Black Mountain Grill

Name: Black Mountain Grill
Address: 11021 S. Eastern Ave., 89052, NV, 89052
Telephone: 702-990-0990

11021 S. Eastern Ave., Henderson, NV 89052, US

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Cuisine: Eclectic / Int'l
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

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

BREAKFAST

SERVED 11 PM - 11 AM

Big Breakfast

Two eggs prepared any style with your choice of hickory-smoked bacon, Smithfield ham steak, sausage patty or Scottish banger. Served with hashbrown potatoes and roast or English muffin

Chicken-Fried Steak & Eggs

Smothered with our house-made country gravy with two eggs (any style), hashbrowns and toast.

Poor Man's Eggs Benedict

Buttermilk biscuits topped with sausage patty or Scottish banger, scrambled eggs, country gravy and cheddar cheese. Served with hashbrown potatoes.

Triple Choice Omelet

Three egg omelet with your choice of up to three items: Ham, Peppers, Onions, Bacon, Cheddar Cheese, Swis Cheese, Tomatoes or Mushrooms. Served with hashbrowns and toast. Additional items 50c each.

Sunrise Sandwich

A buttery croissant stuffed with fluffy eggs and cheddar cheese with your choice of a sausage patty or two strips of crispy bacon.

The Lumberjack Stack

Fluffy, golden brown pancakes hot off the griddle with whipped butter and maple syrup

Light-A-Fare

One egg prepared any style, dry English muffin, fresh fruit and Yoplait™ yogurt.

SUNDAY BRUNCH

SERVED 10 AM - 3 PM

Egg Benedict with Canadian Bacon, Spinach & Red Pepper Sauce

A toasted, fork-split English muffin topped with Canadian bacon, sautéed spinach, poached eggs and red pepper-hollandaise sauce. Served with herb-roasted potatoes.

Cinnamon Crunch French Toast

Texas-sized challah bread, cinnamon egg-battered and coated with crunchy, sweet corn flakes. Served with whipped butter and maple syrup.

Salmon Lox & Bagel

Served with minced egg, Bermuda onion, Capers and diced tomato.

Pancake Sandwich

Two fluffy buttermilk pancakes, two eggs (any style) and choice of sausage patties or hickory-smoked bacon. Served with whipped butter and maple syrup.

Dungeness Crab Eggs Benedict

A flaky, fork-split buttermilk biscuit topped with Dungeness crab mixture, scrambled eggs and hollandaise sauce. Served with breakfast potatoes.

Alaskan Troll King Salmon

Slow-roasted on a cedar plank and drizzled with sauce beurre rouge. Served with Blue Lake green beans and garlic-mashed potatoes.

Big Breakfast

Two eggs prepared any style with your choice of hickory-smoked bacon, Smithfield ham steak, sausage patty or Scottish banger. Served with hashbrown potatoes and toast or English muffin.

Light-A-Fare

One egg prepared any style, dry English muffin, fresh fruit and Yoplait™ yogurt

LUNCH MENU

APPETIZERS

Baked Spinach and portobello Dip

Fresh Spinach and portobello mushrooms combined in a creamy brie cheese and roasted garlic fondue. Served with bread sticks

Oysters On The Half Shell

Fresh seasonal oysters with lemon and cocktail sauce.

Steamed Clams in Green Onion Broth

A full pound of manila clams steamed in garlic, shallots clam stock and green onions.

Cilantro-Lime Buffalo Wings

Twelve wings marinated in cilantro, lime chili, and garlic served with cilantro-garlic dipping sauce.

Pancetta-Wrapped Prawns

Grilled and basted with a Thai bar-b-que sauce.

Carpaccio of Portobello Mushroom

Thinly sliced portobello mushrooms topped with parmesan cheese then flash-broiled and drizzled with goat cheese cream and balsamic glaze. Finished with pickled red onion and chives.

Mochiko Chicken Tenderloins

Mochiko-marinated, grilled chicken skewers with crisp mixed greens in a ginger vinaigrette.

Mini Crab Cakes

Three two-ounce crab cakes placed atop carrot curls with chipotle aioli. Topped with sweet pineapple salsa

Sesame Beef Sate with Spicy Peanut Sauce

Six skewers of beef marinated in ginger and sesame oil then grilled to temperature. Served on a bed of sesame rice with a spicy peanut dipping sauce.

