skip to main content skip to footer

Menus

We use only 0 trans fat oils in our fryers | We offer petite portions of many of our lunch choices for light dinners.

Items marked with * can be cooked to temperature. The Yavapai Co. health department wants you to know that the consumption of uncooked or partially cooked foods may increase risk of foodborne illness.

Items marked with ! contain a sauce or ingredient that may result in the dish not being as “hot” as some may desire. If very hot food temperatures are important to you, please do not order these dishes.

Complimentary bread service upon request
We offer petite portions of most of our entrees to allow for light dining: no split entrees please..if you must - 5 split plate charge

Brunch Menu

Brunch

All brunch selections include champagne

!Crab Benedict *

19.00

Two poached eggs on slices of our Crab Bread Pudding, topped with lump crab and Boursin cheese. Served with smoked tomato sauce and traditional hollandaise, grilled potatoes and fresh fruit

!Tenderloin Benedict *

22.00

Two chargrilled filets of beef on English muffin, topped with two poached eggs. Served with a rich demi-glace and hollandaise, grilled potatoes and fresh fruit

!Ultimate Benedict *

29.00

We take our Crab Benedict and layer it with tender filet of beef medallions. Topped with poached eggs, hollandaise and tomato serrano sauces, garnished with lump crabmeat. Served with grilled potatoes and fresh fruit

!Smoked Salmon Benedict*

18.00

Our house smoked salmon fillets, cured over mesquite, served with poached eggs and topped with hollandaise, fresh dill and capers. Served with grilled potatoes and fresh fruit

!French Toast Benedict *

17.00

Brioche bread dipped in egg batter and grilled with a thick sausage waffle and poached eggs. Served with vanilla hollandaise, grilled potatoes and fresh fruit

!Traditional Eggs Benedict *

15.00

Two thick slices of Canadian bacon on English muffin, topped with two poached eggs. Served with traditional hollandaise, grilled potatoes and fresh fruit

!Southwestern Benedict *

16.00

Housemade chorizo sausage on fresh grilled masa cakes. Topped with poached eggs and chipotle hollandaise. Served with grilled potatoes with onions and peppers

Country Benedict *

16.00

Two grilled sausage patties on drop biscuit rounds with two poached eggs. Served with sausage gravy, grilled potatoes and fresh fruit

Chicken Fried Steak and Eggs *

22.00

Yes, we can do dishes like this too! We take the heart of ribeye steak and bread it with cracker meal, fry it golden brown, and serve it with country style gravy, three eggs, your style and a fresh drop biscuit, grilled potatoes and fresh fruit.

Fideo con Huevos y Chorizo

16.00

Spicy!

Toasted angel hair pasta is cooked with housemade chorizo, black beans, corn, tomatos and onions. We top it with 3 eggs (sunny side up recommended) and top it with our habañero sauce. Our version of noodles and eggs!

Eggs Sardou

18.00

A meatless dish from New Orleans. We take portabella mushrooms, artichoke bottoms, creamed spinach, sundried tomatoes and poached eggs and top it all with Hollandaise. Served with breakfast potatoes and fresh fruit

Fast Crepes (Cheese Blitzes)

14.00

Of course we know. Housemade crepes filled with a ricotta/mascarpone cheese blend. Covered with today’s fruit cobbler

Add sausage, bacon, Canadian bacon 4.00

Smoked Salmon Platter

18.00

We house cure fresh salmon with citrus, herbs and rum, and smoke the salmon with cherry wood. Served with a fresh baked bagel, capers, diced tomatoes, chopped egg, onion and a whipped mascarpone cream cheese spread. Served with fresh fruit

Crepes Fruta de Mar

24.00

Three distinct brunch seafood crepes. All housemade crepes come filled with scrambled eggs one with shrimp and our Santa Fe sauce, the second with crabmeat and covered with jalapeño creme, the third filled with lobster covered with flavorful lobster sauce. Served with breakfast potatoes.

Breakfast Enchiladas

19.00

Three distinct enchiladas. Each are filled with scrambled eggs.

