Vegetarian
Gluten Free
Starters
OYSTERS ON THE HALF SHELL 18
Six raw oysters shucked and served with a Sriracha and jalapeño reduction, Mignonette sauce, and lemon.
BARBECUED OYSTERS 18
Six barbecued oysters topped with chorizo butter and lemon.
BAKED CHEESE 18
A blend of cream cheese, Boursin cheese, shaved parmesan cheese, roasted garlic, and wilted baby spinach. Baked with a panko and toasted pecan crust. Served with baked naan dippers. (Gluten-free upon request).
CRISPY BRUSSEL SPROUTS 14
Flash-fried brussel sprouts and bacon bits, tossed in a maple bacon vinaigrette and topped with shaved Romano cheese.
SEARED AHI APPETIZER 16
Four-ounce Ahi Tuna filet, rolled in a savory sesame seed crust and pan-seared to rare. Served with wasabi, ginger soy sauce, and pickled sushi ginger.
COCONUT SHRIMP 16
Five jumbo shrimp coated in a panko coconut crust. Deep-fried to golden brown and served with a sweet chili sauce.
SMOKED TROUT 24
Riverence trout filet smoked and served cold, alongside our baked cheese with toasted crostini. (Gluten-free upon request).
CHICKEN WINGS 15
Six crispy, twice-cooked wings finished with your choice of Korean BBQ glaze, Buffalo sauce, or Parmesan Garlic sauce. Served with carrots, celery, and your choice of Ranch or Bleu Cheese dressing.
BRUSCHETTA 15
Slow-roasted tomatoes chopped and marinated in garlic-herb oil on sourdough crostini with a goat cheese spread. Topped with feta cheese, fresh basil, and a balsamic reduction. (Vegan upon request).
BEER CHEESE NACHOS 12
Home-made crispy tortilla chips, beer cheese sauce, black beans, diced red onions, tomatoes, roasted jalapeños, and chopped cilantro. Topped with a tomatillo cabo sauce. Served with homemade salsa and guacamole.
Carne Asada 6 Crispy Pork Belly 6 Chicken 4
PRETZEL 13
Two jumbo soft pretzels served with Dijon mustard aioli, beer cheese sauce, and sweet & spicy apple butter.
Craft Salads
Get Wedged 16
A full head of Iceberg lettuce, crispy pork belly, and slow-roasted tomatoes. Served with a balsamic reduction, bleu cheese dressing, and bleu cheese crumbles. (Vegetarian upon request).
CANYON Cobb 19
Chopped romaine lettuce, slow-roasted tomatoes, diced pork belly, sliced cucumbers, pickled red onions, bleu cheese crumbles, sliced balsamic marinated egg, and bleu cheese dressing. (Vegetarian upon request).
SANTE FE CHICKEN SALAD 18
Chopped romaine lettuce, seared chicken breast, tri-colored tortilla strips, corn, black beans, diced tomatoes, avocado, and cilantro.
CAPRESE SALAD 14
One whole large tomato sliced and topped with Mozzarella cheese, basil, and a balsamic reduction drizzle.
*Arugula Salad
Baby arugula, grape tomatoes, pickled red onions, sliced cucumbers, and feta cheese. Served with a Greek vinaigrette.
*Classic Caesar
Chopped romaine lettuce, Caesar dressing, Parmesan crisps, Parmesan cheese, and croutons.
*SALADS COME WITH YOUR CHOICE OF MEAT
No Meat 14
Steak 22
Ahi Tuna 21
Chicken 18
Salmon 21
Shrimp 22
DAILY SOUP SELECTION
Soup of the day made from scratch in-house. Inquire with your server for soup options.
Cup 5 Bowl 7
Sandwiches & Pizza
All sandwiches are served with beer-battered french fries, Redhawk sauce, and ketchup.
Steak Sando 19
Eight-ounce Prime Ribeye steak on a sourdough baguette, with slow-roasted bruschetta and herb boursin cheese.
PRIME RIB FRENCH DIP 17
Slow-roasted Prime Rib, thinly sliced and topped with caramelized onions, Redhawk Horsey Sauce, and arugula. Served with au jus.
Margherita Pizza 14
A traditional Neapolitan pizza made with homemade marinara sauce, mozzarella cheese, tomato, and basil. (Gluten-free upon request)
Burgers
All burgers are served with beer-battered french fries with Redhawk sauce and ketchup.
Substitute Four-ounce chicken breast for any burger 4 Substitute bean & veggie patty 4
(Lettuce-wrapped upon request).
The Hawk Burger 17
Two Six-ounce seared Wagyu beef patty with American cheese, caramelized onions, Redhawk sauce, applewood smoked bacon, and crispy pickle chips. Served on a butter-toasted glossy bun.
