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Carlsbad Tavern
3313 N Hayden Rd
Scottsdale, AZ 85251
Uber
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Main Menu
Appetizers
Carlsbad Tacos*
$14.00
Soft tacos served a pico de gallo, cheese, guacamole and cup of beans. Choice of: 3 Certified Angus Beef Filet Mignon, 3 Shrimp or 3 Chicken.
Carlsbad Brochettes*
$12.50
Skewered and grilled pieces of chicken, shrimp, sirloin beef, peppers and onions. Served with three dipping sauces.
Spicy Crab Cakes
$9.75
New Mexico-styled cakes served with lemon-pepper tossed mixed greens with habanero aioli.
Green Chile Cheese Crisp
Large tortilla with cheddar and jack cheeses, green chile sauce and diced tomato.
- $6.75
- Add Chicken $5.00
- Add Shrimp $7.00
- Add Certified Angus Beef Filet Mignon $6.00
Chicken Quesadilla
$8.75
Green chile chicken and Jalapeno Jack cheese melted in a flour tortilla served with our two homemade salsas.
Tequila Shrimp**
$13.50
Five large White-Mexican Gulf shrimp marinated in tequila and fresh lime juice, grilled and glazed with orange-cilantro pesto. Served on a tortilla with black beans.
New Mexican Potstickers**
$9.00
Chicken, minced peppers and Anaheim chiles served with sweet corn-cream sauce.
Casa Nachos
Chipotle spiced chips, black beans and melted cheddar and jack cheeses. With your choice of Green Chile Chicken.
- $10.00
- Machaca $12.00
- Carne Adovada $14.00
Chips and Two Salsas
Spiced chips with fresh tomatillo and red salsas.
- $3.25
- Add Homemade Guacamole $5.75
Soups
Tortilla Soup
Chicken, tomato and onions in a spicy chile broth, garnished with sour cream, cheddar and tortilla strips.
- Bowl $6.25
- Cup $5.25
Pozole
Slow roasted pork and hominy in a cilantro lime broth, with fresh zucchini and onions. Garnished with red cabbage and lime.
- Bowl $6.25
- Cup $5.25
Green Chile Stew
Roasted pork, green chiles, potatoes, carrots and roasted corn.
- Bowl $6.25
- Cup $5.25
Salads
All salads with grilled or blackened chicken $5. Spiced Certified Angus Beef filet mignon $6. Grilled or blackened shrimp $7.
Filet Salad*
$13.00
Medium-grilled Certified Angus Beef filet mignon on a bed of mixed greens with roasted avocado corn salsa, jalapeno bacon, sliced avocado, tomatoes and served with chipotle-lime vinaigrette dressing.
Tesuque Chicken Salad**
$12.00
Tortilla-encrusted chicken breast thinly pounded and tossed with spicy chipotle lime vinaigrette, spinach, mixed greens, jalapeno bacon, corn, tomatoes and topped with tortilla strips.
Spinach Salad
$10.00
Fresh spinach, baked Goat cheese, candied pecans and fresh strawberries. Tossed with grilled citrus vinaigrette dressing.
Caverns Chicken Salad**
$12.00
Chicken marinated in lime and cilantro, then tossed with mixed greens, tomatoes, black beans, corn, two cheeses with jalapeno ranch. Topped with a drizzle of red chile prickly pear BBQ & tortilla strips.
House Salad
Mixed greens topped with cheddar and jack cheese and diced tomato. Served with jalapeno ranch dressing.
- Large $8.00
- Small $6.00
Green Chile Trail
Served wills rice and black beans. Add fried egg $1.50. Sopaipilla and honey $1.
Machaca Red Chile Chimichanga*
$15.00
Slow cooked machaca with red chile sauce and pepper jack cheese. Topped with guacamole, sour cream and pico de gallo.
Came Adovada Plate**
$13.00
Slow roasted pork, simmered in red chile, topped with cheddar and jack cheese. Served with a flour tortilla.