Plus: One with green chile pork and covered with chile verde sauce: the second with pulled chicken meat and Jalapeno creme sauce, the third with carne asada covered with a rich, dark red sauce. Served with Breakfast potatoes

Huevos Rancheros *

16.00

Three eggs, your style, on top of a fresh masa cake covered with alubia frijoles, chunks of pork carnitas, chile verde sauce and melted cheese

Chicken & the Egg Fundido

19.00

Which came first? In our case Pollo Fundido. Tender chicken with added eggs filled chimichanga pillows topped with a lightly spiced, tasty cream cheese sauce. Served with grilled potatoes and fresh fruit

The General's Stack *

16.00

We layer our grilled potatoes, breakfast sausage, Monterey jack cheese sauce and 3 eggs your style then top it with salsa verde

Sonoran Stack *

16.00

We layer our grilled potatoes, housemade chorizo, cheddar cheese sauce and 3 eggs your style then top it with our intense, 4 chile Chile Colorado sauce, sour cream and pico de gallo

Chilaquiles

15.00

The classic Sunday morning dish that Mexican wives cook for their husbands to help them feel better after a hard Saturday night. Tender pulled chicken, tomatoes, jalapeños, eggs, onions and jack cheese with marinated tortillas

Made with steak and Chile Colorado sauce 15.00

!Vegetable Benedict*

15.00

Fire roasted yellow squash, zucchini, white bean hummus, bean sprouts, roasted tomatoes, roasted garlic, parmesan cheese, topped with poached eggs and an avocado-tomatillo sauce all on English muffin. Served with salad and fresh fruit

Carne & Egg Fajitas *

20.00

Deconstructed

Tender, marinated ribeye steak is chargrilled and accompanied by grilled peppers and onions, scrambled eggs, pico de gallo, guacamole, flour tortillas, cheddar and jack cheeses

Fire Stack *

17.00

We layer our grilled potatoes, tender sliced short ribs of beef, fire butter and 3 eggs your style then top it with our mushroom glacé and sour cream

Crepes Supreme

15.00

Fresh crepes filled with eggs, turkey breast, and a medley of vegetables covered with a our version of bechamel sauce. Served with a mixed green salad and fresh fruit

Stuffed French Toast

14.00

Thick slices of Texas toast stuffed with either fresh strawberry cream cheese or cobbler compote. Served with pure maple syrup and fresh fruit

Fresh Fruit and Yogurt Parfait

13.00

Yogurt, mascarpone, cream and Grand Marnier make for a smooth, cool dream, crowned with granola and garnished with a fresh fruit salad.... You’ll love it

(Plain Nonfat Greek Yogurt available upon request)

Steaks *

All steaks are Arizona raised beef, with our mild, flavorful house rub. Served with three eggs, your style, grilled potatoes and fresh fruit

Filet Mignon

6oz 28.00 | 10oz 37.00

Rib.. EYE

5oz 19.00 | 8oz 28.00

Boneless Ribeye

12oz. 29.00 | 16oz. 35.00

Lunch ETC

Steak Cobb *

Our version of the classic salad. Crumbled bacon, egg, olives, bleu cheese, avocado and pico de gallo on a bed of romaine and spring mix. The crown is tender ribeye steak. Served with our house southwestern vinaigrette

Petite 18.00 | Regular 22.00

Ahi Salad Oriental *

Chilled fillet of rare peppered ahi with field greens, cashews and an Asian vegetable medley with a sesame, wasabi ginger vinaigrette

Petite 18.00 | Regular 22.00

South of the Border

A “Taco Salad” like we do it!! Crisped pork carnitas, pulled chicken breast, black beans, corn, pico de gallo, casero, jack and cheddar cheeses are served atop a lettuce mix tossed with southwestern ranch.

Petite 16.00 | Regular 20.00

Beef Stroganoff

We have updated a classic fall dish. Tender beef short ribs, fresh mushrooms and fettucine are folded into an emboldened beef and sour cream sauce.

Petite 17.00 | Regular 21.00

Seafood Ramen Bowl

17.00

A rich and flavorful broth with thin noodles, shrimp, scallops, white fish, shiitake mushrooms, bamboo shoots, green onions, snow peas, water chesnuts, red/green peppers and carrots. Topped with a hard boiled egg

BBQ Pork Sand

14.00

Slow cooked, pulled pork is tossed with our tasty Blackberry BBQ sauce and topped with french fried crispy onion straws and creamy cole slaw. Served with housemade potato chips and cole slaw

Chef's Burger *

13.50

We top this fresh burger (ground filet, N.Y. and chuck) with bleu cheese, bacon, sherried mushrooms and tobacco onions. Served with housemade potato chips and cole slaw

Brunch Burger * Or is it a Breakfast Burger?

