FAVORITES |
Crispy Calamari w/ 4-Chile Dipping Sauce
as main course w/ house salad - 9.50
|
7.5
|
Shiitake & Cactus Spring Rolls w/ Southwestern Ponzu
|
10
|
Santacafé Greens w/ Olive Oil & Lemon
|
5.5
|
APPETIZERS & ENTREES |
Green Chile Vichyssoise
|
Cup / 3.00 bowl / 5.00
|
Basket of Housemade Muffins, Scones & Cinnamon Rolls
|
small - 3.50 large - 5.00
|
Bay Shrimp Salad Sandwich w/ Chipotle Aïoli, Tortilla Chips & Cucumber Salad
(available w/ sugar-free syrup upon request)
|
11
|
Bay Shrimp Salad Sandwich w/ Chipotle Aïoli, Tortilla Chips & Cucumber Salad
|
10
|
Grilled Organic King Salmon Sandwich w/ Basil
|
11
|
Fresh Mozzarella & Heirloom Tomatoes w/ Baby Arugula & Basil
|
10
|
Poached Eggs on Housemade Brioche w/ Heirloom Tomatoes,
|
10
|
Tarragon Chicken Salad w/ Arugula, Colorado Peaches & Piñon
|
9.5
|
Quiche w/ Gruyere Cheese, Spinach, Apple - Smoked Bacon & Watercress
|
10
|
Baby Spinach Salad Niçoise w/ Rare Seared Tuna & Garlic - Caper Vinaigrette
|
12
|
Pan Seared Alaskan Halibut w/ Fiddlehead Cous Cous, Capers & Preserved Lemon
|
14
|
SPECIALTY DRINKS |
Sparkling White Sangria
|
5.5
|
Berry Lemonade
|
3.5
|
CLASSICS |
Crispy Calamari w/ 4 Chile Dipping Sauce
|
small – 5.00 / large – 8
|
Shiitake & Cactus Spring Rolls w/ Southwestern Ponzu
|
8.5
|
Tiger Prawn Tempura w/ Red Chile Sweet & Sour
|
12
|
Shrimp & Spinach Dumplings w/ Tahini Sauce 4 Pc
6 Pc. 11.00
|
8
|
APPETIZERS |
Poblano–Potato Chowder
|
5.5
|
Hawaiian Bigeye Tuna Tartare w/ Miso, Wasabi & Soy
|
16
|
Suggested: Penfolds 2005 Reserve Bin Riesling
|
10
|
Roasted Beets w/ Goat Cheese, Arugula & Pomegranate Vinaigrette
|
9
|
Sauteed Bay Scallops w/ Saffron Capellini & Chive Butter
|
13
|
Suggested: Penfolds 2005 Thomas Hyland Chardonnay
|
8
|
Santacafé Greens w/ Olive Oil & Lemon
|
5.5
|
Artisanal Cheese Plate:
Campo de Montalban Manchego, Colorado Camembert, Virginia Meadow Creek Dairy Grayson & La Perla Spanish Blue Cheese
|
11
|
MAIN COURSES |
Roasted Poblano Relleno w/ 3 Mushroom Quinoa & Chipotle Cream
|
19
|
Pan Seared Atlantic Salmon w/ Saffron Cous Cous,Caramelized Fennel, Kalamata Olives & Parsley
|
27
|
Grilled New Zealand Rack of Lamb w/ Sweet Potato Risotto,Swiss Chard & Blood Orange
Suggested: Penfolds 2004 Bin 407 Cabernet Sauvignon 13.00
|
34
|
Pan Seared Emerald Valley Ranch Filet Mignon w/ Horseradish Mashed Potatoes,Apple Smoked Bacon & Haricots Verts
Suggested: Penfolds 2004 Thomas Hyland Shiraz 12.00
|
|
Miso Marinated Mahi Mahi w/ Sticky Rice Cake, Baby Bok Choy,Siracha Aïoli & Coconut-Kaffir Lime Broth
|
27
|
Grilled Double Cut Pork Chop w/ Buttermilk Mashed Potatoes,Brussels Sprouts & Dried Fruit Compote
|
26
|
Molasses Glazed Duck Breast w/ Pearl Barley,Sweet & Sour Cabbage & Cider Rum Sauce
Suggested: Penfolds Thomas Hyland 2005 Cabernet Sauvignon 9.00
|
28
|
Pan Seared Free Range Chicken Breast w/ Creamy Gorgonzola Polenta,Morel Mushrooms, & Marsala
|
26
|
Side of Green Chile Mashed Potatoes
split plate charge 4.00
|
4
|
DESSERTS |
Tahitian Vanilla Crème Brûlée
Suggested: Penfolds Tawny Port 8.00
|
7.5
|
Chocolate – Walnut & Truffle TorteX
|
7.5
|
Toffee Pudding w/ Butterscotch Sauce & Chantilly Cream
|
7.5
|
Coffee Ice Cream w/ Piñon Crisp & Cajeta Sauce
|
7.5
|
Warm Chocolate Upside Down Cake w/ Vanilla Ice Cream
|
7.5
|
Blood Orange Tart w/ Pastry Cream & Caramel Sauce
|
7.5
|
Trio of Sorbets w/ Housemade Cookies
|
7.5
|
Artisanal Cheese Plate:
Campo de Montalban Manchego, Colorado Camembert,Virginia Meadow Creek Grayson & La Perla Spanish Blue Cheese
|
11
|
CLASSICS - LUNCH |
Crispy Calamari w/ 4 Chile Lime Dipping Sauce
as Main Course w/ Small Salad 10.50
|
8.5
|
Shiitake & Cactus Spring Rolls w/ Southwestern Ponzu
|
8.5
|
Shrimp & Spinach Dumplings w/ Tahini Sauce 4 pc.
6 pc. 11.00
|
8
|
APPETIZERS & ENTREES - LUNCH |
Seafood Chowder (contains shellfish)
|
Cup – 3.50 / Bowl – 5.50
|
Red Chile Onion Rings w/ Judy’s Catsup
|
5
|
Santacafé Greens w/ Olive Oil & Lemon
|
5.5
|
Baby Spinach 'Niçoise' Salad w/ Rare Seared Tuna & Garlic - Caper Vinaigrette
Pasta of the Day price varies
Omelet of the Day price varies
|
13
|
Roasted Pork Loin Sandwich w/ Gruyere Cheese, Caramelized Onions,Honey –Dijon Aïoli & French Potato Salad
|
11
|
½ Sandwich w/ Cup of Soup & Mixed Greens Salad
|
10
|
Free Range Chicken Enchiladas w/ Chimayo Red Chile & Black Bean Salsa
|
10
|
Warm Goat Cheese Croquette w/ Arugula, English Peas & Sun Dried Tomato Vinaigrette
|
11
|
Grouper Fish & Chips w/ Green Chile Tartar Sauce & Coleslaw
|
12
|
Watercress & Red Leaf Lettuce Salad w/ Spring Vegetables & Buttermilk – Gorgonzola Dressing
w/ Dijon Tarragon Grilled Chicken Tenders 13.00
|
11
|
Grilled Asparagus w/ Watercress, Prosciutto Di Parma,Avocado & Tarragon Vinaigrette
|
13
|
Santacafé Green Chile Burger w/ Rosemary Potato Chips
w/ Asadero Cheese 9.00
|
8
|
| Note: Menu items and
prices are subject to change at any time. |
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