Mesa

Thursday Daily Specials

Appetizer Selection

Pinsa Romana Mortadella e Pistachio
Pinsa is a Roman style pizza crust that has been crafted for easy digestibility and is made with a non-GMO blend of rice, soy, and sourdough wheat flour. Baked and topped with mortadella, stracciatella cheese, pesto basil, roasted pistachios, hot honey, olive oil and balsamic glaze. 15

Sweet Potato Fritters with Honey-Lemon Whipped Ricotta (NEW)
Crispy sweet potato fritter layered with silky honey- lemon whipped ricotta, finished with a drizzle of honey, fresh herbs and cracked black pepper and sea salt. 12

Soups

Minestrone Soup

Chef’s Selections

14 oz. USDA Choice Ribeye Steak with Gorgonzola Crust*
14 oz. USDA Choice Ribeye steak, flame grilled, topped with a gorgonzola crust and button mushrooms. Plated with mashed potatoes. 50

Pecorino Crusted FRESH Chilean Sea Bass Fillet
Pan seared Chilean Sea Bass fillet topped with homemade Pecorino butter crust (butter, pecorino cheese, herbs, mayo and garlic). Plated with orzo tossed with garlic spinach and marinated roasted tomatoes. 46

Grilled Pork Tenderloin with Smoked Caramel Pecan Sauce
Flame grilled marinated pork tenderloin with smoked caramel pecan sauce. Served with mashed potatoes. 30

FRESH Barramundi Sea Bass with Shallot and Rosemary Sauce
Pan seared Australian Barramundi Sea Bass fillet (mild, white flakes) garnished with a light shallot, lemon and rosemary butter. Served with orzo tossed with roasted tomatoes and garlic spinach. 36

RWB Chicken Chop with Grandma’s Homemade Sage Gravy
Lightly breaded chicken breasts garnished with grandma’s homemade cream sage gravy. Served with mashed potatoes. 24

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

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

Brisket Wedge Salad (NEW)
Thick wedge of iceberg lettuce drizzled with creamy ranch dressing. Crowned with sliced sweet & spicy glazed smoked brisket, sprinkled with crumbled gorgonzola, grape tomato and garnished with crispy onions. 23

Philly Cheesesteak Sandwich
Pan seared all natural Angus beef top round rubbed with salt, cracked black pepper and grilled with sliced onions, peppers, mushrooms, mozzarella and cheddar cheese. Plated with fries and chipotle mayo. 21

Grilled Pizza with Traditional Beef and Lamb Gyro Meat
Flame grilled crust topped with garlic olive oil, mozzarella, sliced gyro meat (beef and lamb), shredded lettuce, tomato, cucumber and red onion. Drizzled with Tzatziki sauce after baking. 18

Featured Bar Selection

Firestone Walker Cali Squeeze
Brewed with real blood orange for maximum refreshment. A crisp, ruby red beer with juicy orange and fresh citrus flavors. ABV 5% IBU 15 7.50 / 9

Les Dauphins Reserve, Rhone Valley, France 2024
Les Dauphins is a red blend from the Rhone Valley of southern France. It is an vegan blend of Grenach, Syrah and Mourvedre. Produced be Cellier Des Dauphins. ABV 14%. 9 / 34

Dessert Selection

Chocolate Molten Lava Cake
A decadent chocolate cake with vanilla ice cream, drizzled with homemade caramel cr me and fresh strawberries. 11

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