St. Louis, MO

Download our complete St. Louis, MO menu (PDF).

Chef's Features

 Southwest Features

Executive Chef Francisco Bravo

has prepared authentic dishes that reflect the spirit of

The Great American Southwest Cuisine.

Street Tacos   

Mix and match 3 Street Tacos for $13

Make it a platter with rice and beans for $15

 Crispy Chicken

Tossed in honey hot sauce with cilantro dressing and fruit salsa

Al Pastor

Sweet & spicy pork meat with pineapple salsa, tomatillo avocado sauce, fresh limes and cilantro

Chili Relleno

Poblano pepper, adovo mushrooms, fajita steak, snakebite beans, cheese and ranchero sauce

Blackened Fish

Remoulade sauce, margarita slaw, fresh limes, pico de gallo

Bison Picadillo

Spicy ground bison with pico de gallo, mixed cheese, sour cream and fresh cilantro

Vegetable

Char-grilled mushrooms, asparagus, peppers with pico de gallo, margarita slaw and Cotija cheese

Crispy Shrimp

Remoulade sauce, margarita slaw, fresh limes, Cotija cheese

Chef's Southwest Features

 

Bacon Bleu Cheese & Shrimp Salad ( Lunch Only)

Spinach, diced peppers, red onion, and wonton strips, tossed in a bacon bleu cheese dressing. Topped with roasted roma tomatoes and crispy fried shrimp 17

 

 Salmon Burger Club

A blend of fresh Atlantic salmon, peppers, and onions, that are grilled to perfection. Placed on a house made jalapeno cheddar club bun. Topped with chipotle mayo, mixed greens, sliced tomato, bacon, pepper jack cheese, and guacamole. Served with homemade potato chips. 17
 

 
Hatch Chile & Chorizo Skillet Enchilada

Corn tortillas, baked with hatch chile sauce, chicken, chorizo, red potatoes, bell peppers, jack cheese. Served with mixed greens, and southwest spicy corn. 16

 Spicy Coffee Rubbed Sirloin (Dinner Only)

Spicy coffee rubbed sirloin, fire -grilled to perfection. Served over cauliflower mashed potatoes, sautéed carrots and asparagus. Topped with hatch chile butter. 22 

Come in and try a bowl or cup of our AWARD WINNING POBLANO CHICKEN CHOWDER!

 

 

 

 

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 ** THE GOLD LADLE WINNER**

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. 7

 


SOUTHWEST CAESAR

A favorite combination of Romain lettuce, garlicky Caesar dressing, tortilla strips and Parmesan cheese. 7

 


CORN CRUSTED CALAMARI

Served with chipotle remoulade sauce. 13

 


SEDONA SPRING ROLLS

Flour tortillas filled with a combination of chicken and vegetables. Served crisp over roasted BBQ sauce with tossed greens. 11

 


ADOVO WINGERS

Served with ranch dressing, carrot & celery sticks. 13

 


QUESO DIP

Creamy cheese dip served with tortillas and our great chips. 10

Con Carne Style add 3

 

 

 

Sandwiches & Salads

 

 


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. 14

 


GRILLED CHICKEN SALAD
Fresh greens tossed in our Honey Chipotle dressing with snakebite bean salad, toasted pine nuts, crispy capers and cotija cheese. 13

 


ORANGE GLAZED TILAPIA SALAD
Field greens tossed in a citrus chipotle dressing with bell peppers, mandarin oranges, pine nuts, and tomatoes. Topped with grilled
tilapia and orange-chile glaze. 16

 


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. 15

 


BLACKENED SALMON CAESAR*
Grilled salmon served over a Southwest Caesar with crisp capers, tortillas, Parmesan cheese and tomatoes. 16  with Chicken 14

 


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. 20

 


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

 


GRILLED LEMON SALMON*
Fresh salmon topped with a light lemon butter sauce. Served with southwest rice, Chef’s vegetables, and fruit salsa. 18

 


CILANTRO CHICKEN
Grilled chicken breast toped with a pine nut-cilantro pesto and pico de gallo. Served with southwest rice and Chef’s vegetables. 16

 


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

BAJA SHRIMP PASTA
Shrimp and fresh vegetables tossed in a lobster cream sauce and served with bowtie pasta. Topped with Parmesan cheese and pico de gallo. 18

 


ADOVO CHICKEN PASTA
Penne pasta tossed in a roasted pepper cream sauce with grilled chicken, julienne vegetables, and broccoli. Topped with Parmesan cheese. 16

 


GRILLED VEGETABLE PASTA
Marinated vegetables, flame-grilled and served on angel-hair pasta tossed with spinach, black beans, and garlic soy sauce. 14
add Chicken 3 add Shrimp 4

Mex-Mex

 

 


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 17 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. 14

 


VERDE CHICKEN ENCHILADAS
Flour tortillas stuffed with chicken, grated cheese, red onion marmalade, and chiles. Served with southwest rice and tossed salad greens. 14

 


COMBO ENCHILADA PLATTER
The best of both of our great enchiladas! Our Pancho’s Enchiladas and our Verde Chicken Enchiladas served with southwest rice, black beans, and tossed salad greens. 16

 


CARNITAS PLATTER (LIMITED AVAILABILITY)
This traditional dish is prepared fresh daily. Tender pork served with flour tortillas, guacamole, southwest rice, and beans. 16

 


LINDSAY’S CHIMICHANGA
Flour tortilla stuffed with grilled chicken, bell peppers, sweet corn, and Jack cheese. Fried and served with ranchero sauce, sour cream, black
beans, and southwest rice. 13

 


CARNITAS & ENCHILADA COMBO PLATTER
The tender pork carnitas with your choice of our Pancho’s Enchiladas or Verde Enchiladas served with southwest rice, flour tortillas, and tossed salad greens. 16

 


“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. 15

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. 14

 


CHICKEN QUESADILLA
Filled with grilled chicken, caramelized red onion marmalade and mixed cheeses. Served with tomatillo-avocado salsa, chipotle sauce, and our Margarita slaw. 13

 


SPINACH & PORTABELLA MUSHROOM QUESADILLA
Served with tomatillo-avocado salsa, chipotle sauce, and our Margarita slaw. 13

 


BLACKENED FISH TACOS

Blackened Tilapia in crisp shells with chipotle sauce, Margarita slaw, and pico de gallo. Served with southwest rice and black beans. 15

 


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 15  Grilled Chicken 14  Grilled Vegetables 12

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