14.00

A lean 8 oz. burger topped with bacon, firm cooked egg and cheddar cheese. Served with breakfast potatoes or housemade potato chips and fresh fruit

The Whole Enchilada

21.00

Four distinct enchiladas. One filled with green chile pork and served with chile verde sauce: the second with pulled chicken meat and Jalapeno creme sauce, the third with carne asada covered with a rich red sauce and a casero and jack cheese enchilada topped with tomato serrano sauce

Create a trio and pick three 17.00

Chile Relleno

18.00

Poblano chile served open face and stuffed with green chile pork, cheddar and jack cheeses. Served with Jalapeño creme sauce, New Mexico Chile Sauce and green chile fideo

Chinese Chicken Salad

Shredded chicken breast poached in chicken stock, sesame oil, soy sauce and secret Chinese spices. We toss the chicken with an oriental vegetable medley and add orange segments, crispy won tons and our asian vinaigrette

Petite 14.50 | Regular 18.00

Spinach and Chicken Salad

18.00

Tender spinach leaves with bacon, grape tomatoes, red onion, orange slices, goat cheese and candied cashews and smoked chicken breast, tossed with a sweet and sour bacon vinaigrette

Salmon B.L.T. Lettuce Cups

18.00

House smoked salmon fillet served inside butter lettuce cups and crowned with bacon, spiced pecans, sesame scented heirloom tomatoes and crispy wontons

Terra Ramen Bowl

16.00

A rich and flavorful broth with thin noodles, chicken, pork, beef, shiitake mushrooms, snow peas, bamboo shoots, green onions, water chesnuts, red/green peppers and carrots. topped with a hard boiled egg.

Poké Bowl *

22.00

Choose between fresh ahi, salmon, yellowtail (uncooked) or steak (cooked, seared). marinated poké style (soy, ginger, sesame, rice wine) Served over sushi rice with kimchi, daikon, julienned jicama, avocado, seaweed salad, edamame, mango and cucumber

Monte Cristo

14.00

We love this sandwich and wanted to share it with our friends. Roasted turkey, ham, mascarpone and swiss cheese between slices of brioche bread dipped in egg and grilled. Served with fresh berry preserves, cole slaw and housemade potato chips

Station Burger *

13.50

A lean 1/2 lb. burger (we use ground tenderloin and chuck) mixed with one of our special seasonings. Topped with sliced grilled pineapple, housemade mozzarella, lettuce and tomato. Served with housemade potato chips and cole slaw

Station Philly

14.00

This is bolder than what you might expect! Sliced prime rib is dipped in jus, placed inside a hoagie roll, topped with a spicy cheddar cheese sauce and served with blackened onions and peppers. Served with potato chips and cole slaw. That’s how we do it round here

Enchiladas Fruta de Mar

23.00

Three distinct seafood enchiladas. One filled with shrimp and served with our Santa Fe sauce: the second with crabmeat and covered with jalapeno creme, the third filled with lobster covered with lobster chile sauce

Vegetable Chile Relleno

15.00

Poblano chile served open face and stuffed with corn, grilled vegetables, black beans, cheddar and jack cheeses. Served with tomato serrano sauce, and green chile fideo

Dinner Menu

Tapas & Small Plates

Tortilla Soup

Our signature soup. A rich chicken broth with chilies, cilantro, chicken breast, hominy, Monterey jack cheese, roasted peppers, black beans and crisp tortilla strips.

Petite 5.95 | Bowl 8.95

Daily Soup

Petite 5.95 | Bowl 8.95

Elk Molotes

16.00

Tender elk chargrilled with fresh jalapeños, stacked and served napolean style with pico de gallo, and jalapeño creme

Wagyu Zobaton

17.00

A special cut of super prime Wagyu beef. Paper thin slices, flashed on the grill and served with specialty salts. Simple but fabulous!

* As Carpaccio with tomato, capers and egg 18.00

Pork Lollipops

17.00

Four slices of Thai marinated pork tenderloin, skewered and chargrilled. Served with sushi rice mixed with asian vegetables. Served with a Thai/wasabi sauce

Poké Cakes *

16.00

Choose between fresh ahi or salmon. Served poké style (soy, ginger, sesame, rice wine) Served over Tempura battered rice cakes with chipotle aioli, avocado and seaweed salad

S4

16.00

The title stands for Salmon Sashimi Seared with Sesame. Fresh salmon sashimi dressed with a citrus-soy sauce, topped with fresh ginger and chives before bathing it in a hot sesamegrapeseed oil mixture. The heat from the oil cooks the salmon just slightly, creating a luxurious texture and fragrance

Salmon B.L.T. Lettuce Cups

15.00

House smoked salmon fillet served inside butter lettuce cups and crowned with bacon, spiced pecans, sesame scented heirloom tomatoes and crispy wontons

Buffalo Chicken Dip

Spicy!

