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Additional Info

Business Casual
Suggested
American Express
Visa/MasterCard
Discover Card
Diners Club Card
Not Accepted
Terrace/Patio Dining
Extensive Wine List
Seasonal Menus
Heart Smart Options
Vegetarian Options
Take Out Meals
Children's Menu
Handicap Accessible
Non-Smoking in Restaurant
Full Service Catering
Private Parties
Private Rooms

Open 7 days a week: 11am - 10:00 pm

Happy Hour

In the bar daily 3pm - 6pm

 
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Cave Creek

Tonto Bar & Grill

Hours:

Open 7 days a week:

11:00 A.M. to 9:00 P.M.

Bar till 10:00 P.M.

Meals:

Lunch
Dinner

Cuisine:
American, Southwestern

5736 E Rancho Manana Blvd.
Cave Creek, AZ 85331
United States

480-488-0698

www.tontobarandgrill.com/

 

A taste of authentic Arizona

 

Enjoy a Southwestern/eclectic menu featuring salads, sandwiches, pasta, fresh seafood, mesquite-grilled steaks and chops, and house-made breads and desserts. One menu is served all day.

 

Tonto Bar & Grill in Cave Creek, Arizona, gives diners a view of modern desert life with a peek into the past. The restaurant sits on what was once American Indian land and later used as a stopover camp for the U.S. Cavalry, and the building itself was part of the prestigious Rancho Mañana dude ranch. It’s chock-full of the charm of earlier eras, displaying ranching implements, vintage 1940s photos and original architecture.

 Today, friendly service, fine cuisine and a casual, comfortable atmosphere combine for a rustic yet upscale dining experience. Chefs use the freshest, highest quality ingredients such as all-natural meats and Arizona products – including offerings from Native Seeds/SEARCH. Fine tequilas and an award-winning wine list cap off the enticements.

Reservations are recommended for dinner and holidays. Banquet facilities and off-site

catering available.

Tonto Bar & Grill is proud to be recognized for our accomplishments.

 

The DiRoNA (Distinguished Restaurants of North America) Award uses extensive criteria and an impartial inspection to find restaurants of the highest distinction.

The Wine Spectator Award of Excellence is bestowed on restaurants with a well-chosen selection of quality producers along with a thematic match to the menu in both price and style.

When you dine at Tonto, you are guaranteed to enjoy a level of service and sophistication rarely equaled in the Phoenix/Scottsdale area.

Tonto Bar & Grill Tonto Bar & Grill Tonto Bar & Grill
Tonto Bar & Grill Tonto Bar & Grill Tonto Bar & Grill

 

Red Curry Basil Broth

 

3/4 cup Red curry paste

1 1/2 gal. Coconut milk

4 stalks Lemongrass

4 cloves Garlic 

2 Shallots

10 Kaffir lime leaves

1/4 cup Fresh lime juice

1/2 cup Fresh ginger, peeled

1/2 cup Fish sauce

3/4 cup Turbinado sugar

1 cup Fresh basil

1 tbsp. Olive oil

Chop lemongrass, ginger, shallots, and garlic and sauté in olive oil on low heat for ten minutes.

Add red curry paste and cook for five minutes

Gradually whisk in coconut milk and lime juice

Add kaffir lime leaves

Simmer for 20 minutes on low heat stirring consistently

Add fish sauce, turbinado sugar, and fresh basil

Season with salt and pepper

Beurre mix broth and strain through a chinois

 

Local Sonoran Root Beer
Braised Beef Short Ribs

5lb. Beef short ribs

Ancho chili powder, to taste

Smoked paprika, to taste

Garlic powder, to taste

Cumin, to taste

Salt and pepper, to taste

6 Leeks

3 Yellow onions

6 Celery stalks

4 Carrots

15 Garlic cloves

6 Shallots

10 Black peppercorns

12 sprigs Fresh thyme

8 Parsley stems

2 Charred oranges, halved

4 Bay leaves

2 cups Red wine

1/2 gal. Local Sonoran root beer (or regular root beer)

2 Tbsp. Butter

Season short ribs with ancho chili powder, garlic powder, cumin, smoked paprika, salt and pepper and sear off until  golden brown in large roasting pan.

Pull out short ribs and set aside.

Dice up all the vegetables and add to pan and sauté on low heat for 15 minutes.

Add red wine to deglaze.

Add remaining ingredients to pan and cover with foil.

Cook short ribs at 215°F for 8-9 hours until very tender.

Take braising liquid , strain, and reduce down until it thickens.

Finish sauce with 2 tablespoons butter and serve over short ribs.

Menu

Appetizers

 

Crispy Arepas of Rock Shrimp,

Black Bean Puree, Queso Añejo,

Jicama, Radish, Jalapeño & Oregano Pico,

Smoked Chili Drizzle 3. each (min. 3)

 

Tempura Ahi Tuna Roll, Seaweed Salad

Gari Shoga, Wasabi Soy Vinaigrette 11. 5

 

Tortilla-Crusted Crab Cakes

Jicama & Roasted Chili Slaw

Chipotle Chili Aioli 12. 5

 

Mesquite Wood-Grilled Red Chili Pork Brochette,

Chorizo & Triple Mexican Cheese Fondue, Candied

Chilies, Blue Corn Strips 3. per skewer (min. 4)

 

Three Sister Salsas, Trio of Chips:

Corn, Flour & Indian Fry Bread

Salsas of: Corn & Tomato

Chayote Squash & Tomatillo

Tepary Bean & Red Chilies 9. 5

 

Trio of Hummus:

