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Welcome To Restaurant Week Spring 2018

Three courses & a Glass of Wine or a Draft Beer for $33


First Course

Cup of Soup
ask your server about selection.

Ramona Farms Tepary Beans and Street Corn
Ramona Farms tepary bean puree, street corn relish, cilantro salad and chimichurri

House Salad
Mixed greens, tomatoes, onions, carrots, baby heirloom tomatoes and choice of dressing.


Second Course

Seafood Pasta
Fresh pappardelle tossed with sautéed white gulf shrimp, salmon, artichoke hearts and sun-dried tomatoes all tossed in a lemon caper butter sauce.

Madison Stir-Fry
Sautéed chicken breast, with snap peas, carrots, green beans, red peppers, tossed in citrus-sriracha glaze; served over quinoa-jasmine rice pilaf.

Grilled Flank Steak
Wood grilled with house made black garlic steak sauce, jasmine rice and soy-ginger cucumber relish.


Third Course

P.C.G. Sundae (GF)
Two scoops of vanilla bean ice cream topped with house made caramel and spiced pecans.

Citrus Panna Cotta
Arizona citrus blossom honey, fresh berries.


Additional Offering From The Bar
Wines by the glass and draft beer.
(GF) gluten free

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