Menu

Cartwright’s elevates cowboy cuisine to a whole new level, thoughtfully melding the essence of the original ranch with modern comfort and class. Cartwright’s signature brand of Modern Ranch Cuisine blends the flavors of a rich combined heritage from across the Great American West, all captured and reflected in a unique style that creates a true dining experience.

Wrangled by a simplistic style, notable Chef Brett Vibber instills the most important aspects of great-tasting food while paying tribute to the roots of the American West. Cartwright’s signature Modern Ranch Cuisine melds fresh, sustainable meats and vegetables with heirloom spices, chili peppers, beans, molasses and delectable sauces, creating the base flavors of the West.


Appetizers

  • Warm canella braised duck, Bourbon braised peaches, smoky Gorgonzola and local pecan crostini 13
  • Red chili elk balls: Ground elk, pork, crushed corn tortillas, braised in red chili cream, Cotija queso 12.
  • Appaloosa Bean Hummus and Mesquite-Grilled Pita:
    Tomatillo-green chili marmalade; pickled Spanish onions, fire-roasted chilies; chicos and pinion nuts 12.5
  • Lump crab & corn cakes: Soda cracker crusted, orange-coriander aioli, bread & butter pickles 14
  • Crackling cornmeal calamari, tossed with candied chilies and smoked chili aioli 9.5
  • Smoked ancho & roasted corn salsa, tomatillo lime salsa, green chili mashed guacamole, corn & flour chips 10.5
  • Grilled & chilled shrimp cocktail, Sonoran spiced cocktail sauce & grilled lemon 13.
  • Six-shooter of freshly shucked Blue Point oysters, cilantro lime mignonette, fresh horseradish & Arizona citrus 18

Homemade Soups Cup 5. / Bowl 7.

    • Local Butternut Squash: Sherry Agave Reduction, Sage Crème
      Fraîche, Crispy Oregano, Spiced Pepitas

    • Sonoran Tortilla Soup: Chicken rajas, Cotija queso, avocado salsa & tortilla frizzles


Appetizer 9  or Entree size with choice of below protein,
no protein 14.

  • Heirloom tomato, breakfast radish, arugula, burrata cheese, wildflower honey vinaigrette & spiced pumpkin seeds
  • Ranch House Salad: Mixed greens, fresh peas, tomatoes, cucumbers, radish, spiced pumpkin seeds & white balsamic vinaigrette
  • Turquoise Salad: Arizona field greens, artichokes, grilled asparagus, green goddess dressing, local pinion nuts, avocado, crispy spinach tortilla, roasted peppers
  • Roasted Beet Trio, Napa cabbage, baby gem lettuce,green apple, golden raisins, prickly pear pistachio vinaigrette, Fossil Creek goat cheese
  • Crunchy Club: Romaine & Napa cabbage, bacon,  avocado, tomato, cucumber, deviled egg, creamy bleu cheese-ranch dressing
  • Caesar’s Garden: Romaine, grilled olive croutons, Spanish manchego cheese, Queen Creek olives, pepperoncini, oven dried & marinated tomatoes, preserved lemon and garlic vinaigrette
    • Choice of protein:
          • Chicken 16
          • Shrimp 17
          • Beef tips 18
          • Calamari 16
          • Salmon 17
          • Scallops 19

Sandwiches & Such

    • Baja Tacos: Green tomato, poblano, cabbage and jicama chow chow, cotija queso & margarita crema, roasted jalapeño
      Choice of Protein: All-natural Chicken 14
      Mahi Mahi 15     -   Pork Carnita 14
    • Rough rider bison buffalo, elk & Anasazi bean chili, Jack cheese corn casserole, ancho chili crema, red onion marmalade 16.

The below are served with choice of: Fries or House Salad

  • Braised brisket & rye: Fresh kraut, chili caramelized onions, Muenster cheese, blackstrap molasses mayo, house-made shashlik bread & butter pickles 13.
  • Crispy Chicken Cemita: Poblana Sesame cemita bun, Oaxaca cheese, chipotle puree, basil leaves, tomato, avocado and smoked
    red chili aioli 13
  • Ranch Burgers:
    Choice of 8 oz. Patty:
    All-natural corn-fed 13.5
    - or -
    Organic Elk-Bison Buffalo 15.
    - Choice of Cheese: White Cheddar or Pepper Jack
    - Complemented with: Lettuce, tomato, pickle planks, caramelized onions, sweet potato bun
    - Extras, 1./each: Fresh roasted green chili, roasted jalapeño, smoky Gorgonzola bacon, avocado, guacamole or crispy tobacco onions

Pastas

  • Beef Tenderloin Stroganoff: Gluten-free brown rice noodles, fried potatoes, skillet mushrooms, pickles and caraway sour cream sauce 20.5
  • Quail stuffed with pork chorizo: Arizona red lime glaze, macaroni & smoked Gouda cheese, wilted arugula 24
  • Pierogies: Stuffed with potato & farmer’s cheese, Polish kielbasa, caramelized onions, house-made kraut, brown butter 17.5

Mesquite Wood-Grilled Steaks

  • 12-oz Cowboy rib eye: chipotle caramelized onions, jack cheese mashed potatoes and fresh roasted corn with green chilies 33.
  • 8-oz filet: braised leek & Gorgonzola fondue, bacon & hash browned potatoes, sauteed broccolini with garlic and shallots 36.
  • 10-oz NY steak: red chili & hibiscus flower butter, tobacco onions, manchego cheese scalloped potatoes and Brussels sprouts 34.
  • Ranch house special trio of tenderloin medallions: 3-oz each of beef, elk and bison buffalo, cracked pepper whisky-demi, sweet potato tortilla hash, sauteed asparagus with pine nuts 42.

Ranch House Specialties

  • Rainbow trout: Crushed Marcona almond butter, fennel, grilled lemon, and sun-dried apricot quinoa 24.
  • Salmon Filet: Local Squash and desert bean cassoulet, roasted corn and tomatillo marmalade, red pepper and piquillo pepper reduction 28
  • Red Chili-Dusted Scallops: Grilled chayote, corn and chorizo cakes, prickly pear aioli, avocado salsa, Arizona chicos, pomegranate seed 34
  • Braised over the coals: Mulato chili & molasses-lacquered pork shoulder, cowboy beans, cipollini onions, green apple and pork cracklings 24.

Farmer’s Garden

  • The Meadow: Brussels sprouts, grilled chayote, apricot quinoa, wildflower honey vinaigrette & orange coriander aioli 18.5
  • Seven Springs: Herbed potato ravioli, grilled asparagus, tomatillo lime salsa, roasted corn with green chilies and charred heirloom tomato 18.5
  • Vegan Fodder: Mesquite grilled scalloped squash, mango jicama chow chow, sweet potato hash, piquillo pepper reduction 18.5

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