APPETIZERS

Ceviche de la Casa
Shrimp, Scallops and Fish Marinated in Lemon and Lime Juice.
Tossed with Fresh Tomatoes, Cucumbers, Shallots, Sweet Onions, Serrano Chiles and Seasoned with Cilantro.

Goat Cheese and Mozzarella Chile Relleno
With a Poblano Pumpkin Seed Pesto.

Sugarcane Skewer of Elk
Marinated in a Coffee Glaze, Served with Chipotle Crème.

Calamari
Dusted with Corn Meal, Flour and Fresh Herbs.
Served with Two Distinct Aiolis: Lime Cilantro and Lemon Chipotle.

Queso Fundido
Manchego, Gruyere and Provolone Cheeses Melted Together and
Served with House-Made Corn Chips and Jalapeño Peppers

Smoked Chile Steamed Mussels
Prince Edward Island Mussels in a Citrus Chipotle Broth

Honey and Chile Roasted Duck Enchiladas
Filled with Red Peppers and Grilled Onions.
Served with a Green Chile-Tomatillo Sauce.

Guacamole and Shrimp
Marinated Shrimp and Red Peppers, Layered with Guacamole.
Surrounded by Chili spiced Red Corn Tortillas.

SOUPS

Arturo’s Tortilla soup

Crab and Corn Chowder

Roasted Pumpkin Soup

SALADS

Asado Beet Salad
Golden and Red Beets with Arugula, Orange Segments, Goat Cheese
Timbales and Sliced Almonds with a Pomegranate Vinaigrette

Stuffed Avocado with Marinated Vegetables
Papaya and Julienne Greens with Pasilla Chile Vinaigrette.

Chimayo House Salad of Mixed Prairie Greens
Lime-Marinated Radishes, Cucumbers, Tomatoes, and Jicama.
Tossed with a Toasted Peanut Vinaigrette.

Southwestern Caesar
Freshly Made Cumin and Corriander Spiced Croutons, Anchovies, Creamy Chipotle Dressing.

ENTREES

Stuffed Breast of chicken “Nachos Grande Style”
Roasted Chicken Breast Filled with Chimayo’s Special Nachos.
Served with Freshly Made Guacamole and Salsa de Chile Rojo.

Kobe Beef with kebab of gulf Shrimp
Brushed with a Demi-Glace of New Mexico Piñon Coffee Beans, Negro Modelo Beer and Chipotle Chiles.
Served with a Paella Cake.

Acapulco Style Pan Seared Sea Scallops
Fresh Diver Scallops Seared Golden Brown and Served with Whipped Sweet Potatoes.
Drizzled with a Blood Orange and Jalapeno Beurre Blanc.

Striped Bass“Sea of Cortez Style”
Corn Encrusted Coconut Sea Bass
with Wild Mushrooms, Asparagus, Cippolini Onions and Spaghetti Squash.
Fresh Citrus and Serrano Chile Sauce.

Mustard seed encrusted grilled salmon
With a Saffron Shallot Sauce,
Avocado, Black Bean and Chipotle Whipped Potatoes.

London Broil of Elk
Seasoned with Toasted Black Peppercorns and Sesame Seeds.
Accompanied with a Potato and Cheddar Quesadilla.
Finished with a Green Chile Béarnaise.

Green Pipian Seared Trout Fajitas
Fresh Utah Trout Rubbed with Green Pipian Spice Rub.
Served with Onions, Peppers and Wild Mushrooms,
Flour Tortillas, Chipotle Sour Cream, Guacamole and Pico de Gallo.

Roasted Rack of Lamb
Served with a Warm Goat Cheese and Spinach Cake with Pine Nuts
Accompanied with Grilled Sweet Potatoes.
Spicy Guajillo Chili and Cumin Demi-Glace.

Vegetable Enchiladas
Hand Made Corn Tortillas, with Grilled Vegetables, and Black Beans.
Smothered in a Red Chili Sauce.

Crown Roast of Barbecued Spareribs
Chipotle and Caramelized-Pineapple Glaze, Onion Rings, Buttermilk Whipped Potatoes, and Corn Salpicon.

Grilled Buffalo Flank Steak
Topped with Wild Mushrooms and Served with Corn-Poblano Potato Gratin.
Finished with a Red Chili Sauce.

Entree prices range from $32 - $42

A service charge of 20% may be added to parties of six or more