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.
14.95
CHICKEN FRIED STEAK
We do a great one topped with jalapeño cream gravy
and served with mashed potatoes and seasonal vegetables.
13.95
FIRE-GRILLED TUNA*
Served over oven-roasted vegetables and Santa Fe rice.
Topped with an avocado fan and chipotle mayonnaise. 14.95
CHIPOTLE MANGO CHICKEN
Lightly sauteed chicken with a spicy fruit mango topping.
Served with southwest rice and seasonal vegetables. 13.95
LEMON
SALMON*
Grilled fresh salmon topped with a light butter sauce.
Served with southwest rice and seasonal vegetables. 12.95
PECAN-CRUSTED
CRAB CAKE
Roasted corn and poblano peppers are blended with crab
and seared with a pecan crust. Served with greens tossed
with our snakebite bean salad and remoulade sauce. 10.95
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. 12.95
CANYON CARNE ASADA*
Fire-grilled sirloin served with southwest rice, black
beans, and grilled peppers and onions . . . a classic.
15.95
CHILE-RUBBED SIRLOIN*
A mild blend of seven herbs and spices on an 11-oz. sirloin,
fire-grilled and served with sauteed spinach and chile
mashed potatoes. 15.95
CITRUS TILAPIA
Grilled tilapia over Santa Fe rice. Topped with an orange
citrus glaze and served with a grilled fruit skewer. 13.95
|