Tender, pulled chicken breast is served with a tasty, Buffalo wing style creamy dip with three cheeses. Garnished with bleu cheese crumbles and served with tortilla chips.

Serving for 2 10.00 | Serving for 4 14.00

VooDoo Shrimp

18.00

It’s the voodoo that we doo. Four Colossal shrimp seared with a flavorful, lightly spicy blackening seasoning. Served with a papaya-mango aioli, citrus aioli and pico de gallo

Shrimp Paradiso

18.00

Four Colossal shrimp seared in a coconut-Pineapple glaze. Served with tropical scented forbidden black rice, grilled pineapple and fruit salsa. Topped with a coconut-jerk sauce, blood orange reduction and toasted coconut

Mussels/Clams Tampico

15.00

Black mussels or Manila clams served “Tampico” style in our smoky “Station” butter, white wine and chipotle broth

Calamari

14.00

Calamari steak cut into strips, breaded with Japanese bread crumbs and quickly fried. Served with cocktail and sweet jalapeno cream sauces

Ravioli Champigñon

18.00

Portabello mushroom raviolis are served with an exotic mushroom blend. Topped with a flavorful tomato/basil sauce with a touch of tequila

Queso Dip

14.00

A tasty, creamy dip with chipotle chiles, jack and cheddar cheeses, sour cream, poblano and red peppers, cilantro and onions

Accompany the queso dip with chorizo, avocado, jalapeño chiles and Pico de Gallo - 3.75

Flaming Saganaki

16.00

Breaded Kasseri cheese, baked and topped with oregano and lemon. Flamed with Ouzo! Served with Housemade pita bread

Hummus Plate

13.00

Hummus made from black beans with a hint of lime and cumin. Layered with a roasted beet pureé, then another layer of avocado pureé. Garnished with Casero cheese and toasted cumin seed. Served with Indian grill bread and fresh vegetables

Spinach & Artichoke Dip

A tasty, creamy dip with artichokes, spinach, seasonings and three cheeses. Served with tortilla chips.

Salads

Grilled Ice Wedge

9.50

Wedge of iceberg lettuce grilled and served with bleu cheese and southwest vinaigrette dressings. Topped with bleu cheese crumbles and spiced pecans

Caesar *

6.50

The classic salad with an authentic caesar dressing

Spinach and Chicken Salad

18.00

A dinner sized portion of the spinach salad above and to it we add grilled chicken breast

Gyro Greek Salad

We take gyro meat (lamb, beef and pork) and place as the crown over a classic Greek salad. Romaine lettuce is tossed in a dressing of olive oil, lemon juice, red wine vinegar and herbs. Served with feta cheese, kalamata olives, cucumbers, sundried tomatoes and pepperoncinis.

Petite 18.00 | Regular 22.00

Chinese Chicken Salad

Shredded chicken, tossed with an Asian vegetable medley, orange segments, crispy won tons and our Asian vinaigrette

Petite 14.50 | Regular 18.00

South of the Border

A “Taco Salad” like we do it!! Crisped pork carnitas, pulled chicken breast, seasoned steak, black beans, corn, pico de gallo, casero, jack and cheddar cheeses are served atop a lettuce mix tossed with southwestern ranch. Served in a flour tortilla shell.

Petite 16.00 | Regular 20.00

House Salad

6.50

Mixed field greens with artichoke hearts, tomatoes, goat cheese and spiced pecans perfectly matched with our southwestern vinaigrette

Spinach Salad

6.50

Tender spinach leaves with bacon, tomatoes, red onion, orange slices, goat cheese and candied cashews tossed with a sweet and sour bacon vinaigrette

Roasted Beet Salad

House roasted red and yellow beets served alongside exotic bleu cheese crumbles field greens mix and potato crisps with sweet balsamic duet of dressing

Petite 10.00 | Regular 14.00

Ahi Salad Oriental *

A chilled fillet of rare peppered ahi with baby field greens, cashews and an Asian vegetable medley with a ponzu vinaigrette

Petite 18.00 | Regular 22.00

Steak Cobb *

Our version of the classic salad. Crumbled bacon, egg, olives, bleu cheese, avocado and pico de gallo on a bed of romaine and spring mix. The crown is tender chargrilled ribeye steak. Your choice of dressing. We recommend our house vinaigrette.

