pineapple jalapeno salsa …….. 9

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

7 oz. warm water lobster tail ……..44

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

Butter roasted carrots …….. 8

Sauteed spinach with cream …….. 8

Creamed corn brulee …….. 8

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

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

Layers of crispy potatoes …….. 8

Parmesan cheese, salt & pepper……….8

Steak and Lobster ……. 64

8 oz. aged 45 days …….. 29

aged 36 to 42 days 14 oz …….. 45

aged 40 to 50 days 14 oz …….. 47

aged 28 to 30 days 10 oz …….. 47

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

aged 28 to 30 days 6 oz …….. 31

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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