Morita chile marinated chicken, rolled in corn tortillas and flash-fried, topped with a hatch green chile sauce, napa cabbage, pico de gallo, and queso fresco.

Crispy sprouts flash-fried with applewood smoked bacon, tossed in a sherry vinaigrette, served over a spicy aioli.

Homemade veal, chorizo, and hatch green chile meatballs in a New Mexico red chile gravy with queso fresco and cilantro.

House smoked Chilean salmon on crispy corn tortillas with creme fraiche, lime, and cilantro.

Cheddar and mozzarella cheese baked over a new Mexico chorizo red chili topped with pico de gallo, sour cream, and cilantro.

A traditional new Mexico stew with hatch green chile, tenderloin beef tips, potatoes, onions, and corn.

A new Mexico holiday soup with braised pulled pork, hominy, guajillo red chile, green chile, and lime.

A wonderful blend of fresh chicken breast, seared poblanos, and roasted corn in a light cream and homemade chicken broth.

Fresh Canadian mussels steamed in our signature red chile citrus wine broth with fresh basil, lime, and a hot tortilla.

Hickory house-smoked chicken breast with roasted red peppers, hatch green chiles, and mild Cheddar, topped with sour cream, guacamole, and corn relish.

Chopped gulf shrimp marinated in lime, oil, serranos, tomatillos, and cider vinegar, served over a crispy fried avocado with fire-roasted Rojo and Verde sauces.

Chopped gulf shrimp, roasted poblanos, chopped serranos, napa cabbage, and julienne carrots and double wrapped in rice paper, flash-fried and served with spicy tomatillo salsa and jalapeno jelly for dipping.

Spicy seared sashimi tuna, zucchini, cucumber, avocado, coconut milk, serrano chiles, and soy lime sauce.

Vine ripe avocados and tomatoes, diced onion, jalapeno, cilantro, salt, pepper, and fresh lime juice topped with a pico de gallo garnish and served with our fresh house-made chips.

A platter of fresh domestic calamari with a poblano habanero aioli and jalapeno jelly dipping sauces with a lime garnish.

4 oz. Maine lobster tail fried in our signature cayenne and buttermilk batter served with a herb and chile drew butter.

Mixed greens, black beans, mango, tomato, avocado, corn, red bell peppers, and applewood smoked bacon tossed in green chile vinaigrette and a spicy ranch drizzle served with crispy corn tortillas.

Greens topped with fresh tomato, avocado, and chopped basil with a citrus dressing and a spicy ranch drizzle.

Fresh chopped cucumber, tomatoes, and basil in a garlic red wine vinaigrette and aged balsamic.

Fresh white fish sauteed in lime juice, chiles, and spices and rolled in a flour tortilla with shredded napa cabbage, carrots, fresh pico de gallo, a pickled jalapeno tartar sauce, and a chipotle aioli, accompanied by green chile pinto beans and cayenne fried onion rings.

Herb and chile grilled swordfish over the fire-roasted tomato and serrano grits, with grilled zucchini and squash, citrus corn salsa, and a smoky Morita red chile sauce.

Slow-cooked with fresh herbs and chiles, served over chipotle mashed sweet potatoes, grilled zucchini and squash, and a New Mexico red chile gravy.

A grilled flour tortilla filled with shredded slow-braised Angus beef short rib, sauteed peppers and onions topped with a homemade chorizo red chile sauce, new Mexico hatch green chiles and a citrus crema served with spanish rice and ancho black beans.

House smoked chicken with hatch green chile and mild cheddar, rolled in blue corn tortillas, accompanied by pinto beans, sour cream, and corn relish.

Hatch chile smoked chicken and red chile pulled pork with pintos, black beans, rice, and chiles rolled in a flour tortilla with melted cheddar, Rojo, and Verde sauce and cream served with a cup of New Mexico hatch green chile stew.

A spicy buttermilk marinated jumbo fried chicken breast, topped with a poblano drizzle served with mashed potatoes and grilled corn.

Pan-seared fresh Norwegian salmon over julienne zucchini, squash, and carrots, served over a roasted red pepper sauce with grilled asparagus.

Fresh crawfish tail meat sauteed with onions, mushrooms, and basil over linguini in a spicy red chile cream sauce.

Wild-caught, fresh Georgia mountain trout stuffed with crawfish, mushrooms, onions, and basil over Spanish rice with a roasted tomatillo sauce and freshly cut cilantro.

A grilled 10 oz. Bone-in Berkshire pork chop served over chipotle mashed sweet potatoes, with honey, cider, and bacon collard greens, a smoky Morita chile sauce, and crispy cayenne fried onion rings.

Slow roasted pork in corn tortillas topped with melted mozzarella, salsa verde, napa cabbage, and a fried egg accompanied by hatch green chile pinto beans.

Fresh-grilled gulf shrimp tossed in a spicy tequila anejo cream sauce with a crispy flash-fried Cheddar and jalapeno grits cake and grilled asparagus.

Fresh seared sesame-crusted tuna served over Yukon gold mashed potatoes with grilled asparagus, a cucumber soy vinaigrette, and wasabi cream drizzle.

Fresh jumbo diver sea scallops pan seared in our signature herb and chile rub served with fire-roasted tomato and serrano stone-ground grits and honey cider and smoked bacon collard greens.

Chile rubbed, center cut, fresh tenderloin filet sliced and pan-seared over a roasted tomato, garlic and chile tequila puree, accompanied by mashed potatoes, fried cayenne onions and grilled zucchini.

Herb and Chile grilled rack of lamb over Yukon gold mashed potatoes with a New Mexico red chile sauce, grilled asparagus, & a citrus corn relish.

A Chile grilled 12 oz prime cut ribeye over chipotle mashed sweet potatoes, with a green chile compote butter, and grilled asparagus.

Shredded cheddar and mozzarella baked over ancho chile black beans, topped with pico de gallo and cilantro.

Blue and white corn tortillas with pintos, black beans, hatch green chiles, shredded Cheddar, guacamole, sour cream, citrus corn salsa, and cilantro.

Corn tortillas topped with pinto beans and hatch green chiles, melted cheddar, red and green chile sauces, napa cabbage, pico de gallo, and citrus sour cream, served with ancho black beans.

Sauteed julienne vegetables, mushrooms, and hatch green chile topped with mild cheddar, guajillo, and tomatillo sauces, served with sour cream, corn relish, and ancho black beans.

A hot flour tortilla stuffed with mushrooms, spinach, pintos, ancho black beans, sauteed julienne vegetables, and hatch green chiles, topped with mild cheddar and roasted tomatillo sauce and served with Spanish rice.

Served with a warm flour tortilla, red and green chile sauces, cilantro, and lime.

Grilled zucchini and squash, asparagus, mushrooms, red peppers, and spinach tossed with linguine in a spicy tomato, red chile, and garlic sauce.

Sauteed julienne vegetables, roasted red peppers, seared spinach, and hatch green chiles with mild cheddar and topped with sour cream, guacamole, and corn relish.