Anaheim Green Chile filled with mushroom duxelle and served with a garlic pinto-bean demi-glaze.
CARNE ADOBADA RAVIOLI
Ravioli filled with chimayo Red Chile marinated pork and served with a garlic red chile cream sauce
Hawaiian calamari steak,thinly sliced,breaded with panko and flash-fried. Served in a lemon parsley butter.
One house-made pork tamale served with Chimayo red chile.
PASTEL DE GUACAMOLE
Avocado mousse layered with corn and tomato.Served with house made corn chips.
A sopaipilla filled with wild rice, pinto beans, and chicos.Served with Chimayo Red Chile.
DUCK TRAP SMOKED SALMON
Thinly Sliced smoked salmon accompanied with capers, sour cream, red onion,sliced lemon, and toast points.
Seasonal greens sourced from the Farmers Market and tossed in a vinaigrette dressing.
RED CABBAGE SALAD
Sliced cabbage sauteed with smoked bacon and Roquefort blue cheese vinaigrette.
Farmers Market heirloom tomatoes, basil, onions, and goat cheese tossed in a vinaigrette.
Farmers Market heirloon tomatoes, basil, onions, and goat cheese tossed in a vinaigrette.
SHEPHERDS LAMB SHANK STEW
Organic lamb shank and cubes of lamb with Farmers Market carrots, potatoes, and onions.
PORK HOCK POSOLE
Stewed hominy in a broth with pork hock and a hint of Chimayo Red Chile.
two corn tortillas filled with either chicken or beef and your choice of Chimayo Red or Green Chile, served with calabacitas, pinto beans, onions, and chicos grown from local farms
Filled with Asadero cheese and onions,battered lightly, and fried. Served with wild rice, calabacitas, and a tomato sauce.
Trout dipped in a mild organic corn meal, pan-fried with lemon, garlic, butter, and parsley.
Served with sauteed spinach and potatoes.
REDBIRD CHICKEN PAILLARD
chicken breast pounded thin and breaded with panko with a white wine garlic sauce.
Served with Farmers Market vegetables and wild rice
Two grilled quail in a Red Chile Juniper demi-glace. Served with sauteed fingerling potatoes and Farmers Market Vegetables.
ORGANIC SHEPHERDS LAMB RIB CHOPS
locally sourced from Chama and grilled with a peppercorn demi-glace. Served with sauteed spinach and fingerling potatoes.
BLACK ANGUS RIBEYE STEAK
aged ribeye from the Niman Ranch, Grilled and served with a Red Chile demi-glace, seasonal vegetables, and sauteed potatoes.
Add a rolled cheese enchilada topped in Chimayo Red Chile.
Slow-cooked and prepared from pork shoulder, pancetta, and tomatoes. Served with tagliatelle pasta.