©2014 Chimayo Restaurant. All rights reserved.
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.
Honey and Chile Roasted Duck Enchiladas
Filled with Red Peppers and Grilled Onions. Served with a Green Chile-Tomatillo Sauce.
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.
Carnitas Watermelon Salad
Spiced Pumpkin Seed, Arugula, Queso Fresco and Cilantro 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.
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.