Stacked Enchiladas
$15.00
One layer of carne adovada and one layer of Hatch green chile chicken topped with our red chile sauce, lettuce, pico de gallo and a fried egg.
Green Chile Burrito
$13.00
Choice of grilled chicken, came adovada, machaca or vegetable. Rolled in a flour tortilla with jalapeno jack and topped with Hatch green chile sauce.
Blue Corn Enchiladas
$13.00
Two cheese enchiladas, one stuffed with chicken and one stuffed with rock shrimp. Topped with Hatch given chile sauce.
Chile Rellenos
$14.00
Roasted Anaheim chiles stuffed with roasted pork and jalapeno jack cheese. Topped with Hatch green chile sauce.
Enchantment Platter**
$15.50
Came adovada burrito, chicken enchilada and chile relleno. Served with red and Hatch green chile sauce with a sopaipilla.
Veggie Enchiladas
$13.00
Spinach, roasted artichokes and mushrooms. Finished with a three chile cream sauce, asparagus and beans.
Burgers & Sandwiches
All 1/2 pound lean ground beef grilled over pecan wood. Choice of either beer-battered fries, house salad or jicama slaw. Chipotle mayonnaise upon request. Top 5 Recommended Toppings Jalapeno Bacon, Avocado, Mushrooms, Blue Cheese or Grilled Onions.
Habanero Cheeseburger**
$13.00
2009 Food Network's Burger of Arizona! Warning Hot! This burger may cause temporary blindness or loss of hearing. Lots of freshly ground habanero chile, mixed with lean ground beef, grilled and topped with melted jalapeno jack cheese. Served with fries and salad.
Cheeseburger*
$10.50
Tillamook Cheddar cheese served with tomato and lettuce on a pretzel bun.
Green Chile Cheeseburger*
$10.50
Served open face on toasted sourdough, topped with green chile sauce and cheddar cheese.
Southwest Patty Melt*
$10.50
Served with grilled red onions, cheddar cheese and spicy thousand island dressing on grilled sourdough.
Carl's Chicken Sandwich
$10.50
Red chile marinated breast with jalapeno bacon, guacamole, Jalapeno Jack cheese, lettuce, and tomato. Served with chipotle mayo on a pretzel bun.
Santa Fe Club
$10.50
Grilled chicken breast, jalapeno bacon, lettuce, pico de gallo and chipotle mayonnaise rolled in a flour tortilla, with melted cheese on top.
Lunch Specialties
Served from 11 am. until 4 p.m.
Portales Portobello
$10.50
Grilled Portobello with roasted red pepper, avocado, pico de gallo, pepper jack cheese, red onion, lettuce, and tomato. Served on focaccia bread with chipotle mayonnaise.
Roswell Reuben
$10.50
Thinly sliced pastrami with spicy marinated red cabbage, spicy thousand island dressing and jalapeno jack cheese, on a pretzel bun.
Red River Chicken**
$10.50
Grilled chicken breast with cilantro pesto, red chile, mushrooms and jalapeno jack cheese. Served on a tortilla with rice and black beans.
Fresh Catch Creations
Maine Lobster Enchiladas
$18.00
Three enchiladas stuffed with Maine lobster, jalapenos, cilantro and pepper jack cheese. Served with a three chile cream sauce and rice & black beans.
Crab Stuffed Poblanos
$17.00
Two poblano chiles stuffed with crab, peppers, onions and cilantro. Served with a three chile cream sauce and with rice & black beans.
Fish & Chips
$15.00
Tempura-battered Cod with jalapeno tartar and chile vinegar sauces both served on the side. Served with jicama slaw and beer-battered fries.
Chicken
Red Chile Prickly Pear BBQ 1/2 Rotisserie Rotisserie Chicken**
$12.50
Cider brined all natural 1/2 chicken basted with red chile prickly pear BBQ. Served with green chile mac and cheese and jicama slaw.
Ruben's Chicken-fried Chicken
$12.50
Buttermilk marinated chicken breast on sour dough bread, topped with chorizo gravy. Served with green chile mashed potatoes and salad.
