Chimichurri Steak

5 ounces of seared tenderloin steak tips served over a marinated portobello mushroom and topped with a rustic chimichurri sauce.

Mini Beef Wellington

Wellington tenderloin tips wrapped in puff pastry with mushroom duxelle, gouda cheese, pâté, sun dried tomatoes, oven baked & plated on a bed of duck demi-glace.

Four Corners Shish Kabob

6 ounces of beef tenderloin tips on a skewer, vegetables, cooked medium and served on a bed of Spanish chorizo grits.

Calamari Frito

Breaded calamari served with a sweet chile sauce topped with spicy arbol peppers, sweet peppers, scallions, rice noodles and cashews.

Seared Scallops

Seared sea scallops atop a vegetable quinoa salad, and bathed in a Cajun mustard and bacon beurre Blanc sauce.

Buffalo Shrimp

Jumbo shrimp fried in corn meal batter and served with a sweet and spicy buffalo sauce.

Tuna Tartare

Cubed sashimi tuna mixed with avocado chunks, pine nuts, mango, serrano peppers, red onions and capers topped with lemon soy vinaigrette.

Santa Fe Crab Cakes

Lump blue crab, red bell peppers, celery, and onions seasoned and pan sautéed, then topped with sun dried tomatoes and artichoke chutney.

Zozobra

Breaded Anaheim peppers stuffed with crab meat and served atop a zesty cheese sauce and dressed with a veracruzana sauce.

Angels on Horseback

A smoked oysters and water chestnuts wrapped in bacon, and fried to a crisp. Served with a sweet & spicy buffalo sauce.

Spinach Artichoke Dip

A blend of parmesan, Monterey jack, cream cheese, spinach, and artichoke hearts served with seasoned toast points.

Santa Fe's Artisan Cheese Plate

Cheese plate assortment of artisan cheeses served with grapes, seasonal compote, blue cheese stuffed figs, bacon wrapped olives, Canadian bacon and candied pecans.

Bison Quail

Stuffed quail with bison sausage, cream cheese, red onions and bell peppers. Finished with an aged balsamic glaze, accompanied by chipotle grits.

Baked Rancho Encantado

Herb encrusted, baked goat cheese with grilled red bell peppers and onions, served with seasoned toast points.

Navajo Conchas

Large mushroom caps stuffed with crab, then sautéed in sherry and topped with swiss cheese and crispy sweet potato strings.

Soup D'jour

Lobster Bisque