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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

Sunday Brunch served 10AM - 3PM

Brunch

! Crab Benedict *

19

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

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 fruir

! Ultimate Benedict *

29

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

Our house smoked salmon fillets, cured over mesquite, served with poached eggs and topped with hollandaise, fresh dill and caper

! French Toast Benedict *

17

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

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

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

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

! Vegetable Benedict *

15

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

Chilaquiles

15

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

Chicken Fried Steak and Eggs *

22

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

Carne & Egg Fajitas

20

(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

Fideo con Huevos y Chorizo

16

oasted 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

Crepes Fruta de Mar

24

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

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

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

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

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

Sonoran Stack *

16

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

Fire Stack *

17

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

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

Fast Crepes (Cheese Blitzes)

14

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

Stuffed French Toast

14

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

Smoked Salmon Platter

18

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

Fresh Fruit and Yogurt Parfait

13

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)

Eggs Sardou

18

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

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 | 10oz. 37

Rib.. EYE

5oz, 19

Boneless Ribeye

12oz. 29 | 16oz. 35

Lunch ETC

We offer petite portions of many of our lunch choices for light diners.

Steak Cobb *

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

Petite - 18 | Regular - 22

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

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 | Regular - 22

Spinach and Chicken Salad

18

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

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

Monte Cristo

14

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

Chef's Burger *

13.95

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

Station Burger *

13.95

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

The RWG Burger *

13.95

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

Brunch Burger *

14

Or is it a Breakfast Burger?
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

Station Philly

14

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

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 | Regular - 21

Terra Ramen Bowl

17

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

Seafood Ramen Bowl

18

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

Fit to be Trim

16

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, grilled vegetables and pico de gallo tomato wedges

Petite Filet - 28 | Chicken breast - 22 | Ahi fillet - 35 | Swordfish fillet - 31 | Salmon fillet - 27

Poké Bowl *

27

Choose between fresh ahi or salmon (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

The Whole Enchilada

22

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

Enchiladas Fruta de Mar

23

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

Chile Relleno

18

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

Vegetable Chile Relleno

15

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

(Ghost) Cheeseburger Tacos

16

We are confused too!
We couldn’t decide is it a burger or tacos! We take our 8oz. burger, coat it with blackening spice plus habanero powder, and cook it to the temperature you like. Then we chop it up, cover it with a spicy cheese sauce, chopped lettuce, pico de gallo (cheese, lettuce, tomato and onion) and habanero salsa. With a choice of Mexican rice, fideo or potato chips

BBQ Pork Sand

14

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

Dinner Menu

Dinner served 3PM.-9PM daily

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

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

Wagyu Zobaton *

17

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

Pork Lollipops

17

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

Ravioli Champigñon

18

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

Baby Riblets

14

Four meaty, tender baby back rib bones, slow cooked, then chargrilled and served with our rootbeer BBQ sauce

Flaming Saganaki

16

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

Spinach & Artichoke Dip

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

Serving for 2 - 11 | Serving for 4 - 15

VooDoo Shrimp

18

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

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

Calamari

14

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

Poké *

16

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

S4 *

16

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 sesame-grapeseed oil mixture. The heat from the oil cooks the salmon just slightly, creating a luxurious texture and fragrance

Queso Dip

15

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 - 3.95

Ramen Bowls

16

Seafood: A rich and flavorful broth with thin noodles, shrimp, scallops, white fish, shiitake mushrooms, snow peas, bamboo shoots, green onions, water chesnuts, red/green peppers and carrots. Topped with a hard boiled egg
Petite - 18 | Regular - 22

Terra: As above, but made with chicken, pork and beef
Petite- 17 | Regular 21

Hummus Plate

13

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

Salads

Grilled Ice Wedge

9.5

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

House Salad

6.75

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

Caesar *

6.75

The classic salad with an authentic caesar dressing

Spinach Salad

6.75

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 - 11 | Regular - 15

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 | Regular - 22

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 | Regular - 22

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

Spinach and Chicken Salad

18

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

Southwestern

Enchiladas Fruta de Mar

23

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

The Whole Enchilada

22

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

Pollo Fundido

18

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

Chile Relleno

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

VEGETARIAN: Corn, black beans, cheddar, asadero and jack cheeses. Served with a tomato-chile sauce and rice - 16

