St. Patty’s Day: Wednesday, March 17th   Seatings from 4:00 p.m.

Start out with a Leprechaun Elixir:
Patty~Tini: Kettle One & Midori with a splash of Sweet & Sour 10.5

The Hearty Goods:
Corned Beef Brisket & Cabbage, Yukon Potatoes, Carrots and Grainy Mustard Sauce  18.5

Cold Pint of Ale: Guinness Stout Pub Draft 4.5

The Pot O’Gold:
House-Made Mint Chocolate Chip Ice Cream Torte with Chocolate Sponge Cake and Frosted with a Bailey’s Dark Chocolate Ganache and Mint Infused Anglaise 9

Baileys on the Rocks 8. ~or~  Irish Coffee 8.5

Reserve now for Tonto Bar & Grill's Easter Plated Brunch

Seatings from 10:30 a.m.- 2 p.m. April 4, 2010

Tonto Bar & Grill will not serve its regular menu on Easter Sunday. Instead, we invite you to enjoy our Scrumptious Four-Course Plated Brunch: A Melange of Salads, Seafood Platter, Choice of Four Entrees, Trio of Desserts & Complimentary Coffee, Tea, Soda, Orange Juice and Champagne

Trio of Salads and Fresh Seasonal Fruit:
Broccoli Salad with Raisins, Cashews, and Smoked Cheddar Cheese

Melange of Tomato Salad with Roma, Yellow Teardrop, Cherry, and Red Pear Tomatoes, with Buttermilk-Thyme Dressing

Seasonal Fruit Salad with Minted Yogurt

Mediterranean Pasta Salad with Marinated Feta, Roasted Peppers, Artichokes, Country Olives and Basil Vinaigrette

Seafood Platter:
Duo of Shrimp and One King Crab Leg with Arizona Citrus Salad and Cocktail Sauce

Choice of Entrees:
House-Made Quiche Lorraine with Honey-Cured Ham and Jack Cheese, served with a Vegetable Niçoise Salad of Green Beans, Olives, Tomatoes, Fingerling Potatoes and a Balsamic Vinaigrette
~ or ~
Mesquite Wood-Grilled Lamb Chops served with Calimyrna Fig, Local Pine Nut and Tabouli Salad, Mint & Olive Oil Grilled Baby Zucchini and Baby Carrots, Caramelized Lemon Vinaigrette and Raisin Chutney
~ or ~
Pan-Roasted Alaskan Halibut served with Wild Mushroom & Fresh Herb Carnaroli Rice Risotto, Sautéed Asparagus Wrapped in Prosciutto and Light Rosemary Cream Sauce
~ or ~

8-ounce Mesquite Wood-Grilled Rib Eye of Natural Beef served with Herb & Garlic Roasted Potatoes, Sautéed Carrots and Broccolini, Creamed Horseradish Sauce and Red Wine Demi Glaze

House-Made Trio of Desserts:
~ Carrot Cake with Pineapple Cream Cheese Frosting and Coconut & Macadamia Nut Ambrosia
~ Dark Chocolate and Banana Tartlette with Peanut Butter Meringue Rosette
~ Orange Vanilla Bean Flan with Brûléed Wild Strawberries

Kids Entrees (choice of)
Scrambled Eggs with Bacon, Wheat Toast & Country Potatoes
~ or ~
Mesquite Wood-Grilled Beef Tenderloin Medallion, Sautèed Broccolini Herbed Carrots & Mashed Potatoes
~ or ~
Mesquite Wood-Grilled Chicken Breast with Sautèed Broccolini, Herbed Carrots & Mashed Potatoes

Seating times for Easter Brunch are from 10:30 a.m. ~ 2:00 p.m.
42. per guest, plus tax & 18% gratuity. $14 for children under 10 years.All reservations must be guaranteed with a credit card and canceled 48 hours prior to the brunch. This would be by the end of business day Friday, March 21^st. If a guest has not canceled in time or does not show up, they will be billed the full amount fo r the number of guest reserved.

Appetizer:
Bowl of Maine Lobster Bisque with Fresh Artichoke & Mushroom Duxelle Beggars Purse 9.5

Choice of Entrees:
House-Made Quiche Lorraine of: Honey-Cured Ham, Emmenthaler Cheese and Caramelized Onions, served with a Petite Arugula and Watercress Salad tossed with Fresh Fruit and Raspberry Vinaigrette 16. (Quiche is served from 11 a.m. to 3 p.m. only)

Pan Roasted Fresh Alaskan Halibut with a Roasted Red Pepper Coulis , Bacon-Wrapped Asparagus and a Wild Mushroom Risotto with Caramelized Onions 29

Mesquite Wood-Grilled All Natural 7 oz. Beef Tenderloin Medallion, served with a Red Wine Demi Glace Reduction, Cauliflower & Asiago Gratin, French Green Beans with Sun-Dried Tomatoes 30.