Artichoke, Lemon & Edamame Bean

Assorted Roasted Chilies & Anasazi Bean

Roasted Garlic, Pine Nut, Feta & Fava Bean

Indian Fry Bread & Grilled Pita 10. 5

 

Soups: Cup 5 Bowl 7

 

Roasted Green Chile Stew, Smoked Chouriço Sausage,

Anasazi Beans, Tortilla Frizzles, Cotija & Coriander Crema

 

Golden Corn Chowder, Smoked Bacon,

Chicken, Thyme & Yukon Gold Potatoes

 

Appetizer Salads

 

Compressed Arugula & Spanish Manchego,

Candied Arizona Pecans, Sun-Dried Cherries,

Tart Green Apples & Pistachio Vinaigrette 8. 5

 

Caesar Salad of Romaine Lettuce, Shaved

Asiago & House-Made Olive Bread Croutons 7. 5

 

Shaved Romaine, Fried Brie, Candied Almonds,

Tart Apple Vinaigrette & Fresh Orange Suprêmes 7. 5

 

Fresh Beet Salad, Fossil Creek Goat Cheese, Watercress,

Sun-Dried Cranberries & Raspberry Vinaigrette 8.5

 

Butter Lettuce, Lemon Herb Vinaigrette, Sunflower

Seeds, Basil Tomatoes & Shaved Cucumbers 7. 5

 

Entree Salads (for smaller sized salads, less 2)

Choose one of our custom entree salads and then choose your accompaniment

 

Caesar Salad of Romaine Lettuce, Shaved

Asiago & House-Made Olive Bread Croutons

 

Cowboy Cobb with Fresh Lemon

Herb Vinaigrette, Crumbled Bleu

Cheese & Applewood-Smoked Bacon

 

Asian Shaved Napa Cabbage, Spinach,

Thai Vinaigrette, Wasabi Peas, Soy Nuts,

Daikon Sprouts & Wonton Frizzles

 

Compressed Arugula & Manchego, Candied Pecans,

Sun-Dried Cherries, Green Apples & Pistachio Vinaigrette

 

Tumbleweed Salad, BBQ Ranch Dressing, Black Beans,

Corn, Tomatoes, Green Onions & Pepper Jack Cheese

 

accompaniment

2 ea. Seared Jumbo Scallops 15.5

5 oz. Mexican White Shrimp Skewer 14.5

5 oz. Crispy Crackling Calamari Rings 13.5

4 oz. Mesquite-Grilled Salmon Medallion 15.5

6 oz. Fresh Herb & Garlic-Grilled Chicken 12.5

6 oz. Mesquite-Grilled All-Natural Pork Tenderloin 14.5

6 oz. Mesquite-Grilled All-Natural Bistro Steak 16.5

 

Sandwiches & Such

 

House-Roasted Turkey Breast Panini on

Onion Garlic Focaccia, Manchego Cheese,

Grilled Zucchini, Gastrique Onion, Arugula

and a Roasted Tomato-Red Pepper Jam 12.5

 

“ BLT Revival ” Applewood Smoked Pepper-

Bacon, Cornmeal-Fried Green Tomatoes,

Watercress Leaves, Avocado, Lemon-Basil Aioli,

House-Made Fresh Herb Brioche 11

 

The below served with choice of: Fries, Sweet Potato Tots or House Salad

Mesquite Wood-Grilled Bistro Steak Sandwich,

Blue Cheese Bruschetta, Horseradish & Garlic Aioli,

Salad of French Beans, Pickled Onions & Tomatoes,

Skillet of Lyonnaise Potatoes 16. 5

 

“Puerto Nuevo" Mexican White Shrimp Tacos,

Ancho Chili-Simmered Peppers & Onions, White

Corn Tortillas, Avocado Crema & Escabèche Slaw 15

 

Tonto Burgers: 12. 5

served with choice of: Fries, Sweet Potato Tots or House Salad

 

Choice of 8 oz. Patty:

All-Natural Corn-Fed

-or-

Local Organic Grass-Fed

Choice of Cheese:

Pepper Jack Cheese

-or-

Sharp Cheddar

Complemented with:

Lettuce, Tomato, Pickle Planks,

Crispy Mesquite Flour-Fried Onions,

House-Made Potato Onion Bun

 

Extras, $1 each: Fresh Green Chili, Crimini Mushroom, Bacon, Avocado, Guacamole or Bleu Cheese

 

Pastas

Both available vegetarian

 

Gemelli Pasta, Shredded Chicken Breast,

Artichokes, Peas, Red Onions, Sweet Bell Peppers,

Fresh Basil Cream & Asiago Cheese 17. 5

 

Penne Pasta, Beef Tenderloin Tips,

Black Beans, Corn, Tomatoes, Red Onions,

Mild Red Chile Sauce & Feta Cheese 20. 5

 

Fish Entrées

 

Bowl of Butter-Poached Clams & Maine Lobster,

Sauvignon Blanc, Preserved Lemon, Baby Fennel,

Artichokes, Tomatoes, Charred Onions, Orecchiette

Pasta, Bruschetta with Smoked Paprika Rouille 34

 

Fennel Pollen-Dusted Diver Scallops,

Mango & White Balsamic Reduction, Grilled

Baby Squash, Spring Pea & Pancetta Risotto 30

 

Sautéed Sand Dabs on Mashed Potatoes, Malt

Vinegar Butter, Snap Peas & Grilled Carrots 22. 5

 

Onion-Crusted Walleye, Yukon Potato Roesti,

Herbed Carrots, Spinach & Chive Rémoulade 24. 5

 

