| Calamari |
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Dusted with corn masa harina and fresh herbs. Served with two aiolis: Lime cilantro and lemon chipotle. |
| Smoked Chipotle Black Mussels |
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Served with chorizo and garlic serrano sauce. |
| Queso Fundido |
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Topped with roasted poblano pepper and chorizo sausage with flour tortillas |
| Goat Cheese and Mozzarella Chile Relleno |
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With a poblano pumpkin seed pesto |
| Sugarcane Skewer of Elk |
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Marinated in a coffee glaze and served with chipotle creme. |
| Eggplant Burrito |
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Rolled with goat cheese-cilantro pesto and chipotle tomato sauce. Stuffed with asparagus, green onions and zucchinis |
| Honey and Chile Roasted Duck Enchiladas |
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Filled with red peppers and grilled onions. Served with a green chile-tomatillo sauce. |
| Asado Beet Salad |
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Red and golden beets with arugula, orange segments, goat cheese timbale and sliced almonds with a pomegranate vinaigrette |
| Stuffed Avocado with Marinated Vegetables |
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Papaya and julienne greens with pasilla chile vinaigrette. |
| Baby Spinach and Pear Salad |
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Cabrales blue cheese, candied walnuts, bacon bits, and warm ancho chile vinaigrette |
| Caesar Salad |
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Hearts of romaine, warm hominy croutons, cotija chicharron, red chile caesar dressing and a grilled shrimp |
| Arturos Tortilla Soup |
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| Crab & Corn Chowder |
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| Chicken Lime Soup |
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| Stuffed Breast of Chicken Nachos Grande Style |
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Roasted chicken breast filled with chimayos special nachos. Served with stuffed avocado and nacho mashed potatoes |
| Lamb Osso Bucco |
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Braised lamb with goat cheese-serrano mashed potatoes, wild mushroom and creamy chipotle red chile sauce. |
| Puerto Nuevo Style Sea Scallops |
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Fresh diver harvested scallops seared golden brown. Served with whipped sweet potatoes and walnuts. Drizzled with a blood orange and jalapeno beurre blanc. |
| Halibut Sea of Cortez Style |
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Coconut and corn encrusted halibut with wild mushrooms, asparagus, cippolini onions and spaghetti squash. Fresh citrus and serrano chile sauce. |
| Roasted Vegetables Enchiladas |
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Served with mexican white rice, asadero cheese, wrapped in homemade corn tortillas, topped with a tomatillo sauce |
| Mustard Honey Glazed Salmon |
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Served with chipotle mashed potatoes, broccoli and saffron-shallot sauce. |
| London Broil of Elk |
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Seasoned with toasted black peppercorns and sesame seeds. Accompanied with a bacon and potato quesadilla, spiced asparagus tips, and a verde bearnaise sauce. |
| Green Pipian Seared Trout Fajitas |
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Fresh utah trout rubbed with green pipian. Served with onions, peppers, wild mushrooms, flour tortillas, chipotle sour cream, guacamole and pico de gallo. |
| Crown Roast of Barbecued Spareribs |
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Caramelized chipotle glaze, new mexico chile-buttermilk onion rings, served with mashed potatoes and a roasted corn and pepper hash. |
| Grilled Buffalo Steak |
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Topped with port-sauteed green beans and mushrooms. Served with a potato, corn and poblano gratin with chipotle-cumin sauce. |
| Chicken Quesadilla |
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| Cheese Quesadilla |
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| Chicken Taco |
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With fries or mashed potatoes |
| Chicken Burrito |
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With fries |
| Chicken Fajitas |
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| Mint Chip Ice Cream Bar |
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Fresh mint chip ice cream on a dark chocolate cookie. Glazed with chocolate ganache and garnished with berries. |
| Cookie Plate |
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Housemade graham crackers, churros, mexican wedding cookies, peanut butter cookies, and coconut crisps. |
| Chocolate Espresso Tres Leches |
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Chocolate cake, espresso tres leches, coffee cream. |
| Toasted Coconut Flan |
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Creamy coconut custard, caramel sauce, and coconut crisp. |
| Mexican Chocolate Fondue |
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Mexican wedding cookies, graham crackers, peanut butter cookies, cinnamon churros and seasonal fruits for four People |
