smoked usda brisket, layered with caramelized onions, horseradish, and cream cheese
Nachos
$12.99
available in pulled pork and spicy chicken pilled high on crispy tortilla chips, queso, black olives, tomatoes, jalapenos, sour cream and guacamole also available in half size for 6.99
Beer Battered Onion Rings
$5.50
chipotle scallion dipping sauce
Crispy All Natural Chicken Wings
kentucky bourbon bbq, lemon pepper parmesan cheese, teriyaki, spicy garlic, rockwall fire dept, thai chili ginger, bbq dry rub or caribbean jerk
12$9.95
6$5.99
Blackened Catfish Street Tacos
salsa verde, pico, white corn tortillas
6$12.00
3$7.00
Black Angus Sliders
mini black angus sliders lettuce, pickles, rocket sauce served in a bucket with house cut rosemary fries
6$14.00
3$7.50
Bbq Pork Sliders
kentucky bourbon bbq, aged wisconsin cheddar, served in a basket with creamy coleslaw and house cut chips
6$10.99
3$6.50
Green Stuff
Blt Salad
$6.99
bibb wedge salad, bacon, blue cheese, tomatoes, creamy blue cheese dressing
For Children 12 And Under, All Entrees Include Seasonal Fruit Cup And Choice Of Beverage - Soft Drinks, Milk, Orange Or Apple Juice, Choice Of Vegetable - Asparagus Or Green Beans, Choice Of Starch - Skinny Fries Or Whipped Potatoes, Choice Of Dessert - D
A wondrous journey of creation. That is the best way to describe the road traveled by the founders of the Blue Canyon Kitchen & Tavern
Robert Voelker, a seasoned hotel veteran and developer, had the desire to create a project that complimented his core business, but would be a bold move in a new direction. Alone with his brother and partner Val Voelker, another hospitality specialist, they set out to create their very own destination restaurant.
Enter celebrated chef Brandt Evans. A friend of the Voelkers, Evans had received quite a popular reputation for his self-described "Ozark-Asian-funk" cuisine made famous at Kosta's, a Tremont hot spot. In search of his own fresh challenge, Evans was a natural partner for this exciting new adventure.