Menus: Breakfast | Lunch | Dinner | Dessert | Weekend Brunch | Wine List | Margaritas |
| Dinner Specials |
Soup du Jour or Northern New Mexico Green Chile
7.00
Roasted Beet Salad
9.00
toasted walnuts, maytag blue cheese, cider vinaigrette
Fresh Spinach Salad
9.00
spicy piñon nuts, red grape, pear, red onion, bacon & sesame vinaigrette
Traditional Caesar Salad
9.00
hearts of romaine, croûtons, parmesan & anchovy
with chicken, steak or shrimp 15.00
Grilled Rattlesnake-Rabbit Sausage
9.00
ancho chile-dried cherry sauce
Flash Fried Calamari
11.00
Romesco dipping sauce
Crispy Quail
14.00
soy syrup, seaweed & shiitake relish
Roasted Garlic and Goat Cheese
8.00
roasted garlic, goat cheese & fresh baguette
Doc’s Classic Chile Relleno
9.00
Anaheim green chile, salsa fresca, pumpkin seeds & goat cheese cream
Two rellenos with rice and beans 18.00
Pan Seared Whole Trout
24.00
roasted tomato-bacon-olive-caper sauce & shiitake-cornbread pudding
Grilled Ribeye Steak
29.00
Bearnaise sauce, spinach-mushroom potato gratin
Grilled Buffalo Flank Steak
26.00
red chile, tomatillo-pumpkin seed mole
Clams Provençal
16.00
andouille sausage, white wine & spinach
Zippy's BBQ Wild Boar Spare Ribs
19.00
mashed potatoes & seasonal vegetables
Eggplant Parmesan
20.00
with grilled portobello mushroom
Green Chile Smothered Shrimp Burrito
15.00
corn salsa, rice & beans
Thai Noodle Bowl with Scallops
16.00
spicy coconut-red curry broth & rice noodles
with tofu 11.50
Free Range Chicken Breast
22.00
posole & avocado-tomato salsa
Grilled Pork Tenderloin
25.00
wasabi mashed potatoes, sauteed apples
& star anise-apple cider reduction
Confit of Duck
22.00
root vegetable gratin & wild mushroom ragout
Doc's Chile Relleno Platter
18.00
two Anaheim chiles, salsa fresca, pumpkin seeds & goat cheese cream,
served with rice & beans
Elk Burger
14.00
with bacon, cheese & french fries
Chef Zippy recommends this burger medium rare.
Green Chile Cheeseburger
11.00
house-made bun & french fries
with buffalo 12.00
Chef's Tasting Menu
superlative cuisine paired with wines from our award winning cellar
Wine Steward Craig Dunn
Grilled Rattlesnake-Rabbit Sausage
ancho chile-dried cherry sauce
Gruet Rose sparkling wine, Albuquerque, New Mexico n/v
Crispy Quail
soy syrup, seaweed & shiitake relish
Loosen Bros. "Dr. L" Reisling, Mosel-Saar-Ruwar, Germany 2008
Pan Seared Boneless Lamb Loin
spinach-mushroom baked potato, apple-mint demi-glace
Carlos Basso “Dos Fincos” Malbec-Cabernet Sauvignon, Mendoza, Argentina 2008
Chocolate Lover's Pie
rich, silky chocolate mousse, sweet cookie crust & whipped cream
Beaulieu Vineyards "Muscat de Beaulieu" Rutherford, California n/v
$60 per person plus tax & gratuity
$45 per person without wine pairings
~~~~~
Children's Menu available upon request
|
