All menus below are example menus. Carlos can create a distinct and delectable menu to accommodate all of the dishes your party desires, even the most discriminating taste buds will be pleased. Wine Dinner Menu Wine Dinner menus consist of a mixture of innovative and classic dishes paired with hand-selected wines. (We can make vegetarian accommodations, if necessary.) Breakfast Hot Coffee & Tea Lunch Roasted turkey sandwich with lettuce, avocado, and chipotle aioli on your choice of 9 grain bread or a hoagie roll. Roast beef sandwich with lettuce, carmelized red onions, tomatoes, and pesto aioli on your choice of 9 grain bread or a hoagie roll. Nutella, banana, peanut butter, and jelly sandwich on 9 grain bread. Roasted chicken salad sandwich with sun-dried tomatoes, capers, basil, and piñon, lettuce and tomato on your choice of 9 grain bread or a hoagie roll. Dinner AmuséeBouche “Amusement for the Mouth" Salads
Smokey Bacon Balsamic Salad. Spinach and butter lettuce, blanched green beans, cherry tomatoes, and diced hard-boiled egg. Poached shrimp, arugula, water cress, avocado, diced shallots tossed in lemon and warm drawn butter. Baby mixed greens and butter lettuce tossed in an apple-mint vinaigrette, and topped with granny smith apples, roasted chile pecans, and shaved asiago. Orange salad with baby greens and spinach, balsamic carmelized onions and feta cheese tossed in an orange vinaigrette. Entrées Seared then grilled tenderloin in a roasted shallot demiglaze and salsa verde. Served with white truffle warm potoato salad and grilled vegetables.Apple-glazed rack of lamb. Served with chipotle warm potato salad and grilled vegetables. Grilled pork loin, succotash, and garlic-lemon potatoes with a burgundy plum sauce. Stuffed and de-boned chicken thigh and leg. With a mushroom duxelle wrapped in bacon and tossed in the fire. Served with grilled vegetables and polenta in a Osso Bucco (veal shank) in a rich espagnole sauce. Served with saffron risotto. Corn bread stuffing filled trout wrapped with Bacon and pan-fried, and topped with salsa fresca in a Seared then braised chicken breast in an aromatic blend of herbs, tomatoes, olives, capers, white wine, and chicken stock. Served with Asiago potatoes.
Desserts Chocolate mousse and Chambord raspberries. Peach cake with raspberry compote served with whipped cream Crème brulée with fruit Zablione with strawberries
The Romantic Menu The Romantic menu consists of
exquisite dishes that include known aphrodisiac ingredients to tantalize
the soul as well as the taste buds. All of the courses on
the dinner menu are also paired with hand-picked wines and liquors.
(We can make vegetarian accommodations, if necessary) Breakfast Tea/Coffee desired Roasted turkey sandwich with lettuce, avocado, and chipotle aioli on your choice of 9 grain bread or a hoagie roll. Roast beef sandwich with lettuce, caramelized red onions, tomatoes, and pesto aioli on your choice of 9 grain bread or a hoagie roll. Nutella, banana, peanut butter, and jelly sandwich on 9 grain bread. Roasted chicken salad sandwich with sun-dried tomatoes, capers, basil, and piñon, lettuce and tomato on your choice of 9 grain bread or a hoagie roll. Amusée Bouche
“Amusement for the Mouth" Salads Potpourri Shrimp poached with star anise, cinnamon, dried orange peel, dry apricot, rose hips, and herbs. Served with butter lettuce, baby spinach, rose petals, avocado, and orange slices; then tossed with champagne and honey. Heirloom tomatoes, water cress, arugula, and basil. Tossed with white truffle oil and ice grape vinegar. Ripe mango and honeydew tossed in honey and mint. Poached pear and gorgonzola salad tossed with baby greens and candied pumpkin seeds. Fresh strawberries and baby greens topped with a balsamic reduction and served with Belgian endive and Asiago curls.
5-spice Pan-seared duck breast and marsala wild mushrooms served on top of grilled polenta and wilted greens with a roasted shallot demiglaze and pomegranate reduction. Chipotle glazed rack of lamb with butter and chive potatoes, green beans and demiglaze. Pork tenderloin marinated in whole grain mustard, brandy and tarragon, then seared and served with garlic-chive warm potato salad and succotash (roasted corn, bell peppers, pancetta, kidney beans, pinto beans, sage, and a pinch of cayenne) with plum sauce. Seared chicken breast stuffed with brie, prosciutto, basil, and roasted red onion. Served with fingerling potatoes tossed in a porcini and thyme demiglaze, sautéed green beans and Hickory & Applewood smoked 8oz. beef tenderloin served with chipotle warm potato salad and calavacitas (squash, red & yellow bell peppers, red onions, and roasted corn) with a sweet corn coulis. Desserts Tiramisu with crème en glaze, chocolate sauce, and raspberry coulis. Zablione with strawberries. Carmelized sweet peaches with chambord raspberries and white chocolate mousse. Crème brulée Chocolate mousse Family MenuThe Family menu is for groups and families that are not interested in
a wine dinner, but would love to enjoy gourmet cuisine in the great
outdoors. The Family dinner menu can consist of a barbeque feast complete with all of the
fixins or a classic Southwestern Carne Asada,
Chicken &/or Shrimp Fajita. This menu is a little bit more casual, but has all of the freshest ingredients and flavor. (We can make vegetarian accommodations, if necessary.) Breakfast Hot Coffee & Tea Lunch Roasted turkey sandwich with lettuce, avocado, and chipotle aioli on your choice of 9 grain bread or a hoagie roll. Roast beef sandwich with lettuce, caramelized red onions, tomatoes, and pesto aioli on your choice of 9 grain bread or a hoagie roll.Nutella, banana, peanut butter, and jelly sandwich on 9 grain bread. Roasted chicken salad sandwich with sun-dried tomatoes, capers, basil, and piñon, lettuce and tomato on your choice of 9 grain bread or a hoagie roll. Dinner Barbeque Feast with all of the fixins Classic Southwestern Chicken &/or Shrimp Fajitas Dessert Campfire Baked Apples with kick-around ice cream Dutch peach cake with whipped cream S’mores |  Pork Loin with Chipotle Warm Potato Salad with green beans and apple glaze  Fishing Rio Costilla  Five-spice grilled wild boar with white peach chutney, swiss chard, roasted shallot demiglaze and star anise-peach glaze.  Native Rio Grande Cutthroat Trout  Pesto, goat cheese and tomato tart with mixed greens tossed in a lemon-rosemary vinaigrette and balsamic reduction. crop1.JPG) Sun setting over Sandia Mountains  Rio Costilla  The Rio Grande Cutthroat Trout  Guide Chuck Caldwell  Wild Rainbow Trout  Sunsetting over Rio Costilla  Chocolate Mousse over Chambord berries  Freshly caught Rio Grande Cutthroat  Carlos on the San Juan River with a nice Rainbow Trout |
