Executive Chef Ryan Clark
CLASSICS
Steel-Cut Oatmeal (VE, GF)
fresh berries +3
brown sugar, raisins, almonds
13
Brioche French Toast (V)
pickled strawberry marmalade, browned butter, vanilla chantilly,
powdered sugar, vermont maple syrup
18
Buttermilk Pancakes (V)
arizona grains, browned butter, vanilla chantilly, powdered sugar, vermont maple syrup
18
Malted Belgian Waffle (V)
arizona grains, citrus-berry compote, browned butter, vanilla chantilly, powdered sugar, vermont maple syrup
18
Sonoran Breakfast Burrito
scrambled cage-free eggs, bacon, onion, peppers, roasted green chile, cheddar, ventana salsa. served with canyon potatoes
19
Light & Healthy
Bagel and Lox*
cream cheese, hard-boiled cage-free egg, shaved shallot, heirloom tomato, capers, lemon
22
Avocado Croast (V)
toasted croissant, over easy egg, goat feta, pomegranate seeds, arugula and radish salad, thyme-mustard vinaigrette
19
Overnight Oats (VE, GF)
organic matcha, chia seeds, almonds, toasted coconut, agave syrup, almond milk
16
Farm Organic Greek Yogurt Parfait (V, GF)
fresh berries, house-made quinoa granola, local honey
15
Pastry Basket
butter croissant, pain au chocolat, danish, muffins
13
Farm Eggs
American Classic Breakfast*
two cage-free eggs your way, canyon potatoes, heirloom cherry tomatoes, applewood smoked bacon or pork-mushroom sausage, choice of toast
19
Huevos Verde* (V, GF
two cage-free eggs your way, crispy corn tostada, black beans, pepper jack and cotija cheese, cilantro, tomatillo salsa
20
Eggs Benedict*
english muffin, canadian bacon, canyon potatoes, hollandaise
21
Sonoran English Muffin Sandwich
braised beef machaca, folded omelet, cotija, guacamole, ventana salsa, canyon potatoes
19
Butchers Steak and Eggs
grilled teres major, two cage-free eggs your way, canyon potatoes, choice of toast
32
Ventana Omelet
additional ingredients | 2
vegan scrambled tofu | 2
choose three: spinach, tomato, onion, mushroom, bell pepper, cheddar,
pepper jack, cotija, ham, bacon, pork-mushroom sausage
served with canyon potatoes, choice of toast
18
Sides
CUT FRUIT
MIXED BERRIES
AVOCADO
COTTAGE CHEESE
GREEK YOGURT
PLAIN BAGEL with CREAM CHEESE
50CUT PORK-MUSHROOM SAUSAGE
50CUT CHICKEN-MUSHROOM SAUSAGE
APPLEWOOD SMOKEND BACON
CANYON POTATOES
TOAST
sourdough, wheat,multigrain, english muffin
BEVERAGES
Coffee or Assorted Tea
5
Juices
chilled | fresh pressed
6 | 12
Fruit Smoothie
9
Still or Sparkling Water
small | large
5 | 8
SOMETHING STRONGER
Sparkling Wine
10
Prickly Pear Mimosa
13
Peach Bellini
13
Bloody Mary
12
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase risk of foodborne illness.
Executive Chef Ryan Clark
STARTERS
Guacamole and Salsas VE, GF
smashed avocado, ventana salsa, salsa verde, local corn tortilla chips
17
Iced Shrimp Cocktail GF
classic, lemon, cocktail sauce, horseradish, aioli
23
Beef Machaca Quesadilla
griddled flour tortilla, pepper jack cheese, fire-roasted green chilies, sour cream, guacamole, ventana salsa
*vegetarian available
22
Loews Classic Chicken Noodle Soup
pulled chicken, classic vegetable mirepoix, pasta, bone broth, grilled barrio baguette
14
SALADS
Simple Salad (VE)
spring lettuces, carrot, heirloom tomato, cucumber, focaccia croutons, dijon-shallot vinaigrette
14
Loews Classic Caesar Salad
hearts of romaine, focaccia croutons, shaved parmesan, eggless caesar dressing
16
Cider Poached Beet Salad (V, N)
baby arugula, feta cheese, pomegranate seeds, radish, spiced walnuts, evoo, orange-rosemary gastrique
17
Ventana Chopped Salad GF
chopped organic greens, flaked wild salmon, tri-colored quinoa, crispy corn, blue cheese, dried cherries, heirloom tomato, herb buttermilk dressing
24
chicken | 6
shrimp | 8
beef | 8
salmon | 15
CANYON BOWLS
Grilled Tofu and Noodles (VE, GF)
glass noodles, baby spinach, cucumbers, red bell peppers, pickled shiitake mushrooms, green onions, crispy wasabi peas, sesame-ginger dressing
21
Grilled Salmon Quinoa Bowl* (GF)
chilled tri-colored quinoa, cucumber, cherry tomato, parsley, za'atar roasted
cauliflower, preserved lemon yogurt and vinaigrette
26
Gilled Steak Quinoa Bowl* (GF)
grilled teres major, chilled tri-colored quinoa, cucumber, cherry tomato, parsley, za'atar roasted cauliflower, preserved lemon yogurt and vinaigrette
26
ENTRÉES
Mary’s Farm Roasted Chicken (GF)
greek freak rub, crispy potatoes, salted capers, herbs, chicken garum jus
32
Grilled Wild Salmon* (GF)
sumac, charred eggplant puree, olive-artichoke relish, herb salad
36
Loews Classic Steak Frites
grilled teres major, bordelaise sauce, local grown lettuces, dijon-shallot vinaigrette, french fries
36
Sandwiches
served with fries
Loews Classic Double Cheeseburger
double-smashed wagyu beef patties, american cheese, pickle, cognac peppercorn sauce, brioche bun
22
Loews Classic Turkey Club
butter-roasted turkey breast, bacon, lettuce, tomato, mayo, whole wheat bread
19
Pickle-Brined Fried Chicken
cabbage slaw, garlic aioli, house pickles, brioche bun
18
Smoked Pastrami Reuben
house sauerkraut, thousand island dressing, dijon mustard, swiss cheese, marble rye bread
18
Mushroom Grilled Cheese (V)
add: bacon +3
arizona mushrooms, cheddar, pepper jack, crispy shallots, garlic aioli, multigrain bread
16
SOMETHING SWEET
Vanilla Crème Brûlée (GF)
egg custard, tahitian vanilla bean, burnt raw sugar, fresh berries
9
Key Lime Cheesecake
spiced bizcochito, prickly pear syrup
9
Manjari Chocolate Mousse (GF)
toasted pistachio macaron, amarena cherries
10
*Please be advised that consuming raw or undercooked meats, poultry,
seafood, shellfish, or eggs may increase the risk of foodborne illness.