Sashimi

Seared (rare), seasoned, #1 grade Ahi tune. Served with a wasabi vinaigrette and pickled ginger. Great with sake!

Jumbo Shrimp Cocktail

Five jumbo prawns poached in court bullion and chilled. Served with wasabi cocktail dipping sauce and lemon wheels.

Gourmet Cheese Board

Featuring daily selections of three fresh cheeses, crackers and your choice of fresh fruit or a roasted elephant garlic bulb.

SALADS

Asian Grilled Chicken salad

Crisp romaine with marinated chicken breast, fried wonton, mandarin oranges, shitake mushroom and toasted almonds tossed in a sesame vinaigrette over pad Thai rice noodles.

Classic Caesar Salad

Crisp romaine lettuce leaves tossed in our zesty house-made dressing, garlic croutons and freshly grated parmesan cheese.

Ginger-Crusted Tuna Salad

Mixed greens tossed in a ginger-soy vinaigrette topped with seared (rare) tuna, red & yellow peppers, green onions and fried wontons.

Caprese

Fresh roma tomatoes with sliced red onions and buffalo mozzarella topped with balsamic glaze and basil chiffon

Waldorf Spinach Salad

Baby spinach, button mushrooms, grated egg, toasted walnuts, bacon, red onion, crisp apples and golden raisins with warm bacon dressing.

Mountain Salad

Crisp mixed greens tossed in a zesty balsamic vinaigrette with plum tomatoes & candied walnuts.

Soup & Salad

Choice of Caesar or Mountain Salad & A crock of soup. Served with garlic breadsticks.

Fresh Seasonal Fruit Plate

RIBS, CHICKEN & FISH

Black Mountain Baby Back Ribs

Tender, slow-cooked, hickory-smoked pork ribs, triple-basted in our famous Maker's Mark™ Bourbon BBQ Sauce and then char-broiled to perfection. Served with mashed potatoes or French fries.

Italian Stuffed Chicken

Twin breasts stuffed with a spicy pepperoni and mozzarella cheese then dusted with seasoned flour and pan-sautéed. Served with roasted red potatoes and sautéed spinach.

Alaskan Teri Salmon

Sautéed with Asian veggies and pad Thai rice noodles. Served with Teriyaki sauce.

SANDWICHES

Grilled Vegetable Foccacia

Grilled portobello mushroom, eggplant, zucchini, yellow squash and roasted red pepper with melted Monterey jack cheese, field greens and aioli served on herbed foccacia bread.

Crab Cake Sandwich

Tender sweet Dungeness crabmeat sautéed crisp and served with a roasted garlic aioli

Sierra Grill

Grilled boneless breast of chicken basted with our famous Maker's Mark BBQ™ sauce, topped with grilled onions and melted Monterey jack cheese on a toasted hearth-baked bun.

Smoked Salmon Club

Sliced smoked salmon, bacon strips, cheddar, Monterey jack cheese, lettuce & tomato on whole wheat toast.

Southwest Chicken Grill

Grilled boneless breast of chicken topped with cheddar cheese and crisp bacon on a toasted hearth-baked bun.

Bacon, Lettuce & Tomato

On toasted white or wheat bread with light mayonnaise. | Add Monterey jack, cheddar or Swiss cheese

Hot Turkey Sandwich

An old-time favorite-served open faced over sliced bread with chicken demi-glace and mashed potatoes.

Black Mountain Burger

A ½ lb. of freshly ground Angus beef char-broiled to order with traditional accompaniments on a toasted Hearth-baked bun. Your choice of Vermont white cheddar, Smoked gouda, Swiss or Mounterey jack cheese. | Bacon

Teriyaki Chicken Sandwich

Grilled boneless breast of chicken basted with tangy teriyaki sauce and topped with a pineapple ring. Served on a toasted hearth-baked bun with traditional accompaniments.

PASTA

Chicken Fusilli Pesto

Grilled, marinated chicken breast with fussili pasta, pesto cream, roasted red peppers and fresh mozzarella.

Baked Penne with Sausage

Sliced Italian sausage sautéed with garlic and marinara then topped with mozzarella cheese and baked.

Scallop Risotto

Five jumbo sea scallops pan-sautéed then served on a bed of green onion and herbed risotto with a light tomato-saffron broth

Pasta Primavera

Sautéed carrots, zucchini, squash and broccoli florets tossed in a light garlic cream sauce with penne pasta.

