CANYON-MEX
Our Executive Chef created the Canyon-Mex 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 with sauteed spinach and mashed sweet potatoes. Served with a red papaya-chile sauce and pine nut-cilantro pesto. 16.95

BISON MEATLOAF
Ground bison meatloaf with peppers, bacon and onions with roasted tomato BBQ sauce and served with mashed potatoes and Chef vegetables. 14.95

FIRE-GRILLED TUNA*
Served over oven-roasted vegetables and Santa Fe rice. Topped with an avocado fan and chiptole mayonnaise. 16.95

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. 16.25

GRILLED BLACKENED TILAPIA
Grilled tilapia topped with sauteed crawfish, lemon butter, and pico de gallo. Served over Santa Fe rice with steamed broccoli. 15.95

MIXTA SEAFOOD SKEWERS*
Fresh salmon, tuna, and shrimp skewers. Fire-grilled and basted with lemon butter. Served with Santa Fe rice and sauteed garlic spinach. 15.95

CHICKEN FRIED STEAK
We do a great one topped with jalapeno cream gravy, served with chile mashed potatoes and Chef's vegetables. 13.95

GRILLED LEMON SALMON
Fresh salmon topped with a light lemon butter sauce. Served with southwest rice, Chef's vegetables, and fruit salsa. 14.95

CILANTRO CHICKEN
Grilled chicken breast topped with a pine nut-cilantro pesto and pico de gallo. Served with southwest rice and Chef's vegetables. 14.25

PECAN-CRUSTED CRAB CAKE
Roasted corn and poblano peppers are blended with crab and seared with a pecan crust. Served with greens, snakebite beans, fruit salsa and remoulade sauce. 12.95

ADOVO RIBEYE STEAK*
Fire-grilled 14-oz ribeye steak topped with spicy adovo mushrooms and grated cheese. Served with chile mashed potatoes and grilled asparagus. 20.95