Cholla Prime Steakhouse & Lounge

Poached in bouillabaisse broth with peppercorn and elephant garlic, garnished with Alaskan king crab and served with a sherry infused cocktail sauce on a bed of organic greens.

House-made chorizo sausage with sliced water chestnuts stuffed into an Arizona medjool date wrapped in applewood smoked bacon and served with a sweet and salty hoisin glaze.

Jamaican Jerk spices with sherry infused cocktail sauce and lemon pepper tartar sauce.

Trio pepper-grain mustard slaw.

Domestic and imported cheese, marinated olives, mushrooms, salami and capicola with roasted peppers and cured tomatoes.

New England style with shrimp, scallops and crab.

Diced Angus beef with a melange of porcini, portobello and crimini mushrooms in a cabernet beef broth.

Romaine hearts, toasted garlic croutons, shaved Parmesan and Caesar dressing.

Baby spinach, feta cheese, candied cashews with a cranberry champagne vinaigrette.

Grilled marinated beef tenderloin, romaine hearts with organic greens, roasted red peppers, Roma tomatoes, red onion, roasted sweet corn with toasted Arizona pistachios and a sesame balsamic vinaigrette.

Iceberg lettuce, apple wood smoked bacon, bleu cheese-ranch dressing.

Char-grilled beef tenderloin on a grilled potato roll topped with caramelized shallot marmalade, lettuce, tomato and red onion served with waffle fries. add vegetable or starch for an additional charge.

Grilled shrimp, applewood smoked bacon, lettuce, tomato and sun-dried tomato aioli on a grilled potato roll.

1/2 lb. patty, poblano chilis, jalapeno bacon, pepper jack cheese and maple BBQ sauce on a kaiser roll served with waffle fries.

Beef tenderloin, slipper lobster, tequila shrimp and tuna ceviche on a bed of fresh tri color chips garnished with a blend of Monterey Jack, cheddar and pepper jack cheese. Served with avocado salsa, mild picante salsa and pico de gallo.

Boneless, skinless, marinated chicken breast with shiitake and portobello mushroom glace and pearl onions.

Prime filet mignon with bearnaise sauce, grilled prawns, tomatillo lime coulis.

Herb brown butter with lemon and capers.

Porcini mushrooms with brandy pepper cream.

Citrus, sun-dried tomato and rosemary encrusted lamb chop with spicy mint yogurt.

Served with raspberry Chambord sauce.

White balsamic shallot marmalade with cognac and balsamic brown butter.

Prime tenderloin with your choice of classic bearnaise or porcini mushroom sauce.

Char grilled prime tenderloin with natural au jus and bearnaise.

Fresh spinach, mornay sauce, gratin.

Southwest style cornbread topped with creamed sweet corn.

Langoustine and slipper lobster meat added to our fresh Parmesan mashed potatoes.

A layered milk chocolate croquantine crunchbase with mascarpone truffle filling and topped with a chocolate peanut butter ganache and raspberry fluid ge.

Vanilla bean creme brulee on an almond cake with strawberries and balsamic vinegar foam.

Champagne Bavarois with strawberry champagne filling and a creme fraiche cake.

Vanilla bean cheesecake with a prickly pear glaze served with chia seed prickly pear coulis and sorbet.

Sorbet with seasonal berries.

Vanilla or chocolate ice cream with seasonal berries.

A sampling of the chocolate royal flush, creme brulee, strawberry shortcake and the prickly pear cheesecake.