Mesa

Friday Daily Specials

Appetizer Selection

Bacon Wrapped Dates (SEASONAL)

Bacon wrapped dates filled with a blend of whipped mascarpone and goat cheese and plated over a piquillo pepper jam, chopped walnuts and a hot honey drizzle with fresh mint.  15

Bacon Brussel Sprouts

Fried Brussel sprouts tossed with bacon, parmesan cheese, dried cranberries and pumpkin seeds. Topped with feta cheese and a drizzle of balsamic glaze.  15

Soups

Creamy Tuscan Chicken

Chef’s Selections

18 oz. USDA Choice Angus Porterhouse Steak with Herb Butter*

Flame-grilled USDA Choice Angus cattle is perfectly juicy, tender porterhouse topped with house herb butter and sauteed mushrooms. Served with a loaded baked potato.  68

Poached FRESH Atlantic Halibut Cheeks

Delicately poached halibut cheeks finished with drawn butter and served with a baked potato.  47

Flame Grilled Pork Porterhouse with Warm Apple

Flame grilled premium grade 14 oz. bone-in pork chop garnished with grilled fuji apples, peppers and red onions. Finished with a drizzle of maple bourbon balsamic glaze. Served with mashed potatoes.  30

Zarandeado Red Snapper

FRESH line-caught red snapper, delicately marinated in a refined blend of citrus, guajillo and ancho chiles, roasted garlic and aromatic spices, then fire grilled in the traditional Zarandeado style to achieve a perfectly crisp exterior and a tender flaky interior. Garnished with caramelized onion and plated with rice pilaf.  36

RWB Chicken Carbonara

Sauteed chicken breasts lightly breaded with parmesan garlic flour then finished with bacon cream sauce and peas. Plated with mashed potatoes.  25

Pumpkin and Butter Nut Squash Raviolis (SEASONAL)

Pumpkin and butternut squash encased in ravioli pasta tossed in a homemade flame-roasted corn cream sauce. Garnished with roasted sweet potato and pumpkin seeds.  24

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

Fish and Chips

Tempura battered FRESH California Halibut fillet (thick, white, mild, flaky). Served with tartar sauce and french fries. (ONLY AVAILABLE UNTIL 4:00pm).  20

King Caesar Salad with Grilled Shrimp

Crisp romaine tossed in creamy parmesan Caesar dressing, red onions, grape tomatoes, pumpkin seeds, bacon, croutons, avocado and shaved asiago. Crowned with five jumbo grilled shrimp.  24

Grilled Turkey Club

Roasted turkey breast with mozzarella, cherrywood smoked bacon, tomato, avocado, and mayo on toasted Tuscan bread. Served with chipotle aioli and fries.  20

Peach-pesto & Burrata Grilled Flatbread (SEASONAL)

Flame grilled pizza crust brick oven finished with pesto basil sauce, tomato, peach. arugula, burrata, olive oil. Garnished with hot honey and balsamic reduction after baking.  19

Featured Bar Selection

Villa Solais Vermentino, Sardinia 2025

Santadi Vermentino di Sardegna “Villa Solais” DOC is brilliant straw yellow with green and golden highlights. Very fresh, citrusy nose with appealing minerality. Driven by a great desire to bring Sardinian wines to the world, Cantina Santadi aims to produce terroir-driven wines.   13 /  50

Monte Antico, Toscana IGT Tuscany, IT 2021

 This accessible Super Tuscan has an elegant bouquet of leather, black cherries, liquorice and plums, leading to a medium to full-bodied palate. Soft notes of vanilla and violets interlace with soft tannins and a silky texture. 85% Sangiovese 10% Cabernet 5% Merlot 11/42

Dessert Selection

Strawberry Tuxedo Mousse Cake

Layers of white cake, vanilla mousse and strawberries. whipped cream,  melba sauce and fresh mint.  8.5

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