Orange-Barbecued Salmon, Sweet Potato

Poblano & Corn Hash, Spaghetti Squash, Spinach

Roasted Garlic & Mesquite Honey Jus 27

 

Meat Entrées

 

Root Beer-Braised Beef Short Ribs,

Sweet Potato, Caramelized Onion & Leek Gratin,

Green Beans, Garlic & Smoked Arizona Pecans 26

 

Roasted Jidori Chicken, Apricot Relish, Tamarind Cilantro

Vinaigrette, Spring Salad of Quinoa, Heirloom Tomatoes,

Local Pecans, Cholla Buds, Dandelion Greens & Feta 22

 

Ancho Chili-Rubbed 8 oz. Filet, Adobo Demi,

Roasted Corn & Onion Cream, Crimini & Scallions,

Manchego Scalloped Potatoes & Grilled Asparagus 32

 

German Pork Schnitzel served with

Warm German Potato Salad, Lemon Caper Butter,

Green Beans, Carrots & Spiced Apple 20. 5

 

Sautéed Veal Liver, Applewood Bacon,

Pickled Spanish Onions & Roasted

Garlic Mashed Potatoes 18. 5

 

Mesquite Wood-Grilled 12 oz. All-Natural NY Strip

Bacon, Onion & Bleu Cheese Butter, Crispy Yukon

Gold Potatoes, Broccolini & Herbed Carrots 32

 

Vegetarian Nosh 18. 5

Choose any 5 vegetables or starch combination & 1 sauce. Additional items, $3 each.

 

Veggies

Green Beans

Sautéed Spinach

Grilled Asparagus

Sautéed Broccolini

Spaghetti Squash & Spinach

 

Starch

Spring Pea Risotto

Crispy Yukon Gold Potatoes

Quinoa, Feta & Vegetable Salad

Sweet Potato, Onion & Leek Gratin

Sweet Potato Hash with Corn & Chilies

 

Sauces

Lemon Caper Butter

Malt Vinegar Butter Sauce

Roasted Corn & Onion Cream

Tamarind, Cilantro Vinaigrette

Roasted Garlic & Mesquite Honey Jus

 

 

Tonto Bar & Grill takes pride in creating our signature fare from the finest, freshest

ingredients. We only use all-natural meats, and our salad dressings, soups, stocks, sauces, breads, and

desserts are prepared daily. Further, we utilize as many Native Arizona products as possible, and are

pleased to support the Native Seeds/SEARCH program

 

Menu changes seasonally Please, no cell phones 

Menu Prices Subject to Change

18% gratuity will be added automatically for parties of 8 or more

 

Items that are “ ” may contain raw or undercooked ingredients. Consuming raw or undercooked meats, poultry,

seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have certain medical conditions.

Appetizers

 

Crispy Arepas of Rock Shrimp,

Black Bean Puree, Queso Añejo,

Jicama, Radish, Jalapeño & Oregano Pico,

Smoked Chili Drizzle 3. each (min. 3)

 

Tempura Ahi Tuna Roll, Seaweed Salad

Gari Shoga, Wasabi Soy Vinaigrette 11. 5

 

Tortilla-Crusted Crab Cakes

Jicama & Roasted Chili Slaw

Chipotle Chili Aioli 12. 5

 

Mesquite Wood-Grilled Red Chili Pork Brochette,

Chorizo & Triple Mexican Cheese Fondue, Candied

Chilies, Blue Corn Strips 3. per skewer (min. 4)

 

Three Sister Salsas, Trio of Chips:

Corn, Flour & Indian Fry Bread

Salsas of: Corn & Tomato

Chayote Squash & Tomatillo

Tepary Bean & Red Chilies 9. 5

 

Trio of Hummus:

Artichoke, Lemon & Edamame Bean

Assorted Roasted Chilies & Anasazi Bean

Roasted Garlic, Pine Nut, Feta & Fava Bean

Indian Fry Bread & Grilled Pita 10. 5

 

Soups: Cup 5 Bowl 7

 

Roasted Green Chile Stew, Smoked Chouriço Sausage,

Anasazi Beans, Tortilla Frizzles, Cotija & Coriander Crema

 

Golden Corn Chowder, Smoked Bacon,

Chicken, Thyme & Yukon Gold Potatoes

 

Appetizer Salads

 

Compressed Arugula & Spanish Manchego,

Candied Arizona Pecans, Sun-Dried Cherries,

Tart Green Apples & Pistachio Vinaigrette 8. 5

 

Caesar Salad of Romaine Lettuce, Shaved

Asiago & House-Made Olive Bread Croutons 7. 5

 

Shaved Romaine, Fried Brie, Candied Almonds,

Tart Apple Vinaigrette & Fresh Orange Suprêmes 7. 5

 

Fresh Beet Salad, Fossil Creek Goat Cheese, Watercress,

Sun-Dried Cranberries & Raspberry Vinaigrette 8.5

 

Butter Lettuce, Lemon Herb Vinaigrette, Sunflower

Seeds, Basil Tomatoes & Shaved Cucumbers 7. 5

 

Entree Salads (for smaller sized salads, less 2)

Choose one of our custom entree salads and then choose your accompaniment

 

Caesar Salad of Romaine Lettuce, Shaved

Asiago & House-Made Olive Bread Croutons

 

Cowboy Cobb with Fresh Lemon

Herb Vinaigrette, Crumbled Bleu

Cheese & Applewood-Smoked Bacon

 

