Mesa

Sunday Daily Specials

Appetizer Selection

House Smoked Salmon Dip

Savory mix of hickory smoked salmon blended with cream cheese, fresh peppers, onion, herbs and jalapeno. Served with capers, flatbread and potato scoops, garnished with grape tomatoes.   14

Southwest Chicken Chorizo Potato Skins (NEW)

Stuffed with flame roasted corn, mozzarella, cheddar cheese and spicy chicken chorizo, topped with green onion. Plated with jalapeno sour cream and salsa ranch.   13

Soups

 Southwest Chicken, Corn and Black Bean

Chef Selections

 FRESH Atlantic Halibut Fillet with Lobster Sauce

Pan seared Atlantic Halibut fillet (thick, white, mild, flaky) garnished with a light lobster cream sauce (butter, shallots, lobster meat, white wine and a touch of cream). Plated with orzo tossed with roasted tomatoes and garlic spinach.  39

Flame Grilled 14 oz. Pork Chop with Warm Peach Relish

Flame grilled 14 oz. pork chop garnished with warm bourbon peaches, peppers and red onions. Finished with ancho chili glaze and served with mashed potatoes.  30

Branzino Fillet with Lemon Caper Butter Sauce (Mediterranean Sea Bass)

10 oz. Bronzini (Europe’s favorite fish) flame grilled and garnished with lemon caper butter sauce. This highly regarded sweet flavored fillet tastes similar to red snapper. Plated with orzo tossed with garlic spinach and roasted marinated tomatoes.  38

Shepherd’s Pie with Asiago Crusted Mashed Potatoes

Traditional recipe of seasoned ground beef, carrots, peas and caramelized onions topped with asiago crusted mashed potatoes and brown gravy.  26

Burrata Shrimp Scampi

Capellini pasta tossed with sauteed shrimp, roasted tomatoes, artichokes and garlic scampi sauce. Topped with burrata, garnished with an arugula-pesto sauce and fresh basil.  30

Spicy Chicken Santa Fe with Chipotle Cream Sauce

Crushed tortilla encrusted boneless chicken breasts on a bed of black beans, diced tomatoes, corn and cilantro relish. Topped with a spicy chipotle cream sauce and sliced avocado. Served with rice pilaf.  23

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

Tuna Salad Wrap

Homemade tuna salad with Hellman’s mayonnaise, celery, onions stuffed in a flour tortilla with shredded lettuce and tomatoes. Served with sweet potato fries  19

Blueberry, Goat Cheese and Walnut Salad

Spring greens tossed in an apple cider vinaigrette and topped with blueberries, grape tomatoes, sliced cucumber, red onion and roasted walnut. Crowned with grilled chicken and goat cheese crumbles.  21

Southwest Chicken Quesadilla

Flour tortilla stuffed with sliced chicken, red onions, corn, black beans, cilantro, sharp cheddar and mozzarella. Served with sour cream and salsa fresca.  17

RWB Crab Cake Burger

Blue crab meat, panko crumbs, vegetables, cayenne pepper and herbs, on a brioche bun with zesty Cajun remoulade sauce, lettuce, onion and tomato. Served with sweet potato fries.   21

Featured Bar Selection

Pietra Salice Salentino Negroamaro ’18 – Puglia, Italy

Luminous ruby red color with an intense elegant and fruity nose of blueberry, hibiscus, and sage. The mouthfeel is smooth with a nutty almond finish.  10   |   38

OFOM: Von Payne Black

Von Payne Black, Simple Syrup, Barrel aged vanilla bitters, orange peel and Luxardo cherry garnish.   18

Dessert Selection

Salted Caramel Vanilla Crunch Cake

Vanilla cake infused with caramel ribbons, layered with salted caramel custard.  9

*Consuming raw or undercooked meats may increase your risk of food borne illness