Menu

All of our delicious desert-to-table-inspired dishes are prepared in the Cartwright’s Sonoran Ranch House kitchen each day. We proudly use only hand-picked all-natural meats and sustainable seafood, so each dish is tender, fresh and flavorful. From smoky mesquite-grilled steaks to melt-in-your-mouth ocean delights, our entrees will tempt you with their expert preparations, exquisite sauces and superb seasonings.


Homemade Soups Cup 5. / Bowl 7.

    • Sonoran tortilla soup with chicken rajas, Cotija queso, avocado salsa & tortilla frizzles

    • Dutch-oven braised pea & wild boar ham hock soup,  Mexican oregano, corn croutons, crispy collard greens

Appetizer Salads 8.

  • 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
  • Pickled Beet Log Cabin Salad: Napa cabbage, baby gem lettuce, green apple slaw, golden raisins, curried pistachio vinaigrette & fresh dilled 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

Appetizers

  • Mason jar layered with warm canella braised duck, Bourbon braised peaches, smoky bleu cheese and local pecan crostini 11.5
  • Red chili elk balls: Ground elk, pork, crushed corn tortillas, braised in red chili cream, Cotija queso 10.     3 per order (additional 3. each)
  • Hummus: Concoct your own. 10.5
    Base of appaloosa beans, garlic, lemon, olive oil & tahini, served with mesquite wood-grilled pitaBlend your sides:
  • - Tomatillo, green chili marmalade
    - Pickled Spanish onions, wild oregano & epazote
    - Fire roasted chilies, might be hot, might not
    - Crispy chicos & toasted pinion nuts
  • Lump crab & corn cakes: Soda cracker crusted, orange-coriander aioli, bread & butter pickles 12.5
  • 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 9.5
  • Grilled & chilled shrimp cocktail, Sonoran spiced cocktail sauce & grilled lemon 12.
  • Six-shooter of freshly shucked Blue Point oysters, cilantro lime mignonette, fresh horseradish & Arizona citrus 14

Entrée Salads

Choose one of our custom entree salads with your choice of protein:

    • 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
    • Pickled Beet Log Cabin Salad: Napa cabbage, baby gem lettuce, green apple slaw, golden raisins, curried pistachio vinaigrette & fresh dilled 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, marinated oven-dried tomatoes, preserved lemon and garlic vinaigrette
    • Choice of protein:
          • Chicken 13.5
          • Shrimp 14.5
          • Beef tips 16.5
          • Calamari 13.5
          • Salmon 15.5
          • Scallops 15.5

From the Cauldron

    • Baja dorado fish tacos, green tomato, poblano, cabbage and jicama chow chow, cotija queso & margarita crema, roasted jalapeño 15.
    • Chicken tinga tortilla casserole, braised bean & epazaote, chili Colorado sauce, mole drizzle and pico ensalada 14.5
    • Rough rider bison buffalo & Anasazi bean chili, Jack cheese corn casserole, ancho chili crema, red onion marmalade 14.

Sandwiches

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.Ranch Burgers 
  • Choice of 8 oz. Patty: All-natural corn-fed 12.5 or Organic Elk-Bison Buffalo 14.
  • Choice of Cheese: White Cheddar or Pepper Jack
  • Complemented with: Lettuce, tomato, pickle planks, caramelized onions, sweet potato bun
  • Extras, 1./each: Fresh green chili, roasted jalapeno, bacon, avocado, guacamole or bleu cheese

Pastas

  • Beef Tenderloin Stroganoff: Gluten-free brown rice noodles, fried potatoes, skillet mushrooms, pickles and caraway sour cream sauce 18.5
  • Quail stuffed with pork chorizo, Arizona red lime glaze, macaroni & smoked Gouda cheese, dandelion greens 22.5
  • Pierogies: Stuffed with potato & farmer’s cheese, Polish kielbasa, caramelized onions, house-made kraut, brown butter 17.5

From the Mesquite Wood Embers

  • Rainbow trout, crushed Marcona almond butter, fennel, grilled lemon, and sun-dried apricot quinoa 22.
  • Salmon filet, agave balsamic drizzle, Wehani terra cotta rice, roasted butternut squash and hominy-bean salad 27.
  • Red chili dusted scallops, tamale corn cakes, crunchy jicama slaw, grapefruit vinaigrette, black mole drizzle and chunky avocado salsa 32.
  • Braised over the coals: Mulato chili & molasses-lacquered pork shoulder, cowboy beans, cipollini onions, green apple and pork cracklings 24.
  • Organic jidori chicken, Romesco of roasted garlic, pine nut & guajillo, skillet of soft herb buttered succotash 26.
  • 12-oz rib eye, chipotle caramelized onions, jack cheese mashed potatoes and fresh roasted corn with green chilies 32.
  • 8-oz filet, braised leek & gorganzola fondue, bacon & hash browned
    potatoes, sauteed broccolini with garlic and shallots 34.
  • 10-oz NY steak, red chili & hibiscus flower butter, tobacco onions, manchego cheese scalloped potatoes and Brussels sprouts 32.
  • 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 39.

Farmer’s Garden

  • The Meadow: Brussels sprouts, tamale corn cakes, apricot quinoa, wildflower honey vinaigrette & orange coriander aioli 18.5
  • Seven Springs: Wehani terra cotta rice, cipollini onions, grilled asparagus, artichokes, pickled beets & Romesco sauce 18.5
  • Vegan Fodder: Sweet potato tortilla hash, chunky avocado relish, mango salsa, roasted corn & green chili jicama chow chow 18.5

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