Asian Shaved Napa Cabbage, Spinach,

Thai Vinaigrette, Wasabi Peas, Soy Nuts,

Daikon Sprouts & Wonton Frizzles

 

Compressed Arugula & Manchego, Candied Pecans,

Sun-Dried Cherries, Green Apples & Pistachio Vinaigrette

 

Tumbleweed Salad, BBQ Ranch Dressing, Black Beans,

Corn, Tomatoes, Green Onions & Pepper Jack Cheese

 

accompaniment

2 ea. Seared Jumbo Scallops 15.5

5 oz. Mexican White Shrimp Skewer 14.5

5 oz. Crispy Crackling Calamari Rings 13.5

4 oz. Mesquite-Grilled Salmon Medallion 15.5

6 oz. Fresh Herb & Garlic-Grilled Chicken 12.5

6 oz. Mesquite-Grilled All-Natural Pork Tenderloin 14.5

6 oz. Mesquite-Grilled All-Natural Bistro Steak 16.5

 

Sandwiches & Such

 

House-Roasted Turkey Breast Panini on

Onion Garlic Focaccia, Manchego Cheese,

Grilled Zucchini, Gastrique Onion, Arugula

and a Roasted Tomato-Red Pepper Jam 12.5

 

“ BLT Revival ” Applewood Smoked Pepper-

Bacon, Cornmeal-Fried Green Tomatoes,

Watercress Leaves, Avocado, Lemon-Basil Aioli,

House-Made Fresh Herb Brioche 11

 

The below served with choice of: Fries, Sweet Potato Tots or House Salad

Mesquite Wood-Grilled Bistro Steak Sandwich,

Blue Cheese Bruschetta, Horseradish & Garlic Aioli,

Salad of French Beans, Pickled Onions & Tomatoes,

Skillet of Lyonnaise Potatoes 16. 5

 

“Puerto Nuevo" Mexican White Shrimp Tacos,

Ancho Chili-Simmered Peppers & Onions, White

Corn Tortillas, Avocado Crema & Escabèche Slaw 15

 

Tonto Burgers: 12. 5

served with choice of: Fries, Sweet Potato Tots or House Salad

 

Choice of 8 oz. Patty:

All-Natural Corn-Fed

-or-

Local Organic Grass-Fed

Choice of Cheese:

Pepper Jack Cheese

-or-

Sharp Cheddar

Complemented with:

Lettuce, Tomato, Pickle Planks,

Crispy Mesquite Flour-Fried Onions,

House-Made Potato Onion Bun

 

Extras, $1 each: Fresh Green Chili, Crimini Mushroom, Bacon, Avocado, Guacamole or Bleu Cheese

 

Pastas

Both available vegetarian

 

Gemelli Pasta, Shredded Chicken Breast,

Artichokes, Peas, Red Onions, Sweet Bell Peppers,

Fresh Basil Cream & Asiago Cheese 17. 5

 

Penne Pasta, Beef Tenderloin Tips,

Black Beans, Corn, Tomatoes, Red Onions,

Mild Red Chile Sauce & Feta Cheese 20. 5

 

Fish Entrées

 

Bowl of Butter-Poached Clams & Maine Lobster,

Sauvignon Blanc, Preserved Lemon, Baby Fennel,

Artichokes, Tomatoes, Charred Onions, Orecchiette

Pasta, Bruschetta with Smoked Paprika Rouille 34

 

Fennel Pollen-Dusted Diver Scallops,

Mango & White Balsamic Reduction, Grilled

Baby Squash, Spring Pea & Pancetta Risotto 30

 

Sautéed Sand Dabs on Mashed Potatoes, Malt

Vinegar Butter, Snap Peas & Grilled Carrots 22. 5

 

Onion-Crusted Walleye, Yukon Potato Roesti,

Herbed Carrots, Spinach & Chive Rémoulade 24. 5

 

Orange-Barbecued Salmon, Sweet Potato

Poblano & Corn Hash, Spaghetti Squash, Spinach

Roasted Garlic & Mesquite Honey Jus 27

 

Meat Entrées

 

Root Beer-Braised Beef Short Ribs,

Sweet Potato, Caramelized Onion & Leek Gratin,

Green Beans, Garlic & Smoked Arizona Pecans 26

 

Roasted Jidori Chicken, Apricot Relish, Tamarind Cilantro

Vinaigrette, Spring Salad of Quinoa, Heirloom Tomatoes,

Local Pecans, Cholla Buds, Dandelion Greens & Feta 22

 

Ancho Chili-Rubbed 8 oz. Filet, Adobo Demi,

Roasted Corn & Onion Cream, Crimini & Scallions,

Manchego Scalloped Potatoes & Grilled Asparagus 32

 

German Pork Schnitzel served with

Warm German Potato Salad, Lemon Caper Butter,

Green Beans, Carrots & Spiced Apple 20. 5

 

Sautéed Veal Liver, Applewood Bacon,

Pickled Spanish Onions & Roasted

Garlic Mashed Potatoes 18. 5

 

Mesquite Wood-Grilled 12 oz. All-Natural NY Strip

Bacon, Onion & Bleu Cheese Butter, Crispy Yukon

Gold Potatoes, Broccolini & Herbed Carrots 32

 

Vegetarian Nosh 18. 5

Choose any 5 vegetables or starch combination & 1 sauce. Additional items, $3 each.

