Menu

Tonto Bar & Grill takes pride in creating our signature fare from the finest, freshest ingredients. We use only all-natural meats and sustainable seafood, and everything is prepared in-house daily. We also incorporate as much native Arizona fare as possible, including organic grass-fed beef, and are pleased to support the Native Seeds/SEARCH program and TOCA, Tohono O’odham Community Action. Look for special dishes using seasonal ingredients harvested on our property, such as ocotillo flowers, cholla buds, jojoba beans, saguaro fruit, prickly pear fruit, palm dates and Mormon tea.


Fresh Baked Bread

Baked daily, served with fresh butter

Gluten-Free Bread Basket 
Quinoa, flax, sunflower & sesame seed 4.5

Four-Seed Baguette Basket
Pepita, sunflower, poppy & sesame seed 3.5

 Soups: Cup 5   Bowl 7

Golden Corn Chowder
Applewood-smoked bacon, pulled chicken breast, fresh thyme & Yukon gold potatoes

Braised Elk & Autumn Legumes
Blend of beans, lentils & peas, savory herbs, topped with crispy leeks

 Appetizers

Three Sister Salsas & Guacamole
Trio of chips: Corn, flour & fry bread
Salsas of:
– Corn & tomato
– Chayote squash & tomatillo
– Tepary bean & red chilies 12.5

Buttermilk Fried Calamari
Tossed with candied chilies, chipotle aioli, grilled AZ lemon 11

Tortilla-Crusted Crab Cakes
Fresh jicama & roasted chili slaw, smoked ancho chili aioli 14

Tempura Ahi Tuna Roll *
Sesame seaweed salad, gari shoga, and wasabi soy vinaigrette 12.5

Crispy Deviled Eggs
Maple bacon onion jam, Sriracha crème fraîche 9

Fresh Salads

Appetizer 9. or Entrée size with choice of below protein, no protein 14

Compressed Arugula Salad
Manchego, candied Arizona pecans, sun-dried cherries, green apple & pistachio vinaigrette

Harvest Salad
Butter lettuce, spinach, strawberries, melon, honeyed Marcona almonds, chia seeds, Fossil Creek berry goat cheese, balsamic-fig vinaigrette

Tumbleweed Salad
Romaine, roasted green chiles, tomatoes, sweet corn, black beans, habanero Jack cheese, guacamole, chipotle buttermilk dressing, and tortilla frizzles

Cowboy Cobb Salad
Romaine hearts, peppered bacon, Gorgonzola, cucumber, avocado, baby heirloom tomatoes, egg, lemon herb vinaigrette

Caesar Salad
Romaine hearts, Pecorino, rosemary focaccia croûtons.
Add Mediterranean mix add 2

Tonto House Salad
Butter lettuce, lemon herb vinaigrette, sunflower seeds, baby heirloom tomato & shaved radish

Romaine Brie Salad
Fried Brie, candied almonds, tart apple vinaigrette & fresh orange suprêmes

Choice of protein:
6 oz. Garlic-herb grilled & chilled chicken breast  16
4 oz. Mesquite-grilled all-natural beef tenderloin 18*
5 oz. Buttermilk fried calamari rings 16
5 oz. Mexican white shrimp skewer  17
4 oz. Mesquite-grilled salmon medallion 17*
2 ea. Skillet-seared jumbo sea scallops  19*

Sandwiches & Such

Puerto Nuevo Mexican Tacos
Simmered ancho chilies, peppers and onions, white corn tortillas, avocado crema, and fresh escabèche slaw
Choice of Protein:  All-natural chicken 14
Mexican white shrimp 15   All-natural beef 17

The below served with choice of fries, sweet potato tots or house salad

Reuben with Giddy-Up
House-made corned beef & cider sauerkraut, 1,000 island dressing, Jarlsberg cheese, fresh pickled jalapeños on Amanda’s rye bread 13

Prime Rib Steak & Cheese
Caramelized onions & peppers, provolone, horseradish aioli, on a soft garlic sea salt bun 15

Tonto Burgers 13.5 *

Choice of 8 oz. Patty:
All-natural, corn-fed  -or- Local, organic, grass-fed
Sharp cheddar -or- Pepper jack
Lettuce, tomato, pickle planks, crispy Mesquite flour-fried onions, and house-made potato onion bun
Extras, 1. each: Fresh green chili, Portabella mushroom, bacon, avocado, guacamole or bleu cheese

Pastas available vegetarian

Gemelli Pasta 
Garlic chicken, artichokes, red onions, peppers, peas, heirloom tomatoes, basil cream & fresh pesto 17.5

Penne Pasta
Beef tenderloin tips, black beans, corn, tomatoes, red onions, mild red chili sauce & feta cheese 20.5

Fish Entrées

Mesquite Wood-Grilled Branzino *
Preserved lemon and sun-dried tomato quinoa, micro cress, fennel, pine nuts and olives, smoked Abby Lee Farms tomato coulis 38

Sautéed Pacific Coast Sand Dabs
Pearled cous cous with fresh peas and charred local corn, heirloom carrot puree, pomegranate gastrique, sauvignon blanc citrus butter 22.5

Onion-Crusted Walleye
Yukon potato roesti cake, fresh herbed carrots, sautéed garlic spinach & snipped chive rémoulade, fried capers 26

Orange-Barbecued Salmon *
Sweet potato, poblano & grilled corn hash, spaghetti squash with spinach, roasted garlic & mesquite honey jus 28

Meat Entrées

Root Beer-Braised Short Ribs
Boneless beef short ribs,Sweet potato, caramelized onion and leek gratin, agave glazed rainbow carrots 30

German Pork Schnitzel
House-made potato salad, lemon caper butter, sautéed green beans, herbed carrots, and grilled lemon 22.5

Ancho Chili-Rubbed 8 oz. Filet *
Adobo demi, crimini mushrooms, Spanish Manchego scalloped potatoes & asparagus 38

Mesquite Grilled 12 oz. Rib Eye *
Roasted garlic cloves, balsamic mushrooms, Brussels sprouts, cipollini onions and garlic herb potatoes 39

Vegetarian Nosh  18.5

Choose any 5 vegetables or starch combination & 1 sauce. Additional items, 3. each.

Veggies
Green beans
Herbed carrots
Sautéed spinach
Grilled asparagus
Spaghetti squash & spinach

Starch
Manchego scalloped potatoes
Sweet potato, onion & leek gratin
Lemon and sun-dried tomato quinoa
Cous cous, fresh peas and local corn
Sweet potato hash with corn & chilies

Sauces
Basil pesto cream
Lemon caper butter
Smoked tomato coulis
Roasted garlic & honey jus
Sauvignon blanc citrus butter

Items with a (*) may contain raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food-borne illness, especially if you have certain medical conditions.