Mesa

Friday Daily Specials

Appetizer Selection

Crispy Pork and Vegetable Potstickers

Tasty ground pork and vegetable potstickers served over sautéed cabbage with a sesame honey-ginger and soy dipping sauce.  15

Buffalo Dill Pickle Breaded Cheese Curds (NEW)

Premium Garlic battered Wisconsin cheese curds wrapped in a crunchy dill pickle seasoned breading and fried to golden perfection. tossed in a ZESTY buffalo sauce and served with ranch.  13

Soups

Southwest Chicken with Black Bean and Corn

Cajun Shrimp Bisque

Chef’s Selections

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 tender flaky interior. Garnished with caramelized onion and plated with cilantro rice.  35

Beef Tenderloin Tips with Mushroom Cream Sauce

Beef tenderloin tips and button mushrooms sautéed in a zesty mushroom cream sauce blended with a touch of sour cream. Plated with mashed potatoes.  33

Atlantic Halibut Fillet with Sauvignon Blanc Sauce

Pan seared FRESH Atlantic Halibut fillet (thick, white, mild, flaky) garnished with a light Sauvignon Blanc sauce (butter, shallots, white wine and a touch of cream). Plated with orzo tossed with garlic spinach and marinated roasted tomatoes.  36

Flame Grilled 14 oz. Pork Chop with Zesty Peach BBQ Sauce

Flame grilled premium grade 14 oz. bone-in pork chop garnished with homemade Zesty Peach BBQ Glaze. Served with mashed potatoes.   30

Traditional Hot Open-Faced Turkey Sandwich

Sliced roasted turkey breast served over grilled Tuscan bread with turkey gravy, mashed potatoes and cranberry sauce on the side.  26

Poached FRESH Atlantic Halibut Cheeks

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

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

Refreshing Watermelon Salad with Feta and Grilled Chicken

Mixed greens, fresh watermelon, sliced cucumber, red onion, mint and feta cheese tossed in apple cider vinaigrette. Crowned with grilled chicken and drizzled with balsamic reduction.   19

Grilled Cuban Sandwich

Ham, pulled pork tenderloin, Havarti cheese, horseradish sweet pickle slices, arugula, mustard and mayonnaise on a grilled ciabatta. Served with fries.   19

Sweet Honey Mediterranean Grilled Pizza

Flame grilled and brick oven finished with garlic olive oil, mozzarella, salami, pepperoni, green olives and artichokes. Topped with fresh arugula and honey.  18

Featured Bar Selection

Sierra Nevada Summerfest

A crisp, golden Czech-style pilsner. Light bready sweetness with lemon zest and spicy hop notes.5.0% ABV 28 IBU’S  6  / 9

Les Dauphins Reserve Blanc, Rhone Valley, France

From the Rhone Valley of France, Les Dauphins is a white French blend. Dry, and light-bodied with notes of lemon, tangerine peel, white peach and honeycomb. 100% Vegan the blend is dominated by Grenach-Blanc. 13% ABV.  9  /   34

Dessert Selection

Salted Caramel Vanilla Crunch Cake

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

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