• 480.807.9393


Appetizer Selection

Calamari Fra Diavolo

Lightly floured calamari rings and tentacles with a spicy tomato sauce dip 8.5

Cheese and Green Chile Tamales with Spicy Salsa Toreada

Traditional recipe tamales with zesty jack cheese, green chile and spicy salsa toreada on the side 8


Beef and Black Bean Chili

Cream of Mushroom (Vegetarian)

Dinner Chef Selections

Poached FRESH Atlantic Halibut Cheeks (10 oz.)

Flown in from Boston with drawn butter and a baked potato 27

Pan Seared Duck Legs with Guava Port Wine Sauce

Duck legs and tangy guava port wine sauce plated over rice mixed with brown lentils 16

Grilled FRESH Block Island Swordfish Steak with Pineapple-Mango Salsa

Favored fresh Block Island swordfish caught at peak season. Flame grilled, garnished with a zesty pineappe and mango salsa and a drizzle of balsamic reduction. Plated with rice pilaf 21

Flame Grilled 16 oz. Bone-In Ribeye Steak with Bacon Cheddar Butter*

USDA Choice Angus ribeye steak flame grilled and garnished with bacon-cheddar butter, caramelized mushrooms and onions. Plated with a baked potato 24

RWB Walleye Pike with Honey Mint Butter

Breaded with our house recipe blend and served with rice pilaf 19

Selections ABOVE also include choice of either soup du jour, side salad or vegetable

Grilled Pizza with Fresh Eggplant, Roma Tomatoes, Basil and Garlic

Our flame grilled pizza crust brick oven finished with crushed tomato, roasted fresh eggplant, roma tomatoes, mozzarella and garlic. Garnished with fresh basil 13

Fresh Spinach Salad with Hot Bacon Vinaigrette and Grilled Chicken

Fresh leaf spinach, sliced fresh mushrooms, tomato and egg tossed with hot bacon vinaigrette. Crowned with sliced grilled chicken 11

Featured Bar Selections

Four Peaks Pumpkin Porter (on tap)

This is the one you wait all year for…. 5 6

Dessert Selection

Colossal Italian Cream Cake

Dense, moist buttermilk cake bursting with coconut and pecans and lavished with a cream cheese frosting 6

*Consuming undercooked meat or seafood may increase your risk of foodborne illness