 

Veggies

Green Beans

Sautéed Spinach

Grilled Asparagus

Sautéed Broccolini

Spaghetti Squash & Spinach

 

Starch

Spring Pea Risotto

Crispy Yukon Gold Potatoes

Quinoa, Feta & Vegetable Salad

Sweet Potato, Onion & Leek Gratin

Sweet Potato Hash with Corn & Chilies

 

Sauces

Lemon Caper Butter

Malt Vinegar Butter Sauce

Roasted Corn & Onion Cream

Tamarind, Cilantro Vinaigrette

Roasted Garlic & Mesquite Honey Jus

 

 

Tonto Bar & Grill takes pride in creating our signature fare from the finest, freshest

ingredients. We only use all-natural meats, and our salad dressings, soups, stocks, sauces, breads, and

desserts are prepared daily. Further, we utilize as many Native Arizona products as possible, and are

pleased to support the Native Seeds/SEARCH program

 

Menu changes seasonally Please, no cell phones 

Menu Prices Subject to Change

18% gratuity will be added automatically for parties of 8 or more

 

Items that are “ ” may contain raw or undercooked ingredients. Consuming raw or undercooked meats, poultry,

seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have certain medical conditions.

Happy Hour Specials

In the bar daily from 3- 6 p.m.

 

 

Drink Specials:

Dollar off Draft Beers

Well Cocktails 5

Well Martinis 8

Featured Wine by the Glass 5

Tontoritas 6

 

 

Appetizer Specials:

 

Two Braised Pork Tacos with Chipotle Drizzle

and Roasted Poblano Chili Slaw 5

 

White Corn & Chicken Quesadilla Chiquita

with Roasted Corn & Tomato Salsa 5

 

 

Skillet of 2 Braised Short Rib & Buffalo

Mozzarella Meatballs, Tomato Sofrito,

Charred Scallion & Garlic Bruschetta 5

 

Menu Prices Subject to Change

Beers of the World

Draft Beers 16 oz.

Coors Light 4 

Sam Adams Seasonal 4.5 

Fat Tire 4.5

 

Lager 4. 5

Pacifico

Corona

Corona Light

Heineken

Stella Artois

Amstel Light

New Belgium 1554

Grand Canyon American Pilsner

 

Domestic 3. 75

Budweiser

Bud Light

Coors Light

Miller Lite

Michelob Ultra

Pabst Blue Ribbon

Miller Genuine Draft

 

Ales 4. 5

San Tan Hefeweizen

New Belgium Mothership Wit

Blue Moon Belgian White Ale

Four Peaks Sunbru

Grand Canyon Sunset Amber

Prescott Liquid Amber

Four Peaks Kilt Lifter

Sierra Nevada Pale Ale

San Tan Devil’s Ale

Dogfish Head 60 Minute IPA

Breckenridge Vanilla Porter

Left Hand Milk Stout

 

Gluten-Free 4. 5

Lakefront New Grist

Crispin Hard Apple Cider

 

Non-Alcoholic 4. 5

St. Pauli Girl

Paulaner Thomas Bräu

 

Spirits

Cordials

Jägermeister 8

Baileys Irish Cream 8

Kahlúa 8

Amaretto 8

Frangelico 9

Nocello 8

Tia Maria 8

Tuaca 8

Chambord 8

Dubonnet Blanc 8

Dubonnet Rouge 8

Sambuca Romana 8

Sambuca Black 8

Cointreau 8

Grand Marnier 9

Liquor 43 8

Ouzo 8

Damiana 8

B&B 9

Drambuie 8

Dry Sack Sherry 8

Harveys Bristol Crm Shry 8

 

Cognac & Scotch

Courvoisier V.S. 9

Hennessy V.S. 12

Remy Martin V.S.O.P. 14

Glenlivet 9

Glenfiddich 9

Macallan 12-Year 10

 

Port

Sandeman Founders Reserve,

Portugal 8

Sandeman 10-Year Tawny,

Portugal 11

Dow ’ s 20- Year Tawny,

Portugal 14

 

Dessert Wine

Michele Chiarlo

Nivole Moscato d’Asti 7

Osborne, Pedro Ximènez

1827 Sweet Sherry 10

 

Coffee Drinks

Cave Creek Coffee: 8.5

Baileys, Frangelico, Grand Marnier & Whipped Cream

Mexican Coffee: 8.5

Tequila and Tia Maria

Keoke Coffee: 8.5

Brandy, Kahlua, Dark Crème de Cacao

Peppermint Patty: 8.5

Peppermint Schnapps and Hot Chocolate

 

Rancho Mixology

Prickly Pear Margarita 9. 5

100% Blue Agave Sauza Hornitos Tequila, Triple Sec,

House-Made Sweet & Sour & Prickly Pear Syrup

 

Tontorita 9. 5

100% Blue Agave Sauza Hornitos Tequila, Triple Sec,

House-Made Sweet & Sour, Salted Rim

 

Twisted Collins 9. 5

Patron Silver, Grapefruit Bitters, Lemon Juice, Simple Syrup,

Soda Water, Lemon Wedge Garnish

 

Native Tea 9. 5

Sweet Tea Vodka, Local Mormon Tea, Prickly Pear Syrup

Arizona Lemon Twist

 

Specialty Martinis

Prickly Berry Martini 10. 5

Van Gogh Acai-Blueberry Vodka, Chambord & Cranberry Juice

Pomegranate Martini 10. 5

Grey Goose Le Citron, Pama Liquor & a Splash of Cranberry

Coconut Key Lime Martini 10. 5

Bacardi Coconut, Patron Citronage, Absolute Vanilla, Lime Juice

and a Dried Orange Garnish

Espresso Martini 10. 5

Vanilla Vodka, Espresso Vodka, Baileys,

Chocolate Stick and a Dollop of Whipped Cream

Menu Prices Subject to Change

 

