This annual summer promotion features a complete range of appetizers, entrees, desserts, cocktails and regional beverages. 

May 25 – June 6, Southwest • June 7 – June 18, Pacific Northwest • June 19 – June 30, California-Hawaii

Summer Break, re-open July 19 @ 5pm

July 19 – August 1, Great Plains – Midwest • August 2 – August 15, Back East • August 16 – September 2, Down South



’93 till Infinity: Mezcal Vago “Elote,” 
Luxardo Maraschino liqueur, thyme syrup, lime, on the rocks, papaya garnish.  10.5

Sand Reckoner R, 
red blend, Cochise County ’13. 12

Whiskey Del Bac Flight, 
½ oz. ea., Distiller’s Cut, Dorado, and Classic.  11

Tucson Tap Takeover, 
featuring Green Feet, Crooked Tooth, 1912, and others, ask your server. m.p.



Virginia’s Seafood Albondigas, 
spicy tomato broth, rajas. 10

Deep Fried Bunuelos, 
black beans, corn, zucchini, roasted chiles, avocado crema, cotija.  8

Grilled Stuffed Medjool Dates, 
goat cheese, spiced pecans, mango chamoy , jicama slaw. 7

Green Gazpacho, 
tomatillos, cucumber, jalapeno, cilantro, spinach,  crème fraiche, salsa fresca. 6



Whole Fried Gulf of Mexico Snapper,
red chile aioli, pickled red onion, texmati rice, calabacitas.

Grilled Gulf of Mexico #1 White Shrimp Tostada, 
corn tortilla, chorizo hash, charro beans, jicama slaw, lime aioli,  mango salsa. 22

Achiote Braised Short Ribs, 
heirloom tomato salsa , soft green chile polenta, roasted green beans. 25

Pan Seared Lenguado, 
roasted tomatillo sauce, pine nut-cilantro pesto, black bean-masa cake, calabacitas. 27



Ibarra Chocolate Pound Cake, 
vanilla ice cream, dulce de leche, fresh berries. 8.5

Apple-Green Chile Pie, 
walnut streusel, whipped cream. 8.5

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