Sam's Cafe

Traditional Mexican soup thickened with tortillas to add a delicate corn flavor.

A rich creamy chowder flavored with poblano peppers and roasted chicken.

Fresh field greens tossed in our honey-chipotle vinaigrette and topped with Roma tomatoes, red onions, and carrots.

A favorite combination of romaine lettuce, garlicky caesar dressing, tortilla strips, and Parmesan cheese.

Served with chipotle remoulade sauce.

A rich cheese dip flavored with pico de gallo, roasted artichokes and pepper Jack cheese. Served with flour tortillas and chips.

Flour tortillas wrapped around a savory combination of chicken and vegetables. Served crisp with our roasted tomato BBQ sauce and tossed organic greens.

Layered with grilled chicken, black beans, creamy mixed cheeses, sour cream, pico de gallo and tomatillo-avocado salsa.

Served with ranch dressing.

Chefs selection. Perfect for sharing.

Adovo-grilled breast topped with monterey jack and portabella mushrooms. Served on our toasted signature bun with tossed greens, chipotle mayonnaise and crisp fries.

Pepper Jack cheese, bacon and our smoky BBQ sauce on a signature bun with tomatoes and field greens. Served with crisp fries.

Grilled salmon served over a southwest caesar with capers, Parmesan cheese, and Roma tomatoes.

Ahi tuna seared rare and chilled. Served over fresh greens tossed with a light sesame vinaigrette, sliced apples, carrots, sweet red onion, and radish sprouts. Topped with crisp wonton strips.

Fresh field greens tossed in a balsamic-cotija dressing with sweet bell peppers, toasted pine nuts, crispy capers, and tomatoes.

Bands of blackened chicken, crisp bacon, roasted corn, pico de gallo, avocados, bleu cheese, and mixed cheese over fresh greens tossed in a salsa ranch dressing.

Grilled to order with our unique grilled onion and pepper mix. Served with southwest rice, black beans, soft flour tortillas, and fajita toppings.

Grilled steak, mixed cheeses, and black bean stuffing, topped with salsa verde. With southwest rice and tossed salad greens.

Shrimp, salmon and white fish stuffed in a flour tortilla with Jack cheese and onions. Served with cilantro cream sauce.

Two of our panchos enchiladas along with our traditional carnitas. Served with southwest rice, tossed salad greens and flour tortillas.

Blackened shrimp, goat cheese, Jack cheese, red peppers and roasted corn in a flour tortilla. Served with mixed greens.

Roasted chicken, Monterrey Jack cheese and green onions in flour tortillas. Topped with a 3-pepper cream sauce and tomato salsa. Served with southwest rice and tossed salad greens.

Lightly smoked Atlantic salmon topped with spicy pecans and served over sautéed spinach and mashed sweet potatoes. With a light, red papaya and cilantro sauce.

Served over oven-roasted vegetables and southwest rice. Topped with an avocado fan and chipotle mayonnaise.

Roasted corn and poblano peppers are blended with crab and seared with a pecan crust. Served with greens topped with snakebite bean salad and remoulade sauce.

Stuffed with a herb-goat cheese mix and served over a roasted red pepper cream sauce with a pine nut and cilantro pesto, grilled asparagus and southwest rice.

Ground beef meatloaf with peppers, bacon, and onions topped with roasted tomato BBQ sauce and served with mashed potatoes and grilled corn-on-the-cobb.

Developed by chef hector of Phoenix, this traditional pork dish is prepared daily. Tender pork chunks served with flour tortillas, guacamole, pico de gallo, southwest rice and black beans.

A mild blend of seven herbs and spices on an 11-oz. Sirloin, fire-grilled and served with sautéed spinach and chile mashed potatoes.

Our chile-rubbed sirloin accompanied by our pecan-crusted crab cake. Served with sweet mashed potatoes, seasonal vegetables, and remoulade sauce.

Sautéed shrimp in a garlic lobster cream sauce with tomatoes, asparagus, and Parmesan cheese. Served over penne pasta.

Penne pasta tossed in a roasted pepper cream sauce with strips of grilled chicken and broccoli. Topped with Parmesan cheese.

Shrimp and fresh mushrooms over angel-hair pasta in a jalapeño cream sauce. Topped with Parmesan cheese and pico de gallo.

Marinated vegetables, flame-grilled and served on angel-hair pasta tossed with spinach, black beans, and garlic soy sauce.

Blackened steak sliced and served in a crisp flour tortilla with red onion marmalade and Monterey Jack and bleu cheese. Served with tomatillo-avocado salsa, chipotle mayonnaise, pico de gallo, cotija cheese and our margarita slaw.

Filled with caramelized red onion marmalade and mixed cheeses. Served with tomatillo-avocado salsa, chipotle mayonnaise, pico de gallo, cotija cheese and our margarita slaw.

Served with tomatillo-avocado salsa, chipotle mayonnaise, pico de gallo, cotija cheese and our margarita slaw.

Topped with margarita slaw and served with southwest rice and black beans.

Warm flour and corn tortillas filled with lightly battered shrimp and margarita slaw. Served with southwest rice and black beans.

Warm flour and corn tortillas filled with grilled chicken and margarita slaw. Served with southwest rice and black beans.

In crisp taco shells with margarita slaw, pico de gallo and fresh limes on the side. Served with southwest rice and black beans.