Estevan Menu

Ravioli filled with chimayo Red Chile marinated pork and served with a garlic red chile cream sauce

Avocado mousse layered with corn and tomato. Served with house made corn chips

Hawaiian calamari steak, thinly sliced, breaded with panko and flash-fried. Served in a lemon parsley butter

One house-made pork tamale served with Chimayo red chile

A sopaipilla filled with wild rice, pinto beans, and chicos. Served with Chimayo Red Chile

Thinly sliced smoked salmon accompanied with capers, sour cream, red onion, sliced lemon, and toast points

Sliced cabbage sauteed with smoked bacon and Roquefort blue cheese vinaigrette

Romaine lettuce served with our ceaser dressing and a Farmers Market poached egg

Farmers Market heirloom tomatoes, basil, onions, and goat cheese tossed in a vinaigrette

Stewed hominy in a broth with pork hock and a hint of Chimayo Red Chile

Filled with Asadero cheese and onions. Served with wild rice, calabacitas, and a tomato sauce

Trout dipped in a mild organic corn meal, pan-fried with lemon, garlic, butter, and parsley. Served with sauteed spinach and potatoes

Chicken breast pounded thin and breaded with panko with a white wine garlic sauce. Served with Farmers Market vegetables and wild rice

Two grilled quail in a Red Chile Juniper demi-glace. Served with sauteed fingerling potatoes and Farmers Market Vegetables

Locally sourced from Chama and grilled with a peppercorn demi-glace. Served with sauteed spinach and fingerling potatoes

Aged ribeye from the Niman Ranch, Grilled and served with a Red Chile demi-glace seasonal vegetables, and sauteed potatoes

Slow-cooked and prepared from pork shoulder, pancetta, and tomatoes. Served with tagliatelle pasta

Free roaming pigs indigenous to the Iberian peninsula's ancient native forests brimming with acorns. Grilled and accompanied by a Red Chile demi-glace with Farmer's Market seasonal vegetables and potatoes

Roasted Free-range turkey slices, served with a turkey reduction sauce, maple glazed carrots, cornbread stuffing, mashed potatoes, green beans, and house-made cranberry sauce

Aged ribeye from The Niman Ranch. Grilled and served with a Chimayo Red Chile demi-glaze and a Chimayo rolled Red chile enchilada

Please inquire with your server for more information. Subject to seasonal availability

A Poblano Chile filled with asadero cheese, and onion. Served with wild rice, calabacitas, and tomato sauce

Traditional Moist cake, made with three milks and served with strawberry puree

Served with Taos Cow Vanilla Ice Cream

Served with fresh Farmer's Market tomato and cucumber. Drizzled with walnut oil and aged sherry vinegar

Anaheim Green Chile filled with mushroom duxelle served with a garlic pinto bean demi-glace

Aged ribeye from The Niman Ranch. Grilled and served with a Chimayo Red Chile demi-glace, fresh Farmers Market vegetables, and mashed potatoes

Pan seared in a beurre blanc sauce and served with angel hair pasta and Farmer's Market vegetables

Two grilled quail served in a cranberry demi-glace. Served with sautéed fingerling potatoes and Farmer's Market vegetables

A rolled Chimayo Red Chile cheese enchilada and a grilled Tierra Amarilla lamb chop. Served with calabacitas and chicos

A Poblano Chile filled with wild rice, spinach, and goat cheese. Topped in a tomato sauce with fingerling potatoes and fresh Farmers Market vegetables

Served with a Crème Anglaise

Moist cake topped with a strawberry cream

Homemade empanaditas served with cajeta, chocolate truffle, and biscochito

Romaine lettuce with Parmesan cheese, house made Caesar dressing, and croutons

Anaheim Green Chile filled with mushroom duxelle served with a garlic pinto bean demi-glace

Aged ribeye from The Niman Ranch. Grilled and served with a Chimayo Red Chile demi-glace, Whit a Rolled enchilada top off with Chimayo red Chile

Artic char served with a beurre blanc sauce, Grilled Filet mignon top off with a peppercorn demi-glaze sauce, served with fresh farmers market vegetable & mash potatoes

Two grilled quail served in a cranberry demi-glace. Served with sautéed fingerling potatoes and Farmer's Market vegetables

A Poblano Chile filled with wild rice, spinach, and goat cheese. Topped in a tomato sauce with fingerling potatoes and fresh Farmers Market vegetables

Served with a Crème Anglaise

Moist cake topped with a strawberry cream

Bibb lettuce, heirloom tomatoes, and fresh cucumbers with a splash of walnut oil and aged sherry vinegar

Green chile with Chicos and lamb Broth

Aged ribeye from Niman Ranch, grilled and served with a red chile demi-glace and a Chimayo red chile enchilada

Stewed hominy in a broth with pork hock and a hint of Chimayo Red Chile

Pan siered arctic char served in a lemon caper butter compound sauce, served Orzo pasta and local Farmers Market vegetables

Chimayo red chile enchilada with a grilled Tierra Amarillo lamb chop and organic calabacitas

with vanilla ice cream and cajeta (Dulce de Leche)

with organic Taos Cow ice cream