©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.

 

Queso Fundido

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.

 

SOUPS

Arturo’s Tortilla Soup

Crab & Corn Chowder

Forest Mushroom and Guajillo Chile Broth

 

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.

 

Chimayo Caesar Salad

Romaine, Frisée, Snow Peas, Chicken Chicharrón, Cotija Cheese and Grilled Lemon-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.

 

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.

 

Grilled Salmon

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