Dry rub seasoning, crispy fried and served with and Armenian cucumber and watermelon radish salad
Dipped in seasoned flour and served with a Chipotle Aioli dipping sauce
Stuffed with sweet corn tamale and Oaxaca cheese, beer batter dipped and crispy fried. Served on a bed of salsa verde with a grilled squash and roasted corn salsa
Two Piki breads made by Joyce Saufkie of Second Mesa, served with my version of Bad- dap - suki. A hummus made with reservation grown Tepary beans pit roasted corn, corn and sunflower oils. Garnished with sunflower seeds
Creamy sweet corn in the same bowl with smooth and spicy black Bean topped with a signature of spicy chile cream
Heart of "Artisan" baby romaine lettuce, creamy blue cheese garnished with Maytag Blue and honey roasted spiced pecans
Romaine tossed in our house made Caesar dressing with roasted Pumpkin seeds and Parmesan cheese. Garnished with roasted red peppers and a Parmesan crusted cracker bread
Tossed in a blood orange vinaigrette and garnished with locally grown pomegranates, and Chioggia beets
Grilled Salmon, served in a pool of mushroom broth with fingerling potatoes, multicolor carrots, Hakurei turnips, and greens. Our Salmon are caught by members of the Nez Perce tribe and shipped to us overnight by Foods in Season of Seattle. All of our vegetables are from McClendon's Organic Farm. Wine Pairing: Saint-Mont Blanc Les Vignes Retrouvees - France - 2009. An amazing summer wine where Gros Manseng, Petit Courbu, and Arrufiac grapes come together to create flavors of green apple, grape fruit, and a touch of honey. $8 Glass, $32 bottle
Crispy fried Quail with orange Oaxaca sauce, Colorado farm-raised Elk medallion, with Huckleberry sauce, wild chili tamale topped with Bison, Elk, and Wild Boar chili, finished with a fresh vegetable medley. Wine Pairing: Troublemaker - Syrah Blend - Paso Robles - CA. Syrah, Grenache, Petite Sirah and Mourvedre grapes combine to create bright aromas of cherry and licorice. $12 Glass, $44 Carafe
Lamb shoulder simmered with tomatillos and green chile, pulled off the bone and served over our sweet corn tamale, bowl of red corn posolé with house-made lamb and pork chorizo. A lamb medallion with a mint and garlic au jus, served with a fresh vegetable medley. Wine Pairing: Ballentine Napa - Old Vine Zinfandel 2011. Great fruit, character and depth make this a really nice Napa Zinfandel Small winery making big wines. $11 Glass. $42 Carafe
A 4 oz. lamb steak cut from the leg, marinated, grilled and sliced over a bed of warm locally grown apples, tomatillo, onions, ginger root, fresh mint and sweet spices. McClendon's greens and arugula tossed in a sherry shallot vinaigrette. Radishes, baby tomatoes, house pickled beets and crispy fried "shoestring" potatoes. Wine Pairing: Peirano Estate "Six-Clones" Merlot - Lodi -2012. Aromas of rich cherries and blackberries with hints of toast, flavors including, cherry, plum, and strawberries with lingering hints of cocoa, supple tannins leave a pleasing finish. $9 Glass, $34 Bottle
Large pieces of crispy pork Carnitas, served on a bed of black beans in a red chile pool, topped with a mango salsa served with our creamy polenta and fresh vegetables. Wine Pairing: 10 Span - Pinot Noir - Santa Barbara County - 2012. Aromas of red berries and fresh flowers, complimented by Asian spice notes. Juicy and precise, the wine showcases raspberry and bitter cherry flavors. The finish impresses with vivacity and length leaving a spicy note behind. $9 Glass, $34 Carafe
Steamed fresh vegetables, grilled tofu, sweet corn tamale, red caboose mashed potatoes, grilled fresh corn, grilled mild chili stuffed with three cheeses, wild mushroom corn custard and a crispy fried egg roll filled with red, brown and black sticky rice, roasted chile and jicama. Wine Pairing: Salmon Run Chardonnay - Finger Lakes N.Y. - 2013. 100% unoaked Chardonnay, a greenish gold in color, this N.Y. white offers aromatic fruit, floral and mineral character with harmonious balance. $9 Glass, $34 Bottle
Grilled breast of chicken with a green chile, tomatillo sauce, our famous sweet corn tamale, black beans and fresh vegetables. We serve an 8 oz all natural skin on with drumstick attached breast. Hormone and antibiotic free by "Harvest Land". Wine Pairing: Nobilo - Sauvignon Blanc - Marlborough - New Zealand - 2013. Straw color with brilliant clarity, the nose hint of gooseberries and ripe passion fruit with herbaceous overtones. A fruity wine that is very soft and dry. $8 Glass, $32 Carafe
Three Farm-raised Elk medallions with a Huckleberry sauce, wild mushroom and roasted corn flan, steamed sugar snap peas. These animals are free range grazed in Colorado, hormone and antibiotic free. Wine Pairing: Troublemaker - Syrah Blend - Paso Robles - CA. Syrah, Grenache, Petite Sirah and Mourvedre grapes combine to create bright aromas of cherry and licorice. $12 Glass, $44 Carafe
