Menus
Dinner Menu
SMALL PLATES
Bottomless Chips and Salsa- Roasted Tomato Salsa, Roasted Corn and Black Bean Salsa, and Cucumber Salsa served with warm and crispy tri-color corn tortilla chips 5.25
Add our homemade NM inspired Guacamole with Hatch Green Chili for 1.95
Nachos-Flower of tri-colored chips dipped with chipotle-black beans and topped with a medley of cheddar, Monterey and Cotija cheeses topped with jalapeno slices, served with a side of roasted tomato salsa and sour cream. 5.95
Add a choice of meat (chicken, pulled pork or beef) 2.50
Hatch Fajita Quesadilla- Buttery toasted tortillas smothered with cheddar, Monterey and Cotija cheeses, grilled onions and Hatch Green Chili served with a choice of chicken, pulled pork, beef , or wild mushrooms (shitake, oyster and crimini) 7.95
Chiripada Buffalo Wings-Delicious broiled chicken drumettes tossed in your choice of sauce and served with a cool ranch dressing 8.25
- Apricot Glaze or Habanero Wing Sauce
Velarde Rolls-Three rolls in fresh Bibb lettuce and cool cucumber salsa. Choice of pulled pork or shrimp medley 7.95
Lonesome Valley “Caribbean” Mussels 10.95
Pueblo Eggrolls- Ancho-apricot glaze accompanies these pork-veggie eggrolls, served with a cool ranch dressing 7.45
Add a side guacamole to any of our plates for 1.95
SOUPS AND CHILES
Bowl 6.95
Cup 3.45
Bowl with any entrée 5.95
Soup and Side Salad 9.95
Green Chile- Fire-roasted Hatch green chili, pork.
Vegetarian Green Chile-Fire-roasted Hatch green chili, shiitake, crimini and oyser mushrooms
Red Chile con Carne-Chimayo-red chili, beef.
Chile Caribe- New Mexico red chili, vegetarian.
Posole-Hominy slowly cooked with pork and Chimayo red chili. A northern New Mexican treat, utilized as a menu highlight for weddings, Christmas or other special events.
Soup of the Day
SALADS
Side Garden House Salad- Fresh greens with your choice of Ranch, chunky
blue cheese, thousand or Tropical dressing 3.95
Side Caesar Salad 3.95
Chile Caribe Chicken Salad- Fresh and spicy! Mango chunks, pineapples, mandarin oranges water chestnut, tomatoes, tortilla strips, carrots and cool greens tossed in our house honey-lime dressing to compliment the savory grilled New Mexico red chile chicken 11.95
Southwest Salad with Red Chile Blue Cheese Dressing-Cucumbers, red onions, carrots, cheddar, Monterey and Cotija cheeses, tortilla strips, cilantro and a mild-roasted corn and black bean salsa
With Broiled Chicken 10.95 With Garlic and Wine Grilled Shrimp 11.95
Dixon Caesar Salad-Crisp romaine lettuce tossed in our house Caesar dressing, parmesan cheese and Tortilla Strips
With Broiled Chicken 8.95 With Garlic and Wine Grilled Shrimp 9.95
6546 E. 2nd Street, Suite B Prescott Valley, AZ 86314 (928) 772-2726
Dinner Menu 4:00-close We accept Mastercard, Visa and American Express
LARGE PLATES
All large plates served with choice of our side garden salad, Caesar salad,
cup of chili or soup.
Smothered Burrito A buttery toasted flour tortilla wraps a mild-Roasted corn and black bean salsa, Taos green rice and your choice of pulled pork, roasted beef or broiled chicken. Smothered in your choice of chili and covered with cheddar, Monterey and Cotija cheeses. Drizzled with chipotle fraîche 12.95
Santa Fe Tacos Two large flour tortillas filled with chipotle fraîche, lettuce, mix cheeses, roasted tomato salsa and your choice of pulled pork, roasted beef or broiled chicken. Served with Taos green rice and pinto beans 12.95
Blue Corn Enchiladas-Stacked blue corn tortillas layered with cheddar, Monterey and Cotija cheeses and your choice of pulled pork, roasted beef or broiled chicken and topped with your choice of chili; drizzled with chipotle fraîche. Served with Taos green rice and pinto beans 12.95
Spanish Paella-Medley of seafood, chicken and Spanish chorizo served on a bed of Saffron rice 15.95
Tilapia in a Tomatillo Sauce-A subtle yet robust tomatillo sauce served over sautéed tilapia. Served with Taos green rice and seasonal veggies of the day 18.95
Blue Corn Trout-Boneless sautéed trout dipped in blue corn flour covered with a white wine and pinon butter sauce. Served with Taos green rice and seasonal veggies 21.95
Ancho-Apricot Glazed Pork Chops-The fruity sweet taste of the apricot moderates the heat of the ancho, covering pork chops. Served with chipotle mashed potatoes and seasonal veggies 16.95
Beef Tenderloin with Adobo Sauce-The adobo sauce is prepared from pureed dried chilies and aromatic herbs. Served with chipotle mashed potatoes and seasonal veggies 16.95
Tesuque Ribeye-12 ounces Wild mushrooms (oyster, crimini and shitake) sautéed with a bold red wine. Served with chipotle mashed potatoes and seasonal veggies 21.95
Vegetarian Pasta- Fettuccini, chardonnay of veggies, artichokes, tomatoes, saffron, roasted corn and black bean salsa 10.25
Las Cruces Burger-Mouthful burger, ½ of pound of beef covered with roasted Hatch green chili and melted cheddar, Monterey and Cotija cheeses. Served with a choice of side. 8.95
Ruidoso Burger-Mouthful burger, ½ of pound, smothered with your choice of chili and melted cheddar, Monterey and Cotija cheeses. Served with a choice of side. 8.95
SIDES
Any Side 1.50
Pinto Beans
Taos Green Rice
Chipotle Mashed Potatoes
Jicama and Apple Slaw
Seasonal Veggies
Santa Fe Hot Corn Salsa
“Chile is truly the spice of life” –R.C. Gorman
* Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness, especially if you have certain medical conditions.
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