House-Made Desserts $9 

Pastry Chef Amanda Crick

 

Crispy Spring Rolls filled with Fresh

Strawberry, Papaya & Cream Cheese,

Vanilla-Mint Syrup & Julienned

Fruit Salad, $3 each (min. 3 per order)

 

Ruby Red Grapefruit Cake,

Fresh Ginger & Coconut Milk

Blancmange (pudding), Grapefruit

Coulis & Brûléed AZ Citrus Supremes

 

Warm Buttermilk

Chocolate Cake

Warm Chocolate Ganache

& Candied Pecan Ice Cream

 

White Nougat Semifreddo Stack,

Roasted Pistachio Wafer Cookies,

Whole Chilean Cherries in Sauce

 

Lemon-Lime Sour

Cream Meringue Pie

Raspberries & Sliced Kiwi,

Baked in an Almond Crust

 

Diabetic Friendly:

 

Chocolate Amaretto Pots De Crème,

Candied Almond Yogurt Cream,

and Raspberry Linzer Cookies

 

Gluten Free Options:

 

House-Made Sorbets &

Bertos Ice Cream,

Anise Pizzelle Cookie

 

Warm Chocolate Flourless Cake,

Dark Chocolate Sauce, Raspberry

Coulis & Vanilla Bean Ice Cream

 

Crème Brûlée

Fresh Berries & Sesame

Honey Lace Cookie

 

Menu Prices Subject to Change

Bubbles

Stellina di Notte Prosecco, Italy, NV 30

Citrus, pear, melon, lemon & almonds

Rotari Arte, Italiana Brut, Italy, NV 36

Crisp, dry, full-bodied; true Brut style

Roederer Estate Brut, Anderson Vly, NV 52

Green apple; creamy with hints of yeast

Schramsberg Blanc de Blancs, Napa ‘08 65

Lemon, green apple, pear & pineapple

Veuve Clicquot Ponsardin Brut, Reims France NV 136

Citrusy, yellow orchard fruits & yeasty brioche

Perrier-Jouët Fleur Champagne, ‘02 225

Delicate fruit, floral, pears & soft yeast

 

Other Whites

Domestic

Beringer White Zinfandel, CA ‘10 32

Red berries, citrus, floral & melon

Ferrari-Carano Fume Blanc, Sonoma ‘10 34

Melon, fig, wildflowers & fresh herbs

Arizona Stronghold Tazi, AZ ‘10 36

Floral notes, tropical fruit & crisp acidity

38% Malvasia, 21% Sauv. Blanc, 19% Riesling

15% Pinot Grigio & 7% Chardonnay

Chateau Ste. Michelle 3-H Sauvignon Blanc, WA ’09 40

Crisp grapefruit, asian pear, floral and citrus tones

Pillsbury Wine Co. Casa Blanca, AZ ‘10 42

Apples, peaches, apricots; clean; good minerality

100% Pinot Gris

Conundrum, California ‘10 53

Apricot, white peach, honeysuckle, green melon,

pear & creamy vanilla; crisp finish. Blend of

Chardonnay, Sauvignon Blanc, Muscat Canelli & Viognier

 

Austria

Laurenz V. Laurenz und Sophie Singing

Grüner Veltliner ‘09 34

Pear, apple, citrus, green peach & white pepper

 

France

Domaine Rothschild Bordeaux Blanc ‘09 42

Tart pear, melon, grapefruit, spice & mineral

60% Sémillon & 40% Sauvignon Blanc

 

Germany

Rudi Wiest Riesling, Mosel River ‘10 32

Green apple, peach, citrus, spice & wet slate

Faust Riesling Spätlese, Rheingau '08 45

Honeysuckle, pear, apple, balanced acidity & minerality

 

Italy

Pighin Pinot Grigio ‘10 40

Crisp with floral notes, peach & lemon

Maso Canali Pinot Grigio, Trentino ‘10 45

Tropical fruit, apricot, green apple & clean finish

 

Spain

Nessa Albariño, Rias Baixas ‘10 35

Aromatic white peach, white spice

& crisp citrus

 

New Zealand

Brancott Sauvignon Blanc ‘11 36

Passion fruit, grapefruit, melon & pear

 

Chardonnay

Domestic

Rodney Strong, Sonoma ‘10 32

Tropical fruit, crisp apple, oak & butter

Clos du Bois, Sonoma ‘09 34

Apple, pear & toasted oak; buttery finish

Kendall-Jackson, California ‘10 36

Mango, pineapple & apple; mild oak

Sonoma-Cutrer, Russian River Ranches ‘09 44

Green apple, orange blossom & mineral

Trefethen, Napa ‘09 56

Pear, green apple & toasted almond

Cuvaison, Napa '09 58

Lemon zest, oaky vanilla, butter tones

Rombauer, Carneros ‘10 62

Tropical fruit, peach & citrus; light oak

Cakebread, Napa ‘10 69

Pear, citrus; creamy with buttery finish

Aged 7 months in French oak, 11% ML

Chalk Hill Estate, Sonoma ‘09 75

Citrus, hints of Meyer lemon, apricot & spice

Far Niente Estate, Napa ‘10 88

Tropical fruit, mineral, pear, fig & green melon

Aged 9 months in new French oak, no ML

Kistler Les Noisetiers, Russian River ‘09 110

White peach, orange marmalade,

mineral & oak

Aged 11 months in new & old French oak

 