Medium Mexican white shrimp tossed with fresh spinach Fettuccine in a spicy Chipotle cream sauce with peppers, corn, tomatoes, asparagus, and fresh cilantro. Wine Pairing: Avviato Pinot Grigio - Veneto - Italy - 2013. Full, fresh and lively, brimming with pear and grapefruit aromatics, citrus, and green apples on the palate with a nice finish and plenty of structure. $8 Glass, $32 Carafe - perfect for this dish
Filet Mignon wrapped in Hormel's Apple wood smoked bacon and grilled to perfection and served with choice of potato and fresh vegetables. Wine Pairing: Martin Ray Cabernet Sauvignon - Sonoma County - 2011. Classic aromas of cherry, pipe tobacco, cedar spice and cola lead to candied cherry flavors, finishing with soft leather and rich blackberry and plum. $12 Glass, $44 Carafe
Served with horseradish cream, fresh vegetables and a choice of baked potato or red caboose mashed potatoes. Wine Pairing: Martin Ray Cabernet Sauvignon - Sonoma County - 2011. Classic aromas of cherry, pipe tobacco, cedar spice and cola lead to candied cherry flavors, finishing with soft leather and rich blackberry and plum. $12 Glass, $44 Carafe
One 8 oz. certified Angus ground round Burger patty from Harris Ranch, fire grilled and then smothered in sautéed fresh mushrooms and served with a mound of our fresh house made fries and fresh vegetables. Try this with a glass of our locally brewed Pilsner from the Lumberyard Brewery in Flagstaff $7 a pint!
Rich dark chocolate soufflé baked to order and served with whipped cream and dark chocolate Grand Marnier sauce. (25 minutes to bake) The soufflé is only available for dinner
All Arizona grown ingredients give this famous English dessert a unique flavor. Dates, hazelnuts, and mesquite flour with a mesquite honey and chocolate hazelnut toffee sauce served with our Arizona made Vanilla bean gelato
Ask your server for the flavor of the day. As was the tradition, a Harvey pie is a quarter cut pies so it's perfect to share
Creamy bread pudding made with pecans, almonds, raisins, cherries, cranberries and spice baked and topped with prickly pear cactus syrup, whipped cream and strawberries
Our house-made brownie served warm with a scoop of coffee chocolate chip gelato, whipped cream and chocolate sauce
Rich and smooth egg custard topped with caramelized turbinado sugar and served with fresh raspberries and whipped cream
With whipped cream
We are proud to serve this ultra-premium gelato, all natural and delicious, made right here in Arizona. The sorbets are non-dairy and fat free. Our Gelato Selection This Week - Prickly Pear, Vanilla Bean, Sea Salt Caramel with Truffles, Coffee Chocolate Chip, Dark Chocolate Chip, and Pistachio Sorbet Flavor - Blood Orange
Caramel, Hazelnut, Cinnamon, Peppermint, Coconut, Irish Cream, Toffee Nut, Vanilla and Cinnamon. Sugar Free Caramel, Almond Rocca, Vanilla, and Almond. Our Espresso drinks are brewed by our state of the art Swiss made cappuccino machine, The Schaerer Ambiente
Our Coffees are roasted in Flagstaff by Late for the Train Coffee Company. Our own Turquoise Room Blend is a ying/yang of darkly roasted South American and medium roasted Indonesian beans. We have one pound bags of whole beans available for purchase $17 each. Both regular and decaf are available. Our Coffee is 100% Organic
Two Piki breads made by Joyce Saufkie of Second Mesa, served with my version of Bad- dap - suki. A hummus made with reservation grown Tepary beans pit roasted corn, corn and sunflower oils. Garnished with sunflower seeds
Dipped in seasoned flour and served with a Chipotle Aioli dipping sauce
Smooth black bean and cream of corn, Chile cream signature
Romaine, roasted red peppers, Parmesan cheese and pumpkin seeds
Bowl of crisp Caesar salad topped with grilled chicken breast, roasted red peppers, Parmesan cheese and roasted pumpkin seeds
Roast Turkey breast, black beans, and radishes, hardboiled egg, and fresh roasted corn, avocado, chopped Tuscan kale, romaine, bacon and Maytag blue cheese crumbles tossed in a creamy French dressing
Black Angus roast beef on a soft Hoagie roll with a cup of our house made au jus and a side of horseradish cream
Deli Style turkey breast, Swiss cheese, lettuce, and tomato With mayo and cranberry relish
Whole wheat flour tortilla with beef Machaca, cheddar and Jalapeno jack cheeses and roasted corn salsa
1/2 LB of certified ground Angus chuck, fire grilled and served on a cornmeal Kaiser roll with red onions, lettuce, tomato, and John's special sauce. Build yours with Cheddar, Swiss, bacon, sautéed mushrooms or grilled Poblano Chile $1 per item
It is pristine, naturally high in PH and containing a nice selection of minerals
Three lettuce cups filled with pan seared filet tips, chopped and served on shredded cabbage and carrot. Topped with a Pico de Gallo salsa and crispy fried multi colored tortilla strips. Served with a cup of our delicious Charro Beans .Fire roasted tomatillo and green chili salsa, and three alarm red chili salsa served on the side for your indulgence!
