LUNCH APPETIZERS AVOCADO TOAST 10 fresno chili, tomato, arugula, grilled wheat bread BURRATA & ROASTED PEACHES 13 watercress, toasted pistachios, white balsamic HEIRLOOM TOMATOES 12 feta cheese, basil, pickled watermelon, olive oil CRISPY CALAMARI 13 pickled fresno, miso-chili dip SWEET CORN SOUP 8 lump crab, piquillo peppers, cilantro CHOPPED SALAD 13 romaine, avocado, radish, heart of palm, snap peas tomatoes, aged cheddar, hemp seeds tarragon & lemon vinaigrette (add grilled mary’s chicken +6) LITTLE GEM STEAK SALAD 17 wood grilled flat iron, tomatoes, green onions buttermilk blue cheese ANDIRON CAESAR 11 shaved parmesan, rustic croutons, crispy capers (add grilled mary’s chicken +6, grilled salmon +12) SOUP & SALADS DOWNTOWN SUMMERLIN POWER LUNCH 26 ANDIRON BLT 14 maple glazed thick cut bacon, lemon aioli crisp greens, heirloom tomato grilled whole wheat bread ROASTED ORGANIC TURKEY 13 avocado, arugula, cranberry jam, horseradish whole wheat bread STEAK SANDWICH * 19 marinated filet tips, grilled ciabatta spicy corn & tomato relish THE OLD FASHIONED BURGER* 16 wood fired wagyu burger, aged white cheddar tomatoes, caramelized onions SANDWICHES (served with choice of house fries or salt & vinegar chips) LARGE PLATES PAPPARDELLE POMODORO 14 cherry tomatoes, shaved parmesan, basil & olive oil BEER BATTERED FISH & CHIPS 16 spicy slaw, pickles, old bay tartar sauce ROASTED ORGANIC CHICKEN BREAST 22 faro tabbouleh, eggplant puree, kale pesto FRIED CHICKEN & BLUE CHEESE WAFFLE 15 grilled peaches, hot honey, arugula STEAK & FRITES* 24 wood fired flat iron, chimichurri PRIME DRY AGED RIB EYE* 29 grilled asparagus, romesco sauce DESSERT S ASHLEY’S CRÈME BRULÉE DONUTS 7 vanilla custard VALRHONA CHOCOLATE LAYER CAKE 8 caramel ice cream, crispy pearls BROWN BUTTER LEMON PIE 7 toasted meringue, candied lime HOUSEMADE ICE CREAM & SORBETS 6 selection of three *consumption of raw or undercooked food of animal origin may increase your risk of food born illness FIRST COURSE CAESAR SALAD shaved parmesan, rustic croutons, crispy capers or LITTLE GEM SALAD tomatoes, green onions, buttermilk blue cheese or SWEET CORN SOUP lump crab, piquillo peppers, cilantro SECOND COURSE (served with seasonal vegetables) ROASTED CHICKEN BREAST or PETIT FILET* DESSERT CRÈME BRULEE DONUT