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

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

Red Chili Pork & Tamale Dumplings
New Mexico & ancho chilies, cotija cheese tamale dumplings, tortilla frizzles

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

Green Chili Chicken Albóndigas
Spanish style chicken thigh meatballs with poblano chili verde sauce, slaw & cotija 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 chilies, 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 cheese, oven-dried garlic-Roma tomatoes and focaccia croûtons.

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 chicken breast  16
4 oz. Mesquite-grilled all-natural beef tenderloin 18*
5 oz. Buttermilk fried calamari  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 with Sonoran spice, garlic, 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

Prime Rib Steak & Cheese
Caramelized onions & peppers, Havarti cheese, horseradish aioli, fresh baked Hoagie roll 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, charred broccolini & gastrique onions 25

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

Orange-Barbecued Salmon *
Sweet potato, poblano & grilled corn hash, spaghetti squash with spinach, roasted garlic & mesquite honey jus 29

Meat Entrées

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

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

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

Mesquite Grilled Kurobuta Pork Chop
Fuji apple and tart cherry chutney, root vegetable hash of sweet potato, parsnip, turnip, celeriac & squash 32

Vegetarian Nosh  18.5

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

Veggies
Green beans
Herbed carrots
Grilled asparagus
Caramelized cauliflower
Spaghetti squash & spinach

Starch
Wehani sage rice
Whipped potatoesYukon potato roesti
White cheddar scalloped potatoes
Sweet potato hash with corn & chilies

Sauces
Basil pesto cream
Heirloom marinara
Lemon caper butter
Myer lemon piñon nut butter
Fuji apple and tart cherry chutney

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.