STONE-FIRED PIZZA

BBQ Chicken

Succulent bar-b-que chicken with fresh cilantro topped with mozzarella and red onions.

Pepperoni

A favorite with the kids-both big and small-loads of pepperoni and gooey mozzarella cheese.

Prosciutto Pesto & Pine Nut

Fresh-made basil pesto, gooey mozzarella cheese and thinly sliced prosciutto ham. Seasoned and crowned with fresh pine nuts.

Margherita

Vine-ripened tomato, roasted garlic cloves and basil with mozzarella cheese.

Roasted Vegetables

Grilled portobello mushrooms, zucchini, roasted red peppers, garlic, caramelized onions, tomato sauce, mozzarella and fresh herbs.

Napolitano

Thin shell crust topped with marinara, buffalo mozzarella, seasonings and fresh basil.

DINNER

APPETIZERS

Baked Spinach and Portobello Dip

Fresh spinach and portobello mushrooms combined in a creamy brie cheese and roasted garlic fondue. Served with bread sticks.

Oysters on The Half Shell

Fresh seasonal oysters with lemon and cocktail sauce.

Steamed Clams in Green Onion Broth

A full pound of manila clams steamed in garlic, shallots clam stock and green onions.

Cilantro Lime Buffalo Wings

Twelve wings marinated in cilantro, lime chili, and garlic served with cilantro-garlic dipping sauce.

Pancetta-Wrapped Prawns

Grilled and basted with a thai bar-b-que sauce.

Carpaccio of Portobello Mushroom

Thinly sliced portobello mushrooms topped with parmesan cheese then flash-broiled and drizzled with goat cheese cream and balsamic glaze. Finished with pickled red onion and chives.

Mochiko Chicken Tenderloins

Mochiko marinated grilled chicken skewers with crisp mixed greens in a ginger vinaigrette.

Mini Crab Cakes

Three two-ounce crab cakes placed atop carrot curls with chipolte aioli. Topped with sweet pineapple salsa.

Sesame Beef Sate with Spicy Peanut Sauce

Six skewers of beef marinated in ginger and sesame oil then grilled to temperature. Served on a bed of sesame rice with a spicy peanut dipping sauce.

Sashimi

Seared (rare), seasoned, #1 grade ahi tuna. Served with a wasabi vinaigrette and pickled ginger Great with sake!

Jumbo Shrimp Cocktail

Five jumbo prawns poached in court bullion and chilled. Served with wasabi cocktail dipping sauce and lemon wheels.

Gourmet Cheese Board

Featuring daily selections of three fresh cheeses, crackers and your choice of fresh fruit or a roasted elephant garlic bulb. Great with red wine, champagne or ale.

SALADS

Asian Grilled Chicken Salad

Crisp romaine with marinated chicken breast, fried wonton, mandarin oranges, shitake mushroom and toasted almonds tossed in a sesame vinaigrette over pad Thai rice noodles.

Caprese

Fresh roma tomatoes with sliced red onions and buffalo mozzarella topped with balsamic glaze and basil chiffon.

Classic caesar Salad

Crisp romaine lettuce leaves tossed in our zesty house-made dressing, garlic croutons and freshly grated parmesan cheese.

Ginger-Crusted Tuna Salad

Mixed greens tossed in a ginger-soy vinaigrette topped with seared (rare) tuna, red & yellow peppers, green onions and fried wontons.

Waldorf Spinach Salad

Baby spinach, button mushrooms, grated egg, toasted walnuts, bacon, red onion, crisp apples and golden raisins with warm bacon dressing.

Mountain Salad

Crisp mixed greens tossed in a zesty balsamic vinaigrette with plum tomatoes & candied walnuts.

Fresh Seasonal Fruit Plate

SANDWICHES

Grilled Vegetable Foccacia

Grilled portobello mushroom, eggplant, zucchini, yellow squash and roasted red pepper with melted Monterey jack cheese, field greens and aioli served on herbed focaccia bread

Sierra Grill

Grilled boneless breast of chicken basted with our famous house-made Maker's Mark™ bbq sauce, topped with grilled onions and melted Monterey jack cheese on a toasted hearth-baked bun.