Brunch
Staurday & Sunday 11 a.m.-1 p.m. (10 a.m. for Fall Football).
Grub Favorites
Grub Favorites are the Eggs Benedict with Jalapeno hollandaise and Carne Adovada and Eggs.
Bloody Mary Bar
Entrees
Served front 4 p.m. until 10 pm. Dinner salad $2 or Spinach salad $3.50. Wine can enhance your dining pleasure by bringing out the food flavors.
Smoked Pork Tenderloin
$17.00
Pecan wood smoked and brined all natural pork tenderloin with red chile cider glaze and apple pinon chutney. Served with green Chile and roasted corn risotto & veggies. Suggested pairing: Trapiche Malbec.
Cowboy Meatloaf
$16.00
Ground veal, pork and chuck mixed with jalapeno bacon, smoked gouda, roasted onion, garlic and Hatch green chile then finished with red chile prickly pear BBQ. Served with green chile mashed potatoes and veggies. Suggested pairing: Sideyard Cabernet.
Osso Bucco**
$19.00
Pork shank slow roasted with serranos, garlic, onion and leeks, then finished off with an apple chipolte glaze. Served with green chile mashed potatoes, and veggies. Suggested pairing: Cycles Gladiator Pinot Noir.
N.Y. Carne Asada
$22.00
Chile-rubbed twelve-ounce Certified Angus Beef. N.Y. steak grilled, topped with a mushroom cholula sauce & served on a bed of black beans. Served with a cheese quesadilla and roasted corn & avocado salsa. Suggested pairing: R&B Cellars Zinfandel.
Southwestern Gumbo Pasta
$19.00
Five large shrimp with green chile, sausage, portobello mushrooms, chicken and black beans in a spicy tomato sauce. Tossed with penne and garnished with avocado. Suggested pairing: Kloster Pinot Grigio.
Chipotle Stroganoff Chicken Pasta
$16.00
Grilled chicken, mushrooms, onions, cilantro and spicy chipotle adobo cream sauce. Tossed with angel hair pasta. Suggested pairing: 14 Hands Chardonnay.
Seafood Selection of the Day
$20.00
Our chefs take pride in finding, sourcing and preparing the finest catch the region has to offer. Please be sure to ask your server about our fresh creations today!
Desserts
Basket o' Sopas
$6.00
with powdered sugar and honey.
Carmel Ran
$7.00
Prickly Pear or Chocolate Grand Marnier.
Chocolate Bread Pudding
$7.00
with butterscotch sauce.
Key Lime Pie
$7.00DuIce De Leche Fried lee Cream
$7.00Chocolate Eruption
$7.50Side Orders
Green Chile Mashed Potatoes
$4.00Cup of Homemade Guacamole
$6.00Rice & Black Beans
$4.00Beer-battered Bat Fries
$4.00Fresh Veggies of the Day from Arizona Farms
$6.00Kid's Korner
With choice of fries or house salad For kids under 12 only please.
Cheeseburger*
$6.50Grilled Cheese
$6.50Chicken Tenders
$6.50Folded Cheese Crisp
$6.50
*We are among an elite group of restaurants serving Certified Angus Beef brand entrees. Uncompromising standards ensure it's a cut above USDA Choice and Prime, making it the best-tasting beef available. Ask your server about it today. **House Favorites.
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General Info
Payment Types
All Major Cards
Cuisine
Bar
Mexican
Southwestern
Meals
Breakfast
Brunch
Lunch
Dinner
Late Night
Hours
Monday:
11:00am - 2:00am
Tuesday:
11:00am - 2:00am
Wednesday:
11:00am - 2:00am
Thursday:
11:00am - 2:00am
Friday:
11:00am - 2:00am
Saturday:
11:00am - 2:00am
Sunday:
11:00am - 2:00am
About Us
Carlsbad Tavern & Restaurant was created by Michael P. Capriola in the Fall of 1995. His ideas, aspirations, and goals of creating quality food with reasonable prices in a fun and highly professional atmosphere were fulfilled quickly with the help of Judith A. Merritt and Andrew Capriola, his son.