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.


Refreshing Mocktail Starter

Cucumber Ginger Beer Cooler
Cucumber-lime puree, mint, simple syrup & ginger beer 7.

The Paloma Refresher
Fresh grapefruit & lime, agave, sea salt & seltzer 7.

Prickly Pear Basil Lemonade
Fresh lemonade, prickly pear, fresh basil, seltzer & 7-up 6.5

Fresh Baked Bread

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

Roasted Yellow Tomato and Honey Mango Gazpacho
Fresno chili crema, mango pico de gallo & toasted pepitas

 Appetizers

Three Sister Salsas & Guacamole
Trio of chips: Corn, flour & fry bread
Salsas of:
– Corn & tomato
– Chayote squash & tomatillo
– Tepary bean & red chilies 14.5

Buttermilk Fried Calamari
Tossed with candied chilies, chipotle aioli, grilled AZ lemon 12

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

Ahi Tuna Roll*
Tempura Ahi tuna roll, wasabi-soy vinaigrette & gari shoga 15

Jalapeño Cilantro Hummus Board
Roasted romanesco, charred asparagus, feta, grilled pita, shishito peppers, chickpeas, candied sweet chili drops 14.5

Fresh Salads

Available in appetizer or entrée size

Tonto House Salad
Romaine and spinach, AZ orange ving., guajillo chickpeas, jicama, radish 9 / 14

Rancho Club Salad
Frisée, radicchio, red leaf, focaccia croûtons, heirloom tomatoes, egg, peppered bacon, avocado buttermilk dressing 10 / 15

Blistered Heirloom Tomato Salad
Frisée, red leaf lettuce, honey white balsamic, bulgar wheat, scallions, candied almonds, feta 9 / 14

Tumbleweed SaladRomaine, iceberg, black, chipotle ranch, beans, heirloom tomatoes, chicos, tortilla strips, avocado crema, pepper jack 10 / 15

Roasted Beet Carpaccio
Arugula, honey pistachio dust, kombucha vinaigrette, blueberry goat cheese pannacotta, hibiscus reduction, crostini 10 / 15

Harvest Salad
Butter lettuce, spinach, strawberries, melon, honeyed Marcona almonds, chia seeds, marionberry goat cheese, balsamic-fig vinaigrette 10 / 15

Asian Chop Salad
Napa cabbage, black kale, radicchio, bell peppers, cilantro, scallions, lotus root, Mandarin supremes, roasted peanuts, sweet soy ginger vinaigrette 10 / 15

Add choice of protein:
6 oz. Roasted and pulled chicken 4
4 oz. Mesquite-grilled beef tenderloin 8 *
5 oz. Buttermilk fried calamari 6
5 oz. Mexican white shrimp skewer 7
4 oz. Mesquite-grilled salmon medallion 8*
2 ea. Skillet-seared jumbo sea scallops 8*

Sandwiches & Such

Puerto Nuevo Mexican Tacos
Simmered with Sonoran spice, garlic, peppers and onion, shaved cabbage-lime slaw, avocado crema, and white corn tortillas
Choice of Protein or Vegetables:
Vegetables 14   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.

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

Mesquite Wood-Grilled Flank Steak
Chimichurri, romesco aioli, EVOO Arugula, on an heirloom cherry tomato focaccia 17

Tonto Burgers*

Choice of 8 oz. Patty:
All-natural, corn-fed 14.5
-or-
Local, organic, grass-fed15.5

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

Pasta available vegetarian

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

Pasta Fideo
Beef tenderloin tips, roasted corn, red onions, caramelized fennel, chayote, toasted angel hair, smoky tomato broth, queso fresco, cilantro-radish salad 20.5

Fish Entrées

Cast Iron Seared Scallops *
Smokey tomato Pima grits, edamame succotash, nopal pico de gallo, basil pesto, candied Fresno chilies 34

Pan-Seared Alaskan Halibut 
Citrus beurre blanc, grilled zucchini, Lebanese couscous, preserved lemon, papaya, mango and jicama relish 32

Onion-Crusted Walleye
Snipped chive rémoulade sauce, Yukon potato roesti cake, heirloom carrots, blistered cherry tomatoes & fried capers 26

Wood-Grilled Salmon * 
Organic quinoa, roasted corn, chayote squash, poblano, black beans, nopales, prickly pear BBQ vinaigrette, pickled jicama and squash slaw 29

Meat Entrées

Coffee & Port Braised Boneless Short Rib
Brown butter whipped white yams, heirloom carrots with shallots, parsley and a Port wine jus lie 32

German Pork Schnitzel
Lemon caper butter, sautéed green beans, heirloom carrots, sautéed spätzle with Jarlsberg, shallots, garlic, parsley & grilled lemon 24

Ancho Chili-Rubbed 8 oz. Filet *
Adobo demi, crimini mushrooms, white cheddar & herb scalloped potatoes, & grilled asparagus 42

Mesquite Grilled 10 oz NY Strip Loin * 
Whipped Boursin compound butter, sautéed broccolini, Yukon potato hash & aged parmesan cheese 38

Vegetarian Nosh  18.5

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

Veggies
Green beans
Heirloom carrots
Grilled asparagus
Roasted romanesco
Edamame succotash

Starch
Organic quinoa
Yukon potato roesti
Spätzle with Jarlsberg
Herbed Lebanese couscous
White cheddar scalloped potatoes

Sauces
Basil pesto cream
Heirloom marinara
Citrus beurre blanc
Lemon caper butter
Prickly pear BBQ ving

Items with a (*) may contain raw or undercooked 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.