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 raised in Prescott, AZ.
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 Hopi tea.


Fresh Baked Bread

Baked daily, served with fresh butter
50% of our bread sales help fund local charities.

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

Golden Beet, Orange & Cucumber Gazpacho
Puréed with roasted peppers, and garnished with honeyed pistachios

 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

Ahi Tuna Poke Roll*
Grade 1 ahi tuna, tempura rice roll, tamari mirin vin., wasabi avocado aioli 15

Lightly Fried Street Corn Polenta
Served with mesquite wood-grilled corn, cotija cheese, finger lime & guajillo aioli 11

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, marionberry goat cheese, balsamic-fig vinaigrette

Tumbleweed Salad
Romaine, roasted green chiles, tomatoes, sweet corn, black beans, pepper Jack cheese, guacamole, BBQ ranch 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 Greek olives & marinated tomatoes 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 16    All-natural beef 18

The below served with choice of fries, sweet potato tots or house salad
– Add fresh pickled jalapeños to either sandwich 1.

Reuben with Giddy-Up
House-made corned beef & sauerkraut, 1,000 Island dressing, Jarlsberg cheese, fresh baked marble rye bread 14

Prime Rib Steak & Cheese
Caramelized onions & peppers, Havarti cheese, horseradish aioli, fresh baked savory bolillo bun 15

Tonto Burgers 14.5*

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 brioche bun
Extras, 1. each: Fresh green chili, fresh pickled jalapeños, 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

Cast Iron Seared Scallops*
Myer lemon piñon nut butter, wehani sage rice, butternut squash, caramelized cauliflower and golden raisins 34

Sautéed Pacific Coast Sanddabs
Whipped potatoes, malt vinegar butter, roasted Brussels sprouts and gastrique onions 25

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 29

Meat Entrées

Root Beer-Braised Boneless Short Rib
Boneless beef short ribs, sweet potato, caramelized onion and leek gratin, preserved
orange broccolini 32

German Pork Schnitzel
House-made potato salad, lemon caper butter, sautéed green beans, herbed carrots, and grilled lemon 24

Ancho Chili-Rubbed 8 oz. Filet *
Adobo demi, crimini mushrooms, Spanish Manchego scalloped potatoes & asparagus 42

Duck Manchamanteles Enchiladas
Asadero & cotija cheese, guajillo chili and charred pineapple mole, refried black beans with chorizo, coriander slaw, and pork cracklings 24

Vegetarian Nosh  18.5

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

Veggies
Green beans
Herbed carrots
Grilled asparagus
Spaghetti squash & spinach
Preserved orange broccolini

Starch
Wehani sage rice
Whipped potatoes
Manchego scalloped potatoes
Sweet potato, onion & leek gratin
Sweet potato hash with corn & chilies

Sauces
Basil pesto cream
Heirloom marinara
Lemon caper butter
Roasted garlic & honey jus
Myer lemon piñon nut butter

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