Tenderloin Tartare and Avocado*
Poblano oil and cilantro
10.95

Baby Beef Wellingtons
Tenderloin wrapped in puff pastry
served over Madeira demi-glace
11.95

Sausage Stuffed Mushrooms
Filled with Italian sausage, topped with provolone cheese
served with marinara sauce
9.95

Escargot Bourguignonne
Garlic, butter and red wine
11.95

Tracy’s Carpaccio*
Paper thin filet mignon with
extra virgin olive oil, Parmesan,
red onions and capers
12.95

Fire Roasted Chiles
Filled with cilantro, goat cheese
and mesquite smoked bacon
9.95

Cheese Presentation
Assortment of cheeses and accompaniments
14.95

Oysters Rockefeller
Spinach, bacon and hollandaise
12.95

Half Dozen Oysters on the Half Shell
Cocktail sauce and lemon
11.95

Shrimp LeJon
Jumbo shrimp stuffed with horseradish,
wrapped in bacon, served with
sauce remoulade
12.95

Jumbo Shrimp Cocktail
Horseradish cocktail sauce
12.50

Firecracker Shrimp
Red chile sauce
12.95

Shrimp Trio
A tasting of Shrimp LeJon,
Cocktail Shrimp and Firecracker Shrimp
For Two 14.95 For Four 28.95

Alaskan King Crab Cocktail
Served with horseradish cocktail sauce
15.95

Chilled Shellfish Platter*
Shrimp, King Crab and Oysters
For two or more
14.50 per person

Janoff’s Soup of the Day
6.50

Organic Caesar Salad
6.95

McMahon’s Salad
Mixed greens, fresh corn, peppers, avocado,
black beans and southwestern ranch
6.95

Vine Ripened Tomato Salad
Fresh mozzarella and basil
8.95

Wedge of Iceberg
6.95

16 oz. Ribeye (Delmonico)
Dry aging this well marbled steak adds a richness
which earns the name “A Steak Lovers Steak”
37.95

20 oz Bone In New York Strip
Full flavor makes this a popular steak.
We dry age (also called Kansas City Strip) to increase its tenderness.
44.95

16 oz. Bone In Filet Mignon
King of Steaks, both tender and flavorful.
You can’t miss with this STEAK.
49.95

Baseball Cut Top Sirloin *
Over 28 days of aging make this steak full of flavor
Includes choice of two accompaniments
(Rare to Medium Rare Recommended)
27.95

Prime Rib
Slow roasted, aged and seasoned.
Served with pan au jus and horseradish
10 oz. 29.95
16 oz. 35.95
The Glassman Cut — 20 oz. 39.95

Filet Mignon
Cut from the Tenderloin tips the Filet Mignon
is the most tender of all steaks.
7 oz. 29.95
10 oz. 38.95
Aging our Filet brings it to its fullest flavor
and furthers its tenderness.

Sizzle Up Your Steak

The Cesare — Danish bleu cheese ~ 4.95
The Valdez — Tequila and lime basted with green chile salsa ~ 3.95
The Bernal — Shallots, mushrooms, bacon and port wine demi glace ~ 5.95
The Cristiani — Portobello mushrooms, garlic and aged Romano cheese ~ 5.95
The Ellsworth — Pepper crusted with au poivre sauce ~ 5.95
The Ott — Melted butter and Hawaiian sea salt ~ 3.95
The Oscar — fresh crabmeat, asparagus and béarnaise sauce ~ 8.95
Wild Shrimp — Five grilled jumbo shrimp basted with garlic butter ~ 10.95
McMahon’s Steak Rub — special blend of herbs, spices and salts ~ no charge

Fresh Corn Off The Cob
A McMahon favorite
3.50

Fresh Asparagus
Béarnaise sauce
4.95

Roasted Willcox Tomato
Fresh basil and Parmesan cheese
3.50

Sautéed Baby Portobellos
In Madeira sauce
4.95

Roasted Stuffed Onion
Bleu cheese and garlic
4.95

Creamed Fresh Spinach
Steakhouse classic
3.95

Tumbleweed Onions
Southwestern seasoned
3.50

Potatoes McMahon
Scalloped potatoes with green chiles and cheese
3.95

Creamy Mashed Potatoes
“The creamiest you have ever eaten”
3.95

Baked Potato
Butter, sour cream and chives
3.95

Chopped Buffalo Steak *
Fresh ground buffalo
with creamy mashed potatoes and Willcox tomato.
19.95

Potato Wrapped Scottish Salmon
Seasonal vegetables, tomato confit, basil
and sweet onion jus.
27.95

Fresh Fish Feature
Chef’s daily preparation of the freshest fish available
Market

McMahon’s Burger
Freshly ground sirloin with porcini and morel mushrooms,
Gruyere cheese and French fries.
19.95

Jumbo Sautéed Wild Shrimp Pernod
Shallots, white wine, Pernod and chives
with sautéed romaine and mashed potatoes.
27.95

Marinated Rack of Lamb
Full rack served with sautéed garlic spinach
and Willcox tomatoes.
34.95

Chicken Saltimbocca
Pan seared chicken breasts, wilted romaine, proscuitto,
provolone cheese and Marsala mushroom sauce.
24.95

Large Cold Water Lobster Tail
Willcox tomatoes, rice pilaf and drawn butter.
45.95

Alaskan Red King Crab Legs
Willcox tomatoes, rice pilaf and drawn butter
35.95

Chocolate Tiara
Creamy chocolate mousse with delicate white cake
coated with praline glaze.

Warm Seasonal Fruit Crisp
Served with vanilla gelato.

Menu Sampler
Vanilla crème bruleé, champagne fried strawberry
and strawberry gelato.

Champagne Fried Strawberries
Served with crème anglaise and raspberry sauce.

Chocolate Sampler
Chocolate crème bruleé, milk chocolate peanut butter
crunch and flourless chocolate cake
with bailey’s ice cream.

Classic Vanilla Crème Bruleé
Served with fresh berries.

Ice Cream
Vanilla, Bailey’s and flavor of the month.

McMahon’s Irish Coffee
Jameson Irish Whiskey, fresh whipped cream
splashed with green crème de menthe.

Brandy Alexander
Germain-Robin Brandy, Kahlua
and vanilla ice cream.

Grasshopper
Green crème de menthe, crème de cocoa
and vanilla ice cream.

Tucson Lady
Frangelico, Chambord and vanilla ice cream.

*Can be cooked to order.
Written information regarding the safety of these items is available upon request.

Note: menus are subject to change.

updated 4/22/08