Like all our great Valley restaurants, Cowboy Ciao changes its menu on a regular basis, all the better to keep us interested in its creative cuisine: modern American food influenced by the flavors of Italy, the Southwest and Mexico. But we can always count on something special, manly and cowboy charming. Sometimes it's pesto-crusted elk loin, the strip grilled medium rare and served with pan-grilled vegetables, polenta and Cabernet wild and exotic mushroom ragout. Buffalo carpaccio makes a regular appearance, rolled in a cumin-espresso dry rub, seared, then paired with red onion honey marmalade and chèvre. We find favor with braised duck breast, too, two breasts with poblano mole, chile grits and black currant relish. And the crab-crayfish cakes keep us coming back for more, ladled in smoked red pepper-lobster cream. It's always exciting to come in, flip open the menu, and see what's in store for us at our favorite CC.