CANYON-MEX
Our Executive Chef, Jose Amaya created his
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 over sauteed spinach and mashed sweet potatoes. Served with a light, red papaya and serrano chile sauce. 15.49

GRILLED BLACKENED TILAPIA
Blackened Tilapia fillet, topped with lemon butter and served on paella rice with steamed broccoli. 12.95 Topped with sauteed Crawfish add 2.99

FIRE-GRILLED TUNA*
Served over oven-roasted vegetables and Santa Fe rice.
Topped with an avocado fan and chiptole mayonnaise. 14.95

PARILLA DE MARISCOS MIXTA*
Fresh Salmon, Mahi-Mahi and Tuna skewers. Fire-grilled and basted with lemon butter. Served with our southwest confetti rice and sauteed garlic spinach. 14.95

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. 11.95

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. 11.95

CHICKEN PICATTA
Lightly sauteed chicken on a roasted tomato sauce. Topped with cilantro butter and tortilla strips. Served with southwest rice and seaonal vegetables. 12.95

CANYON CARNE ASADA*
Fire-grilled sirloin served with southwest rice, black beans, and grilled peppers and onions . . . a classic. 14.95

CHILE-RUBBED SIRLOIN*
A mild blend of herbs and spices, fire-grilled and served with sauteed spinach and chile mashed potatoes. 14.95

CHICKEN FRIED STEAK
Hand-battered sirloin, golden-browned and topped with jalapeño cream gravy. Served with mashed potatoes and seasonal vegetables. 13.95