Petite 18.00 | Regular 22.00

Tropical Shrimp Salad

Shrimp poached and chilled, tossed in a rice paper bowl with spring lettuce, pineapple, mango, honeydew, cantaloupe, fresh berries, red onion and poblano peppers. Served with a Cruzan rum, raspberry and coconut vinaigrette
Petite 17 | Regular 21

Global Pasta & Specialties

Hawaii No-Ka-Oi

Your choice of the freshest Hawaiian fish fillets, pan seared and served with coconut forbidden black rice, asparagus chop sticks, roasted-garlic chile butter and garnished with mango salsa

Swordfish 36.00 | Ahi 38.00 | Chilean Sea Bass 41.00

Sweet Scallops *

Giant sea scallops pan seared and sauced with a lightly sweet Beurre Blanc, with bacon and mild chiles. Served with orzo risotto and edemame succotash.

Petite 27.00 | Regular 34.00

Shellfish Pasta Scampi Style

Giant shrimp and fresh sea scallops, sautéed in a flavorful scampi butter with garlic and herbs. Accompanied by artichoke hearts, roasted tomatoes and fresh basil, blended with aged Asiago cheese and linguine pasta

Petite 36.00 | Regular 44.00

Calamari Piccata

22.00

Tender calamari steak is dipped in tempura and flashed fried, Served with linguine, spinach and roasted tomatoes in a lemon butter sauce with capers and a secret citrus twist

Mariscos Ala Baja

26.00

A mixture of shrimp, clams, mussels and fresh fish slow cooked with jalapenos, onions and tomatoes in a flavorful light broth. Served with avocado fresca and cilantro rice

Jambalaya

Spicy!

A classic from the Bayou. We cook Andouille sausage, crawfish, smoked chicken, shrimp and mussels in a flavorful Creole sauce. Served over cajun rice

Petite 20.00 | Regular 25.00

Smokey Chicken Pasta

Spicy!

A boneless chicken breast smoked over mesquite, served with linguine pasta in a southwestern alfredo with a touch of chipotle peppers

Petite 19.00 | Regular 24.00

Gentle Salmon *

27.00

Fresh Scottish salmon fillet chargrilled and served atop wilted spinach leaves folded into our orzo risotto pasta. Served with a light fumé sauce

Lemon Roughly

25.00

Orange Roughy fillet, dusted in flour and sauteed in a piccata style sauce with fresh lemon juice. Served with cilantro rice, roasted tomatoes and sauteed spinach.

Poké Bowl *

27.00

Choose between fresh ahi, salmon, yellowtail (uncooked) or steak (cooked, seared). marinated poké style (soy, ginger, sesame, rice wine) Served over sushi rice with kimchi, daikon, julienned jicama, wasabi roasted peas, avocado, seaweed salad, edamame, mango and cucumber

Terra Ramen Bowl

A rich and flavorful broth with thin noodles, chicken, pork, beef, shiitake mushrooms, snow peas, bamboo shoots, green onions, water chesnuts, red/green peppers and carrots. Topped with a hard boiled egg.

Petite 16.00 | Regular 20.00

Seafood Ramen Bowl

A rich and flavorful broth with thin noodles, shrimp, scallops, white fish, shiitake mushrooms, bamboo shoots, green onions, snow peas, water chesnuts, red/green peppers and carrots. Topped with a hard boiled egg

Petite 17.00 | Regular 21.00

Veggie Pasta

We take portabella mushrooms, artichoke, sundried tomatoes, spinach and toss it in a light pesto with cheese, olive oil and garlic.

Petite 15.00 | Regular 19.00

Global Specialties

Elk Fajitas *

27.00

Tender elk flank steak, marinated with chiles and Sonoran seasonings, chargrilled, flamed with tequila, and served with avocado, grilled vegetables, adobo, jalapeño creme, salsa verde and flour tortillas.

Habanero Shrimp

Spicy!

Tender shrimp are dusted in spices and sauteed in butter with a flavorful habanero sauce, accompanied by chorizo grits filled with beans, cheese, corn, bacon, scallions and cilantro. Also served with grilled vegetables.

Petite 22.00 | Regular 27.00

The Whole Enchilada

21.00

Four distinct enchiladas. One filled with green chile pork and served with chile verde sauce: the second with pulled chicken meat and Jalapeno creme sauce, the third with carne asada covered with a rich red sauce and a casero and jack cheese enchilada topped with tomato serrano sauce

Create a trio and pick three 17.00

Pollo Fundido

18.00

Tender chicken filled chimichanga pillows topped with a lightly spiced, tasty cream cheese sauce. Served with refried black beans and Mexican rice

OUR Babies

We use our special dry rub and slowly cook our ribs for hours, then top them with a root beer BBQ Sauce. Served with our Mac & cheese and vegetable of the day. You can ask for them dry. $8 split plate charge for this item.

