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Small Plates

Green Chile Cheese Wontons

House Favorite

pineapple jalapeno salsa …….. 8

Roasted Long Stem Artichokes

semi-sundried tomatoes | lemon aioli …….. 12

Red Chile Escargot

imported french snails | red chile sauce | oregano …….. 12

Italian Crispy Calamari

cocktail sauce …….. 12

Firecracker Shrimp

three crispy rice paper wrapped shrimp | gochujang sauce …….. 9

Shrimp Cocktail

six steakhouse shrimp | cocktail sauce …….. 12

Tipsy Tower of Onion Rings

whiskey battered | green chile ranch dressing …….. 10

Take Home Your Unfinished Bottle Of Wine
~ask your server for details~

Chef’s Plates

Cheese

smoked wisconson cheddar broiled natural goat cheese eiffel tower brie honey | artisan crackers …….. 17

Bison Sausage

all natural smoked sausage caramelized onions | chipotle aioli chia seed ficelle roll …….. 20

Salad & Soup

House Dinner Salad

cucumber | grape tomatoes seasoned garlic croutons …….. 5

BLT Steakhouse Wedge

iceberg wedge, smoked bacon tomatoes, bleu cheese …….. 9

Tableside Caesar Salad

romaine | anchovies | parmesan coddled egg | housemade garlic croutons …….. 9 per person ~ minimum of 2

Red Chile Pork Posole

onions | oregano | lime …….. 5

Soup of the Day

chef’s daily selection …….. 5

Chef’s Select Entrées

Chicken Mesilla

House Favorite

bone-in 10 oz chicken breast | sautéed sweet onions roasted “big jim” green chile | monterey jack | guacamole chile con queso mashed potatoes …….. 26

chef’s choice: medium bodied white ~ pinot grigio

Chicken Marsala

slow roasted bone-in chicken breast | parmaggiano reggiano cremini mushroom & shallot marsala sauce | spaghettini …….. 28

chef’s choice: full bodied white ~ chardonnay

Duck Parisian

confit duck leg | bison smoked sausage | caramelized carrots creamed potatoes | red wine sauce …….. 32

chef’s choice: light bodied red ~ pinot noir

Tomahawk Pork Chop

southern fried | bourbon bbq sauce grilled peaches | mashed potato …….. 32

chef’s choice: light bodied red ~ pinot noir

Chilean Sea Bass

adobo glaze | roasted corn & poblano salsa crispy oil poached potatoes …….. 38

chef’s choice: full bodied white ~ chardonnay

Alaskan Halibut

heirloom cherry tomatoes | capers sautéed spinach | garlic-lemon broth …….. 34

chef’s choice: light bodied white ~ sauvignon blanc

Canadian Salmon

smokey, sweet agave glaze | calabacitas | arroz rojo …….. 30

chef’s choice: full bodied white ~ chardonnay

Long Bone Short Ribs

double-cut beef ribs | garlic mashed potatoes roasted cherry tomatoes on the vine | red chile demi glace …….. 39

Start with a House Dinner Salad or Cup of Soup for 5

Steak Complements

Lobster Tail

7 oz cold water …….. 34

Lobster Mac N Cheese

maine lobster meat | green chile …….. 15

Tempura Chile Relleno

three cheese …….. 4

Mesilla Potatoes

white cheddar chile con queso mash …….. 7

Baby Carrots

butter roasted | bacon …….. 7

Cremini Mushrooms

garlic sautéed …….. 7

Bleu Cheese

broiled …….. 4

Bordelaise

red wine demi glace reduction …….. 4

Creamy Horseradish

prepared inferno horseradish …….. 4

Consuming raw or under cooked meat, poultry, fish or eggs may increase your chance of foodbourne illness

House Aged Beef & Steaks

From the only dedicated Beef Aging Room in New Mexico. New Mexico Raised Beef, antibiotic free, hormone free, “All Natural” “Wet Aged” time and temperature monitored allowing organic enzymes to tenderize the beef.

Bistro Cut Sirloin

aged 45 to 55 days medallions of pepper roasted beef 8 oz …….. 26

Double Eagle Ribeye

aged 36 to 42 days 14 oz …….. 40

Prime New York Strip

aged 40 to 50 days 14 oz …….. 42

Center Cut Grande Filet Mignon

aged 28 to 30 days 10 oz …….. 46

Petit Filet Mignon

aged 28 to 30 days 4 oz …….. 29

Lobster Tail

add a 7 oz warm water tail to any steak selection …….. +34

chef’s choice: full bodied reds ~ merlot, malbec, cabernet sauvignon, red blend

Tableside

Tomahawk Beef Ribeye ~for Two~

the king of steaks | 40 oz of broiled, bone-in beef choice of two sides | sauce bordelaise …….. 50 per person

chef’s choice: red blend

Shrimp Scampi Italiano ~ Flambé

six steakhouse shrimp | butter sautéed with garlic | shallots | lemon | white wine | brandy served with house made garlic & parmesan gnocchi …….. 35

chef’s choice: chardonnay

Filet Mignon Beef Tournedos Maximillian ~ Flambé

6 oz filet mignon medallions | butter | garlic | cremini mushrooms | sauce bordelaise …….. 42

chef’s choice: cabarnet sauvignon

Chateaubriand Bouquetiere ~for Two~

roasted | 12 oz beef tenderloin | carved tableside | mashed potatoes | vegetables green chile stuffed tomato with white cheddar | sauce bordelaise …….. 45 per person

chef’s choice: cabarnet sauvignon, red blend

Served with your choice of baked potato, buttermilk mashed potato or seasonal vegetable Start with a House Dinner Salad or Cup of Soup for 5

Dessert

Caffe Mocha Creme Brulee

raw sugar | white chocolate shavings …….. 7

Flourless Chocolate Cake

ghirardelli mousse | chocolate ganache …….. 7

Layered Lemon Cake

lemon almond cake | lemon mousse | toasted almonds …….. 7

Mile High Cheesecake

NY style cheesecake, choice of raspberry, chocolate or sea salted caramel sauces …….. 8

Southern Pecan Pie

bourbon caramel sauce …….. 7

Vanilla Bean Ice Cream Sundae

choice of raspberry, chocolate or sea salted caramel sauces …….. 6
add chopped pecans or toasted almonds +1

Dessert Tableside

Bananas Foster

bananas | brown sugar | rum | vanilla bean ice cream ……. 10 per person. Minimum of two or more persons

After Dinner Ports, Sherries & Liqueurs

Courvoisier vsop & XO Cognac      Hennessey XO Cognac      Remy Martin XO Cognac     Luxardo Sambuca     B&B     Benedictine Amaretto Disaronno     Bailey’s Irish Cream     Martell Cordon Bleu Cognac     Osbourne Pale Dry & Cream Sherry     Hacienda de Chihuahua Sotol Pecan     Mozart Chocolate Liqueur     Taylor Fladgate LBV Port     Grahams 6 Grapes Port Grahams 20 yr Tawny Port Grand Marnier     Grahams LBV Port     Grahams 10 yr Tawny Port     Drambuie