| Fried Green Tomatoes | Cornmeal Breaded and Fried with Ancho Aioli Pickled Bermuda Onions and Southwestern Slaw | $8.50 |
|---|---|---|
| Roasted Red Pepper Hummus Platter | With Fresh Curry Buttered Pita Bread, Black Mesa Feta Cheese and Olives | $8.25 |
| Baklava Baked Brie | Phyllo Wrapped Brie with Pistachios and Orange Cardamom Black Canyon Honey | $9.50 |
| Caprese Appetizer | Local Heirloom Tomatoes and Basil, Soft Mozzarella topped with Balsamic Reduction and Basil Infused Extra Virgin Olive Oil | $9.50 |
| Queso Fundido with House Made Chorizo | Warm Black Mesa Goat Cheese with Tomatillo Chutney topped with Our House Made Chorizo Served with Village Baker Garlic Bruschetta | $10.50 |
| Sweet Potato Gnocchi with Snow Crab Sambuca Creamed Spinach | with Spanish Aged Manchego Cheese and Truffle Scented Crimini Mushrooms | $12.50 |
| Diablo Shrimp “Macaroni and Cheese” | Seashell Pasta in Smoked Gouda Cheese Sauce topped with Sun-Dried Tomatoes and Wild Mexican Shrimp Sautéed in Spicy Diablo Sauce | $12.50 |
| Southwestern Crab Cake | Crab Cakes with a Spicy Remoulade Avocado Tomatillo Salsa and Jicama Slaw | $10.50 |
| Caesar Salad | Crisp Romaine Hearts with Caesar Dressing, Reggiano Cheese And Honey Wheat Croutons | $5.75 |
|---|---|---|
| Baby Spinach with Orange Serrano Vinaigrette | Organic Baby Green tossed with Orange Serrano Vinaigrette, Maytag Blue Cheese Pepitas and Sundried Cranberries | $6.25 |
| Champagne Vinaigrette Salad | Organic Baby Greens tossed with Champagne Fresh Herb Vinaigrette, Black Mesa Goat Cheese Candied Pecans, Avocado and Grapefruit Segments | $6.25 |
| House Salad | Mixed Greens Tossed in Our House Champagne Vinaigrette Dressing Garnished with Tomato Wedges and Jicama Slaw | $4.75 |
| Add 'Natural' Chicken Breast or White Anchovies to any Salad | $2.75 | |
| Add Seared Scallops | $3.75 | |
| Bowl of Soup | $5.25 | |
| Cup of Soup | $3.75 | |
| Beef Tenderloin Medallions Mole* |
Served with Roasted Red Pepper and Black Mesa Goat Cheese Yukon Gold Mashed Potatoes Grilled Farmers Market Vegetables and Topped with Mole Sauce and Toasted Pine Nuts (Wine Suggestion: Colores Del Sol Malbec) |
$26.50 |
|---|---|---|
| Diablo Shrimp “Macaroni and Cheese” |
Seashell Pasta in Smoked Gouda Cheese Sauce topped with Sun-Dried Tomatoes and Wild Mexican Shrimp Sautéed in Spicy Diablo Sauce (Wine Suggestion: Red Horse Ranch Syrah) |
$24.00 |
| Southwestern Crab Cakes |
Served with Cilantro Rice, Spicy Remoulade, Avocado Tomatillo Sauce Jicama Slaw and Fresh Seasonal Vegetables (Wine Suggestion: Benvolio Pinot Grigio) |
$26.50 |
| Sweet Potato Gnocchi with Snow Crab Sambuca Creamed Spinach |
Served with Spanish Manchego Cheese and Truffle Scented Crimini Mushrooms (Wine Suggestion: Dr. Fisher Riesling) |
$26.50 |
| Served Vegetarian Style | $21.00 | |
| Prime Certified Angus New York Striploin Steak |
Served with Applewood Smoked Bacon and Shallot Mashed Potatoes Shiraz Reduction Demi Glace and Fresh Seasonal Vegetables (Wine Suggestion: 3 Doves Cabernet) |
$32.50 |
| Tortilla Encrusted Halibut |
With Roasted Red Pepper and Goat Cheese Smashed Yukon Potatoes, Tomatillo Chutney Garden Salsa, Lime Beurre Blanc and Grilled Farmers Market Vegetables (Wine Suggestion: Eola Hills Pinot Noir) |
$27.50 |
| Tequila Lime Roasted Half Chicken |
Natural Red Bird Farm Chicken Brined and Marinated With Green Chili Risotto and Calabacitas (Wine Suggestion: Bogle Merlot) |
$20.50 |
| Wok Charred Salmon with Mango-Habanero Chutney |
Served with Cilantro Rice and Seasonal Vegetables (Wine Suggestion: 4 Vines Chardonnay) |
$23.50 |
| Pork Osso Buco |
Salmon Creek Farms Pork Osso Buco Slow Braised Served with Green Chili Risotto and Fresh Seasonal Vegetables (Wine Suggestion: Trentadue OPR Red Blend) |
$26.50 |
| Wedding’ Chili Relleno | Roasted Poblano stuffed with Southwestern Three Bean Relish and Hominy Served with Calabacitas and Topped with Melted Oaxacan Cheese and Enchilada Sauce With Sautéed Wild Mexican Shrimp and Scallops
(Wine Suggestion: Dry Creek Sauvignon Blanc) |
$25.50 |
| Served Vegetarian Style | $19.50 | |
| Grilled Filet Mignon* with Applewood Smoked Bacon Mashed Potatoes | Grilled Angus Filet topped with Maytag Blue Cheese Demi-Glace and Toasted Walnuts Served with Applewood Smoked Bacon and Roasted Shallot Mashed Potatoes (Wine Suggestion: Paraiso Pinot Noir) |