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

Elk Fajitas *

28

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

Global Specialties

Habanero Shrimp

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 | Regular - 27

Gentle Salmon *

27

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

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

Petite Filet - 28 | Chicken breast - 22 | Ahi fillet - 35 | Swordfish fillet - 31 | Salmon fillet - 27

Jambalaya

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

Petite - 21 | Regular - 26

Mariscos Ala Baja

26

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

Poké Bowl *

27

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

Lemon Roughy

25

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

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 | Regular - 19

Beef Stroganoff

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

Petite - 17 | Regular - 21

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 | Ahi - 38 | Chilean Sea Bass - 41

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 | Regular - 34

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 | Regular - 44

Calamari Piccata

22

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

Mushroom Exotica

A variety of exotic and button mushrooms are sauteéd with roasted garlic and carmelized onions and then served atop toasted angel hair pasta tossed with a special cream sauce

Petite - 19 | Regular - 24

Smokey Chicken Pasta

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

Petite - 19 | Regular - 24

Dirty Bird

Boneless chicken thighs are quickly seared to crisp the skin and finished with a flavorful wine/jus sauce. Served with dirty rice and a seasoned vegetable mix

Petite - 19 | Regular - 24

OUR Babies

We use our special dry rub, lightly smoke then slow 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 | Regular - 27

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 | Regular - 26

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 | 10oz. 37

Ribeye "Cap"

6oz. 35 | 10oz. 44

X Prime American Wagyu 8oz. 57

Rib..EYE

8oz. 28

New York

12oz. 28 | 16oz. 34

Lamb Chops (Colorado)

(2) Chops 32 | (3) Chops 39

Boneless Ribeye

12oz. 29 | 16oz. 35

Porterhouse (Prime)

22oz. 47

Prime Rib

10oz 27 | 14oz 32 | 18oz 38

Elk (Flank Steak)

7oz. 27 | 11oz. 33

Over the Top

Fire Butter

3

Spiced Butter, for those who can stand the heat!

Bleu Diablo Style

6

Tequila butter sauce and crumbled bacon & bleu cheese

Seven Herb and Pepper Butter

3

Savory herbs with a mélange of ground pepper

Habañero

7

Blackened shrimp with spicy habañero sauce

Guiness Bordelaise with Grilled Onions

5

Rich, dark sauce with grilled onions

“K” Butter

3

A delicious Korean Teriyaki style butter

“BlacKened” 6

Beurre Rouge

3

Delicate, rich, red wine and butter reduction

Tampiqueña

7

Blackened shrimp with grilled onions and peppers

Exotic Mushroom Medley

7

A blend of exotic mushrooms sautéed in herb butter

Dessert Menu

Desserts

24 Karat Cheesecake

9

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

Bite - 4.5

Flourless Chile Brownie

8

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

Bite - 3.75

Seasonal Fruit Cobbler

8

Seasonal fruit served warm and topped with a shortbread
cookie and vanilla bean ice cream

Bite - 4

Pot de Creme

9

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

Lemon Tart

8

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

Bite - 3.75

Chai Tea Tiramisu

8

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!

Bite - 4

Tres Leches Cake

8

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

Bite - 3.75

Station Bread Pudding

9

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

Bite - 4.5

Dessert Nachitos

11

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

Bite - 4

Creme Brulee

8

Your server will describe todays flavor

Liquid Dessert

Banana Cream Pie Martini

9.5

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

Kioki Coffee

9

Brandy, Kahlua, dark creme de cacao

Venetian Coffee

9

Biscotti liqueur, whipped cream and coffee

Nutty Irishman

9

Frangelico, Baileys, Coffee and whipped cream

The Dream

9

Tuaca, Tia Maria, Baileys, coffee and whipped cream

Butterscotch Slide

8

Butterscotch schnapps, Bailey's and cream

Chip Shot Coffee

9

Baileys, Tuaca and Coffee

To Giva For Coffee

9

Godiva Chocolate Liqueur, Tuaca and Coffee

B-52 Coffee

9

Bailey's, Grand Marnier and Kahlua

Port, cognac etc

Fonseca Bin #27

8

Sandeman's Vau Vintage (94pts.)

12

Rare Wine Co. 1989 Madeira, (93 pts)

9.5

Frapin XO (99pts)

19

Warre's, LBV 2001 (94pts.)

