| Executive Chef Ky Quintanilla. | |
Starters
| |
In addition to those below, there are
specialty starters and salads which change daily. |
| Madeira onion soup with a gruyere crostini | 7. |
| Roasted corn and vegetable chowder | 7. |
| Award-winning green chile stew | 8. |
Wild mushroom risotto with truffle oil
and reggiano parmesan cheese | 12. |
Trio of international cheeses with grilled bread,
walnuts and apples | 13. |
Lobster spaghetti with Italian tomato sauce
and crème | 16. |
| Chile-dusted wild shrimp with cocktail sauce | |
| half order | 11. | | full order | 17. |
|
Steamed mussels in a local tomato herb broth
with
grilled garlic bread | |
| half order | 11. | | full order | 17. |
|
|
Salads
| |
Bibb lettuce with local micro greens
and honey-dijon vinaigrette | 6. |
| Classic caesar with parmesan crisp and anchovy filet | 8. |
Marinated roasted beet salad on greens
with local goat cheese and pumpkin seeds | 9. |
Grilled radicchio and bibb lettuce
with artichoke hearts and red onion
with danish blue cheese vinaigrette
| 9. |
Baby arugula with dried cherries, sautéed red onions
and crispy prosciutto with warm champagne vinegar,
walnuts and manchego cheese
| 10. |
|
Entrées
| |
In addition to the entrees below, we have
daily speciality entrees including grilled game meats
and two different fresh or seafood items
prepared in uniquely delicious ways
with seasonal ingredients.
|
Arroz con Pollo
chicken baked with spanish rice | 15. |
Calabacita and Feta Cheese Tamales
chimayo red chile sauce, honey clove poached apple,
vegetable medley and black bean ragout | 17. |
Pasta Stroganoff with beef tenderloin, shallots
wild mushrooms, crème fraiche dijon sauce over linguine | 19. |
Pistachio-Crusted Chicken Roulade filled with
ricotta salata and spinach with shallot sherry cream sauce and garlic capellini | 22. |
Double-boned Pork Chop with cranberry port glaze
poached apple and braised cabbage | 25. |
Glazed Roasted Duck with apricot chipotle sauce,
pecan wild rice and haricots verts | 28. |
Grilled Ribeye Steak with brandied wild mushroom
demi-glace, and baked red bell pepper
with piñon stuffing | 31. |
Grilled Filet Mignon with bernaise sauce,
red wine demi glace, bacon potato pie and grilled asparagus | 35. |
Pepper Crusted Lamb Loin
Grilled Colorado Lamb with red wine demi-glace,
castello blue cheese mashed potatoes and sautèed vegetable | 38. |
We accept M/C, Visa, American Express and Diners Club.
Please allow us to add 20% gratuity
to parties of five of more.
There will be a $2.00 charge for split plates.
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