Entremeses
(Appetizers)
Guacamole a la Orden
Freshly prepared guacamole at your table with all
the ingredients added to your liking. $13
Camarones Rellenos
Pan-roasted jumbo prawns filled with Chihuahua cheese
and wrapped with applewood-smoked bacon.
Served with petite greens and papaya-chive vinaigrette. $16
Tamal de la Fonda
Banana leaf stuffed with duck confit, New Mexico goat cheese,
caramelized shallots, chanterelle mushrooms and
maseca (corn flour), steamed and served with roasted
tomato-spicy poblano cream. $14
Ravioli de Cangrejo
Two jumbo raviolis filled with Dungeness crab,
morel mushrooms and roasted green chile,
accompanied by sweet wine-vanilla demi glace. $15
Callos de Acha
Pan seared "diver" scallops in cumin crust accompanied
by roasted corn-black bean salad and chipotle-cilantro mignonette. $15
Ensaladas & Caldos
(Salads & Soups)
Ensalada de la Casa
Crispy romaine hearts tossed with creamy queso
Cotija Caesar dressing, garnished with heirloom tomatoes,
garlic croutons and red onion. $10
Ensalada de Tomate
Heirloom tomatoes and Gotes Catalanes (goat cheese)
topped with extra virgin olive oil, balsamic reduction,
roasted Marcona almonds and fresh basil. $11
Ensalada de Palmitos
Fresh hearts of palm served on butter lettuce,
accompanied by petite greens, tossed with roasted garlic-mango
vinaigrette, grilled sweet corn and jicama. $12
Sopa de Tortilla
A dark chile guajillo-chicken broth served with a stack
of shredded chicken, diced avocado, quseo fresco,
fried tortilla strips and fresh lime. $7
Sopa de Frijoles Negros
A creamy puree of black beans finished with
Oloroso (sweet sherry) and garnished with achiote crème fraîche. $7
Sopa Fría de Mango
Chilled mango soup garnished with lavender honey yogurt. $8
Especiales
(Specialties)
Filete Mignon
Char-grilled, filet mignon served with shallot confit, ancho
chile demi-glace, roasted garlic-buttermilk mashed
potatoes and fresh seasonal vegetables. $39
New York Strip
Charred American Kobe New York strip accompanied
by smoky bacon-port wine reduction, warm fingerling
potato salad and fresh seasonal vegetables. $44
Lomo de Puerco
Vanilla and achiote-rubbed pork loin, cooked sous vide
(slow cooking under vacuum) Served with charred
pineapple salsa, roasted garlic-buttermilk mashed potatoes
and fresh seasonal vegetables. $30
Salmon
Cedar-planked fillet of fresh line-caught king salmon,
accompanied by roasted yellow pepper vinaigrette,
sweet potato-pear hash and fresh seasonal vegetables. $30
Mero
Fillet of “Sea of Cortez” grouper pan roasted in banana
leaves and topped with jumbo lump crab-papaya pico,
served with buttermilk mashed potatoes and fresh seasonal vegetables. $32
Borrego
Char-grilled New Mexico lamb chops served with morel mushroom
demi-glace, warm fingerling potato salad and fresh seasonal vegetables. $38
Pollo
Free-range chicken breast filled with New Mexico goat cheese,
fresh chanterelle mushrooms, roasted garlic and toasted piñon,
wrapped in jamon Serrano and pan roasted. Accompanied by
white truffle-lavender honey demi-glace, sweet potato-pear
hash and fresh seasonal vegetables. $32
Plato de Legumbres
Fire-roasted poblano chile filled with a sauté of fresh chanterelle
mushrooms, sweet corn and leeks. Accompanied by roasted red
pepper polenta, garbanzo bean salad, steamed fresh asparagus,
warm fingerling potato salad, smoked tomato coulis and balsamic reduction $26
Northern New Mexican Specialties
All entreés except tacos are served with pinto beans or black beans,
pork posole, guacamole, sour cream, lettuce, tomatoes and sopaipillas.
Filet y Enchiladas
Char-grilled petite filet mignon and two yellow corn cheese enchiladas.
Choice of red or green chile. $30
Fajitas a La Plancha
A choice of marinated strips of chicken or beef grilled with
Spanish onions and bell peppers. Served with fresh corn
or flour tortillas, pico de gallo, guacamole and sour cream. $17
Rellenos de La Fonda
Two large green chiles filled with Asadero, Oaxaca and
Chihuahua cheeses. Lightly beer-battered and fried.
Choice of red or green chile. $15
Tacos de Carnitas
Three slow-roasted and crispy-fried pork tacos with cheese,
red and green salsas, papaya salsa, black beans and
chayote squash-apple slaw. $20
Enchiladas del Norte
Three yellow corn enchiladas prepared with shredded beef,
chicken, or Asadero, Oaxaca and Chihuahua cheeses.
Choice of red or green chile. $16
La Plazuela Combinación
Two shredded pork tamales, one green chile relleno
and one cheese enchilada. Choice of red or green chile. $17