Green Chile Queso Fundido

Green Chile Qúeso Fundido - with shredded pork and
manchego cheese. Served with warm corn tortilla chips.

Mac N’ Cheese - five cheeses blended with asparagus and Cure 81 ham.

Warm Brie Cheese - with toasted almonds, roasted bell peppers, ciabatta bread and balsamic reduction.

Pork Carnitas - with green chile sauce, fresh toppings
and warm corn tortillas.

Cornbread Skillet

Griddled Corn Cakes - with black beans, grilled chicken, sour cream and shredded jack cheese.

Bacon Wrapped Shrimp - stuffed with cotija cheese,
with fire roasted dipping sauce

Crab Cakes - served with chipotle - dijon sauce and baby field greens

All sandwiches served with your choice of cole slaw, fries or cup of soup.

Grilled Chicken - achiote-citrus marinated with lettuce, vine ripened tomato and onion

5 Chile Spiced Chicken - with baby swiss, smoked bacon and roasted garlic mayonnaise

Smoked Turkey Club - smoked turkey, bacon, lettuce, vine ripened tomato, baby swiss and salsa mayonnaise on French bread

Grilled Portabello Sandwich - with smoked baby swiss cheese, Arizona hot house tomatoes, field greens and roasted bell pepper

Hamburger* - 1/2 lb. of fresh ground chuck, with lettuce, tomato, and onion  (add cheddar cheese)

Phoenix Cheese Steak - shaved ribeye, onions, peppers and provolone cheese on French bread with roasted garlic mayonnaise

Dreamy Draw Chili - pork tenderloin and pinto bean chili with queso fresco and cornbread

Black Bean Soup - cup or bowl (bowl served with cornbread)

Soup of the Day - housemade - cup or bowl

Soup and Salad

Simple Salad - mixed greens, tomato, European
cucumber, onions and choice of dressing

16th Street Salad - mesclun greens, spiced pecans,
smoked bacon, gorgonzola cheese, grape tomatoes and balsamic vinaigrette

P.C.G. Salad - baby field greens, sun-dried tomatoes,
marinated artichoke hearts, toasted pistachio nuts and creamy garlic dressing

Caesar Salad - with freshly grated Romano cheese and baked herb croutons.

Bethany Home Chopped Salad - shaved grilled chicken, tortilla strips, hard cooked eggs, honey-lime vinaigrette and peanut sauce

Make any salad an entree salad: add chicken or shrimp

Phoenix City Grille

Almond Crusted Tilapia

P.C.G. Pasta - chicken, sun dried tomatoes, broccoli
and penne pasta tossed in a roasted garlic and chardonnay cream sauce

Jambalaya - our version of the classic with chicken,
shrimp and Schriener’s andouille sausage tossed with fettuccini

Seafood Linguine - tender pieces of crab and shrimp
tossed in a lemon butter sauce with artichoke hearts, garlic and capers

Macadamia Nut Crusted Chicken - with Myer’s Rum tropical fruit sauce, horseradish mashed potatoes and
asparagus spears

Rose Lane Chicken - seasoned with tarragon and pan
roasted, served with horseradish mashed potatoes, vine ripened tomatoes, asparagus and natural pan jus

16th Street Beef Pot Roast - with horseradish mashed potatoes, caramelized onion bourbon gravy and crispy root vegetables

Almond Crusted Tilapia - with raspberry butter sauce over a seasonal vegetable and potato sauté. Topped
with toasted almonds

Pork Tenderloin* - grilled and served with jalapeño
preserves, horseradish mashed potatoes and asparagus

Cedar Plank Salmon - horseradish citrus crust served on a smoking cedar plank with seasonal vegetable and roasted potato sauté

Mesquite Smoked Baby Back Pork Ribs - spice rubbed, slow smoked and served with chipotle bbq sauce, fries, cole slaw and corn bread - full rack

8 oz. Beef Tenderloin* - lightly seasoned and grilled over wood, with chipotle twice baked potato and
sherried button mushrooms

Arizona Cowboy Steak* - seasoned 16 oz. bone-in ribeye steak over our piñto bean and pork chili topped with roasted poblano chile salsa and qúeso fresco

Fresh Catch Of The Day*- see your server or call and and find out (602) 266 - 3001

Griddled Corn Cakes

Simple Salad or Small Caesar Salad available for an additional charge

half portions available

Seasonal Cheesecake

Warm Chocolate Torte - with Bertos vanilla bean gelato

Buttermilk Pie - with warm caramel sauce

Micah Wyzlic

Micah’s desire to cook started at an early age. Coming from a family with four sisters, he was always left with the “outside” chores, while all the while wanting to be in the kitchen.

Micah attributes his success in part to a strong work ethic taught to him at an early age by his father as well as the countless hours of teaching and guidance given to him in the workplace. After nine years of working his way up in several Southern California kitchens (Lead Cook – The Ritz Carlton, Rancho Mirage, Sous Chef – P.G.A. West Private Golf Club, La Quinta) Micah moved to Phoenix to receive his formal training at Scottsdale Culinary Institute where he graduated top of his class and was named a “ Top Ten Student Chef” nationally at the Food and Wine Magazine’s “Tool Jam” culinary competition in Manhattan, New York.

After a two-year stint as an Executive Chef in Tempe, Arizona, Micah was brought on at Phoenix City Grille. Now with over 8 1/2 years at the Grille, he practices the fundamentals of the concepts that the management team at Phoenix City Grille believes makes them successful; Consistency, Quality and listening to what the customers want. When asked how a menu and daily specials are executed while keeping quality and consistency at hand, Micah replied, “ A great team!” While managing a team of 16 people on a daily basis, he delegates daily duties and empowers his staff allowing them the opportunity to be creative and to be a part of the total picture that is evident in the menu and daily specials.

Micah was raised in Apple Valley, California where he attended college with an accounting major and began his culinary career there as well. Micah is married to Tracy and he has three sons (Brockton – 15), (Gavin – 8), (Garek - 2).