| Seared Black Bean Cakes |
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Served with roasted corn salsa & bistro mole |
| Homemade Smoked Rabbit Sausage medallion |
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Served with breaded goat cheese, over roasted fennel, saffron & frangelico |
| Pumpkin Mascarpone Ravioli |
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Served with toasted pine nuts in a maple brown butter |
| Chipotle Chile Caesar |
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Served with toasted cornbread croutons |
| Mixed Greens |
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Served with gorgonzola, sesame seeds, parmesan & balsamic vinaigrette |
| Butter Leaf |
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Served with jicama red pears & candied walnuts in pomegranate dressing |
| Market Fish |
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| Smoked Elk Tenderloin Mignon |
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Served with caramelized onions in a huckleberry, chipotle pepper & port sauce. Served with roasted garlic mashed potatoes & grilled marinated vegetables |
| Marinated Grilled Pork Tenderloin |
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Served with apple & chipotle sauce, potato gallette and sauteed vegetables |
| Pinon Crusted Chicken Breast |
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Served with cranberry, mandarin orange & roasted jalapeno chutney, calico blend wild rice & sauteed vegetables |
| Gorgonzola Crusted Filet Of Tenderloin |
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Served with roasted tomato demi-glace, garlic mashed potatoes and sauteed vegetables |
| Grilled Duck Breast |
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Served over wild mushroom & goat cheese stuffed agnolotti pasta, in marsala wine sauce. with wild mushrooms & pine nuts |
| Anasazi Bean Torta Layered |
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Served with yellow squash & zucchini, accompanied by roasted sweet bell pepper polenta, a potato gallette and asparagus, served over bistro mole |
| Roasted, Pistachio Crusted Lamb Loin |
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Served with ancho chile demi-glace, mashed sweet potatoes and sauteed vegetables |
