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Cheryl's Birthday Dinner
Valle Caldera, New Mexico
Starters
Tastes of the Ancient Southwesst
Tohono O'odham Tepary Bean Terrine
in a Brown Herb Sauce
with Blue Corn Tortilla Feathers
Locally Raised Organic
Navajo-Churro Lamb Stuffed Green Chiles
with Lois' Garden Fresh Tomato Puree
Salad
Baby Mixed Greens with local Goat Chesse,
Garden Tomatoes,
Chile Pecans in Balsamic Vinaigrette
Main Courses
Ruby Trout Wrapped in Bacon, Fresh Herbs,
and Baked in Traditional New Mexico Clay
Pinon Crusted Red Chile
Locally Raised Organic Navajo-Churro Lamb Chops
served with
Home-style Peruvian Blue Fingerling Mashed Potatoes
and Baby Carrots with Sauteed Cholla Cactus Buds
Whole Wheat and White Rustic Farm Bread
Home Baked Blue Corn Cob Breadsticks
with Fresh Sage Butter
Dessert
Pinon Chocolate Torte
with Fresh Fruit
and Prickly Pear Syrup, Saguaro Blossom Syrup
and Peach Honey
New Mexico Pinon Coffee
Hand Harvested Wild Indian Iced Tea
Native American Chefs
Lois Ellen Frank/Kiowa
Walter Whitewater/Dine
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