Dinner

Appetizers
- Calamari
  
  Dusted with corn masa harina and fresh herbs. Served with two aiolis: Lime cilantro and lemon chipotle.
- Smoked Chipotle Black Mussels
  
  Served with chorizo and garlic serrano sauce.
- Queso Fundido
  
  Topped with roasted poblano pepper and chorizo sausage with flour tortillas
- Goat Cheese and Mozzarella Chile Relleno
  
  With a poblano pumpkin seed pesto
- Sugarcane Skewer of Elk
  
  Marinated in a coffee glaze and served with chipotle creme.
- Eggplant Burrito
  
  Rolled with goat cheese-cilantro pesto and chipotle tomato sauce. Stuffed with asparagus, green onions and zucchinis
- Honey and Chile Roasted Duck Enchiladas
  
  Filled with red peppers and grilled onions. Served with a green chile-tomatillo sauce.

Salads
- Asado Beet Salad
  
  Red and golden beets with arugula, orange segments, goat cheese timbale and sliced almonds with a pomegranate vinaigrette
- Stuffed Avocado with Marinated Vegetables
  
  Papaya and julienne greens with pasilla chile vinaigrette.
- Baby Spinach and Pear Salad
  
  Cabrales blue cheese, candied walnuts, bacon bits, and warm ancho chile vinaigrette
- Caesar Salad
  
  Hearts of romaine, warm hominy croutons, cotija chicharron, red chile caesar dressing and a grilled shrimp

Soups
- Arturo's Tortilla Soup
- Crab & Corn Chowder
- Chicken Lime Soup

Entrees
- Stuffed Breast of Chicken Nachos Grande Style
  
  Roasted chicken breast filled with chimayo's special nachos. Served with stuffed avocado and nacho mashed potatoes
- Lamb Osso Bucco
  
  Braised lamb with goat cheese-serrano mashed potatoes, wild mushroom and creamy chipotle red chile sauce.
- Puerto Nuevo Style Sea Scallops
  
  Fresh diver harvested scallops seared golden brown. Served with whipped sweet potatoes and walnuts. Drizzled with a blood orange and jalapeno beurre blanc.
- Halibut Sea of Cortez Style
  
  Coconut and corn encrusted halibut with wild mushrooms, asparagus, cippolini onions and spaghetti squash. Fresh citrus and serrano chile sauce.
- Roasted Vegetables Enchiladas
  
  Served with mexican white rice, asadero cheese, wrapped in homemade corn tortillas, topped with a tomatillo sauce
- Mustard Honey Glazed Salmon
  
  Served with chipotle mashed potatoes, broccoli and saffron-shallot sauce.
- London Broil of Elk
  
  Seasoned with toasted black peppercorns and sesame seeds. Accompanied with a bacon and potato quesadilla, spiced asparagus tips, and a verde bearnaise sauce.
- Green Pipian Seared Trout Fajitas
  
  Fresh utah trout rubbed with green pipian. Served with onions, peppers, wild mushrooms, flour tortillas, chipotle sour cream, guacamole and pico de gallo.
- Crown Roast of Barbecued Spareribs
  
  Caramelized chipotle glaze, new mexico chile-buttermilk onion rings, served with mashed potatoes and a roasted corn and pepper hash.
- Grilled Buffalo Steak
  
  Topped with port-sauteed green beans and mushrooms. Served with a potato, corn and poblano gratin with chipotle-cumin sauce.

Kids Menu
- Chicken Quesadilla
- Cheese Quesadilla
- Chicken Taco
  
  With fries or mashed potatoes
- Chicken Burrito
  
  With fries
- Chicken Fajitas

Desserts
- Mint Chip Ice Cream Bar
  
  Fresh mint chip ice cream on a dark chocolate cookie. Glazed with chocolate ganache and garnished with berries.
- Cookie Plate
  
  Housemade graham crackers, churros, mexican wedding cookies, peanut butter cookies, and coconut crisps.
- Chocolate Espresso Tres Leches
  
  Chocolate cake, espresso tres leches, coffee cream.
- Toasted Coconut Flan
  
  Creamy coconut custard, caramel sauce, and coconut crisp.
- Mexican Chocolate Fondue
  
  Mexican wedding cookies, graham crackers, peanut butter cookies, cinnamon churros and seasonal fruits for four People

Menu for Chimayo Restaurant provided by Allmenus.com

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