©2014 Chimayo Restaurant. All rights reserved.
Dusted with Corn Masa Harina and Fresh Herbs. Served with Two Aiolis: Lime Cilantro and Lemon Chipotle.
Served with Chipotle Flatbread, House Made Corn Tortilla Chips,
Tomato Salsa, Roasted Poblano and Crab Meat.
Shrimp and Fish Ceviche
Onion, Serrano Chile, Cucumber, and Cilantro. Served with 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.
Honey and Chile Roasted Duck Enchiladas
Filled with Red Peppers and Grilled Onions. Served with a Green Chile-Tomatillo Sauce.
Grilled Vegetable Quesadilla
House Made Corn Tortillas, Asparagus, Fennel, Anaheim Chiles,
Onions, and Tomato Salsa. Served with a Jicama-Papaya Relish.
Arturo’s Tortilla Soup
Crab & Corn Chowder
Forest Mushroom and Guajillo Chile Broth
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.
Chimayo Caesar Salad
Romaine, Frisée, Snow Peas, Chicken Chicharrón, Cotija Cheese and Grilled Lemon-Chipotle Dressing.
Stuffed Breast of chicken “Nachos Grande Style”
Roasted Chicken Breast Filled with Chimayo’s Special Nachos.
Served with Stuffed Avocado and Nacho Mashed Potatoes.
Spice Crusted Dry Aged Ribeye
Bean and Corn Succotash, Horseradish Twice-Baked Potato and Tres 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.
Poached Lobster Tails
Smoked Chile Butter, Asparagus, Sun Dried Tomatoes,
Herb Chipotle Risotto and Coconut Citrus Sauce.
Roasted Vegetables Enchiladas
Served with Mexican White Rice, Asadero Cheese, Wrapped in
Homemade Corn Tortillas, Topped with a Tomatillo Sauce.
Brushed with Apricot-Serrano Mustard Glaze. Chipotle-Mashed Potatoes, Black Beans,
Avocado Salsa 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 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.
Entree prices start at $32