Rosalea first served this soup in 1944. Topped with croutons and gruyere cheese.

Straight from the garden district of new Orleans. Served chilled with our trio of dipping sauces - sour cream and onion, curry mayoand a hollandaise mayo.

Salsa, guacamoleand Chile con queso with chips.

Rosalea first served this soup in 1944. Topped with croutons and gruyere cheese.

Begin your meal with Creole cooking. Fresh shrimp in Creole mustard dressing.

Mixed greens, chopped tomatoes, Bleu cheese crumbles and house vinaigrette.

Best of santa Fe grand tasting winner. Manila clams and mexican tequila in a spicy red chile broth.

Gypsy stew, green Chile stew or jalepeno cheese soup.

The classic french appetizer. 6 large snails in mushroom caps.

Gypsy stew, green Chile stew or jalepeno cheese soup.

Two delicious lump crab cakes over mised greens with chipotle sauce.

World famous for over fifty years. A thirteen pounds new york strip steak, charbroiled, topped with mushrooms, green chile and served with spinach almandine and a browned potato.

Our most luxurious and artistic lobster chunks, grated cheese, lettuce, hard-boiled egg and seafood dressing.

A new orleans favorite. Shrimp prepared with a traditional blend of cajun spices over basmati rice with house vegetables.

The most tender, perfectly-sized grass-fed filet atop a puff pastry, topped with a mushroom cap and homemade bordelaise sauce. Served with spinach almandine and a browned potato.

A classic from the old south. Fresh shrimp salad served in a ripe avocado.

Only someone from new orleans could offer this seafood dish. Battered and deep fried golden brown prawns served with tartar sauce, spinach almandine and a browned potato.

Organic half chicken slowly pan roasted in madeira wine, onions, tomatoesand mushrooms, topped with a shrimp and served with a browned potato.

Two grilled colorado lambs chops topped with a mint compound herb butter and served with garlic mashed potatoes, sauteed brussel sprouts and a jalapeno mint jelly.

Ocean to desert, wild salmon served Santa Fe style, spiced up and perfectly grilled with green chile, beurre blanc, spinach almandine, and a browned potato.

Fresh corn tortillas generously filled with organic chicken, cheese, sour cream, covered with homemade green chile, served with pinto beans, rice and posole.

Lobster, shrimp and crab meat covered with a green chile lobster bisque. Served with rice, beans and posole.

A classic with chimayo red chile or hatch green chile. Served on blue corn tortillas with cheese, beans, rice and posole.

Same as fire roasted poblano rellenos with shrimp.

Roasted poblano chiles filled with a combination of red chile toasted walnuts, montrachet and Jack cheeses with your choice of red or green chile, then oven fired. Served with pinto beans and posole. Topped with fresh pomegranate seeds.

Cheese enchilada, chile relleno, organic chicken taco, red and/or green chile, pinto beans, rice and posole. Served with guacamole, sour cream, lettuce and tomato.

Half a pear filled with vanilla custard topped with amaretto liquor, almonds and whipped cream.

Made with raisins, pecans, nutmegand cinnamon. Topped with rum hard sauce.

French bread, pineapple, piazon nuts and raisins drizzled with a tequila, lime hard sauce.

Vanilla and coffee ice cream with a chocolate, cookie crumb crust topped with chocolate sauce.

Romaine, grilled chicken breast, Jack cheese, pumpkinseeds and avocado. With creamy lime cilantro dressing. Topped with tortilla strips.

Our famous 6 pounds grass-fed new york strip char grilled and smothered with green chiles and mushrooms.

Choice of chicken or grass-fed beef. Pinto beans, jalapenos, onion, cheese, guacamole and sour cream.

Chip bowls of salsa, guacamoleand chile con queso. House made tortilla chips.

Two large, spiced, lump crab cakes, with mixed greens, heirloom tomatoes and chipotle tartar sauce.

Pork ribs generously slathered with our sweet and spicy red chile Barbeque sauce. Served with fresh cut fries or homemade coleslaw.

Organic chicken, tomatoes and green chiles. Served with corn muffin.

A favorite since 1944.

Romaine, grilled chicken breast, Jack cheese, pumpkinseeds and avocado. With creamy lime cilantro dressing. Topped with tortilla strips.

Pork, potatoes, tomatoes and green chiles. Served with a flour tortilla.

Crisp corn tortillas rolled and filled with chicken and cheese drizzled with sour cream. Served with salsa, guacamoleand chile con queso.

An organic chicken breast flour quesadilla with guacamole, fresh salsaand sour cream.

Served on an English muffin with fries, green chile relishand aEUR"dobe sauce.

Old Mexico meets new Mexico witha delicious quartet of tacos. Served with rice and frijoles charros.

3 delicious shrimp tacos served on corn tortillas, topped with sliced avocado and Feta cheese.

Award-winning steamed clams in a spicy red chile and tequila broth.