. 14.95

HANNAH’S ROASTED CHICKEN
Roasted half chicken, basted in our spicy adovo marinade. Served over mashed potatoes and roasted vegetables. 14.59

CHIPOTLE MANGO CHICKEN
Lightly sauteed chicken with a spicy fruit mango topping. Served with southwest rice and seasonal vegetables. 13.95

CHILE-RUBBED SIRLOIN*
A blend of 7 herbs and spices on an 11-oz. sirloin, fire-grilled and served with sauteed spinach and mashed potatoes. 15.95