$29.50 |
*(Eating raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness)
| Fried Green Tomatoes | Cornmeal Battered with Ancho Aioli Southwestern Slaw and Pickled Bermuda Onions | $8.50 |
|---|---|---|
| Roasted Red Pepper Hummus Platter | With Fresh Curry Buttered Pita, Black Mesa Ranch Feta Cheese and Olives | $8.25 |
| Caprese Appetizer | Local Heirloom Tomatoes and Basil, Soft Mozzarella topped with Balsamic Reduction and Basil Infused Extra Virgin Olive Oil | $9.50 |
| Queso Fundido with House Made Chorizo | Warm Black Mesa Goat Cheese with Tomatillo Chutney topped with Our House Made Chorizo Served with Village Baker Garlic Bruschetta | $10.50 |
| Baklava Baked Brie | Phyllo wrapped Brie with Pistachios and Orange Cardamom Black Canyon Honey | $9.50 |
| Grilled Salmon and Baby Spinach Salad with Orange Serrano Dressing | Baby Spinach tossed with Orange Serrano Vinaigrette, Maytag Blue Cheese Toasted Pepitas, Sundried Cranberries and Grilled Salmon | $12.50 |
|---|---|---|
| Farmers Market Salad | Marinated and Grilled Farmers Market Squash, Red Onions and Red Bell Peppers Local Heirloom Tomatoes and Black Mesa Feta Cheese over Organic Baby Greens Tossed with Balsamic Vinaigrette | $9.75 |
| Crab-Cake Salad with Roasted Corn Cilantro Vinaigrette | Baby Greens tossed with Roasted Corn Cilantro Vinaigrette, Jicama Slaw Shredded Cabbage, Tomato Wedges and Two Crab Cakes | $12.75 |
| Champagne Vinaigrette Salad | Organic Baby Greens Tossed with Champagne Fresh Herb Vinaigrette Black Mesa Goat Cheese, Candied Arizona Pecans, Avocado and Grapefruit | $10.25 |
| Caesar Salad | Crisp Romaine Hearts with Caesar Dressing, Real Reggiano Cheese Lemon Wheel, Thyme Oven Roasted Tomato and Honey Wheat Croutons |
$9.75 |
| With White Spanish Anchovies Add | $2.75 | |
| All Salads Served with our Freshly Baked Date-Walnut Focaccia Bread | ||
| Add to any Salad: | Grilled Chicken Breast | $2.75 |
| Seared Scallops | $3.75 | |
| Bowl of Soup | $4.75 | |
| Cup of Soup | $3.50 | |
| Cup of soup with Small Caesar or Dinner Salad | $8.75 | |
| *Burgers and Chicken Sandwiches | Natural Red Bird Farm Chicken and Freshly Ground, Chuck Only, Burgers | |
|---|---|---|
| Tillamook Cheddar Cheese | Sweet Caramelized Onion Mustard Sauce and Shredded Lettuce on Toasted Kaiser Roll | $10.25 |
| The Flagstaff Burger | Roasted Poblano and Red Bell Peppers Caramelized Onion, Smoked Gouda Cheese, Ancho Mayonnaise and Applewood Smoked Bacon on Toasted Kaiser Roll | $10.75 |
| Mushroom and Blue | Crimini Mushrooms Sautéed with Shallots and Fresh Thyme Maytag Blue Cheese on Toasted Kaiser Roll | $10.50 |
| Saltimbocca | Prosciutto, Aged Manchego Cheese and Lemon Sage Aioli onToasted Kaiser Roll | $10.75 |
| Salmon BLT Sandwich | Grilled Salmon, Applewood Smoked Bacon, Lemon Caper Aioli, Baby Greens and Fresh Tomato on Grilled Village Baker Sourdough Bread | $11.25 |
| Farmers Market Grilled Vegetable and Roasted Pepper and Hummus Sandwich | Marinated and Grilled Farmers Market Squash, Red Onions and Red Bell Peppers With Roasted Red Pepper Hummus and Black Mesa Feta on Toasted Wheat Berry Bread | $9.25 |
| Fried Green Tomato and Turkey Sandwich | Corn Meal Coated Fried Green Tomatoes, Turkey, Smoked Gouda, Pickled Bermuda Onions and Sweet Ancho-Lime Mayonnaise on Grilled Village Baker Sourdough | $9.75 |
| Beef Steak Tip Sandwich | Tender Beef Tips Sautéed with Crimini Mushrooms, Fresh Jalapeno and Aged Manchego Cheese on Toasted Hoagie Roll | $9.75 |
| Pecan Encrusted Fish Tacos | Two Pecan Encrusted Fresh Fish Tacos with Roasted Garden Salsa Avocado, Shredded Cabbage, Pickled Bermuda Onions and Ancho Aioli Served with Southwestern Slaw | $11.50 |
| Caprese Sandwich | Tomatoes, Mozzarella, Basil, Prosciutto and Baby Greens on Garlic Toasted Ciabatta Roll with Balsamic Reduction and Basil Olive | $10.75 |
| Vegetarian Option | “Hold The Ham” | $9.50 |
| Turkey and Brie Sandwich | Freshly Roasted Turkey with Cranberry Chutney and Melted Brie Cheese Served Open Face on Our House Made Date-Walnut Focaccia | $9.75 |
| Po-Boy Crab-Cake Sandwich | Our Southwestern Crab Cakes with Spicy Remoulade, Shredded Lettuce and Tomato on Toasted Fresh Hoagie Roll | $11.75 |
*(Eating raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness)