Santa Fe Steakhouse
$3.49
Santa Fe Favorites
Filet Espresso
Tenderloin filet encrusted with espresso coffee grounds, served on a bed of mildly spicy ancho pepper sauce.
Filet Oscar
Tenderloin filet topped with jumbo lump crabmeat, grilled asparagus, and béarnaise sauce.
Filet Frances
Tenderloin filet topped with melted brie, caramelized onions, garlic, chopped red peppers and green onions.
Rack of Lamb
Rack of lamb coupled with a roasted peach gastrique, roasted red bell pepper and caramelized green onion mashed potatoes and vegetables.
Duroc Double-cut Pork Chop
Double bone-in pork chop topped with a blueberry and port wine demi-glace, served with creamy corn esquite made with manchego cheese and hatch chile and vegetables.
Seared Ahi-tuna Steak
Pan seared coriander seed encrusted ahi-tuna filet, served with sautéed wild mushrooms and rice noodles tossed in a lemon soy sauce.
Mesa Chicken
Grilled chicken on a bed of spicy mashed potatoes, sautéed wild mushrooms, spinach, onions, garlic, bacon, and chipotle orange sauce.
Baked Orange Roughy
Orange roughy filet with artichoke hearts, sun-dried tomatoes, zucchini, pine nuts, pesto and butter.
King Salmon
Pan seared king salmon atop a bed of vegetable pearl cous-cous, drizzled with a Cajun mustard-bacon beurre Blanc and garnished with a seasonal citrus salad.
Shrimp Nuevo
Jumbo gulf shrimp sautéed in a basil-tomato garlic white wine sauce served with roasted garlic crostini.
Fried Shrimp
Jumbo gulf shrimp fried in corn meal batter, served with vegetable medley.
Vegetarian Pasta
Organic seasonal vegetables tossed with linguini pasta and sautéed in a shishito pepper pesto.
Caesar Salad
A bed of crispy romaine lettuce heart, artichoke heart, cherry tomatoes, drizzled with Caesar dressing and topped with parmesan cheese.
Mediterranean Salad
Mixed greens, hearts-of-palm, artichoke hearts, capers, cucumbers, red onions, red bell peppers, tomato wedges and lightly tossed with oregano vinaigrette and sprinkled with feta cheese.