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Native American Sample Choices Dinner Menu
Santa Fe, New Mexico
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Hors D'oeurves
Skewered Chipotle Shrimp with a sweet Mango dipping Sauce
Kachina Mosaic of American Caviars with Endive Feathers
Smoked Trout on a Triangle Toast
with Creme Fresh and Garnished with Dill
Southwestern Vegetable Platters
with Avocado Ranch Dip
Local Organic Goat Cheeses and Imported European Cheeses
with Olives, Assorted Crackers and
Locally Baked Native Wheat Bread
Starters
Spicy Chipotle Fresh Corn Soup
Mixed Wild Greens with Goats Cheese,
Roasted Red Peppers & Fresh Corn
Baby Mixed Greens, Baby Tomatoes, & Cucumber with
Chile Spiced Pecans in a Balsamic Vinaigrette
Local Organic Baby Mixed Greens with fresh baby corn, sunflower sprouts,
Santa Fe Farmer's Market Goat Cheese,
And New Mexico Chile Spiced Pecans in a Balsamic Vinaigrette
With Freshly Baked Nativo Wheat Bread
Green Chile Lamb Stew
Locally Raised Picuris Bison Stew with two types
of Beans and Sweet Corn
Blue Corn Posole
Appetizers
Indian Bean Terrine in Brown Herb Sauce
with Blue Cornmeal Tortilla Feathers
Batter Fried Goat Cheese Stuffed Squash Blossoms
with Indian Salsa Fresca
Arrowheads of Blue Corn Gnocchi with Guajillo Chile Sauce
Fresh Corn Masa Cornsicles with Shrimp and Oregano
Lamb stuffed Green Chiles with Fresh Tomato Puree
Fresh Sweet Corn Soup
Garnished with Roasted Red Peppers & Chipotle Puree and
Home Baked Blue Corn Cob Breadstick
Locally Grown Organic Roasted Zucchini
with Lois' Garden Heirloom Tomato Sauce and Roasted Pinon
Served with Sauteed Local Swiss Chard
Main Courses
Trout Wrapped in Bacon, Fresh Herbs, and Baked in Clay
Coriander-Cured Rack of Venison with Dried Cherry Sauce
Marinated Grilled Quail with Red Chile Honey Glaze,
Served on a bed of Sauteed Local Swiss Chard
Home Baked Blue Corn Cob Bread
Spicy Pinto Bean Ravioli with Corn and Chile Cream Sauce
Red-Chile Pinon Crusted Lamb Chops with Quinoa & Mushroom Saute
Baked Stuffed Quail with Corn, Sage, and Black Walnut Stuffing
with Squawberry Sauce
Served on a bed of the Mesa Squash Fry Sauteed Vegetables
Coriander-Cured Buffalo Tenderloin with a Dried Cherry Sauce,
Peruvian Blue Mashed Potatoes, Seasonal Vegetables,
and Sauteed Cholla Bud Vegetables
Inca Red & White Quinoa &
Native Harvest Hand Gathered Qjibwe Wild Rice
With a Grilled Portobello Mushroom,
Sauteed Spinach and Crimini Mushrooms,
Baby Carrots and Cactus Cholla Bud Vegetables
Bison stuffed Green Chile
with Organic Tomato Sauce and Roasted Potatoes
Desserts
Indian Bread Pudding with Apricot Sauce
Navajo Fry Bread with Powdered Sugar and a Trio of Fresh Berries
Prickly Pear and Indian Tea Sorbet with Bizcochito Cookies
Feast Days Pinon Torte with Prickly Pear Syrup
Summer Melon Fruit Salad with Fresh Berry Sauce
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