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. Served with a light, red papaya and cilnatro sauce. 13.95

CARNITAS PLATTER (LIMITED AVAILABILITY)
Developed by Chef Hector in Phoenix, this traditional dish is prepared daily. Tender pork chunks served with flour tortillas, guacamole, pico de gallo, southwest rice and black beans. 12.95

FIRE-GRILLED TUNA*
Served over oven-roasted vegetables and Santa Fe rice.
Topped with an avocado fan and chiptole mayonnaise. 13.79

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. 11.95

GRILLED CILANTRO CHICKEN
Tender chicken breast topped with a cilantro pesto and pico de gallo. Served with southwest rice and oven-roasted vegetables. 12.45


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. 14.95