Black Mountain Burger

A½ lb. of freshly ground Angus beef char-broiled to order with traditional accompaniments on a toasted hearth-baked bun. Your choice of Vermont white cheddar, Smoked Gouda, Swiss or Monterey jack cheese. | Add bacon

Hot Turkey Sandwich

An old-time favorite-served open faced over sliced bread with chicken demi-glace and mashed potatoes.

Crab Cake Sandwich

Tender sweet Dungeness crabmeat sautéed crisp and served with a roasted garlic aioli

PASTA

Chicken Fusilli Pesto

Grilled, marinated chicken breast with fusilli pasta, pesto cream, roasted red peppers and fresh mozzarella.

Scallop Risotto

Five jumbo sea scallops pan-sautéed then served on a bed of green onion and herbed risotto with a light tomato-saffron broth.

Baked Penne with Sausage

Sliced Italian sausage sautéed with garlic and marinara then topped with mozzarella cheese and baked

Pasta Primavera

Sautéed carrots, zucchini, squash and broccoli florets tossed in a light garlic cream sauce with penne pasta.

STONE-FIRED PIZZA

BBQ Chicken

Succulent bar-b-que chicken with fresh cilantro topped with mozzarella and red onions.

Pepperoni

A favorite with the kids-both big and small-loads of pepperoni and gooey mozzarella cheese.

Prosciutto Pesto & Pine Nut

Fresh-made basil pesto, gooey mozzarella cheese and thinly sliced prosciutto ham. Seasoned and crowned with fresh pine nuts.

Margherita

Vine-ripened tomato, roasted garlic cloves and basil with mozzarella cheese.

Roasted Vegetables

Grilled portobello mushroom, zucchini, roasted red peppers, garlic, caramelized onions, tomato sauce, mozzarella and fresh herbs.

Napolitano

Thin shell crust topped with marinara, buffalo mozzarella, seasonings and fresh basil.

ENTREES

Stuffed Alaskan Halibut

Roasted Alaskan halibut stuffed with dungeness crab, rock shrimp, brie cheese and fresh dill weed with mashed potatoes, julienne veggies and a chive beurre blanc.

Petite Beef Wellington

A four-ounce filet topped with mushroom duxelle then wrapped in a buttery puff pastry and baked. Served on a bed of garlic- mashed potatoes with julienne vegetables. Finished with roasted shallot demi-glace. (Prepared medium & above)

Wild Alaskan Salmon

An eight-ounce filet seasoned, grilled and topped with citrus beurre blanc. Served with wild rice pilaf and sautéed asparagus

Filet Mignon

An eight-ounce prime, aged, center cut filet grilled to temperature then topped with crispy shoestring potatoes and choice of vegetable.

Italian Stuffed Chicken

Twin breasts stuffed with a spicy pepperoni and mozzarella cheese then dusted with seasoned flour and pan-sautéed. Served with roasted red potatoes and sautéed spinach.

Macadamia-Crusted Ahi

A seven-ounce tuna steak pressed with macadamia nuts and panko then pan-seared rare. Served on a bed of ginger potatoes with braised bok choy.

Chicken Piccata

Sautéed breasts of chicken in beurre blanc, lemon and capers. Served with rice pilaf and choice of vegetable.

Cowboy Steak

A 22-ounce porterhouse char-broiled to perfection. Served on a bed of jalapeno-mashed potatoes and topped off with chipotle bar-b-que sauce and crispy shoestring potatoes.

Black Mountain Baby Back Ribs

Tender, slow-cooked, hickory-smoked pork ribs, triple-basted in our famous Maker's Mark™ bourbon bbq sauce and char-broiled to perfection. Served with mashed potatoes or steak fries.

Miso Sea Bass

A six-ounce Hawaiian filet pan-sautéed then finished in our stone-fired oven. Served over a bed of sticky white rice with sautéed Asian vegetables. The dish is rimmed with teriyaki sauce and topped with sesame seeds and nori.

Pistachio-Crusted Pork Prime Rib

A six-ounce bone-in, frenched pork prime rib coated with pistachio nuts and panko crumbs then slow-roasted and topped with roasted shallot demi-glace. Served with garlic-mashed potatoes and choice of vegetable.

Crispy Five-Spice Duck

Six-ounces of Muscovy duck breast dusted with seasoned flour and Asian five-spice then fried crispy. Sliced and served on a bed of spicy pad. Thai noodles with Asian vegetables and drizzled with sweet plum sauce.