Brunch |
Trailblazer Omelet
Choose any three items for your custom omelet. Served with breakfast potatoes. Cheddar cheese, asadero cheese, Applewood smoked bacon, arugula, onion, jalepenos, green chili, tomatoes, green onions, roasted red bell peppers, mushrooms, charizo, sundried tomatoes. With sourdough toast.
|
9
|
Blueberry Flapjacks
Two big bluebarry flapjacks served with warm syrup, whipped butter, breakfast potatoes, two eggs any style and your choice of applewood smoked bacon or chorizo.
|
9
|
Seasonal Fruit Plate
Melons and berries and fruits of the season, with honey- lime yogurt.
|
7.5
|
Huevos Rancheros
Flat corn tortillas with black beans and breakfast potatoes, topped with two eggs cooked to order, asadero cheese and with your choice of red or green.
|
8
|
Two Eggs Any Style
Two eggs cooked to your order, served with breakfast potatoes and your choice of applewood smoked bacon or our house made chorizo. With sourdough toast.
|
8
|
Breakfast Burrito
Scrambled eggs, bacon, asadero cheese and breakfast potatoes wrapped in a flour tortilla and smotheres with red or green and more cheese. Served with black beans
|
8
|
Daily Grind
Hand pattied 100 % USDA Choice Angus burger grilled to order. Your choice of cheddar, asadero, swiss, or bleu cheese. Toppings include, jalepenos, green chili, sauteed mushrooms, avocado, carmelized onions, rajas and applewood smoked bacon.
|
9.5
|
Catch of the Day
Ask your server about today's seafood special
|
|
Turkey Melt
Deli sliced smoked turkey on nine-grain bread with tomato, green chili, bacon, and cheddar cheese.
|
11
|
Country Fried Prime Rib
Buttermilk battered prime rib with mashed potatoes, green beans and creamy gravy. Add an egg on top cooked to your order.
|
14
|
Black Mesa Prime Rib Sandwich
Red chile blackened Prime Rib served open faced on garlic bread with melted asadero cheese and sauteed mushrooms.
|
16
|
Lobster Nacho
Five individual lobster nachos with black bean hummus and habanero guacamole.
|
15
|
Rio Chama's Plate of Nachos
Chama chili beef, or green chili chicken.
|
11
|
Chips y Salsas
Fresh tortilla chips with habanero guacamole, salsa ranchera and salsa verde.
|
11
|
The Mini Burgers
Five little burgers, served with four toppings including, cheddar cheese, chipolte ketchup, sauteeed mushrooms and onions and our house made ale mustard.
|
12
|
Dinner - Entrees |
Prime Rib
Harris Ranch natural-fed Angus beef, slow roasted and served with a loaded baked potato and sauteed asparagus. Choose an 8 ounce or 12 ounce.
24
29
|
|
Mustard-Herb Crusted New Zealand Lamb Loin
Roasted Yukon gold potatoes, Swiss chard and rosemary-black olive sauce.
|
28
|
Pepita Crusted Alaskan Halibut
Pan roasted with saffron risotto, braised baby fennel and basil cream sauce.
|
28
|
Filet of Beef Tenderloin
Eight ounces of Harris Ranch natural fed Angus beef grilled to order with chipotle cheddar mash, almond green beans and a port demi.
|
38
|
Guajillo-Honey Glazed Iowa Pork Tenderloin
Green chili whipped sweet potatoes and sauteed squashes.
|
25
|
Dakota Buffalo Bone-In Ribeye
18 ounce grilled ribeye steak served with a buffalo short rib, lobster mashed potatoes, red wine compound butter and tobacco onions.
|
55
|
Grilled Artic Char
From Iceland, served with sweet corn custard, broiled tomato and a grilled corn relish.
|
27
|
Chipolte-Dijon Roasted Chicken Breast
Served with a crispy chicken taco, a scallion polenta and a blood orange coulis.
|
25
|
The Rio Chama Vegetarian Plate
Angel Hair pasta with grilled seasonal vegetables and saffron- champagne vinaigrette.
|
18
|
Dinner First Courses |
Cinnamon-Chili Dusted Diver Scallops
Two hand harvested scallops with cinnamon-chili dust served with tortilla salad and yellow tomato oil.
|
11
|
Capitol Salad
Organic greens with grape tomatoes, toasted pinon nuts, croutons and your choice of house-made dressing.
|
6
|
Crispy Goat Cheese Rellenos
Cilantro infused goat cheese stuffed rellenos, served with grilled romaine, roasted tomatilla sauce and jicama slaw.
