SAM-MEX
Our Executive Chef, Memo Ortiz 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. 16.45

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

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. 13.25

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. 15.25

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-cobb. 12.95

CARNITAS PLATTER (LIMITED AVAILABILITY)
Developed by Chef Hector of Phoenix, this traditional pork dish is prepared daily. Tender pork chunks served with flour tortillas, guacamole, pico de gallo, southwest rice and black beans. 13.45

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. 15.75

STEAK* AND CAKE
Our chile-rubbed sirloin accompanied by our pecan-crusted crab cake. Served with sweet mashed potatoes, seasonal vegetables and remoulade sauce. 19.95