An oasis of inspired Southwestern fusion, Canyon consistently serves an innovative and surprising array of American artisanal cuisine with Asian, South and Central American undertones. Chipotle, wasabi, ginger, cilantro, lemongrass, basil, jalapeño, mango and red chilies accent the freshest seafood and wild game available. Seductive lighting and a constantly evolving mix of music enhances your dining experience and keeps the intimate space filled with a captivating and energized clientele every night. Immerse yourself in the ambiance as you savor one of Canyon's notorious Prickly Pear Margaritas.

Executive Chef : Chris Wilber
Chef de Cuisine : Alvaro Santos
Sous Chef : Dustin Falcon

* new + updated items / aug 2010

we use locally sourced products + ingredients
now serving domestic / local micro brews . . .

f i r s t

* scallop, shrimp + calamari ceviche with jalapeño, lime, roasted sweet potato + ancho chili dusted popcorn / 20

indonesian spiced bison medallions with scotch bonnet blueberry crema, añejo tequila toasted corn salsa / 18

* roasted maine lobster bisque with aged spanish sherry, crème fraiche + a mini maine lobster grilled cheese / 12

wasabi ginger marinated beef with soba noodles, carrots, scallions, cilantro, crispy wontons + a fermented brown rice vinegar soy dressing / 15

* mixed hydroponic baby tomato salad with shaved midnight moon cheese, torn basil, baby arugula, crostini, bermuda onion + warm green chili balsamic vinaigrette / 12

grilled chicken quesadilla with jalapeño jack cheese, roasted corn, cilantro pesto + charred tomato pepita salsa / 13
organic chicken

tequila + jalapeño smoked salmon tostada with goat cheese, capers, grilled scallions, pepper confetti + scotch bonnet tartar sauce / 14

ancho chili crusted shrimp tapas with blistered chilies, manchego cheese, tomatoes + tomatillo drizzle / 15

* slow braised pulled pork empanada with new mexican red chili, queso blanco, serrano chili avocado puree + micro herb salad / 16

blue corn fried oysters with toasted sweet corn, mixed organic greens, cascabel chili vinaigrette + cilantro cream / 15

maine lobster and avocado salad with warm applewood smoked bacon + cilantro chive vinaigrette, red onion + crispy white sweet potato / 20

sweet + spicy crispy calamari with thai chili honey dressing, opal basil, blistered peppers + toasted garlic / 16

tuna tartar with crispy tortillas, wasabi cream + thai chili sauce / 18

cornmeal crusted herb + goat cheese poblano with a new mexican red chili sauce + black bean salsa / 11
vegetarian

comal grilled red chili chicken tostada with goat cheese crumbles, caramelized bermuda onion, baby arugula + avocado serrano chili white truffle crema / 15

f o o d

* grilled colorado rack of lamb with ancho chili dust, spinach + goat cheese tacos, green chili tequila black beans + guajillo chili natural sauce / 40

panko crusted chicken milanese with poached garlic marinated tomatoes, smoked mozzarella, baby greens + red chili evoo / 28

* pan simmered black florida grouper with serrano chili + lime marinated tomatoes, sautéed haricot vert, jumbo lump crab + crispy jamón serrano / 36

jalapeño panko crusted jumbo shrimp with coconut curry black bean sauce + toasted cumin scented rice / 28

coriander crusted tuna with roasted jalapeño tomatillo sauce, a cilantro sticky rice cake + poblano golden tomato salsa / 28

filet mignon with poblano pesto goat cheese, zinfandel natural sauce + cilantro micro chive potato mash / 36

* comal grilled tasmanian salmon with wildflower honey '3' chili bbq sauce + a green onion manchego cheese tamale / 28

beef tenderloin tip burrito with red chili sauce, poblano, red peppers, mushrooms, bermuda onions + mozzarella / 26

pan roasted swordfish with braised swiss chard + white bean ragout, heirloom tomato avocado salad + crispy green chili chorizo crumbles / 28

x t r a s

canyon 'mac n cheese' with jalapeño panko / 8
green chili tequila black beans with warm tortilla / 5
white truffle manchego cheese potato chips / 7
mashed potatoes / 5
sautéed vegetables / 6

no substitutions on entrees

f i n i selections change daily

chocolate bread pudding
toasted pecan pie
crème brûlée
chocolate mousse pie
vanilla bean cheesecake
assorted ice cream + sorbet

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