Petite 19.00 | Regular 27.00

Enchiladas Fruta de Mar

23.00

Three distinct seafood enchiladas. One with shrimp and our Santa Fe sauce: the second with crabmeat and covered with jalapeño creme, the third filled with lobster meat covered with flavorful lobster sauce. Served with fideo.

Chile Relleno

Spicy!

Poblano chile served open face and stuffed with:

Traditional: Green chile pork, cheddar, jack,and asadero cheeses. Served with a delicate cheese sauce, roasted red chile sauce and green chile fideo 18.00

Vegetarian: Corn, black beans, cheddar, jack and asadero cheeses. Served with a tomato-serrano sauce and rice 15.00

Seafood: Shrimp, scallops and crabmeat are combined with ricotta cheese and herbs. Served with our Santa Fe sauce, Jalapeño creme sauce and Mexican rice 21.00

Fit To Be Trim

We take every health/diet philosophy, (low calorie, low fat, low carb, gluten free, sugar free, low salt, lean protein) and present them to you as one dish. Choose your protein, we add cauliflower risotto, edamame succotash and pico de gallo tomato wedges.

Steaks & Chops *

All steaks are Arizona raised beef, with our mild, flavorful house rub. Choice of 2 sides: Sauteed mushrooms, vegetable of the day, grilled squash, au gratin potatoes, garlic mashed potatoes, orzo risotto, smokey pasta or chorizo grits.

Filet Mignon

6oz. 28.00 | 10oz. 37.00

Ribeye "Cap"

6oz. 35.00 | 10oz. 44.00 | X Prime American Wagyu 8oz. 57.00

Rib..EYE

28.00

8oz

Prime Rib

10oz 27.00 | 14oz 32.00 | 18oz 38.00

Pork Chops

1 Chop 18.00 | 2 Chops 28.00

Boneless Ribeye

(Custom cuts above 16oz. at 3.00 per oz.) 

12oz. 29.00 | 16oz. 35.00

Porterhouse (Prime)

47.00

22oz.

New York

12oz. 28.00 | 16oz. 34.00

Elk (Flank Steak)

7oz 27.00 | 11oz 33.00

Lamb Chops

(Colorado)

2 Chops 32.00 | 3 Chops 42.00

Over the Top

Fire Butter

3.00

Spiced Butter, for those who can stand the heat!

Bleu Diablo Style

6.00

Tequila butter sauce and crumbled bacon & bleu cheese

Seven Herb and Pepper Butter

3.00

Savory herbs with a mélange of ground pepper

Habañero

7.00

Blackened shrimp with spicy habañero sauce

Guiness Bordelaise with Grilled Onions

5.00

Rich, dark sauce with grilled onions

“K” Butter

3.00

A delicious Korean Teriyaki style butter

“BlacKened” 6.00

Beurre Rouge

3.00

Delicate, rich, red wine and butter reduction

Tampiqueña

7.00

Blackened shrimp with grilled onions and peppers

Exotic Mushroom Medley

7.00

A blend of exotic mushrooms sautéed in herb butter

Featured Items

Hunan Style Short Rib

Slow cooked beef short rib braised in a hoisin sauce and served with an Asian vegetable mix, sauteed spinach and wasabi mashed potatoes.

Petite 20.00 | Regular 26.00

Beef Stroganoff

Spicy!

We’ve put a bold flavor twist on a classic fall dish. Tender beef short ribs, fresh mushrooms and fettucine are folded into an emboldened beef and sour cream sauce.

Petite 17.00 | Regular 21.00

Buffalo Meatloaf

Lean ground buffalo baked with onions, garlic and peppers.
Served with a mushroom glacé,
Mac & cheese and seasonal vegetables.

Petite 18.00 | Regular 24.00

Tenderloin of Pork *

25.00

Natural, White Marble Farms pork tenderloin is slooow cooked and served with grilled onions and a Guiness Bordelaise sauce. Served with garlic mashed potatoes and vegetable of the day

Dessert Menu

Desserts

24 Karat Cheesecake

A light airey cheesecake cloaked in ganache, served with a shimmering
gold champagne sauce and fresh fruit ..... 9 Bite... 4.5

Flourless Chile Brownie

We use the mild chocolate flavors and heat of the ancho chile
to add to the chocolate brownie and contrast the coolness
of sea salt/caramel ice cream and garnished with
housemade, salted caramel squares .... 8 Bite.... 3.75

Seasonal Fruit Cobbler

Seasonal fruit served warm and topped with a shortbread
cookie and vanilla bean ice cream..... 8 Bite.... 4

Pot de Creme

9.00

A rich, French pudding, espresso flavored, highlighted with
dark chocolate pearls and chocolate biscotti .

