Mustang

hand-made, served in a ginger-garlic dipping sauce

fresh pasilla chile stuffed with muscovy duck and Jack cheese, served in two sauces

bufala mozzarella, tomatoes and basil pesto, on grilled rustic sour dough, red bell pepper sauce

stuffed with Jack cheese and served over painted desert coleslaw with chipotle chile dip

iceberg lettuce, house-made Maytag blue cheese dressing, sliced hothouse tomatoes, red onions

mixed baby greens balsamic vinaigrette, baby red and yellow pear tomatoes, julienne red onions, grilled olive bread

in a raspberry vinaigrette with crispy pancetta, toasted almonds, julienne red onions and maytag blue cheese

Romaine lettuce tossed in a Caesar dressing with grated parmesan cheese, toasted French bread croutons and sliced Roma tomatoes

lemon butter sauce with capers, Roma tomatoes, toasted pine nuts and fresh thyme, with chive mashed potatoes and sauteed asparagus

topped with fried onion strings and served in a red wine sauce with sauteed jumbo mushrooms, spinach and roasted red new potatoes

topped with sauteed baby shrimp and served in a lemon-thyme sauce over sauteed sliced baby vegetables with red new potatoes

in a rosemary demiglace with French fries and red pepper aioli

over spaghettini with diced garlic, Roma tomatoes, toasted pine nuts and fresh basil

in a rosemary demiglace with mashed potatoes, sauteed spinach and roasted garlic

with grapefruit salsa and spinach and Monterey Jack cheese enchiladas

16 oz, marinated in garlic and fresh thyme, served with creamy horseradish sauce and the best fries in town