13

Dow's 2011 Vintage Port (97pts)

18

Frapin VS (90pts)

9

Dessert Wines

Dolce, Late Harvest 2006 "98pts"

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

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

Menu

Spinach & Artichoke Dip

We didn’t want to offer this dish, everyone does it. But our’s was sooo good, we had to. A tasty, creamy dip with artichokes,
spinach, seasonings and three cheeses. Served with tortilla chips.

Serving for 2 - 11 | Serving for 4 - 15

Nachitos

13.5

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

Filet Sliders

34

We take a large Arizona raised 10oz. filet and cut it for 3 perfect steak sliders.
One Slider is done with our diablo topping (grilled peppers and onions and tequila butter sauce)
The second slider is served with sauteed mushrooms and swiss cheese The third slider is served like our chef’s burger with bleu cheese, mushrooms, bacon and tobacco onions

Chef’s Wings

15

Large wings are slow cooked using several cooking techniques, using duck fat, and flash fried crisp. Moist and super tender!
Served PLAIN or tossed with BUFFALO, HUNAN, BBQ, JERK, or DRY-RUBBED

Asian Beef Tostadas

18

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

(Ghost) Cheeseburger Tacos

16

We are confused too! We couldn’t decide is it a burger or tacos! We take our 8oz. burger, coat it with blackening spice plus habañero powder, and cook it to the temperature you like. Then we chop it up, cover it with a spicy cheese sauce, chopped lettuce, pico de gallo (cheese, lettuce, tomato and onion) and habañero salsa. With a choice of Mexican rice, fideo or french fries

Kalbi Ribs

15

Korean style short ribs, thinly sliced, marinated in a special (soy sauce based) Korean recipe sauce. They are quickly chargrilled, which leaves them with a beautiful carmelization

Yum Yum Shrimp

14

Bite sized popcorn shrimp are flash fried and tossed with a delicious Asian style coating sauce.
A great pop in your mouth treat

PIZZAhhh!

Pizza using 2 crisped, thin, fresh, flour tortillas with toppings in between, then crowned with cheese.
We love it, now it can be yours!

The Shroom

14

Exotic and button mushrooms are sauteed with roasted garlic and onions, and served over a special white sauce topped with mozzarella cheese

The Stroggie

14

ou 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 cole slaw or mixed greens.
All sandwiches are available Atkins Style. Sweet potato fries available for an additional $1.00

Station Philly

14

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 *

11.95

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 *

13.95

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 *

13.95

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 *

13.95

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

SMS Burger *

13.95

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

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

CheeseBurger *

12.95

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 *

13.95

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 *

13.95

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 *

13.95

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

Evening Land, “La Source”

Eola-Amity Hills, OR 2010 “95pts” WE/W&S

110.00

Hartford Court, “Stone Côte Vineyard”

Sonoma Coast 2013 “96pts” WE

92.00

Gary Farrell, “Russian River Selection”

Russian River 2015 “95pts” WE

No. 1 Wine Enthusiast top 100 of 2017

80.00

Zepaltas, “Babushka”

Keefer Ranch, Russian River 2011 “96pts” BH/ST

70.00

Lynmar Estate

Russian River 2013, “94pts” WE

64.00

Hahn, “SLH”

Central Coast, 2017 “94pts” TP

11.00 | 42.00

Bogle, “Phantom”

Clarksburg, 2017 “91pts” WE

10.00 | 38.00

Bogle

California 2018, “89pts” WE

8.00 | 30.00

Kistler, "Vine Hill"

Sonoma Coast 2009 “95pts” RP

150.00

O’Shaughnessy

Oakville, 2011 “95pts” AG

96.00

Bramare, “Marchiori Estate” Luján De Cuyo 2017

“95pts” JS

84.00

Rombauer

Carneros 2018, “93pts” WS

77.00

Dutton Goldfield, “Rued”

Dutton Ranch, Green Valley 2010 “97pts” WE

68.00

J.Lohr, “October Night”

Arroyo Seco, 2017 “94pts” BD

12.00 | 46.00

Z. Alexander Brown, “Uncaged”

Monterey 2017 “93pts” TP

10.50 | 40.00

Louis Jadot, “Macon Village” 2018

“90pts” WW

9.50 | 36.00

Sauvignon Blanc

Merry Edwards

Russian River Valley 2015, “97pts” WROL

84.00

Mondavi, “Oakville”

