San Antonio, TX

Download our complete San Antonio, TX menu (PDF).

Chef's Features

SOUTHWEST FEATURES

Executive Chef Gabriel Corona has prepared authentic dishes that reflect the spirit of The Great American Southwest Cuisine

GRILLED LEMON SALMON-   Fresh filet of salmon grilled over an open flame and drizzled with a delicate lemon butter sauce.  Topped with fresh fruit salsa and served with southwest rice and sauteed vegetables.  

HANNAH'S ROASTED CHICKEN-   Slow roasted half chicken basted with our Adovo marinade.  Placed atop chili mashed potatoes and sauteed vegetables.  

VERDE ENCHILADAS-  Flour tortillas stuffed with roasted chicken, jack cheese and green onions.  Oven baked and served with our chef's verde sauce.  Served with southwest rice and black beans.  

CANYON CAFE IS ALWAYS FAMILY FRIENDLY & WE OFFER A FULL CHILDRENS MENU STACKED WITH YUMMY & HEALTHY OPTIONS.

Call or email to make reservations, or with questions regarding large parties.  We can accomodate parties of all sizes & are now accepting reservations for Holiday parties!   

ccsanantonio@canyoncafe.com      Visit us on Facebook and let us know how were doing on Yelp! or call 210.821.3738

 JOIN US FOR HAPPY HOUR EVERYDAY FROM 4-7PM WITH GREAT FOOD AND DRINK SPECIALS.

Southwest Appetizers

TABLESIDE GUACAMOLE

Let us come to your table and prepare this classic dip. You can’t get it any fresher than this! 12

 


SOUTH TEXAS TORTILLA SOUP

Traditional Mexican Tortilla soup thickened with tortillas to add a delicate corn flavor.  Bowl 5 Cup 4

 


POBLANO CHICKEN CHOWDER

A rich creamy chowder flavored with poblano peppers and roasted chicken. Bowl 5 Cup 4

 


PUEBLO HOUSE SALAD

Fresh field greens tossed in our honey chipotle vinaigrette and topped with tomatoes, carrots and pickled red onions. 6

 


SOUTHWEST CAESAR

A favorite combination of Romain lettuce, garlicky Caesar dressing, tortilla strips and Parmesan cheese. 6

 


CORN CRUSTED CALAMARI

Served with chipotle remoulade sauce. 12

 


ADOVO CHICKEN WINGS

Served with ranch dressing, carrot & celery sticks. 12

 


ROASTED ARTICHOKE QUESO DIP

Creamy cheese blended with artichoke hearts served with tortillas and our great chips. 10

 


COYOTE SAMPLER PLATTER

Our Chef’s selection. Perfect for sharing. 20

Sandwiches & Salads

Add a cup of soup to any of our Sandwiches or Salads 3

 

SOUTHWEST CHICKEN SANDWICH
Adovo-grilled breast topped with Monterey Jack and portabella mushrooms.Served on our home-baked jalapeño-cheddar bun with tossed greens, chipotle sauce and crisp fries. 12

 


CANYON CLASSIC BURGER*
1/2-lb fresh ground beef on our home-baked jalapeño-cheddar bun. Topped with pepper Jack cheese, bacon, and smoky BBQ sauce. Served
with tossed greens, tomato, pickle, and French fries. 13

 


BISON BURGER*
Our Canyon Classic made with 6-ozs of ground bison. 13

 


GRILLED CHICKEN SALAD
Fresh greens tossed in a balsamic-cotija dressing with bell peppers, toasted pine nuts, crispy capers, tomatoes and cotija cheese. 13

 


SOUTHWEST COBB SALAD
Bands of blackened chicken, crisp bacon, snakebite bean salad, pico de gallo, avocado, bleu cheese and mixed cheese over fresh greens tossed in a salsa ranch dressing. 14

 


BLACKENED SALMON CAESAR*
Grilled salmon served over a Southwest Caesar with crisp capers, tortillas, Parmesan cheese and tomatoes. 15

 


SEARED AHI SALAD*
Ahi tuna seared rare and chilled. Served over fresh greens tossed in a light sesame vinaigrette with sliced apples, carrots, sweet red onion and sprouts. Topped with crisp wonton strips. 16

 


BLACKENED CHICKEN & AVOCADO SALAD
Romaine tossed in a creamy cilantro dressing with chunks of blackened chicken, tortilla chips, tomatoes and fresh avocados. 13

 


*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.

Canyon-Mex

Our Executive Chef created the Featured items with the influence of Mexican, Spanish, Native American and American Southwest Cultures.

