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 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.

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.

• ½ cup Red Onions- finely chopped
• ½ cup White Onions- finely chopped
• ¾ cup Green Onions- chopped fine
• ¾ cup Green Bell Peppers- finely chopped
• ¾ cup Yellow Bell Peppers- finely chopped
• ½ gallon canned whole Tomatoes ground, or fresh tomatoes no skin, no seeds, chopped or
  blended with juice
• ¾ lbs. Beef (We use Filet Mignon scraps) – cut in cubes
• ¾ lbs. Pork- cut in cubes
• 1 lb. Turkey Jalapeno Sausage Sausage
• 1 Dark Beer
• 2 TBS Garlic Cloves- minced fine
• 1 Jalapenos and 2 Bay Leaves- wrapped in cheesecloth
• 2 tsp. Dry Oregano Leavesg
• Pinch of Cayenne ( to taste)
• 1 cup Chicken Stock
• 2 TBS Garlic Cloves- minced fine
• 2 tsp. ( or to taste) Chili Powder
• Salt and Fresh Ground Pepper
• Pomace oil for cooking

– Directions –

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!

Late Night Menu:

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