Napa 2013 “92pts” TP

13.00 | 50.00

Craggy Range, “Te Muna” Martinborough

NZ. 2018 “93pts” JS

12.00 | 46.00

Astrolabe

Marlborough, New Zealand 2018 “92pts” WW

10.50 | 40.00

J. Lohr, “Flume Crossing”

Mendocino 2018 “94pts” WROL

10.00 | 38.00

Bogle

California 2018, “88pts” WE

7.50 | 28.00

Lail, “Blueprint”

Napa 2018 95pts” WE

74.00

Cooper & Thief

Napa 2016, “93pts” WROL

12.50 | 48.00

Cape Mentelle, “SBS”

Margaret River, AU 2017 “94pts” JH

11.50 | 44.00

San Simeon, Paso Robles

2018 “93pts” TP

10.25 | 39.00

Clifford Bay

Marlborough, New Zealand 2019 “90pts” WRON

8.50 | 32.00

Riesling

St. Urbans-Hof, “Ockfener Bockstein” Spätlese

Mosel 2012 “96pts” WS

85.00

Trefethen, Dry

Napa 2018 “94pts” WE

11.00 | 42.00

Charles & Charles

Columbia Valley 2017 “90pts” WROL

9.00 | 34.00

S.A. Prüm, “Graacher Himmelreich” Spätlese

Mosel 2009 “94pts” WS

64.00

S.A. Prüm, “Essence”, Qba

Mosel 2018 “90pts” ADB

9.50 | 36.00

Other Varietals

Donelan, “Venus”

Roussanne, Sonoma 2008 “94pts” RP

95.00

Delille Cellars, “Doyenne”

Roussanne, Red Mtn. WA. 2009 “93pts” ST

52.00

Pazo Cilleiro, Albariño, Rias Baixas

Spain 2016 “92pts” W&S

46.00

Livio Felluga, Friulano

Friuli, Italy 2015 “94pts” JS

10.50 | 40.00

Dry Creek, Chenin Blanc

Clarksburg, CA. 2017 “92pts” WW

9.50 | 36.00

Alban, Viognier

Central Coast 2016 “94pts” WE

58.00

Château d’ Epiré, “Cuveé Spéciale” Loire

France 2010 “92pts” WS

48.00

San Simeon, Stefano Vineyard, Viognier

Paso Robles 2018 “92pts” WS

11.00 | 42.00

Piattelli, Torrontés

Cafayate Valley, Salta 2017 “90pts” WA

10.00 | 38.00

Pacific Rim, Gewurztraminer

Washington 2014 “93pts” BTI

8.50 | 32.00

Pinot Grigio

Venica, “Jesera” Friuli Colli

 Italy 2018 “93pts” JS

12.50 | 48.00

Pighin, Friuli-Venizia Giulia

 Italy 2018 “92pts” TP

10.50 | 40.00

Panther Creek, Willamette

Oregon 2016 “92pts” WE

9.25 | 35.00

Kettmeir, Alto Adige

 Italy 2017 “92pts” TP

11.50 | 44.00

Soléna, Willamette Valley

Oregon 2018 “91pts” WE

10.00 | 38.00

Douglass Hill

California 2017 “86pts”

7.50 | 28.00

White Blends

Sine Qua Non, “Body N Soul”

California 2007 “98+pts” RP

250.00

DeLille, “Chaleur Blanc”

Columbia Valley, WA 2017 “94pts” WE

60.00

Domaine de Nizas, Languedoc

France 2010 “91pts”

39.00

Santa Cristina, “Campogrande” Orvieto Classico

Italy 2015 “90pts” TP

9.50 | 36.00

Chapoutier, Les Meysonnier

Crozes-Hermitage 2014 “92pts” WS

75.00

Treana

Central Coast 2014 “91pts” WE

45.00

Augey

Bordeaux, France 2017 “90pts” WROL

10.00 | 38.00

Dessert Wines

Inniskillin, “Ice Wine”

Canada “95pts” RP (375ml.)

26.75 | 105.00

La Perlina, Moscato

Puglia, Italy 2016 “92pts” WROL (750ml.)

