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Cuisine and Wine List
Nightly Dinner Menu



Appetizers Salads Soup

Shrimp Cocktail

Jumbo Shrimp in a Martini Glass with
Homemade Cocktail Sauce – 15

Steak Tips

Steak Tips in Garlic Butter with Texas
Farm Toast – 15

Champagne Vinaigrette Salad  

Mixed Field Greens, Onions,
Cucumbers and Tomatoes – 7

Zuppe Di Clams

Clams in Garlic & Butter Wine Sauce, with
Fresh Oregano and Parsley – 14

Artichoke Beignet

Artichoke Beignet & Prosciutto
Wrapped Asparagus Tips – 14

Arizona Wild Arugula Salad

Wild Arugula & Micro Greens, Heirloom
Tomatoes, Pichu Berries with Gorgonzola
Cheese, Toasted Almonds
and Dressing Du Jour – 14

Caprese Salad  

Fresh Sliced Mozzarella, Tomato and Basil
Sprinkled with Imported Italian
Olive Oil  & Balsamic Vinegar – 14

Caesar Wedge – 12

Soup Du Jour   8



Chef Karyn’s Signature Entrees
  

 

Jumbo Shrimp Scampi
Served with Tri-Colored Imported    Pasta & Smothered in Chef Karyn’s Delectable Garlic Sauce – 30

 

Stuffed Cornish Game Hen
Stuffed with Chestnuts, Wild Mushrooms and Cranberries – 32


Tilapia & Shrimp Napoleon
A Layered Dish of Creamy Mashed Potatoes, Asparagus, Tilapia and Spinach, Topped with Shrimp and Lemon Beurre Blanc Sauce – 27

Grilled Atlantic Salmon
Over Sautéed Heirloom Spinach      with Mashed Potatoes and Creamy Tarragon Wine Sauce – 27

 

Sea Scallops in Champagne Cream

Seared with Mashed Potatoes, Asparagus and Baby Carrots – 33

 
East Coast Platter

Beer Battered 8oz Alaskan Cod with Tartar Sauce and Malt Vinegar Served with Tender Baby Shrimp Salad, Homemade Coleslaw and Baked Potato Fries – 27


Pasta Specialties

Served with Small Salad and House Dressing

Edamame & Mung Bean

Fettuccine with Homemade Roasted Roma Tomatoes,

Garlic & a Hint of Cream, Served with Broccoli

Crowns & Sprinkled with Parmesan Cheese – 25

(Available Vegan)

Pasta Du Jour

Seasonal Offering – 22

Four Cheese Ravioli

A Perfect Blend of

Ricotta, Parmesan, Romano

& Asiago Cheese with

Marinara Sauce – 22

Add Two Grilled Italian Sausages To Any Pasta – 7

USDA Choice Aged Certified Angus Corn-Fed Beef

Served with Vegetables Du Jour & Choice of Potato


Hand Cut Steaks Char-Broiled to Desired Temperature

Ribeye 14 Oz 36

Prime Sirloin 10 Oz 32

Filet Mignon  8 Oz 35

Steak Temperatures

Rare                    Very Red, Cool Center Medium Rare    Red Warm Center   
Medium             
Pink Center
Medium Well    Slightly Pink Center
Well                   Cooked Throughout, NoPink            

 

Add 6oz Broiled Lobster Tail to Any Entrée · Friday & Saturday Only When Available · Market Price


Slow Roasted Prime Rib
(When Available)

Junior 10 Oz Cut 29

Gentleman’s 12 Oz Cut 31

Larger Cuts Of Prime Rib May Be Available On Request



Sides
 

Baked Potato    5

Baked Potato Fries    5 Stroganoff Sauce   4

Signature Irish Mashed Potatoes    5

Yukon potatoes including their light flavorful skins mashed with butter, cream, scallions, salt and garlic

: FDA states consuming raw or undercooked meats, poultry, seafood and shellfish may increase your risk of food borne illness

Gluten Free GF

18% Gratuity May Be Added To Parties Of Six (6) Or More
To Conserve, Water & Bread Served By Request Only
Maximum Three (3) Checks Per Table
Split Meal Charge $5 

Restaurant Hours: Daily 5P – 9P  
Roadhouse Hours:  Daily 5P – 2A (except slow nights)

3235 West Highway 89A, Sedona, Arizona 86336
(928) 282-1593
www.relicsrestaurant.com


 
 

Call now to reserve your table!


928-282-1593


 

 






New York Strip Steak















Tilipia & Shrimp Napoleon


















Voted "Best Prime Rib" by Sedona Readers' Choice 
2011 - 2015

A steak entree from our Sedona restaurant


a seafood entree from our fine Sedona restaurant


Our fine Sedona Restaurant offers prime rib



Relics Wine List

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