Add an over-easy egg 2
Bison burger 17
Six-ounce seared bison patty served California style with lettuce, sprouts, tomato, smashed avocado, and chipotle aioli.
Add cheese 2 Add bacon 3 Add over-easy egg 2
Classic Burger 13
Six-ounce seared Wagyu beef patty with lettuce, tomato, and onion on a glossy butter-toasted bun.
Add extra patty 4
Add cheese 2
Add bacon 3
Add sautéed mushrooms 2
Entrées
All entrée dishes are served with a house salad or substitute for a Caesar salad ($4), mini-wedge salad ($6), or cup of soup ($2).
*Served with seasonal vegetables and your choice of one side option of wild grain rice, mashed potatoes (loaded $2), baked potato (loaded $2), beer-battered french fries, or four cheese Mac & Cheese ($4.)
*Prime Rib 40 (LIMITED AVAILABILITY)
Slow-roasted 14oz Prime Rib served with au jus, and creamy horseradish.
Add shrimp 8 Add 6oz Lobster Tail 15
*RIBEYE STEAK 38
Grilled 14oz Choice Ribeye steak topped with beef demi-glace sauce.
Add Mushrooms 2 Add shrimp 8 Add 6oz Lobster Tail 15
*SKIRT STEAK 28
Grilled 10oz Skirt Steak marinated in Coca-Cola, ancho chili sauce, jalapeño chilis, garlic, onion, cilantro, and ketchup. Topped with sautéed mushrooms and onions.
Add shrimp 8 Add 6oz Lobster Tail 15
Tortellini 18
Tortellini pasta in a pesto cream sauce. Served with a side of garlic bread.
Add Chicken 5 Add Steak 8 Add Shrimp 8
Chicken Alfredo 20
Seared chicken breast tossed in a homemade garlic Alfredo sauce with linguine noodles. Served with a side of garlic bread.
Substitute Steak 4 Substitute Shrimp 4
CREAMY BALSAMIC CHICKEN PASTA 24
Seared chicken breast tossed in bacon, mushrooms, spinach, and a creamy balsamic sauce with linguine noodles. Served with a side of garlic bread.
Substitute Steak 4 Substitute Shrimp 4
*Surf N' Turf 46
Five-ounce buttery baked Lobster Tail served alongside a 10oz grilled Prime Top Sirloin steak. May substitute Shrimp if preferred.
*CAST IRON CHICKEN BREAST 22
Seared chicken breast, slow-cooked in a cast iron skillet with thyme, rosemary, garlic and butter.
Seafood
All entrée dishes are served with a house salad or substitute for a Caesar salad ($4), mini-wedge salad ($6), or cup of soup ($2).
*Served with seasonal vegetables and your choice of one side option of wild grain rice, mashed potatoes (loaded $2), baked potato (loaded $2), beer-battered french fries, or four cheese Mac & Cheese ($4.)
Fish and Frites
Crispy golden battered halibut filets on a bed of beer-battered french fries. Served with a side of remoulade, Redhawk sauce, and ketchup.
2pc 18 3pc 23 4pc 28
*Honey Garlic Salmon 28
Six-ounce seared Atlantic salmon filet, blackened and topped with a honey garlic glaze. (Gluten-free upon request).
Seafood Cioppino 36
Made with an in-house marinara sauce, octopus, clams, shrimp, mussels, and bay scallops. Served with toasted garlic baguette. (Gluten-free upon request)
MAHI MAHI FISH TACOS 26
Three blackened Mahi Mahi fish tacos with avocado crema, mango salsa, cilantro, purple cabbage, and lime. Served with wild grain rice.
ATLANTIC SEA SCALLOPS 32
Four wild-caught Sea Scallops pan-seared to golden brown. Topped over a bed of sauteed spinach and linguine noodles with a homemade marinara sauce. Served with a side of garlic bread.
*TEQUILA ORANGE Halibut 34
Eight-ounce halibut filet pan-seared in a panko crust and topped with a tequila orange reduction.
Ahi Tuna 28
Eight-ounce Ahi Tuna, rolled in a savory sesame seed crust, pan-seared to rare, and laid over a bed of white rice. Served with wasabi, ginger soy, pickled sushi ginger, and seasonal vegetables with a cup of Miso soup.
*Canyon Crest Trout 26
Seared Riverence Trout blackened, and topped with red pepper flake butter and lemon.
SOME ITEMS ARE COOKED TO ORDER AND MAY BE
SERVED RAW OR UNDERCOOKED. CONSUMING RAW
OR UNDERCOOKED MEATS, POULTRY, SEAFOOD,
SHELLFISH, OR EGGS MAY INCREASE THE RISK OF
FOODBORNE ILLNESS.
Gratuity of 20% added to parties of 6 or more | Split plate charge of $4
