Menus: Breakfast | Lunch | Dinner | Dessert | Weekend Brunch | Wine List | Margaritas |

appetizers

 Soup du Jour  $7

Avocado & Grapefruit Salad  $9

endive, fennel & lime vinaigrette

Caesar Salad  $9

romaine lettuce, croutons, parmesan & anchovy

Spinach Salad  $9

spicy piñon nuts, bacon, pear, red grapes, onion & sesame vinaigrette

Calamari  $11

firecracker & mustard green chile dipping sauces

Grilled Shrimp  $10

blue corn cake & chipotle piñon cream sauce

House-Cured Salmon Tart   $10

goat cheese & sweet onions, red pepper basil vinaigrette

Blue Corn Beer Battered Chile Relleno  $9

green chile, salsa fresca, pepitas & goat cheese cream

Bruschetta  $10

tomato, basil, mozzarella & roasted garlic

Crispy Quail   $13

soy syrup & shiitake salsa

Wild Mushroom & Asparagus Bread Pudding  $10

tomato basil vinaigrette

entrees

Pepper Crusted Buffalo Strip Steak  $33

horseradish mashed potatoes, caramelized bourbon onions & bourbon demi-glace

Grilled Pork Loin  $22

sous chef Tony's barbecue sauce & German red potato salad

Wild Sockeye Salmon  $27

herbed brown rice, roasted pepper red wine sauce

Whole Grilled Trout  $25

roasted red potatoes, leeks, bacon & lemon pepper vinaigrette

Free Range Breast of Chicken  $24

green chile polenta & wild mushroom ragout

Grilled Ribeye Steak  $29

caramelized shallot mashed potatoes & béarnaise

Pan Seared Fillet of Halibut  $31

green olive basmati rice & mint chipotle vinaigrette

Spring Vegetable Risotto  $22

balsalmic syrup

Doc's Famous Chile Relleno Platter  $19

rice, beans, green chile, salsa fresca, pepitas & goat cheese cream

Green Chile Cheeseburger  $12

house-made whole wheat bun, lettuce, tomato, onion & french fries

With organic buffalo  $14

Executive Chef Zippy White

Restaurant Manager Sandy Reynolds

 

children's menus are available upon request

 

Prix Fixe Menu

superlative cuisine paired with wines from our award winning cellar

Wine Steward Craig Dunn

first course

Bruschetta

tomato, basil, mozzarella & roasted garlic

Martin Códax Albariño  Rias Baizas, Spain   2006

second course

Wild Mushroom & Asparagus Bread Pudding

tomato basil vinaigrette

Parent Bourgogne Rouge  Pommard, France 2003

third course

Grilled Pork Loin

sous chef Tony's spicy barbecue sauce

Dr. L Riesling  Mosel-Saar-Ruwer, Germany  2006

dessert

Honey Walnut Tart

caramel & pear ice cream

Uroulat Jurancon   Monein, France  2004

$60 per person plus tax & gratuity