France

Bouchard Bourgogne Blanc, ‘09 48

Crisp, clean green apple, pear, herbs & mineral

Louis Latour, Puligny-Montrachet ‘09 82

Bright lemon, floral notes, mineral & spice

French oak & 100% ML

William Fevre Chablis, Premier Cru ‘08 98

Ripe pear, citrus & nectarine; stony notes

 

Pinot Noir

Domestic

A to Z, Oregon '09 48

Soft cherry tones, hints of spice, good acidity

La Crema, Sonoma Coast ‘09 48

Hints of coffee, clove & dried herbs; soft tannins

DeLoach, Russian River Valley ’09 54

Ripe black cherry, raspberry & hint of spice

King Estate, Oregon ‘10 55

Dark red cherry, cinnamon & clove

Chalone, Monterey County ’07 69

Earthy & smoky, with currants & vanilla

11 months in 100% small French oak barrels

Dutton-Goldfield, Dutton Ranch, Russian River ‘09 70

Black cherry, strawberry, lilac & nutmeg

Belle Glos Las Alturas, Santa Lucia Highlands '10 80

Juicy dark cherry, plum pie filling and spice

Calera Ryan Vineyard, Mt. Harlan '08 95

Red fruit, bright acidity & hints of minerality

Argyle Nuthouse, Willamette Valley ‘09 98

Deep blackberry, fruit leather, cedar & vanilla

 

France

Chanson, Gevrey-Chambertin ‘05 115

Ripe red cherry, chocolate, vanilla & light oak

Louis Jadot Pommard, '09 120

Light cherry & earth tones; hints of leather

 

Merlot

Domestic

Kenwood Yulupa, California ‘09 32

Black cherry, raspberry, baking spice & raisin

Rodney Strong, Sonoma ‘08 38

Deep plum, berry and a toasty vanilla finish

Markham, Napa ‘07 45

Black cherry, mocha, licorice & soft tannins

Gundlach Bundschu Rhinefarm Estate, Sonoma ‘07 56

Dusty cherry, cranberry, sage & allspice

Raymond Reserve, Napa ‘08 56

Currant, blackberry, black tea & pepper

Rombauer, Carneros ‘07 58

Black cherry, plum, clove & cinnamon

Swanson Estate, Napa ‘07 65

Mocha, black cherry, blackberry & smoke

Stags’ Leap, Napa ‘08 75

Blackberry, blueberry, cola, tea & vanilla

Duckhorn, Napa ‘08 125

Blackberry, cherry, caramel & exotic spices

82% Merlot, 18% Cab; aged in

100% French oak (80% new)

 

France

Château Taillefer, Pomerol ‘05 95

Ripe, soft red fruit, cola & earthy mocha

Aged 15 months in 40% new French oak

Château Simard, Saint-Émilion '99 95

Earthy aromas, silky smooth

tannins, long finish

 

Cabernet Sauvignon

Domestic

Rutherford Ranch, Napa ‘09 40

Raspberries, red plum, mocha & toasted oak

Sebastiani, Sonoma ‘08 44

Jammy blackberry, tobacco, raisin & oak

Sterling, Napa ‘08 51

Blackberry, cassis jam & long vanilla finish

Silverado, Napa ‘07 68

Fruit-forward currant & cherry with spice

Long Meadow Ranch, Napa ‘07 72

Ripe black fruit, black tea, tobacco,

cedar & soft earth

Turnbull, Napa ‘08 80

Cherry, mocha, spice & bittersweet chocolate

B.R. Cohn Olive Hill, Sonoma ’07 87

Rich berry-cherry & red plum & big finish

Heitz Cellars, Napa ‘06 88

Cassis, eucalyptus & long, lingering finish

Trefethen, Napa ‘08 90

Cassis, black currant & medium spices

Frank Family, Napa ‘08 90

Black cherry, violets, cedar, plum & spice

Faust, Napa ‘08 95

Plum, blueberry, dark cherry, cedar & tobacco

Jordan, Alexander Valley ‘07 98

Blackberries, cassis, coffee, cedar & vanilla

Silver Oak, Alexander Valley ‘07 120

Fresh blackberries, violets, cola & soft spice

Aged 25 months in American oak (50% new)

Caymus, Napa ‘09 125

Plum, black cherry, creamy oak & long finish

Aged 20 months in new French oak

Chimney Rock Estate Stags Leap, Napa ‘07 160

Cassis, black currant, blackberry, dark

chocolate & spice- 100% Cabernet aged 18

months in new French oak (75% new)

 

France

Château Larose de Gruaud, St. Julien '07 75

Cassis, red fruits, velvety tannins, lasting finish

-Second label of second growth Bordeaux-

Château Leoville-Barton, St. Julien ’04 180

Cassis, minerals, tobacco, flowers, mocha

& truffle. Beautiful texture, elegant tannins,

long structured finish; second growth Bordeaux

 

Italy

Tenuta San Guido Sassicaia, Bolgheri ‘08 300

Blackberries, cassis, spice & toasted oak

85% Cab Sauv, 15% Cab Franc;

aged 24 months in French oak

 

Argentina

Pascual Toso, Mendoza ‘08 35

Intense fruit, coffee, pepper, mint & vanilla

 

Chile

Montes Alpha Estate, Colchagua Vly. ‘08 46

Black currant, chocolate & cigar box;

well balanced

 

