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Appetizers

  • Sweet-and-spicy chile-dusted popcorn shrimp with chipotle aioli and honey
  • Mahi-mahi ceviche served cold with peppers and avocado
  • Fried avocado served on a corn tostada with pico de gallo and creme fraiche
  • Truffle fries with fresh herbs, truffle oil and parmesan cheese

Entrees

  • King Ranch casserole green-chili-and-cheese stacked enchiladas: Corn tortillas, green chile, cotija cheese, creme fraiche, white cheddar, guacamole, black beans pico de gallo, and cilantro green rice
  • New Mexico red-chili-crusted with cilantro green rice, calabacitas, pico de gallo, and lime
  • Sliced Colorado lamb sirloin with a raspberry and mint pesto, served with fried brussels sprouts, peppadew and red peppers and a balsamic drizzle
  • Herb-garden half-chicken served in a lemon-chicken au jus with mashed potatoes and house vegetables
  • Achiote--and-citrus-marinated pork served over a chimichurri sauce with mashed potatoes and house vegetables

Dessert

  • Oreo cookie crust stuffed with coffee ice cream and topped with Oreo cookie crumbles, toasted walnuts, chocolate sauce, whipped cream, and a cherry
  • Chocolate drizzle–a warm chocolate ganache drizzled over bruléed bananas with ganache-covered strawberries and whipped cream