Lemon Tart

Pucker power at its finest. A rich lemon filling in a shortbread
crust and topped with toasted sweet meringue.... 8 Bite.... 3.75

Chai Tea Tiramisu

A perfect example of our unique cuisine. The classic, familiar and
loved dessert taken in a new delicious direction. The elegant
smooth flavor of Chai Tea, Yum!..... 8 Bite.... 4

Tres Leches Cake

A delicious 3 milk cake from the Mexican state of Sinaloa.
The cake is infused with liqueurs. Frosted with whipped cream
and fresh strawberries..... 8 Bite.... 3.75

Station Bread Pudding

We take brioche bread and turn it into a moist, tasty bread
pudding and serve it with a whiskey caramel sauce
and vanilla bean gelato..... 9 Bite.... 4.5

Dessert Nachitos

Chocolate tortilla chips topped with marscapone creme and
vanilla bean ice cream covered with mixed berries, grated mango,
oreo pieces, julienned mint, caramel and berry sauces.
The perfect sharing dessert ... 11 Bite.... 4

Creme Brulee

8.00

Your server will describe todays flavor.

Liquid Dessert

Banana Cream Pie Martini

9.50

Banana liqueur, vanilla vodka and cream. Topped withgraham cracker crumbles and whipped cream....

Kioki Coffee

9.00

Brandy, Kahlua, dark creme de cacao

Venetian Coffee

9.00

Biscotti liqueur, whipped cream and coffee

Nutty Irishman

9.00

Frangelico, Baileys, Coffee and whipped cream

The Dream

9.00

Tuaca, Tia Maria, Baileys, coffee and whipped cream

Butterscotch Slide

8.00

Butterscotch schnapps, Bailey's and cream

Chip Shot Coffee

9.00

Baileys, Tuaca and Coffee

To Giva For Coffee

9.00

Godiva Chocolate Liqueur, Tuaca and Coffee

B-52 Coffee

9.00

Bailey's, Grand Marnier and Kahlua

Port, cognac etc

Fonseca Bin #27

8.00

Sandeman's Vau Vintage (94pts.)

12.00

Rare Wine Co. 1989 Madeira, (93 pts)

9.50

Frapin XO (99pts)

19.00

Warre's, LBV 2001 (94pts.)

13.00

Dow's 2011 Vintage Port (97pts)

18.00

Frapin VS (90pts)

9.00

Dessert Wines

Dolce, Late Harvest 2006 "98pts"

27.50

No. 6 Wine Enthusiast top 100 With this wine, Dolce cements its status as California's most consistently great dessert wine. 80% Sémillon and 20% Sauvignon Blanc, and the grapes were infected with the botrytis, resulting in the fantastic sweetness. Devastating in apricot, orange, pear, honey, vanilla and créme brûlée flavors, in an unctuous, viscous texture, with wonderfully clean acidity, it's certainly one of the greatest sweet California wines in memory. $27.50 | $110.00

Mondavi, Moscato D'Oro 2011 "93pts"

11.00

Arrowood, "Late Harvest", White Riesling, Alexander Valley 2005 "95pts" WE

It actually pours slow from the bottle, like honey. With 17.4 grams of residual sugar, it's decadently, deliriously sweet, but sugar is not its only charm. There's a fabulous flood of apricots, pineapples, peaches and limes, concentrated to their essence and geléed, enriched with pure vanilla and clover honey and dusted with cinnamon. Doesn't that sound good? $12.50 | $50.00

Bar Menu

We use only 0 trans fat oils in our fryers. To help balance the mandated increases to wages and benefits a 4% service charge has been added to all checks.
* These foods can be cooked to temperature. The Yavapai Co. health department wants you to know that the consumption of uncooked or partially cooked foods may increase risk of food borne illness.

Menu

Buffalo Chicken Dip

Spicy!

Tender, pulled chicken breast is served with a tasty, Buffalo wing style creamy dip with three cheeses. Garnished with bleu cheese crumbles and served with tortilla chips.

