Flying V Bar & Grill, located inside the scenic Loews Ventana Canyon Resort in Tucson, launched a new summer menu celebrating the bold flavors of the Southwest. They provided an assortment of dishes and drinks for the Tucson Foodie team to taste and photograph.
Chef Ryan Clark and chef de cuisine Tyler Lapotosky crafted the menu as an homage to the original Flying V Ranch, blending rustic ranch traditions with refined culinary techniques.
“This new menu is all about refining and elevating dishes inspired by ranch-style cooking, campfire cookouts, and the breathtaking desert landscapes that surround us,” Clark said.
Every dish reflects Flying V’s commitment to local sourcing — weekly visits to Tucson’s farmers markets ensure the freshest produce. Collaborations with Loews Flavor Partners like Barrio Bread, Tucson Tamale, and Dragoon Brewing Co. elevate the menu while supporting the local food community.
The Butcher’s Cut Steak Tartare brings hand-cut beef tenderloin to life with chiltepín aioli, grilled lemon, fresh herbs, and house-pickled escabeche on brioche.
For a show-stopping experience, try the Rabbit and Rattlesnake Sausage with peppers and onions flambéed tableside with single-barrel Patron tequila, served alongside mesquite salsa roja and grilled local tortillas.
The Flying V Wedge takes the classic baby iceberg lettuce, red onion, tomato, blue cheese crumbles, and buttermilk dressing, then adds the southwestern twist with jalapeño bacon and crunchy tortilla strips.
Perhaps in a nod to Eric Ripert or Thomas Keller, the Mesquite Smoked Salmon Belly takes rillette form with the addition of chipotle creme fraiche, grilled lemon, pickle, and toasted Barrio Bread.
The Ranch to Table section fuses traditional steakhouse elements with desert character. The hand-cut, mesquite-rubbed 22-ounce T-bone steak is a standout, served with charred jalapeños and pickled red onions.
Customize your plate with creative sides like Arizona Mushrooms, finished with garlic, shallots, cream, and Del Bac whiskey, or the Nopales Chimichurri, made with grilled prickly pear cactus marinated in vinegar, herbs, and oil.
The Chef’s Seasonal Entrees reflect what’s freshest now. Guests favor the Diver Scallops served with heirloom corn succotash, fava beans, and house-made beef chorizo.
Other highlights include the fan-favorite Baby Back Ribs with Dragoon IPA BBQ glaze, the signature Cast Iron Cornbread, and the Guacamole en Molcajete—a twist on the classic dip with mezcal-roasted pineapple.
Clark recently appointed Tyler Lapotosky as the new chef de cuisine, bringing back a seasoned Flying V veteran.
“I’ve had the pleasure of working with Chef Tyler in our other dining outlets, and when he expressed interest in the Flying V, I knew it would be a perfect fit,” Clark said. “His commitment to elevated cuisine and his ability to thrive in the dynamic energy of the Flying V make him a tremendous asset to our culinary team.”
Flying V’s new menu showcases Southern Arizona with its commitment to Tucson purveyors and nod to its Southwestern history.
Flying V Bar & Grill is located at Loews Ventana Canyon at Resort 7000 N. Resort Drive. For more information, visit flyingvbarandgrill.com or keep up with them on Instagram.
