Elixir Lounge Introduces New Seasonal Dining Menu

November 03, 2015 11:50 AM

Elixir Introduces New Seasonal Dining Menu To satisfy the culinary cravings of any guest, Elixir, Green Valley’s favorite place to ‘Relax, Dine and Play,’ adds new items to their already delicious menu just in time for the upcoming fall/winter season. In addition, Elixir will be running daily steak specials. With handcrafted food and cocktails, friendly staff and a variety of entertainment, Elixir is the perfect spot whether it’s for lunch, Happy Hour or late night. Featuring an old-Vegas vibe with a modern twist, Elixir is located at 2920 N. Green Valley Parkway just north of Sunset Road truly making it Green Valley’s hidden gem. 


Caprese Bruschetta – thick-sliced toasted french bread, diced tomatoes, basil, fresh mozzarella, parmesan and balsamic glaze.

Hot Crab Cheese Dip – lump crab meat, creamy cheese sauce and roasted red pepper with a crispy panko parmesan crust, served with flatbread.


Taco Salad – ground beef, black beans, olives, diced tomatoes, corn and onions with jalapeno ranch in a crispy tortilla shell.

Brick Chopped Salad – chopped romaine, chicken, pepperoni, artichokes, tomatoes, red onion, yellow corn and feta with a dijon vinaigrette and sliced avocado.

Homemade Chili in a Bread Bowl


Turkey Wrap – lettuce, tomato, onion, provolone, bacon and turkey with mayonnaise in a spinach tortilla.

Meatloaf Sandwich – cheesy stuffed meatloaf, tomato, lettuce and spicy mayo on a french roll.

Hand-Pressed Beef Patty Melt – grilled rye with melted beef patty, Swiss cheese, grilled onion and thousand island dressing.

Blackened Chicken Melt – grilled parmesan bread with blackened chicken breast, Ortega chili, pepperjack cheese and chipotle mayo.


Jalapeno Popper Burger – cream cheese jalapeno stuffed patty with tabasco onion straws and bacon.


Cheese-Stuffed Meatloaf – cheese-stuffed meatloaf with mashed potatoes, green beans and mushroom gravy.

Chicken Piccata – lemon caper chicken with creamy penne pasta and zucchini.

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