Santa Fe Steakhouse & Cantina

Cube sashimi tuna mixed with avocado chunks, pear, pinenuts, serrano peppers, red onions and capers. All tossed together in a Soy Vinaigrette

Stuffed quail with bison sausage, cream cheese, red onions and bell peppers. Finished with an Aged Balsamic Glaze, accompanied by Chipotle grits

Jumbo shrimp fried in corn meal batter and served with a sweet and spicy buffalo sauce

Spicy blend of parmesan, Monterey jack, cream cheese, spinach and artichoke hearts served with seasoned toast points

5 ounces of seared flat-iron steak slivers served over marinated portobello mushrooms and topped with a rustic chimichurri sauce

Lump blue crab, red bell peppers, celery, and onions lightly seasoned and pan sautéed, topped with sun dried tomatoes and artichoke chutney

Fried calamari served atop a tomatillo-cilantro salsa verde

Tenderloin tips wrapped in puff pastry with mushroom duxelle, gouda cheese, pâté, sundried tomatoes and Duck Demi-Glaze

A delicious combination of smoked oysters and water chestnuts wrapped in bacon, and fried to a crispy golden brown

Large mushroom caps stuffed with crab, then sautéed in sherry and topped with swiss cheese and crispy sweet potato strings

Herb encrusted, baked goat cheese with grilled red bell peppers and onions, served with seasoned toast points

Breaded Anaheim chile relleno stuffed with crab and served atop a zesty cheese sauce

An assortment of artisan cheeses and fresh fruit

Prime Rib is prepared in limited quantities, you can must request availability from server. Served medium-rare to medium

Tenderloin filet encrusted in espresso, baked, and puddled in a mildly spicy ancho pepper sauce

Tenderloin filet topped with crabmeat, steamed asparagus, and béarnaise sauce

Tenderloin filet topped with melted brie, caramelized onions, chopped red peppers and garlic cloves

6oz Filet and four large grilled Gulf shrimp served with grilled vegetables

Two plump chicken breasts marinated in Napoleon Brandy and fresh orange juice, grilled, stacked atop mashed potatoes and topped with both orange brandy demi-glaze and gorgonzola cream sauce, then sprinkled with pinon nuts

Layers of grilled chicken on a bed of mashed potatoes, sautéed shitake mushrooms, spinach, onions, garlic, bacon, and chipotle cream sauce

A bed of crispy romaine greens tossed in our own Caesar Salad dressing and topped with fresh parmesan cheese, served in a parmesan bowl

Mixed greens, hearts-of-palm, capers, cucumbers, onions, red bell peppers and tomato wedges lightly tossed with Oregano vinaigrette and sprinkled with Feta cheese

With artichoke hearts, sun-dried tomatoes, pinon nuts and pesto butter, baked in clay and served tableside; (Please allow 30 minutes for baking)

Jumbo Gulf shrimp broiled in our Chef's tasty garlic butter sauce

Jumbo Gulf shrimp fried in our own special batter

Fresh fish prepared differently daily (ask your server for details)

Cube sashimi tuna mixed with avocado chunks, pear, pinenuts, serrano peppers, red onions and capers. All tossed together in a Soy Vinaigrette

Stuffed quail with bison sausage, cream cheese, red onions and bell peppers. Finished with an Aged Balsamic Glaze, accompanied by Chipotle grits

Jumbo shrimp fried in corn meal batter and served with a sweet and spicy buffalo sauce

Spicy blend of parmesan, Monterey jack, cream cheese, spinach and artichoke hearts served with seasoned toast points

5 ounces of seared flat-iron steak slivers served over marinated portobello mushrooms and topped with a rustic chimichurri sauce

Lump blue crab, red bell peppers, celery, and onions lightly seasoned and pan sautéed, topped with sun dried tomatoes and artichoke chutney

Fried calamari served atop a tomatillo-cilantro salsa verde

Tenderloin tips wrapped in puff pastry with mushroom duxelle, gouda cheese, pâté, sundried tomatoes and Duck Demi-Glaze

A delicious combination of smoked oysters and water chestnuts wrapped in bacon, and fried to a crispy golden brown

Large mushroom caps stuffed with crab, then sautéed in sherry and topped with swiss cheese and crispy sweet potato strings

Herb encrusted, baked goat cheese with grilled red bell peppers and onions, served with seasoned toast points

Breaded Anaheim chile relleno stuffed with crab and served atop a zesty cheese sauce

An assortment of artisan cheeses and fresh fruit

Prime Rib is prepared in limited quantities, you can must request availability from server. Served medium-rare to medium

Tenderloin filet encrusted in espresso, baked, and puddled in a mildly spicy ancho pepper sauce

Tenderloin filet topped with crabmeat, steamed asparagus, and béarnaise sauce

Tenderloin filet topped with melted brie, caramelized onions, chopped red peppers and garlic cloves

6oz Filet and four large grilled Gulf shrimp served with grilled vegetables

Two plump chicken breasts marinated in Napoleon Brandy and fresh orange juice, grilled, stacked atop mashed potatoes and topped with both orange brandy demi-glaze and gorgonzola cream sauce, then sprinkled with pinon nuts

Layers of grilled chicken on a bed of mashed potatoes, sautéed shitake mushrooms, spinach, onions, garlic, bacon, and chipotle cream sauce

A bed of crispy romaine greens tossed in our own Caesar Salad dressing and topped with fresh parmesan cheese, served in a parmesan bowl

Mixed greens, hearts-of-palm, capers, cucumbers, onions, red bell peppers and tomato wedges lightly tossed with Oregano vinaigrette and sprinkled with Feta cheese

With artichoke hearts, sun-dried tomatoes, pinon nuts and pesto butter, baked in clay and served tableside; (Please allow 30 minutes for baking)

Jumbo Gulf shrimp broiled in our Chef's tasty garlic butter sauce

Jumbo Gulf shrimp fried in our own special batter

Fresh fish prepared differently daily (ask your server for details)