Mesa
saturday Daily Specials
Appetizer Selection
Philly Cheesesteak Potato Skins
Potato skins loaded with seasoned diced ribeye steak, sautéed onions, mushrooms, roasted peppers and a three cheese blend. Served with chipotle mayo 13
Stuffed Portobello Mushroom
Portobello mushroom cap stuffed with garlic-herb cheese and sprinkled with a zesty crumb topping. Baked and drizzled with scampi butter 12
Soups
Chicken Milano with Pasta
Chef Selections
Crab and Shrimp Stuffed Mexican Flounder with Lemon Caper Butter Sauce
FRESH Mexican Flounder fillet wrapped around with shrimp, blue lump crab meat, panko bread crumbs, vegetables, cayenne pepper, herbs and fresh mozzarella then finished with a lemon caper butter sauce. Plated over rice pilaf 36
Macadamia Nut Crusted FRESH Atlantic Halibut Fillet
Pan seared FRESH Atlantic Halibut fillet (thick, white, mild, flaky) lightly crusted with chopped toasted macadamia nuts blended with seasoned panko and finished with honey macadamia nut butter. Plated with orzo tossed with garlic spinach and marinated roasted tomatoes 36
NY Strip Steak with “Loaded” Compound Butter*
10 oz. flame grilled boneless NY Strip steak topped with a loaded compound butter (bacon, butter, chives, cheddar) and button mushrooms. Plated with mashed potatoes 33
Chicken Monachina over Capellini Pasta
Lightly breaded chicken breasts in a Marsala wine and tomato sauce with button mushrooms and artichoke hearts. Topped with mozzarella cheese and served over capellini pasta 24
Grilled FRESH Swordfish Steak with Basil-Caper Butter
Wild caught Costa Rican center-cut Swordfish steak marinated in lemon, herbs, garlic and olive oil. Flame grilled and garnished with basil-caper butter. Plated with rice pilaf. 33
Selections ABOVE include choice of either soup du jour, side salad or vegetable
Avocado Citrus Salad with Grilled Chicken
Fresh iceberg chopped with avocado, fresh sliced oranges, red pepper, cucumbers and tomato. Tossed with citrus vinaigrette and topped with grilled chicken 18
Pickled Chicken Sandwich
Chicken breast marinated in dill pickle juice, lightly breaded and fried. Piled on a brioche bun with a kale, arugula, and cabbage slaw tossed with jalapeno ranch dressing. Plated with fries 17
Grilled Pizza with Fresh Eggplant, Chicken, Tomatoes, Artichoke and Basil
Flame grilled crust brick oven finished with garlic sauce, roasted fresh eggplant, sliced chicken, sun dried tomatoes, artichoke, mozzarella and basil 17
Featured Bar Selection
Vamonos – Beer Research Institute (BRI) – Mesa, AZ
Get ready for Cinco de Mayo with this crisp, easy drinking Mexican Lager brewed with Lemon Drop hops and fresh lime zest!
ABV 4.5% IBU 15 6.75 | 8.25
Dessert Selection
Chocolate Chip Skillet Cookie With Ice Cream and Churro
Homemade chocolate chip cookie baked in a skillet, served with ice cream and a cinnamon churro 9
*Consuming raw or undercooked meats may increase your risk of food borne illness