Other Reds, Meritage & Blends

Domestic

Alexander Valley Syrah, Alexander Valley ‘08 40

Cassis, blackberry, violets, soft plum & vanillin oak

Dos Cabezas Red AZ '09 40

Supple red fruit, soft tannins, elegant finish

A blend of Grenache, Sangiovese & Monastrell

Heitz Cellars Grignolino, Napa ‘08 42

Floral, bright red fruit, lilac, violet; light body

Renwood, Old Vines Zin, Amador ‘06 46

Raspberry, blackberry, spice & raisin

Seghesio Zinfandel, Sonoma ‘09 48

Raspberry, cherry, spice & sweet oak

L'Ecole No. 41 Red Columbia Valley '09 48

Red cherry, plum, cola, integrated tannins

55% Merlot, 21% Cab, 13% Syrah, 5% Malbec,

3% Petit Verdot & 3% Cab Franc

Ferrari-Carano Siena, Sonoma ‘09 65

Bright raspberry & red cherry; Sangiovese & Cabernet

St. Supéry Élu, Napa ‘07 85

Black cherry, plum, mocha, vanilla, cedar & tobacco

66% Cab, 22% Merlot, 6% Malbec, 4% Petit

Verdot & 2% Cab Franc

The Prisoner, Napa '10 95

Dark berry, cherry, black currant, integrated tannins

44% Zin, 26% Cab Sauv, 18% Petite Sirah,

9% Syrah, 2% Charbono & 1% Grenache

Krupp Brothers Synchrony, Napa ‘07 110

Currant, black plum, mocha, leather, spice & tobacco

45% Cab Sauv, 43% Cab Franc, 5% Petit Verdot,

4% Malbec & 3% Merlot; aged 18 months

Justin Isoceles, Paso Robles '08 120

Dark, robust red & black fruit, vanilla & brown spice

78% Cab, 13% Cab Franc, 8% Merlot, 1% Petit Verdot

Cain Five, Napa Valley ‘06 175

Rich round berry, anise, toasty oak & soft spice

60% Cab, 16% Cab Franc, 14% Petit Verdot,

8% Merlot & 2% Malbec

Quintessa, Napa ‘08 205

Black cherry, raspberry, currant & soft spice; floral

18 months in 100% French oak (85% new)

 

Australia

Penfolds Bin 128 Coonawarra Shiraz ‘09 48

Currant, blackberry, spice & soft smoke

Jim Barry Lodge Hill Shiraz, Clare Valley '09 55

Dark berry tones, hints of chocolate and menthol

Two Hands Brave Faces, GSM, Barossa ‘10 65

Dark fruit, Asian spice & roasted game.

74% Grenache 15% Shiraz and 11% Mataro

12 months in Frech oak.

 

France

Perrin & Fils Châteauneuf-du-Pape Les Sinards ‘05 65

Cherry, plum, earthy currant, herbs & lavender

70% Grenache, 15% Syrah & 15% Mourvèdre

 

Chile

Concha y Toro Casillero del Diablo ‘10 32

Black currant, dark plum, chocolate & coffee bean

100% Carmenere

 

Argentina

Kaiken Ultra Malbec, Mendoza ‘09 46

Black cherry, blueberries, tobacco, mocha & vanilla

Bodega Norton Privada, Mendoza ‘09 48

Dark berry, ganache, fig & mocha

40% Malbec, 30% Merlot, 30% Cabernet Sauv.

Bodegas Caro ‘07 95

Ripe red fruit, blackberry, toasted oak

70% Cabernet & 30% Malbec; aged 14 months

French oak; joint venture of Catena & Lafite Rothschild

 

Italy

Antinori Pèppoli, Chianti Classico ‘08 45

Rich red fruit and berries with a hint of vanilla

Castello Banfi, Rosso di Montalcino, Tuscany ‘09 57

Blackberries, plum, tobacco & coffee

Aged 12 months in French & Slavonian oak

Gaja Promis Ca ’ Marcanda, Tuscany ‘09 85

Red fruit, plum, soft spice & cedar;

55% Merlot, 35% Syrah & 10% Sangiovese;

aged 18 months in French oak

Barrua, Sardinia ‘06 87

Blackberries, plum, violets, licorice & spice

Same winemaker as Sassicaia; 100% Carignan

Masi Costasera Amarone Classico ‘07 98

Ripe cherry jam, cinnamon & vanilla, dry finish

70% Corvina, 25% Rondinella, 5% Molinara

Grapes are dried on racks for 4 months; the wine

is aged an additional 24 months in Slavonian oak

Pio Cesare Barolo, Alba ‘06 105

Blackberry jam, violet, licorice & clove

30% new French oak for 2.5 years & 50%

new Slavonian oak for 3 years

Altesino Brunello di Montalcino ‘04 110

Red raspberries, plum, raisin & sweet wood

Luce Super Tuscan, Montalcino ‘08 125

Morello cherry, cinnamon, vanilla & pepper

A blend of 45% Sangiovese and 55% Merlot

 

Spain

Campo Viejo Tempranillo Reserva, Rioja Spain ‘06 40

Strawberry, cherry, spice, vanilla & toasted oak

85% Tempranillo, 10% Graciano, 5% Mazuelo

18 months French & American oak, 18 months bottle

Bodegas Faustino I Gran Reserva, Rioja ‘98 68

Red raspberry, cherry, spices, & vanilla

85% Tempranillo, 10% Graciano, 5% Mazuelo

Aged 28 months 80% American & 20% French oak

 

Large Bottles

Heitz Martha ’ s Vineyard ‘02

1.5-Liter Magnum 400

Black cherry, raspberry, spice & bay leaf

100% Cabernet; 2.5 years new French oak,

1 year American oak

 

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