11.50 | 44.00

Pacific Rim, “Vin de Glacière”

Columbia Valley 2014 “93pts” (375ml.)

0.50 | 40.00

J. Lohr, “Late Harvest”

Riesling, Central Coast “93pts” WS (375ml.)

12.50 | 48.00

Yalumba, “Museum Reserve”

Antique Tawny “92pts” RP (375ml.)

11.00 | 42.00

Sparkling & Champagnes

Dom Pérignon

France 2009 “97pts” JS

390.00

Schramsberg, “J. Schram”

Brut Rosé, North Coast 2007 “97pts” WW

195.00

Henriot, “Brut Souverain”

NV, France “93pts” WS

90.00

Roederer, Brut

Napa NV “93pts” WS

No. 27 Wine Spectator top 100 of 2018

45.00

Ruffino, NV, Prosecco

Veneto, Italy “89pts”

9.00 | 36.00

Deluca, NV, Prosecco

Veneto, Italy (187ml)

12.00

Perrier-Jouët, “Belle Epoque”

 France 2007 “95pts” WE

260.00

Roederer Estate, “L’Ermitage”

Anderson Valley “97pts” WE

105.00

Piper Heidsick

 NV, France “92pts” WS

75.00

Gloria Ferrer, "Private Cuvée"

Sonoma “91pts” WS

42.00

Korbel, NV, Brut

California (187ml) “86pts”

12.00

Wycliff, NV

California “86pts” BH

5.50 | 24.00

Rose / Blush

Cenyth, Rose of Cabernet Franc

 Sonoma, 2018 “94pts” WE

12.50 | 50.00

San Simeon, Grenache

Paso Robles, 2018 “92pts” TP

9.00 | 34.00

Charles & Charles

Columbia Valley 2018 “90pts” WE

8.00 | 30.00

Bodegas Muga, Rioja

Spain 2017 “92pts” JS

10.00 | 38.00

Angeline, Rose of Pinot Noir

2019 “90pts” WROL

8.00 | 30.00

Douglass Hill, White Zinfandel

California 2018

7.50 | 28.00

Pinot Noir

Kosta Browne, “Keefer Ranch”

 Russian River 2014 “96pts” RP

240.00

Beaux Frères, “Beaux Frères Vineyard”

Ribbon Ridge, OR 2014 “95pts” WS

No. 3 Wine Spectator 2016 Top 100

180.00

Soter, “Mineral Springs”

Willamette, OR 2015 “98pts” JS

150.00

Sea Smoke “Southing”

Santa Rita Hills 2016 “94pts” ADB

120.00

Roar, “Sierra Mar”

Santa Lucia Highlands 2013 “95pts” RP

98.00

Willamette Valley Vineyard, “Bernau Block”

Willamette, OR 2012 “94pts” TP

86.00

Greywacke

Marlborough, NZ 2015 “96pts” JS

68.00

Martin Ray, “Sonoma Coast” 2018

“94pts” JS

13.00 | 50.00

Planet Oregon, by Soter

Willamette 2017 “91pts” JS

10.50 | 40.00

Beringer, “Founder’s Estate”

California 2018 “91pts” WE

No. 1 Wine Enthusiast Value wine of 2019

9.00 | 34.00

Kosta Browne, “Gap’s Crown”

Sonoma Coast 2016 “96pts” JS

240.00

Sea Smoke “Ten”

Santa Rita Hills 2016 “95+pts” TP

160.00

Failla, “Hirsch”

Sonoma Coast 2010 “97pts” WE

140.00

Evening Land, “La Source”

Eola-Amity Hills, OR 2010 “95pts” WE/W&S

115.00

Cherry Pie, “Stanly Ranch”

Carneros 2014 “93pts” TP

92.00

EnRoute, “Les Pommier”

Russian River 2017 “93pts” WW/WS

74.00

Belle Glos, “Clark & Telephone”

Santa Maria 2018 “92pts” WW

16.00 | 62.00

Cooper & Thief

apa 2018 “92pts” WROL

12.50| 48.00

Angeline

Russian River, 2018 “92pts” WROL

10.00 | 38.00

Malbec

Achaval Ferrer, “Finca Mirador”

Mendoza, Argentina 2009 “96pts” RP

185.00

Tapiz, “Alta Collection”