Serving for 2 10.00 | Serving for 4 14.00

Nachitos

13.50

Housemade chips individually piled high with either PORK CARNITAS WITH SALSA VERDE, CHICKEN WITH JALAPENO CREME, OR MACHACA BEEF WITH CHILI COLORADO then topped with tomatoes, onions, black beans, corn, Monterey jack and cheddar cheeses. The perfect Nacho

Shrimp Cocktail

18.00

Four Colossal shrimp, poached and chilled. Served with a traditional cocktail sauce and our sweet jalapeno dipping sauce

Asian Beef Tostadas

18.00

Won Ton crisps individually piled high with marinated ribeye steak. The Won Ton crisps are topped with sushi rice, kimchi, grated ginger, mango salsa and of course the grilled marinated ribeye steak

Chicken Wings

12.00

Large wings are served tossed with BUFFALO, HUNAN, BBQ, JERK, SWHOEETY or DRY-RUBBED

PIZZAhhh!

Sous Chef, Chris, made us a pizza using 2 crisped, thin, fresh, flour tortillas with toppings in between, then crowned with cheese. We loved it, now it can be yours!

The Cheesehead

14.00

We have sooo many great cheeses we could not help but to put them all together. Asadero, asiago, brie, boursin, bleu, casero, cheddar, goat and jack are all on top of salsa fresca. And that is only through the letter “J”

Mexican

14.00

Housemade pork chorizo, New Mexico Chile sauce, casero, jack and cheddar cheeses, refried black beans, pico de gallo, black olives and sliced pickled jalapenos

The Veggie

13.00

We put a lot of flavor into this. Feta cheese supplies the tang. We add tomato-serrano sauce, red onion, artichokes, mushrooms and tomatoes to round out the flavors

The Stroggie

14.00

You guessed it! Our popular Beef Stroganoff has morphed into a pizza. Beef short rib, mushrooms, onions and housemade mozzarella join forces with a lightly spicy, house specialty stroganoff sauce

Burgers & More

All burgers and sandwiches are served on a soft bun. They come with one side. Choose from: housemade potato chips, french fries, spicy Asian coleslaw or mixed greens. All sandwiches are available Atkins Style. Sweet potato fries available for an additional 1.00

Station Philly

14.00

This is bolder than what you might expect! Sliced prime rib is dipped in jus, placed inside a hoagie roll, topped with a spicy cheddar cheese sauce and served with blackened onions and peppers

HamBurger *

11.50

Fresh chargrilled 1/2 lb. burger (ground filet, N.Y. and chuck) served on a soft bun with lettuce, tomato and red onion

Fundido Burger *

13.50

Fresh burger (ground filet, N.Y. and chuck) smothered with grilled onions, red and green peppers, pico de gallo and served with a rich fundido sauce

Station Burger *

13.50

A lean 1/2 lb. burger (ground filet, N.Y. and chuck) mixed with one of our special seasonings. Served with sliced grilled pineapple, housemade mozzarella, lettuce and tomato

Chef's Burger *

13.50

We top this fresh burger (ground filet, N.Y. and chuck) with bleu cheese, bacon, sherried mushrooms and tobacco onions

SMS Burger *

13.50

SMS stands for swiss cheese, mushrooms and steak butter. They are a great combination. With this we top the fresh (ground filet, N.Y. and chuck) burger

Ribeye Steak Sandwich *

18.00

Tender ribeye steak chargrilled, sliced and topped with caramelized onions, steak or fire butter and boursin cheese

CheeseBurger *

12.50

Fresh chargrilled burger (ground filet, N.Y. and chuck) served on a soft bun with lettuce, tomato and red onion. Choose from Asiago, bleu, boursin & brie, cheddar, swiss or jack cheeses

Blackened “K” Burger *

13.50

Fresh ground N.Y. covered with blackening spice and grilled. To that we add a Korean teriyaki butter that adds a touch of sweetness. To round out all of the flavors we put a touch of kimchi on the side for tart and crunch. It might just be your new favorite burger

Diablo Burger *

13.50

Fresh burger (ground filet, N.Y. and chuck) smothered with grilled onions, red and green peppers, pepper jack cheese, pico de gallo and a tomato/tequila sauce

The RWG Burger *

13.50

RWG stands for red, white and green burger. We use Brie and Boursin cheeses and add sauteed spinach and roasted red peppers to our half pound burger (ground filet, N.Y. and chuck)

Wine List

Chardonnay

Aubert, "UV-SL", Sonoma Coast 2009 "98pts" RP

150.00

Tasting like a liqueur of crushed rocks intermixed with honeysuckle, baked apples, brioche and lemon butter, it is stunningly rich and medium to full-bodied with zesty acidity, purity and texture. A fabulous Chardonnay

Domaine Leflaive, Puligny-Montrachet, 1st Cru "Clavoillon" 2008 "94pts" WE

120.00