Inn of the Mountain Gods

A chocolate cake with a delicious warm fudge center

Served with fresh seasonal berries

Topped with fresh berry sauce and served with fresh seasonal berries

Orange Marmalade, Grilled Bread, Lemon Crowns

Sangria Reduction, Avocado Salad, Lump Crab Meat

Cucumber, Green Apple Slaw, Mustard Vinaigrette

Green chile Pesto, Mushroom Caps, topped with Wild Boar Bacon

Choice of three seafood options ( 6 Oysters on the half shell, Jumbo head -on Prawns, Cajun Poached Tiger Shrimp, French Caviar, Steamed Mussels, Lobster Claws) Comes with Seaweed Salad, lemon Crowns, mini tabasco sauces, cocktail sauce, and assorted crackers

Tender Chicken, mirepoix, chipotle & new mexico red chili, shredded cheeses & diced avocado

Shaved Manchego Cheese, Crisp Hydroponic Romaine, House made Croutons

Baby Iceberg Lettuce, House Cold-Smoked Cheddar Cheese, Wild Boar Bacon, Heirloom tomatoes, pickled red onion

Red Oak Frisse, Hydroponic Lettuce, Baby Arugula, Cotija Cheese, Crispy Yucca Root, Charred Shishido Peppers, Chipotle Buttermilk Dressing,

Maine Lobster Broth, Double Cream, Cognac

Asparagus, Chipotle Hollandaise Sauce, Lemon Caviar, Black Onion Corral

Yellow Squash Ribbons, Green Oil, Yellow Pepper Mole

Pan Seared, Red Rice, Mango Salsa, Crispy Garlic, Fresh Cilantro

Whipped Queso Fresco, Pomegranite Mollases, Fresh Pomagranite seeds, Paprika tossed Fingerling Potatoes

White Wine Poached Prawns. Fresh Papaya Salad, Lime Oil, Potato Pearls, House-Made Paprika Oil

Two 4oz. Blackened Chicken Breasts stacked with Smoked Cheddar, Sautéed Wild Mushrooms, Sherry Pan Sauce

2 Sous-vide Pork Belly Chops, Whipped Yukon Gold Potatoes, Beer-Braised Brussel Sprouts, House-Made Masters Demi-Glace

100% Pure New Mexico Wagyu Ribeye from Beck and Bulow Ranch

New Mexico elk tenderloin medallions from Beck and Bulow Ranch

Slow Roasted Prime Rib served with Horseradish Cream, Au Jus, and Whipped Yukon Gold Potatoes

With Mornay and Wild Boar Bacon

A chocolate cake with a delicious warm fudge center

Served with fresh seasonal berries

Topped with fresh berry sauce and served with fresh seasonal berries

Orange marmalade, grilled bread with lemon crowns

Poached shrimp, lump crab meat on top of a baja cabbage slaw with charred serrano dressing, fresh lime, avocado and a mini tobasco bottle

Old bay aioli, sea weed salad and charred lemons

3 elk tenderloin skewers with chimichurri and a tomato jam

Hominy and roasted corn fritters with lump lobster meat, garlic aioli, pickled red onions and roasted red peppers

Jumbo tiger prawns, fried soft shell crab oysters on the half shell, lobster claws comes with lemon crown and assorted condiment for the sea food

Topped with butternut squash relish with a pomegranate vinaigrette and toasted pumpkin seeds

Shaved manchego cheese crisp hydroponic romaine, house made croutons and caper berries

Chopped baby iceberg lettuce, house cold smoked sharp cheddar, wild boar bacon, heirloom tomatoes and pickled red onions

Romanesco, lemon beurre blanc, cranberry caviar and dehydrated butternut squash

Littleneck clams with iberico chorizo, potato pearls, roasted corn, tomato jam, saffron aioli, crispy leeks and red oil

Sweet potato mash, golden beet curls, beurre rouge and garlic flowers

Pappardelle pasta, wild mushrooms, house made ricotta, fried sage and red wine demi

2 quail with a wild rice pilaf stuffing, parsnip puree, chardonnay plumped cranberries and mirepoix micro greens

Navy bean, ham hock ragù, golden currant coulis and tempura fried shishito peppers

Celery root, buttered Romanesco and white balsamic reduction

Slow roasted prime rib served with horse radish cream, au jus and whipped Yukon gold potatoes