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. Served with a light, red papaya and cilnatro sauce. 13.49

FIRE-GRILLED TUNA*
Served over oven-roasted vegetables and Santa Fe rice.
Topped with an avocado fan and chiptole mayonnaise. 12.95

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. 10.95

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. 12.29

SEDONA SPRING ROLLS
Flour tortillas wrapped around a savory combination of chicken and vegetables. Served crisp with our roasted tomato BBQ sauce and tossed organic greens. 9.95

CANYON CARNE ASADA*
Fire-grilled sirloin served with southwest rice, black beans, and grilled peppers and onions . . . a classic. 13.59

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. 13.59