Mesa Street Grill

House special.

Mixed greens with blackened chicken strips, tomatoes, cucumbers, avocado and a spicy jalapeno ranch dressing. Gluten-free.

Arugula mix greens with mandarin oranges, strawberries, green apples and toasted almonds with raspberry vinaigrette and whipped goat cheese. Gluten-free.

Iceberg, walnuts, blue cheese crumbles, avocado, bacon, grape tomatoes and blue cheese dressing. Gluten-free.

Field spring greens, house made french dressing, walnuts and crumbled blue cheese. Gluten-free.

Shredded brisket, with chopped romaine lettuce with tomato, avocado, red onion, green chile, cheese and served with Italian dressing. Gluten-free.

Black Angus beef, cheddar cheese, green chile and bacon.

Glazed ham, pulled pork, Dijon, pickles and muenster cheese on toasted ciabatta.

Carved ham, turkey, sharp cheddar cheese, lettuce and tomato with bacon garlic aioli on wheat bread.

Sun-dried tomato, saute mushrooms, caramelized onions, and blue cheese.

Shaved rib-eye, roasted bell peppers, onions, mushrooms topped with asadero cheese on a hoagie bun with roasted garlic aioli.

Shaved turkey breast, brie cheese, pears, spring mix and topped with a raspberry sauce on grilled sourdough.

Ground rib-eye, mozzarella cheese crust, onion jam, topped with creamy beer mac and cheese and bacon.

Served with choice of side. Our most tender cut.

Served with choice of side. Well marbled. Expertly grilled.

Served with choice of side. Signature cut. Expertly grilled.

12 oz. prime chopped rib-eye steak with red onion, jalapenos, green chile, Monterrey Jack cheese, avocado, and tomatoes. Gluten-free.

N.Y. steak diced and tossed in a cream sauce with bell peppers and onions over penne pasta.

Chipotle cream sauce, red onion, tomatoes, cilantro, green chile and linguine pasta. Served spicy.

Ginger and soy sauce glazed Atlantic salmon on brown rice with broccolini, almond and onion stir fry.

Spinach, basil, dried tomato, creamy Alfredo sauce, and roasted chicken breast served with linguine pasta.

Whitefish, Guinness beer battered and served with tartar sauce and roasted garlic tomato sauce.

4 mini tacos, grilled mesquite shrimp, red cabbage slaw, bacon bits, chipotle aioli and micro cilantro.

Lobster and crab meat with creamy cheese.

8 oz. sirloin cooked to perfection, spinach and potato gratin and a spicy shrimp kabob.

Alaskan cod, prawn shrimp, ahi tuna, pico de gallo, tostada crisps, sliced avocado, mango, and sweet peppers, served with spicy tomatillo sauce and micro cilantro.

Diced ahi sashimi with Asian infusion sauce, wonton shells, topped with pico de gallo, micro greens and cusabi.

Fried calamari and jalapeno strips, shredded carrots with tartar sauce and spicy marinara.

Lightly breaded crispy rib-eye, fried onion, radish, scallions and on a bed of guacamole.

Bacon wrapped jalapenos stuffed with herb-infused cream cheese served with a chilled mango sauce.

Field spring greens, house made french dressing, walnuts and crumbled blue cheese.

Iceberg, walnuts, blue cheese crumbles, avocado, bacon, grape tomatoes, and blue cheese dressing.

Arugula mix greens with mandarin oranges, strawberries, green apples and toasted almonds with raspberry vinaigrette and whipped goat cheese.

House special, sirloin, ground beef, a mix of veggies and beef broth.

Honey chipotle glaze.

Steaks are USDA prime grade or higher, hand chosen and aged a minimum 28 days. Our most tender cut.

Steaks are USDA prime grade or higher, hand chosen and aged a minimum 28 days. Signature cut. Expertly grilled.

Steaks are USDA prime grade or higher, hand chosen and aged a minimum 28 days. Tender and juicy.

Steaks are USDA prime grade or higher, hand chosen and aged a minimum 28 days. Chef's choice.

Served with a butternut puree, grilled bok choy and shiitake mushrooms topped with a sweet ginger soy glaze.

Lobster and tomato cream sauce and roasted asparagus tips.

Pan seared with roasted Yukon gold potatoes, topped with a rosemary jalapeno cream sauce.

Pan-seared duck breast on mushroom risotto with sauteed french peas roasted bell peppers topped with a fig demi-glace.

Saffron cilantro, risotto, tempura, broccolini and 3 chile diablo sauce.

6 oz. petite filet and lump crab cake served on mashed potatoes, topped with a lemongrass sauce.

Served with roasted potatoes topped with a guajillo demi-glace and with shoestring onions.

Fried calamari and jalapeno strips, shredded carrots with tartar sauce and spicy marinara.

Capers, diced red onion, peppercorn Dijon and served with toast points.

Served with Texas toast points, fresh onion, cilantro and chile de Arbol sauce.

Alaskan cod, prawn shrimp, ahi tuna, pico de gallo, tostada crisps, sliced avocado, mango and sweet peppers, served with a spicy tomatillo sauce and micro cilantro.

Diced ahi sashimi with Asian infusion sauce, wonton shells, topped with pico de gallo, diced avocado, micro greens and lemon aioli.

Finely diced Kobe beef, egg yolk, shallots, capers and Dijon served with crostini's.

Mashed potatoes with asparagus tips and served with tar tare sauce.

Served loaded.

Topped with lump crab.

Clarified butter.

Fire-grilled and lime butter.

French press.

Abuelita.

French press.

4 layer chocolate cake, caramel buttercream filling, chocolate buttercream icing, with fresh fruit and caramel and chocolate sauce.

Caramelized orange and butter sauce and served flambe with Grand Marnier.

Light mascarpone cream on coffee amaretto soaked house made sponge cake and with imported sweet cocoa.

Caramelized bananas with vanilla ice cream with a sweet cinnamon sauce.