This Thursday marks our 2-Year Anniversary and we are excited to celebrate our success with you. It’s sure to be a fun-filled
evening as we kick off the celebration with drink specials and appetizers starting at 4 PM at the bar!
We know spring is here and summer is right around the corner when we begin to see the farmer’s markets filled with
fava beans, also known as broad beans. We get our beans from Peter Schaner and Schaner family farms. When they
first appear at the market, they are young and tender, to point where you can almost eat the entire pod. Deeper into the
season they get larger and starchier. Cleaning them is quite bit of work, popping them out of the pod, blanching them and
then popping them out of their membrane. But the resulting flavor is nutty and at times a little bitter with a wonderful
creamy texture and it makes all of the hard work worth while.
We use the fava beans in salads, as well as sautés and as the season goes on you might find them pureed and used as
a dip with grilled pita bread, a topping for a bruschetta or as a bed for a grilled piece of fish. Currently we toss them with
warm roast spring vegetables, grilled corn, cherry tomatoes, arugula and some Mediterranean cous cous and serve this
with a piece of halibut topped with balsamic syrup and mango relish.
I see fava beans and I think of spring time, the Mediterranean, light foods and the beautiful green color of the cooked
cleaned beans.
– Chef Rich
Cheese Burger with French Fries 5
Cheese Pizza 5
Chicken Fingers 5
Pasta with Butter Parmesan Sauce 5
Macaroni & Cheese 5
Kid’s Sundae 2
Drink Specials $3 – $5
30% off food
(not valid with any other discounts or promotions)
Available to anyone in food service or hospitality business. Valid with recent service industry pay stub only.
Open Faced Boneless Braised Beef Shortrib Sandwich 10
grilled garlic ciabatta bread, shiitake mushrooms, carmelized onions, red wine beef jus
Chicken Quesadilla 8
tomato, basil, garlic, cheddar cheese, flour tortilla, pico de gallo, guacamole, crème fraiche
Shrimp and Linguine 12
spinach, shiitake mushrooms, tomato sauce, parmesan cheese
Crispy Ahi Spring Rolls 8
cucumber radish salad, chile aioli
Canyon’s Chile Miso Glazed Chicken Wings 8
asian slaw, sesame seeds, scallions
Mediterranean Chopped Pasta Salad 10
chicken, salami, tomato, nicoise olives, garbanzo beans, red onions, mozzarella and fontina cheeses, chopped lettuces, macaroni,
dijon white wine vinaigrette, pepperocinis
Today’s Taco 2
shredded lettuce, cheddar cheese, pico de gallo
Click here to watch Chef Rich’s cooking demonstration on YouTube.
Heat skillet with oil until hot and add beef and brown. Remove and add oil and heat and add pork
and brown. Remove the pork, add the beer and deglaze the pan, scraping all of the bits off the bottom
of the pan.
Heat a pot, add oil and add the Turkey Jalepeno sausage and garlic. Cook until sausage is finished,
add onions and cook until soft. Add bell peppers, cook until soft, add tomatoes, beer, spices, packet of
jalepenos and bay leaves, chicken stock and pork and simmer until pork is tender, 1 hour or more.
Continue stirring and taste and season to taste. The chile will begin to thicken. If needed add water
or more beer to thin out while cooking.
If beef is a tenderloin or ribeye like we use at the restaurant add it at the end and heat through. If your
beef is a stewing type of beef like chuck add it with your pork and it will become tender along with the pork
( allow a few hours of simmering on low heat).
Your chile will be finished when the meat is tender, not shredded.
Serve with chopped red onions, shredded cheddar cheese, sour cream, and chopped avocado.
Join us at 8:30PM on Wednesday nights for our Late Night Happy Hour featuring
$3 quesadillas and $3 Coors Light Drafts!
Chicken & Cheddar Cheese
tomato, garlic, fresh basil, flour tortilla
Tri Tip, Cheddar, Mozzarella & Fontina Cheeses
caramelized onions, flour tortilla
Barbecue Pulled Pork & Asiago Cheese
cole slaw, flour tortilla
Grilled Portobello, Spinach, Caramelized Onions & Cheddar Cheese
flour tortilla
All quesadillas come with guacamole, crème fraiche & pico de gallo
Three Colored Chips & Salsa 2.00
Side Guacamole 3.00
Coors Light Draft 3.00
$ Regular Prices($ Happy Hour Prices)
Tempura Battered Green Beans $8 ($4)
spicy mustard sauce
Crispy Blue Crab Spring Rolls $9 ($5)
green papaya, red peppers, red onions, spicy dijon dipping sauce
Hot Dog $3
coleslaw, kraut, red onion relish, brown mustard, house chips
Barbeque Pork Quesadilla $8 ($4)
pulled barbeque pork, asiago cheese, flour tortilla, guacamole, red salsa, crème fraiche
Mediterranean Chopped Salad $10 ($6)
chicken, salami, tomato, nicoise olives, garbanzo beans, red onions, mozzarella and fontina cheeses, chopped lettuces,
dijon white wine vinaigrette, pepperocinis
Asian Beef Ribs $12 ($7)
asian slaw, sweet & spicy thai dipping sauce
Housemade Cajun Fries $5 ($2.5)
bayou blast, smoked ketchup
Sweet Potato French Fries $5 ($2.5)
papaya mustard
Canyon Chile Miso Glazed Chicken Wings $8 ($5)
celery sticks, blue cheese dressing
Today’s Pizza $12 ($7)
please ask your bartender
Drink Specials
$5 wines by the glass
$5 well drinks
$3 draft beer