|
11
|
Chama Caesar
Romaine leaves tossed with our house recipe, anchovy-free Caesar dressing, served with croutons, parmesan-romano cheese and fresh anchovies.
|
8
|
The Wedge
Iceberg lettuce with creamy bleu cheese dressing, cucumbers, olives, grape tomatoes and applewood smoked bacon.
|
8
|
Estancia Tomatoes with Fresh Mazzarella
Sliced tomatoes, cheese, marinated baby beets and balsamic reduction.
|
9.5
|
Tortilla Soup with Grilled Corn
Roasted tomatoes and tortillas with white cheddar cheese, tortilla strips and cilantro.
|
7.5
|
Wild Mushroom Crepes
Two wild mushroom crepes with chive cream and a sunny-side up quail egg.
|
12
|
Roasted Garlic Camembert
Slowly whole roasted garlic clove with Camembert cheese and green apples.
|
13
|
The Rio Chama Fondue
Just the right blend of cheeses, including asadero, cheddar and gruyere, melded with wine and our own Rio Chama Amber Ale. Served in a traditional fondue pot with cubes of hearty breads, fresh vegetables and Granny Smith apples - and of course those long forks. Enough for two to four cheese lovers.
|
15
|
Rio Chama's Arugula and Artichoke Dip
Rich vegetable cheese dip served piping hot with crispy breads and corn tostadas.
|
7.75
|
Lunch First Courses |
1/2 BLT with Soup or Salad
1/2 of our BLT with avocado and a cup of soup or our Capitol salad.
|
8.5
|
Rio Chama's Crossroads Salad
Sliced grilled chicken, roast beef, applewood smoked bacon, boiled egg and cheese piled 7000 feet above sea level with fresh and marinated vegetables. Designed by the diabolical Chef Russell Thornton. Your choice of dressing.
|
12
|
Chama Caesar
Romaine leaves tossed with our house recipe, anchovy-free Caesar dressing, served with croutons, parmesan-romano cheese and fresh anchovies. Add chicken or shrimp.
|
8
|
Capitol Salad
Organic greens with grape tomatoes, toasted pinon nuts, croutons and your choice of house-made dressing. Add chicken or shrimp.
|
6
|
Calamari
Crispy battered squid with a trio of dipping sauces which include toasted coriander-lemon aioli, roma tomato-fresh basil and Asian love sauce.
|
11
|
Arugula and Artichoke Dip
Rich vegetable cheese dip served piping hot with crispy breads and corn tostadas.
|
7.75
|
Crispy Goat Cheese Salad
Organic greens with asparagus spears and orange supremes tossed in citrus vinaigrette and topped with crispy goat cheese.
|
9.5
|
Estancia Tomatoes with Fresh Mozzarella
Sliced tomatoes, cheese, marinated baby beets and balsamic reduction.
|
9.5
|
Chama Chili
New Mexico red chili simmered with choice sirloin chunks, beans and spices. Served with hot flour tortillas. Your choice of a cup or bowl.
6
8
|
|
The Wedge
Iceberg lettuce with creamy bleu cheese dressing, cucumbers, olives, grape tomatoes and applewood smoked bacon.
|
8
|
Lunch Entrees |
Roast Chicken Sandwich
Roast chicken with melted asadero cheese on foccacia bread. Served with bacon, avocado and sweet potato fries.
|
11
|
Omelet of the Day
Ask your server about today's omelet. Always served with fries.
|
|
Daily Grind
Hand pattied 100 % USDA Choice Angus burger grilled to order. Your choice of cheddar, asadero, swiss, or bleu cheese. Toppings include, jalepenos, green chili, sauteed mushrooms, avocado, carmelized onions, rajas and applewood smoked bacon.
|
9.5
|
Black Mesa Prime Rib Sandwich
Red chile blackened Prime Rib served open faced on garlic bread with melted asadero cheese and sauteed mushrooms.
|
16
|
Pan Seared Alaskan Halibut
Five ounce filet served over angel hair pasta with basil cream sauce.
|
14
|
Turkey Melt
Deli sliced smoked turkey on nine-grain bread with tomato, green chili, bacon, and cheddar cheese.
|
11
|
Grilled Tuna
Grilled yellow fin tuna on kalamata bread, with artichokes and sundried tomatoes.
|
13
|
Veggies for Lunch
Crispy goat cheese relleno with sweet corn custard, arugula and grilled squash.
|
10
|
Grilled Petite Tenderloin
Five ounce petite filet grilled to order, served over an arugula salad with feta cheese and roasted red bell pepper vinaigrette.
|
19
|
| Note: Menu items and
prices are subject to change at any time. |
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