 
APPLEWOOD SMOKED PECAN SALMON*
Lightly smoked Atlantic salmon, topped with spiced pecans and served over sautéed spinach and mashed sweet potatoes. Served with papaya-chile sauce and pine nut-cilantro pesto. 20

 


BISON MEATLOAF
Ground bison meatloaf with peppers, bacon, and onions. Served with roasted tomato BBQ sauce, chile mashed potatoes,

and Chef’s vegetables. 18

 


FIRE-GRILLED TUNA*
Served over oven-roasted vegetables and southwest rice. Topped with an avocado fan and chipotle sauce. 19

 


CHILE-RUBBED SIRLOIN*
A blend of 7 herbs and spices on an 11-oz. sirloin, fire-grilled and served with sautéed spinach and chile mashed potatoes. 19

 


GRILLED BLACKENED TILAPIA
Grilled tilapia, topped with sautéed crawfish, lemon butter & pico de gallo. Served over Santa Fe rice with steamed broccoli. 19

 


SANTA FE STUFFED CHICKEN BREAST
Stuffed with herb-goat cheese. Served with grilled asparagus, Santa Fe rice pilaf, and red pepper cream sauce. Topped with a pine nut-cilantro pesto and pico de gallo. 18

 


CHICKEN FRIED STEAK
Topped with jalapeno cream gravy. Served with chile mashed potatoes and Chef’s vegetables. 17

 


PECAN-CRUSTED CRAB CAKE
Corn, poblano peppers, and sweet potatoes are blended with crab and coated with a pecan-panko crust. Served with tossed greens, fruit salsa, snakebite beans, and remoulade sauce. 16

Pastas

ADOVO CHICKEN PASTA
Penne pasta tossed in a roasted pepper cream sauce with grilled chicken, julienne vegetables, and broccoli. Topped with Parmesan cheese. 15

 


GRILLED VEGETABLE PASTA
Marinated vegetables, flame-grilled and served on angel-hair pasta tossed with spinach, black beans, and garlic soy sauce. 14
add Shrimp 4

Mex-Mex

Add a cup of soup to any of Mex - Mex Dishes for 3

 

FAJITAS - FLIP & SIZZLERS
Grilled to order with sautéed onion and peppers. Served with southwest rice, black beans, soft flour tortillas, and fajita toppings.
Chicken 15 Steak* 16 Shrimp 16 Vegetables 13

 


PANCHO’S ENCHILADAS PLATTER
Roasted chicken, Monterey Jack cheese, and green onions in flour tortillas. Topped with a 3-pepper cream sauce and tomato salsa.
Served with southwest rice and tossed salad greens. 13

 


CARNITAS PLATTER (LIMITED AVAILABILITY)
This traditional dish is prepared fresh daily. Tender pork served with flour tortillas, guacamole, southwest rice, and beans. 14

 


CARNITAS & ENCHILADA COMBO PLATTER
The best of both! The tender pork carnitas and Pancho’s Enchiladas served with southwest rice, flour tortillas, and tossed salad greens. 15

 


“NAKED” CHILE RELLENO
Roasted poblano pepper, stuffed with fajita steak, pico de gallo, adovo mushrooms and our snakebite beans. Baked with mixed cheese and served with ranchero sauce and paella rice. 13

Tacos & Quesadillas

BLACK AND BLEU QUESADILLA*
Blackened fajita steak served in a crisp flour tortllla with red onion marmalade and Monterey Jack & Bleu cheese. Served with tomatillo-avocado salsa, chipotle mayonnaise, and Margarita slaw. 13

 


CHICKEN QUESADILLA
Filled with grilled chicken, caramelized red onion marmalade and mixed cheeses. Served with tomatillo-avocado salsa, chipotle sauce, and our Margarita slaw. 12

 


SPINACH & PORTABELLA MUSHROOM QUESADILLA
Served with tomatillo-avocado salsa, chipotle sauce, and our Margarita slaw. 12

 


BLACKENED FISH TACOS

Blackened Tilapia in crisp shells with chipotle sauce, Margarita slaw, and pico de gallo. Served with southwest rice and black beans. 14

 


MARGARITA SOFT TACOS
Warm flour and corn tortillas are molded together with Jack cheese to provide the best texture and flavor. Stuffed with your choice of fillings and our Margarita vegetable slaw. Served with southwest rice and black beans
Crispy Shrimp 14 Grilled Chicken 13 Grilled Vegetables 11

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