Small Plates

Green Chile Cheese Wontons

House Favorite

pineapple jalapeno salsa …….. 9

Roasted Artichokes

Slow roasted artichokes with sundried tomatoes and lemon aioli …….. 13

Red Chile Escargot

Imported French snails baked with our house red chile sauce and topped with parmesan cheese and oregano …….. 13

Crab Stuffed Mushrooms

Cremini mushrooms stuffed with crab meat, lemon and thyme …….. 12

Italian Calamari

Battered calamari fried golden brown served with our house cocktail sauce …….. 13

Firecracker Shrimp

three crispy rice paper wrapped shrimp | gochujang sauce …….. 11

Shrimp Cocktail

five steakhouse shrimp served with our house cocktail sauce …….. 15

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

Chef’s Plates

Cheese Board

Chef’s selections of world cultured cheeses and accompaniments …….. 28

Bison Sausage

Smoked bison sausage on a bed of caramelized onions and served with baked bread and a side of chipotle aioli…….. 21

Salad & Soup

House Salad

Mixed greens with cucumbers and grape tomatoes …….. 6

Steakhouse Wedge Salad

Crispy iceberg wedge with bacon, tomatoes and bleu cheese crumbles ……..11

Tableside Caesar For One

A classic Caesar salad prepared right at your table …….. 12


A slow cooked red chile pork posole served with a side of onions, oregano and lime …….. 7

Roasted Green Chile Chowder Soup

Roasted green chile with diced carrots, potatoes and a reich creamy broth …….. 7

Chef’s Select Entrées

Chicken Mesilla

House Favorite

Bone in chicken breast with sautéed onions, green chile, Monterey Jack cheese, served with a side of chile con queso mashed potatoes …….. 31

chef’s choice: medium bodied white ~ pinot grigio

Chicken Marsala

Slow roasted bone in chicken breast on a bed of linguine topped with a sweet and creamy marsala sauce …….. 31

chef’s choice: full bodied white ~ chardonnay

Pan Seared Duck Breast

8oz. duck breast with a red wine dark cherry sauce, sauteed carrots and bison sausage …….. 36

Roast Pheasant Under Glass

A boneless pheasant breast roasted with wild rice, seasonal vegetables and served under a glass dome …….. 39

chef’s choice: light bodied red ~ pinot noir

Bone in Pork Chop

Grilled double bone in pork chop with mashed potatoes and seasonal vegetables …….. 37

chef’s choice: light bodied red ~ pinot noir

Sea Bass

Pan seared with a lemon caper and white wine sauce, served with mille-feuille potatoes and seasonal vegetables …….. 39

chef’s choice: full bodied white ~ chardonnay

Blackened Mahi Mahi

Blackened mahi mahi with a mango pineapple pico de gallo, served with mille-feulle potatoes and sauteed spinach…….. 38

chef’s choice: light bodied white ~ sauvignon blanc

Pacific Salmon

Pan seared salmon with cilantro lime rice and seasonal vegetables …….. 31

chef’s choice: full bodied white ~ chardonnay

Long Bone Short Rib

Braised short rib served with mashed potatoes and roasted cherry tomatoes …….. 44

Steak Complements

Lobster Tail

7 oz. warm water lobster tail ……..44

Lobster Mac N Cheese

Tender Main lobster meat blended with a creamy cheese sauce and green chile …….. 16

Sauteed Carrots

Butter roasted carrots …….. 8

Creamed Spinach

Sauteed spinach with cream …….. 8

Corn Brulee

Creamed corn brulee …….. 8

Tempura Chile Relleno

A house favorite long green chile is stuffed with three different cheeses, tempura battered and fried to perfection…….. 10

Cremini Mushrooms

Sliced cremini mushrooms sauteed with garlic and butter …….. 8

Mille-Feuille Potatoes

Layers of crispy potatoes …….. 8

Truffle Fries

Parmesan cheese, salt & pepper……….8

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.

Double Eagle Steak and Lobster

Steak and Lobster ……. 64

Baseball Cut Sirloin

8 oz. aged 45 days …….. 29

Double Eagle Ribeye

aged 36 to 42 days 14 oz …….. 45

Prime New York Strip

aged 40 to 50 days 14 oz …….. 47

Center Cut Grande Filet Mignon

aged 28 to 30 days 10 oz …….. 47

Tenderloin and Scallops

6 oz. petit paired with seared scallops …….. 43

Petit Filet Mignon

aged 28 to 30 days 6 oz …….. 31

Lobster Tail

add a 7 oz warm water tail to any steak selection ……..44

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

Tableside Options

Tomahawk Ribeye for Two

40oz. bone in ribeye for two, served with a side of bordelaise and choice of one side per guest …….. 120

Steak Flight

Three cuts of beef all on one plate, 8 oz. baseball sirloin, 14 oz. NY Strip, 36 oz. cold smoked cowboy ribeye …….. 140

chef’s choice: red blend

Scampi Italian Flambé

Your choice of shrimp or scallops prepared tableside and served on a bed of spaghettini…….. 38

chef’s choice: chardonnay

Beef Tournedos Maximillian Flambé

Three, 2oz. filet medallions cooked to your liking right in front of you …….. 45

chef’s choice: cabarnet sauvignon

Chateaubriand Bouquetiere for Two

12 oz. roasted tenderloin for two, carved tableside and topped with a bordelaise sauce prepared at the table…….. 92

chef’s choice: cabarnet sauvignon, red blend

Served with your choice of baked potato, buttermilk mashed potato or seasonal vegetable.


Creme Brulee

A sweet dessert made of a smooth, thick custard covered with a hard top of cooked sugar …….. 8

Flourless Chocolate Cake

Layers of chocolate mousse topped with a chocolate ganache ……..8

Layered Lemon Cheesecake

Layers of lemon cake, raspberry jam, vanilla cheesecake and lemon mousse …….. 12

Mile High Cheesecake

NY style cheesecake, choice of raspberry, chocolate or caramel sauces …….. 10

Southern Pecan Pie

Southern classic with a hint of bourbon sweetness …….. 8

Vanilla Bean Ice Cream or Chef’s Select Sorbet

choice of raspberry, chocolate or caramel sauce ………7

Dessert Tableside

Bananas Foster for One, Tableside

Bananas cooked in a brown sugar and butter sauce served over vanilla bean ice cream……..12    Pecans add 1.50

Crepes Suzette for One, Tableside

Crepes cooked in caramelized sugar and butter and served with vanilla bean ice cream …….. 12

French Press Coffee

Double Eagle blend by Picacho Coffee Roasters, prepared tableside ……. 5

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