Thin sliced salmon topped with a salad of McClendon's Greens tossed with Meyer Lemon vinaigrette and garnished with avocado, radishes, heirloom tomatoes and pickled golden beets
Large pieces of crispy pork Carnitas, with red and green salsas, white tortillas, black beans and sweet corn tamale
A steaming bowl of lean lamb, hominy corn, peppers, onions, and red chile with roasted corn salsa and warm tortillas. I make my posole using all of the lamb including the bones. We remove the bone and sinew after the stock is made and then cook the posole with the spices and vegetables. There could be a small bone or cartilage that escapes us Try a glass of our award winning local Lumberyard Pale Ale with this dish
Side of Cornbread
A bowl of warm yellow corn polenta topped with fire roasted tomatoes, fresh spinach, two poached eggs, Jalapeno jack cheese and a fresh roasted corn salsa
Two eggs, breakfast sausage, bacon, onions, bell peppers, potatoes topped with jalapeno jack and cheddar cheeses
Freshly baked waffle served with whipped butter and syrup
Freshly baked Belgian waffle with fresh strawberries and whipped cream
Two eggs, 2 pancakes and your choice of bacon, sausage or ham with our spicy green chile breakfast potatoes
Three pancakes with whipped butter and syrup
Fresh spinach and mushroom omelet with cheddar cheese and spicy green chile breakfast potatoes
choice of bacon and sausage, bacon, sausage or ham and two eggs your way with spicy green chile breakfast potatoes
Vanilla, Caramel, Cinnamon, Coconut, Irish Cream, Peppermint, Dark Chocolate, Toffee Nut. Sugar Free: Vanilla, Caramel, Gingerbread, Almond Roca, and Hazelnut
Shredded beef machaca with tomatoes, peppers, onions and spices, scrambled with two eggs, smoky red chile tomato sauce, crispy red and blue corn tortilla chips, jalapeno jack cheese. Topped with crema fresca and roasted corn salsa served with black beans
Creamy polenta in a pool of green chile, tomatillo sauce topped with two eggs, covered in melted jalapeno jack cheese and garnished with roasted corn salsa and diced fresh tomatoes, black beans and served with warm corn tortillas
Creamy bread pudding made with pecans, almonds, pine nuts, raisins, cherries, cranberries, candied peel and spice baked and topped with prickly pear cactus syrup, whipped cream and strawberries
Three thin crepes filled with cottage cheese and covered with a warm orange marmalade sauce. Sprinkled with roasted almond slivers. While these were called pancakes I think they were actually closer to what we know today as crepes
Our Coffees are roasted in Flagstaff by Late for the Train Coffee Company. Our own Turquoise Room Blend is a yin/yang of darkly roasted South American and medium roasted Indonesian beans. This gives the coffee a rich full-bodied aroma while maintaining the sweet warm spice of the beans. Take some home with you! We have one pound bags of whole beans available for purchase. We offer our Turquoise Room blend in both regular and decaf, espresso and decaf espresso. Our coffee is 100% Organic
Hours of Service:
Friday: 11:00am - 10:00pm
Monday: 11:00am - 9:00pm
Sunday: 12:00pm - 9:00pm
Tuesday: 11:00am - 9:00pm
Saturday: 11:00am - 10:00pm
Thursday: 11:00am - 9:00pm
Wednesday: 11:00am - 9:00pm
(Hours of Service May Vary)Disclaimer: Prices and availability are subject to change
We do not have prices for some of the items at this particular restaurant.
You can still order through BringMeThat and your credit card will be charged for the total cost of the items you placed plus a $4.99 service fee.
Please see our FAQ for more details.