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THURSDAY DINNER SPECIALS


Appetizer Selection

Mexican Style Street Corn (ZESTY)
Brushed with butter and mayonnaise and seasoned with cayenne and cotija cheese 6

Shepherds Pie Eggrolls
Ground beef, seasoned mashed potatoes, peas, sautéed onion and a touch of carrot encased by an egg roll wrapper. Served with brown gravy on the side 8

Soups

Wisconsin Cheddar, Beer and Potato

Cuban Black Bean

Dinner Chef Selections

FRESH White Sea Bass Fillet with Lemon Butter and Mediterranean Couscous
FRESH pan seared California White sea bass fillet garnished with lemon butter. Plated with Meditteranean couscous. Sea bass fillet is mild, white with delicate flake 19

Sautéed Chicken Livers with Caramelized Onions and Port Wine Sauce
Served with mashed potatoes 14

Grilled FRESH Fillet of Mexican Grouper with Charred Jalapeno & Basil Vinaigrette Fried Sweet Plantains
Fresh Mexican grouper flame grilled and garnished with charred jalapeno and basil vinaigrette. Served with fried plantains 19

Flame Grilled 16 oz. T-Bone Steak with Gorgonzola Cream Sauce*
Flame grilled Angus choice T-bone steak served with a gorgonzola cream sauce on the side. Plated with garlic mashed potatoes 24

Spicy Shrimp Fra Diavolo over Angel Hair
Jumbo shrimp sautéed in a spicy tomato sauce with white wine, crushed red pepper flakes and garlic. Served over angel hair 19

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

Individual Grilled Pizza with Basil Pesto, Tomato and Shrimp
Our homemade pizza dough cooked on an open flame grill, finished in our brick oven with a topping of basil pesto sauce, shrimp, diced fresh tomato and mozzarella 13

Fresh Kale Salad with Melon and Apples
Fresh kale and arugula blend tossed with diced melon, apple, feta cheese, candied walnuts and lime vinaigrette with sliced avocado garnish 11

Featured Bar Selections

Four Peaks Pumpkin Porter (on tap)
This is the one you wait all year for…. 5 6

Dessert Selection

Key Lime Pie
5.50

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