About Us

From scratch cuisine.

We specialize in contemporary dining highlighting the freshest local ingredients.


It's all about

We have a new Chef in town. We are very proud to announce the arrival of Executive Chef Marc Panas. His knowledge of cooking AND managing is extensive. He started cooking when he was 7 yrs old with 3 generations of maternal figures. He graduated from the acclaimed “Le Cordon Bleu” culinary institute with Honors and was later invited back to teach at the same school. He cooked at the 5 star hotel “The Pointe” in Scottsdale and also the Bombay Beach Club in Carlsbad, Ca. He has owned and operated his own restaurants and has performed his cooking on national TV and given tips on local radio shows. We feel blessed to have him on our team, he has hit the ground running and has been a pleasure to be around!!!!

Please join us for Happy Hour or our Weekend Brunch

The food is so delicious, I eat there every day!
Business man
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Navigating The New State Of The Union

The Coyote Grill will be following the new mandate by Pima County telling all restaurants and bars to close their doors to “sit down” service starting 3/20/2020. We will be serving a limited menu for carry out orders — and we will also be delivering to the Green Valley area, we accept credit card sales only, and pre-paid over the phone for deliveries. Tips for the staff are appreciated. Alcohol may be picked up but not delivered.

Phone # 520-207-8002


11-2pm and 4-7pm / limited delivery area / pick up anytime during these hours

Classic burger……..$13 
Topped w American, Swiss, or cheddar cheese, iceberg lettuce, tomato, pickle and red onion

BBQ bacon……….$13
Topped with fresh made onion ring, apple wood smoked bacon, cheddar and Carolina BBQ sauce

Basket of wings…….$12
Choice of hot, medium, mild or BBQ

Sticky ribs…………..$6
3 lightly smoked than grilled St. Louis ribs with house made “sticky” sauce

Coyote Cobb Salad…….$11
Mixed greens, diced chicken, apple wood smoked bacon, chopped tomato, sliced boiled egg, avocado, cheddar/jack blend and bleu cheeses


Beet salad………….$11
Salad of roasted beets, arugula, spinach, goat cheese, pecans pomegranate drizzle

Classic corned beef with sauerkraut, 1000 island, Swiss cheese on marble rye

Hand Cut Ribeye Steak with fries and fresh daily vegetable………..$28

Fried chicken dinner, mashers and fresh daily vegetable………….$17

(Items might change to due availability)

The golf course, range and pro shop will be staying open with regular hours and continuing the sanitizing protocol I described in my earlier letter. I ask for members who have access to their private carts to use them and I also ask that whenever feasible golfers putt with the flagstick in the hole.

Obviously all these policies are subject to change based on “State of the Union” adjustments.

Thank you all for your patience,

From the Entire Staff at San Ignacio &

Coyote Grill