Uco Valley, Argentina 2017 “94pts” JS

13.50 | 52.00

Dona Paula, “Los Cardos”

Mendoza, Argentina 2018 “91pts” TP

9.75 | 37.00

Bramare, “Marchiori Estate”

Luján De Cuyo 2015 2015 “97pts” JS

175.00

Susana Balbo “Crios”

Uco Valley, Argentina 2018 “92pts” JS

10.75 | 41.00

Grenache

Sine Qua Non, “Pictures” Grenache

Santa Rita Hills 2007 “97pts” RP

285.00

K Vintners, “The Boy”

Grenache, Walla Walla,WA. 2014 “97pts” RP

92.00

Bodegas Aragonesas, “Coto De Hayas” Garnacha

Spain 2015 “91pts” WA

10.50 | 40.00

Cayuse, “God Only Knows” Grenache

Walla Walla, WA. 2006 “97pts” RP

195.00

Austin Hope, Grenache

Paso Robles 2009 “92pts” WE

58.00

Merlot

Plumpjack

Oakville 2016 “93pts” JD

95.00

Northstar

Columbia Valley, 2011 “92pts” TP

62.00

Cannonball

California 2016 “95pts” SFIWC

11.00 | 42.00

Paradigm

Oakville 2009 “93pts” TP

95.00

Trinchero, “Chicken Ranch”

Rutherford 2011 “93pts” ADB

55.00

Bogle

California 2017 “89pts”

9.00 | 34.00

Cabernet Sauvignon

DANA Estates, “Lotus”

Napa, 2009 “97pts” RP

490.00

Ridge “Montebello”

Santa Cruz Mtns., 2014 “98pts” JS

310.00

Plumpjack, “Estate”

Oakville, 2017 “95pts” JD

245.00

O’Shaughnessy, “Mt. Veeder”

Napa, 2010 “97+pts” RP

225.00

O’Shaughnessy, “Howell Mountain”

 Napa, 2010 “96+pts” RP

200.00

Delille, “Upchurch”

Red Mtn. WA 2013 “96+pts” RP

120.00

Hess, “Mt. Veeder”

 Napa Valley 2014 “95pts” RP

115.00

Sbragia, “Monte Rosso”

Sonoma 2014 “96pts” RP

105.00

ZD Cellars

Napa 2016 “94pts” TP

94.00

Quilt

Napa Valley 2017 “92pts” WS

19.00 | 74.00

Lapostolle, “Cuvee Alexandre”

Rapel Valley, Chile 2013 “94pts” JS

60.00

Tapiz, “Alta Collection”

Uco Valley, Argentina 2015 “93pts” JS

13.00 | 50.00

Wines of Substance

 Columbia Valley 2017 “92pts” RP/JD

11.00 | 42.00

Bogle

California 2017 “89pts” WE

9.00 | 34.00

Heitz “Martha’s Vineyard”

Napa, 2014 “100pts” WE

410.00

Quilceda Creek

Columbia Valley 2009 “99pts” RP /98pts. WE

285.00

Beringer, “Private Reserve”

Napa, 2007 “97pts” RP

240.00

Cade, Estate, “Howell Mountain”

Napa, 2016 “97pts” JD

220.00

Stonestreet, “Rockfall”

Napa 2012 “96pts” RP

185.00

Beringer, “Reserve”

Knights Valley, 2016 “96pts” JS

120.00

Laurel Glen, “Sonoma Mountain”

Sonoma 2009 “94pts” WE

110.00

Laurel Glen, “Sonoma Mountain Estate” 2012

“95pts” RP

99.00

Robert Craig, “Affinity”

Napa Valley 2015 “94pts” JS/WW

88.00

Austin Hope

Paso Robles 2018 “95pts” WE

17.50 | 68.00

Chateau Ste. Michelle, “Cold Creek”

Columbia Valley 2015 “93pts” JS

14.25 | 54.00

Juggernaut, “Hillside”

California 2017 “91pts” CSFWC

11.50 | 44.00

Root 1

Colchagua Valley, Chile 2017 “93pts” BD

9.50 | 36.00

Douglass Hill

California 2017 “87pts”

8.00 | 30.00

Zinfandel

Turley, “Dragon”

Howell Mtn. 2017 “95+pts” RP

140.00

Turley, “Steacy Ranch”