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.


Ranch Favorites

  • Allison’s Ranch Wagyu Tataki Grilled asparagus, Fresno chili,smoked shallot and serrano ponzu,chicos, spicy radish greens 16
  • Elk Balls Ground elk, pork, crushed corn tortillas, braised in red chili cream, cotija queso 12
  • Lobster & Crab Cakes Smoked guajillo remoulade, SIFarms baby watercress, basil puree, red arrow radish sprouts 16
  • Cornmeal Dusted Calamari Tossed with candied chilies and smoked chili aioli 11.
  • Grilled & Chilled Shrimp Cocktail Smoked ancho chili cocktail sauce & grilled lemon 14

Ranch House Raw Bar

  • Fresh Shucked Oysters Cilantro-lime mignonette, fresh horseradish, smoked ancho chili  cocktail sauce & Arizona citrus 18
    – Rockefeller style add 8
  • Tuna Tartare Ahi and Albacore, baby arugula, togarashi vinaigrette, sunflower seeds, avocado and wonton chips 16
  • Sashimi Platter Ahi, Albacore and salmonyuzu, toasted saguaro seeds, pickled Japanese ginger 18
  • Spicy Tuna Maki Roll Jalapeño, cucumber, pickled carrot,wasabi mayo, prickly pear, yuzu 14
  • Sockeye Salmon Maki Roll  Pickled onion, dill aioli, chive, daikonsprout, crispy capers 14

Homemade Soups Cup 5. / Bowl 7.

    • Smoked Tomato Bisque Arizona basil oil, serrano cream, smoked Asiago and epazote croûton

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

Appetizer Salads:

  • Ranch House Mixed greens, fresh peas, tomatoes, cucumbers, radish, spiced pumpkin seeds & white balsamic vinaigrette 9
  • Turquoise Salad Arizona field greens, artichokes, grilled asparagus, prickly pear dressing, local piñon nuts, avocado, crispy spinach tortilla,
    roasted peppers 10
  • Crunchy Club Romaine & napa cabbage, bacon, avocado, tomato, cucumber, deviled egg, creamy bleu cheese ranch dressing 10
  • Caesar’s Garden Romaine, grilled olive croûtons, Spanish Manchego cheese, Queen Creek olives, pepperoncini, oven- dried & marinated tomatoes, preserved lemon and garlic vinaigrette 10

Ranch Burgers

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

  • 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
    Top it with some extras, $1 each:
    Local free range fried egg, fresh roasted green chili, roasted jalapeño, smoky Gorgonzola, bacon, avocado, mushrooms or crispy tobacco onions

Ranch House Specialties

  • Beef, Elk & Buffalo Tip Stroganoff Wide egg pasta, potato straws, marsala mushrooms, cornichon, caraway spiced crème fraîche 20.5
  • Quail Mac & Cheese Chorizo stuffing, Arizona red lime glaze, smoked Gouda, roasted corn, jalapeño, baby arugula 24
  • Pierogies & Sausage House-made Potato & fresh cheese, Schreiner’s Kielbasa, caramelized onion, house kraut, brown butter 17.5
  • Pork Shoulder Braised with Mulato Chili & Molasses Cowboy beans, cipollini onions, green apple and pork cracklings 24

Mesquite Wood-Grilled Steaks

  • 8-oz filet  38
    12-oz filet  49
    Smoked Gorgonzola & leek fondue, herbed potato & corn ravioli, roasted spaghetti squash with honey vinegar onions
  • 10-oz NY steak  34
    18 oz. Bone-in KC Strip  48
    Red chili & hibiscus flower butter, tobacco onions, manchego cheese scalloped potatoes and Brussels sprouts
  • 12-oz Cowboy rib eye  36
    22 oz. Bone-In Rib Eye  48
    Puebla mole demi glace, Anaheim chili & potato relleno, mesquite grilled & chilled calabacitas salad
  • Ranch house special trio of tenderloin medallions  42
    3 oz. of each tenderloin, beef, elk and bison buffalo, cracked pepper whiskey demi, 5-mushroom risotto, sautéed asparagus, pine nuts & young heirloom tomatoes
    – Substitute any medallion with a 3 oz. Wagyu medallion, additional 18.
  • 6 oz Elk Tenderloin  42
    6 oz Allison’s Ranch Wagyu  60
    6 oz Buffalo Tenderloin  45
    Bacon & apricot marmalade,smoked garlic marble potatoes, and Swiss chard
  • Additional Accompaniments:
    Mounted with Oregon truffle butter  5
    Topped with smoked Gorgonzola cheese  5
    Mesquite wood-grilled scallop, each  6
    Mesquite wood-grilled white shrimp, each  3
    Pacific lobster tail, 5 oz.  18
    AZ Oscar style:  Blue lump crab, New Mexico red chili béarnaise and grilled asparagus  15
    Spicy AZ Au Poivre: 5 Peppercorn-crusted, grilled with a whiskey-peppercorn demi sauce  5
    3 oz Elk Tenderloin Filet 16
    3 oz Durham Ranch Bison Buffalo 18
    3 oz Allison’s Ranch Wagyu 30

Fresh Seafood:

All of our seafood is sourced from reputable purveyors and fishermen we know. Our Chef Brett Vibber actually spends days on these boats working with the crews, building relationships and quality standards. Our tuna and salmon is all wild caught with hook and lines. Our shellfish come from day boats that use sustainable practices. Our trout comes from Mt. Lassen Trout Farm, a fish wise leader in farm raised trout since 1929.

  • Organic Ocean Ling Cod and Scallops Pecan smoked tomato broth,
    grilled asparagus, foraged nopales, Lebanese cous cous salad, preserved
    lemon, SIFarms purple mizuna 38
  • Duo of Tuna British Colombia Albacore and Hawaiian Ahi, spiced avocado,purple basil pesto, shaved cucumber, cilantro infused sushi rice cakes 42
  • Mt. Lassen Rainbow Trout Crushed Arizona pecan butter, tart green apple, grilled lemon, and sun-dried apricot quinoa 27
  • Skeena River Salmon Local squash and desert bean cassoulet, roasted  corn and tomatillo marmalade, red pepper and piquillo pepper reduction 28

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