Cowboy Ciao

Name: Cowboy Ciao
Address: 7133 E. Stetson Dr., 85251, AZ, 85251
Telephone: 480-946-3111

7133 E. Stetson Dr., Scottsdale, AZ 85251, US

• Monday: 11:30AM-10:00PM •Tuesday: 11:30AM-10:00PM •Wednesday: 11:30AM-10:00PM •Thursday: 11:30AM-10:00PM •Friday: 11:30AM-11:00PM •Saturday: 11:30AM-11:00PM •Sunday: 11:30AM-10:00PM •

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Details

Cuisine: American (New)
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

Dress Code: Upscale Casual
Wheelchair Accessible:
Seating:
Music Type:

SALADS

Ciao Mixed Greens

choice of dressings; smoked tomato, pesto buttermilk, mustard vinaigrette

Testosterone Salad

port-charred beef tenderloin, crumbles and dressing of Maytag blue cheese, bourbon-soaked cherries, potato chips

the Stetson Chopped

"I love that chopped salad so much that I put it on my screen saver!” (actual guest quote)

Big Biceps Salad

(homage to Popeye and Octopi) spinach and octopus served chilled, tossed with celery, gorgonzola, red onion, lemon juice, olive oil (extra virgin Frantoio delle Sirene)

OUT OF THE BOX

Ciabatta

served warm with a pair of olive pastes

Mini Mushroom Pan Fry

smaller version of our signature dish

Ultra Ham & Cheese

prosciutto cotto, gruyere, brie and grilled asparagus on French bread, with basil/cherry tomato salad

GRAZING

Pork Belly Sliders

paprika-cured Berkshire pork belly, grilled, with tomatoes, greens, aioli, on french rolls

Seared Scallops & Beet Risotto

served with dill cream sauce and goat cheese

¡Viva Espana!

cold-smoked chorizo, chickpea/tomato salad, manchego cheese and baguette (served warm)

Blue Crab Stack

mixture of crab and avocado, shaved fennel, lemon/tarragon vinaigrette, grape tomatoes

All American Cheese Platter

artisanal cheeses with house accompaniments

Daily Soup Bowl

(good & good for you!)

Ahi Tuna Antipasto

seared rare, served with pickled asparagus, roast red pepper vinaigrette, arugula, olives, caperberries, cherry tomato salad, and more

Bruschetta Tradizionale

Buffalo Carpaccio

rolled in a cumin/espresso dry rub, seared, with red onion/honey marmalade and chèvre

Mediterranean Calamari

rice flour-fried with tomato/caper aioli

BIG PLATES

Exotic Mushroom Pan Fry

mucho mushrooms (including cremini, button, oyster, cepe, lobster, black trumpet, shiitake, morel, yellow foot) in ancho cream over double-cooked polenta, topped with grilled portabellini, avocado, tomato and cotija cheese ... our signature dish

Slow-Roasted Short Ribs

served with dried cherry barbecue sauce, pecan grits and pan-grilled vegetables

Pan-Seared Rainbow Trout

served with ‘Hoppin’ John’ risotto, foie gras butter and pan-grilled vegetables

New Zealand Lamb Loin

peppercorn-crusted, grilled medium-rare, topped with roasted tomato/anise butter, served with roasted artichoke risotto, cabernet demi-glace and vegetables

Puerco Lento

Berkshire pork shank slow-cooked with cumin, chipotle, paprika and verbena; served over creamy fingerling potato casserole with cranberry/walnut chutney

“We’re Number One” Ahi Tuna

top grade Hawaiian Ahi tuna, orange/soy/chile glazed and grilled to just rare, served with sesame smashed fingerlings, cucumber/jicamint salsa, vegetables

Maple Leaf Farms Duck Breast

pan-roasted, served with ancho/orange demi-glace, spiced pecans, sweet corn grits

Abalone Mushroom Steak

seared abalone mushroom, eggplant pepperonata, grilled rapini, white truffle oil

Espresso-Rubbed Filet Mignon

with cabernet demi-glace, tortilla-smashed Yukon gold potatoes, chipotle aioli

Stuffed Pork Rib Chop

stuffed with Shropshire blue cheese, grill-seared and oven-finished; served with ancho bread pudding, apple jus, raisin/fig compote and pan-grilled vegetables

Pistachio-Crusted Salmon

with amaretto butter sauce, roasted radicchio and pan-grilled vegetables

THE BIG FINISH

Boda-licious Bread Pudding

brioche with dried cherries, craisins & pine nuts, with brown sugar/pecan streusel, honey/orange ice cream, compote of dried cherries & craisins, finished with praline sauce, served warm (and I luv-oola making up words)

Shoyu Crème Caramel

with warm roasted pineapple, cherry Newtons, shoyu caramel sauce – upside-down cake meets teriyaki!

All American Cheese Platter

featuring the finest finds in Tracy’s search for the USA’s premier cheese mongers, with varying accoutrements

Elvis does Dessert

(fun with peanut butter, chocolate & bananas) PB&C ‘pot pie’ served warm with banana/peanut ice cream, banana sauce, peanut butter cookies and bacon brittle

S & S Chèvre Cheesecake

meaning both sweet AND savory! on shortbread crust with wild pecan honey, candied walnuts, fig/olive tapénade (produced with cheese from renowned goat farm Black Mesa Ranch in Snowflake, Arizona whenever available)

Cuppa’ Red Hot Chocolate

cinnamon/cayenne-spiked chocolate pot de crème with chipotle crema, ancho chile honey, cayenne ginger cookie

Housemade Ice Cream & Cookies

Lap of Luxury (in Lemon & Lavender)

lavender/lemon pound cake with lemon cream swirl, Earl Grey ice cream, lemon curd, lavender/tea tuile

Rolo Olé

chocolate/caramel truffle tart with smoked paprika, Fleur de Sel ice cream, orange confit, cocoa nib tuile | original bacon/pecan brittle | bacon cookies? Bacon Cookies!