Canyon Cafe - San Antonio, TX

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

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

Field greens tossed in our honey chipotle dressing with mixed vegetables, onion, and tomato.

A favorite combination of romain lettuce, garlicky caesar dressing, tortilla strips, and parmesan cheese.

Served with chipotle remoulade sauce.

Served with ranch dressing, carrot, and celery sticks.

Creamy cheese blended with artichoke hearts. Served with tortillas and our great chips.

Penne pasta tossed in a roasted pepper cream sauce with grilled chicken, julienne vegetables, and broccoli. Topped with parmesan cheese.

Ahi tuna seared rare and chilled. Served over greens tossed in a light sesame vinaigrette with avocado, julienne vegetables, and pico de gallo. Topped with crisp wonton strips.

Roasted poblano pepper, stuffed with fajita steak, pico de gallo, adovo mushrooms and our snakebite beans. Baked with mixed cheese and served with ranchero sauce and paella rice.

Roasted chicken, Monterey Jack cheese, and green onions in flour tortillas. Topped with a three pepper cream sauce and tomato salsa. Served with Southwest rice and tossed salad greens.

Adovo grilled breast topped with Monterey Jack and portabella mushrooms. Served on our baked jalapeno Cheddar bun with tossed greens, chipotle sauce, and crisp fries.

Blackened fajita steak served in a crisp flour tortllla with red onion marmalade and Monterey Jack and bleu cheese. Served with tomatillo avocado salsa, chipotle mayonnaise, and margarita slaw.

Filled with grilled chicken, caramelized red onion marmalade, and mixed cheeses. Served with tomatillo avocado salsa, chipotle sauce, and our margarita slaw.

Served with tomatillo avocado salsa, chipotle sauce, and our margarita slaw.

Blackened tilapia in crisp shells with chipotle sauce, margarita slaw, and pico de gallo. Served with Southwest rice and black beans.

Warm flour and corn tortillas are molded together with Jack cheese to provide the best texture and flavor. Stuffed with your choice of fillings and our margarita vegetable slaw. Served with Southwest rice and black beans.

Penne pasta tossed in a roasted pepper cream sauce with grilled chicken, julienne vegetables, and broccoli. Topped with parmesan cheese.

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

Adovo grilled breast topped with Monterey Jack and portabella mushrooms. Served on our baked jalapeno Cheddar bun with tossed greens, chipotle sauce, and crisp fries.

Ahi tuna seared rare and chilled. Served over greens tossed in a light sesame vinaigrette with avocado, julienne vegetables, and pico de gallo. Topped with crisp wonton strips.

Half lb ground beef on baked jalapeno Cheddar bun. Topped with pepper Jack cheese, bacon, and smoky BBQ sauce. Served with tossed greens, tomato, pickle, and French fries.

Our canyon classic made with six oz of ground bison.

Greens tossed in a honey chipotle dressing with snakebite beans, toasted pine nuts, crispy capers, tomatoes, and cotija cheese.

Blackened chicken, crisp bacon, snakebite bean salad, pico de gallo, avocado, bleu cheese, and mixed cheese over greens tossed in a salsa ranch dressing.

Grilled salmon served over a southwest caesar with crisp capers, tortillas, parmesan cheese, and tomatoes.

Romaine tossed in a creamy cilantro dressing with chunks of blackened chicken, tortilla chips, tomatoes, and avocados.

Lightly smoked Atlantic salmon, topped with spiced pecans and served over sauteed spinach and mashed sweet potatoes. Served with fruit salsa and pine nut cilantro pesto.

Ground bison meatloaf with peppers, bacon, and onions. Served with roasted tomato BBQ sauce, chile mashed potatoes, and chefs vegetables.

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

A blend of seven herbs and spices on an eleven oz. sirloin, fire grilled, and served with sauteed spinach and chile mashed potatoes.

Stuffed with herb goat cheese. Served with grilled asparagus, santa fe rice pilaf, and red pepper cream sauce. Topped with a pine nut cilantro pesto and pico de gallo.

Topped with jalapeno cream gravy. Served with chile mashed potatoes and chefs vegetables.

Corn, poblano peppers, and sweet potatoes are blended with crab and coated with a pecan panko crust. Served with tossed greens, fruit salsa, snakebite beans, and remoulade sauce.

Roasted chicken, Monterey Jack cheese, and green onions in flour tortillas. Topped with a three pepper cream sauce and tomato salsa. Served with Southwest rice and tossed salad greens.

Roasted poblano pepper, stuffed with fajita steak, pico de gallo, adovo mushrooms and our snakebite beans. Baked with mixed cheese and served with ranchero sauce and paella rice.

Grilled to order with sauteed onion and peppers. Served with Southwest rice, black beans, soft flour tortillas, and fajita toppings.

Verde sauce, tomatillo avocado salsa, chipotle sauce, pico de gallo, Southwest rice, and mixed green salad.

Panchos, verde enchiladas, black beans, Southwest rice, and mixed greens.

This traditional dish is prepared daily. Tender pork served with flour tortillas, guacamole, Southwest rice, and beans.

The tender pork carnitas and choice of panchos enchiladas or verde enchiladas. Served with Southwest rice, flour tortillas, and tossed salad greens.