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