CANYON-MEX
Our Executive Chef, Sandra Banchs created her
Chef-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 over sauteed spinach and mashed sweet
potatoes. Served with a light, red papaya and serrano chile sauce. 16.95

MIXTA GRILL*
A combination of fire-grilled tuna and grilled tilapia topped with lemon sauce. Served with oven roasted vegetables and tossed field greens. 15.95

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

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

ADOVO RIBEYE STEAK*
Fire-grilled 10-oz ribeye stea topped with spicy adovo
mushrooms and grated cheese. Served with chile mashed
potatoes and seasonal vegetables. 18.95

CHILE-RUBBED SIRLOIN*
A blend of 7 herbs and spices on an 11-oz. sirloin. Served
with sauteed spinach and mashed potatoes. 16.95

CARNE ASADA*
11-oz fire-grilled sirloin topped with sauteed peppers,
onions, mushrooms and melted Jack cheese. With
southwest rice, black beans and flour tortillas. 16.95

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