This
is a sample menu - changes are made regularly
small plates and salads
arizona shrimp cocktail 14
cocktail sauce and ancho chili remoulade
smoked salmon 10
traditional accompaniments,
bagel and cream cheese
roasted chicken and strawberry salad 12
fresh mozzarella, prickly pear vinaigrette
and toasted almonds
*pepper seared ahi tuna salad 14
organic field greens and mango avocado relish
arizona shrimp and baby field greens 12
citrus fruit, avocado, radishes, pine nuts and cranberry vinaigrette
specialty entrees
*lon’s steak and eggs 17
wood grilled beef tenderloin and poached eggs on spoon bread with green tomato marmalade, asparagus and annatto hollandaise
braised beef short ribs with a sunny side up egg 14
buttered grits and red wine jus
roasted chicken salad on croissant 10
roasted corn, jicama and guajillo aioli
*grilled sustainable salmon with blackberry glaze 15
baby roasted potatoes and saffron corn jus
*black angus burger 12
goat cheese, caramelized onions, lettuce, and tomato
the original hacienda brunch
shared family style platters of selected fruits, house baked breakfast breads and assorted wood-grilled breakfast meats; includes a choice of non-alcoholic beverage and brunch entrée per person
$24
brunch entrees
*traditional eggs benedict 12
hacienda potatoes and canadian bacon
spiced fuji apple pancakes 10
agave nector and prickly pear butter
huevos rancheros 12
scrambled eggs, refried beans, salsa, corn relish,
over a goat cheese quesadilla
strawberry and mascarpone stuffed brioche
french toast 10
berry compote and chile spiced honey butter
three egg omelet with arizona shrimp 14
grilled corn, roasted peppers, organic spinach,
cotija and hacienda potatoes
roasted chicken and egg white omelet 12
manchego cheese, smoked onions and
piquillo pepper mole
chefs gerry coleman, james ducas, carl rossi
and trevor tucker
as a courtesy to our guests please direct all cellular phone use to our back patio
an 18% gratuity is included for parties of 8 or more
*some items may contain undercooked proteins which may increase the chance of food borne illness
