Allow
our Executive Chef Ben to
tempt
your tastebuds with the following
lunch features:
APPLEWOOD SMOKED PECAN SALMON Lightly
smoked Atlantic salmon, topped with spicy pecans and served
over sautéed spinach and smashed sweet potatoes.
Served with a light red papaya sauce. 12.25
GRILLED CHICKEN
SALAD
Fresh field greens tossed in a
balsamic-cotija dressing with sweet bell peppers, crispy
capers, and Roma tomatoes. 8.99
PECAN-CRUSTED CRABCAKE
Roasted corn and poblano peppers
are blended with crab and seared with a pecan crust.
Served with warm snakebite bean salad and tossed greens.
9.95
RED ROCK MEATLOAF
Ground beef meatloaf with peppers,
bacon and onions topped with roasted tomato-chipotle
BBQ sauce and served with mashed potatoes and grilled
corn-on-the-cob. 10.95
(Limited Availability)
B-B-Q SALMON
Grilled 8oz salmon brushed with
30-spice BBQ sauce, served over sautéed spinach
and chili mashed potatoes. Topped with roasted corn
and black bean relish. 12.25
CHILE RUBBED SIRLOIN
A mild blend of seven herbs and
spices on an 11-oz. sirloin. Fire-grilled and served
with sautéed spinach and chile mashed potatoes.
12.95
MANGO CHICKEN
Sautéed chicken breast,
topped a with caramelized mango sauce. Served with seasonal
vegetables, and southwest rice. 10.95
CHILE RUBBED TUNA
Served over oven-roasted vegetables
and Southwest rice, with avocado and chipotle cream.
11.95
