In order to make dining at Cartwright’s an outstanding experience for every diner, we offer a menu for those with sensitivities to gluten. We’ve modified many of our signature dishes so you can enjoy them gluten-free. Please let your server know you wish to order off of the gluten-free menu so that we can exercise the greatest care in preparing your meal.


      • House-Made 3-seed gluten-free quinoa bread basket 3.5 (flax, sunflower & sesame seed)
      • Smoked Tomato Bisque: Arizona basil oil, serrano crema, smoked Asiago    Cup 5 Bowl 7
      • Grilled and Chilled Shrimp Cocktail: Sonoran spiced cocktail sauce & grilled lemon 13
      • Red Chili Elk Balls: Ground elk, pork, corn tortillas, braised in red chili cream, Cotija cheese 12
      • Fresh Salads  Appetizer 9  – or –
        Entree size with choice of protein, no protein 14.
        Choice of proteins for entree salads:
        Chicken 16        Shrimp 17     Beef tips 18
        Calamari 16      Salmon 17     Scallops 19
      • Heirloom Tomato: Radish, arugula, burrata cheese, white balsamic vinaigrette & spiced pumpkin seeds
      • Roasted Beet Trio: Napa cabbage, baby gem lettuce, golden raisins, prickly pear-pistachio vinaigrette, Fossil Creek dill goat cheese
      • Ranch House: Mixed Greens, white balsamic vinaigrette, sugar snap peas, tomato, cucumber, radish, spiced pumpkin seeds
      • Caesar: Romaine, Spanish Manchego cheese, Queen Creek olives, marinated tomato, pepperoncini, preserved lemon, garlic vinaigrette
      • Turquoise: Arizona field greens, artichokes, grilled asparagus, green goddess dressing, local piñon nuts, roasted peppers
      • Crunchy Club: Romaine & napa cabbage, bacon, avocado, tomato, cucumber, smoked paprika deviled egg, ranch dressing


      • Ranch Burgers on GF bun: with choice of fruit or salad
        Choice of 8 oz. Patty:
        All natural corn-fed beef 13.5 -or-
        Organic elk-bison buffalo 15
        Choice of Cheese: Pepper jack or white cheddar
        Top it with extras, $1 each: Fresh roasted green chili, roasted Jalapeño, bacon, avocado, guacamole, free range farm fresh fried egg
      • New Bedford Diver Scallops 38
        – or –
        Chilean Sea Bass Filet 46
        New Mexico chili béarnaise, blue lump crab, roasted sweet corn and black bean cakes, wood-grilled chayote squash
      • Fresh Mt. Lassen Rainbow Trout: Crushed Arizona pecan butter, tart green apple, grilled lemon, and sun-dried apricot quinoa 27
      • Braised Pork Shoulder: Mulato chili and molasses, cowboy beans, cipollini onions, green apple, cilantro 24
      • Choice of steak served with:
        Puebla mole demi glace, Anaheim chili & potato relleno, mesquite grilled & chilled calabacitas salad
        8 oz. Filet  38
        12 oz. Filet  49
        10 oz. New York Strip 34
        18 oz. Bone-in KC Strip 48
        12 oz.  Rib Eye 36
        22 oz. Bone-In Cowboy Rib Eye 49
        Ranch House Trio Medallions 42
        (3 oz. of each tenderloin, beef, elk and bison buffalo)
        6 oz Elk Tenderloin Filet 42
        6 oz Duroc Farms Buffalo 45
        6 oz Allison’s Ranch Wagyu 60

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