SAM-MEX
Our
Executive Chef, Hector Ortega created his
Sam-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.
With a light, red papaya and cilantro sauce. 15.95
FIRE-GRILLED TUNA*
Served over oven-roasted vegetables and southwest rice.
Topped with an avocado fan and chiptole mayonnaise. 14.95
PECAN-CRUSTED CRAB CAKE
Roasted corn and poblano peppers are blended with crab
and seared with a pecan crust. Served with greens topped
with snakebite bean salad and remoulade sauce. 12.95
SANTA FE STUFFED CHICKEN
BREAST
Stuffed with
a herb-goat cheese mix and served over a
roasted red pepper cream sauce with a pine nut & cilantro
pesto, grilled asparagus and southwest rice. 15.95
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. 13.49
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 seven herbs and spices on an 11-oz. sirloin,
fire-grilled and served with sauteed spinach and chile
mashed potatoes. 14.95
STEAK* AND CAKE
Our chile-rubbed sirloin accompanied by our pecan-crusted
crab cake. Served with sweet mashed potatoes, seasonal
vegetables and remoulade sauce. 20.95
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