©2014 Chimayo Restaurant.   All rights reserved.

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.

 

Shrimp and Fish Ceviche

Onion, Serrano Chile, Cucumber Cilantro and Crisp Tortilla Chips.

 

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 Crème.

 

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.

 

SOUPS

 

Arturo’s Tortilla Soup

Crab & Corn Chowder

Green Gazpacho with Grapes and Shrimp Salsa

 

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.

 

Carnitas Watermelon Salad

Spiced Pumpkin Seed, Arugula, Queso Fresco and Cilantro Chipotle Dressing.

 

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 Jalapeño 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.

 

Ahi Tuna Taco

Ancho Chile Encrusted. Avocado, Poblano, Pico de Gallo, Mixed Greens and Mango Citrus Vinaigrett.e

 

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 Béarnaise 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-Sautéed Green Beans and Mushrooms. Served with a

Potato, Corn and Poblano Gratin with Chipotle-Cumin Sauce.