Super Bowl Week!

Tasty Eats

Buffalo Chicken Wings​
​Santa Fe’s medium hot wings served with celery and chipotle blue-cheese aioli
​12.00
Cheesy Fries​
​shoe string fries topped with melted jack and cheddar cheese diced tomato, crema fresca, and pickled jalapeño​
​8.00
Nacho Nachos
​crispy corn tortillas layered with black beans, salsa roja, cheddar cheese, and finished with guacamole, crema fresca, and pickled jalapeño (add chicken or beef 4.00)​11.00

Fish and Chips ​
​a tempura battered tilapia filet with sweet potato fries and a side of serrano-shallot mayo ​14.00

Pulled Pork Sandwich
​tamarind bbq pulled pork served on toasted sourdough bread with tempura battered onions rings and a side of slaw ​17.00
​

Specials for the week of Jan. 18- 25

Appetizers

Tostada de Pollo de Tinga​
​shredded chicken breast in salsa de tinga (tomato, chipotle, and oregano) on top of a crispy corn tortilla, layered with refried beans, avocado, lettuce, tomato, crema, and cotija cheese​ ​9.00

Johanna’s Tamal de Pollo​
​a corn masa tamal stuffed with roasted chicken and finished with salsa roja de guajillo, crema, and dressed micro greens
​ 8.50

Entrées
Pozole Rojo ​
​shredded pork and hominy in a red chile broth served with sides of cilantro, chopped onion, lime wedges and mini-refried bean and cotija cheese tostaditas
​18.50
Tilapia Française
​egg battered filet of tilapia sautéed in a lemon, butter, and serrano chile sauce, served with garlic mashed potatoes and grilled asparagus ​21.00
​

Specials for the week of December 14- 21 st

a roasted red beet purée with celery, carrots, onions and cream, finished with chili croutons and crema fresca ​8.00

BBQ Beef Taquitos ​
three hard shell tacos filled with pulled bbq beef, pico de gallo, queso fresco, shredded lettuce, and crema fresca ​10.50
Entrées

Crepas de Camarones ​
sautéed shrimp with onions,fresh tomatoes, and white wine, rolled in a cilantro crepe, topped with tomato coulis and créme fraîche, served with rice
22.00

Pork Ossobuco Mixiote
pork shank slow cooked in negra modelo and marinated in mixiote sauce, served with sweet plantain purée, sautéed spinach, and fresh
corn tortillas
24.00

Dessert

Bread Pudding
challah bread with red delicious apples, and brandy, served with dulce de leche, whipped cream and cherry compote ​8.00

Happy Halloween from Santa Fe. Specials week of oct 26- nov 2

Appetizers

Corn on the Cob​
grilled and coated with chipotle mayo, lime juice, and queso cotija​8.00

Frijoles Charros​
cowboy bean soup with white beans, bacon, Canadian bacon, pork, onions, and fresh tomatoes, served with chips
​7.00
Entrées

Braised Beef Short Ribs ​
short ribs slow cooked in a red wine and herb broth, served with a spicy guajillo sauce, grilled polenta, and collard greens ​26.00

Pan-Fried Bronzini
a whole fish marinated in achiote, pan fried in garlic and butter, and served with a twice baked potato (bacon,cheddar, and cream fresca),
​and sautéed haricot verts​24.00​

Dessert

Chef’s Pumpkin Pie
our classic pumpkin pie drizzled with dulce de leche, and served with
tequilla whipped cream, and candied pumpkin seeds ​8.00

Specials for the week of October 19-26

Appetizers

Queso Fundido con Camarones​
melted Oaxacan and Monterey jack cheese topped with sautéed shrimp, scallions, and a chipotle wine sauce, served with fresh
corn tortillas​11.00

Corn Chowder​
a classic corn chowder with Idaho and sweet potatoes, serrano chiles, fresh thyme, and a red chili drizzle, finished with garlic croutons ​7.00

Entrées

Tilapia Yucateco ​
fresh filet of tilapia marinated in achiote sauce, topped with a citrus tomato salsa and served with Mexican red rice​19.75

Quesadilla de Huitlacoche
Mexican corn truffles with poblano peppers, caramelized onions and Manchego cheese in flour tortillas topped with a cilantro crema and pico de gallo, served with red rice and refried beans​16.50

Specials for the week of September 14-21

​ Appetizers

Sope con Chorizo​
a masa-harina boat topped with black bean purée, mexican chorizo, crema fresca, and pico de gallo
​9.00

Flautas de Carne Tricolor​
grilled marinated skirt steak wrapped in flour tortillas, fried and finished with a red ancho sauce, queso fresco, and spicy green avocado sauce​10.50
Entrées

Chile en Nogada ​
a traditional roasted poblano pepper stuffed with ground pork picadillo with pineapple, nectarines, cinnamon, tomatos, and onions,
topped with a nogada sauce (pecans, queso fresco, and goat cheese) and pomegranate , served with mexican red rice 21.00

Tacos de Mahi-Mahi
two fresh corn tortillas tacos filled with sautéed mahi-mahi in a coconut-habenero reduction, finished with pico de gallo, served
​with mexican red rice​22.00

Specials for the week of September 7-13th

Appetizers

Chile Relleno de Camarón​
​a roasted poblano pepper stuffed with shrimp, julienned chayote,
carrots, and zucchini, finished with a chilled red pepper chipotle sauce
​ 10.50

Tostada de Pollo​
​a cripy corn tortilla topped with a salad of shredded chicken,
​pinto beans, avocado, lettuce, crema, and cotija cheese finished
​with a spicy chile de arbol salsa 8.50

Entrées

Enchiladas de Puerco con Ancho Mole ​
​slow roasted pork rolled in fresh corn tortillas and topped with
​ancho chile mole sauce, crema, and queso fresco, served with
​rice and refried beans 18.00
Grilled Salmon
grilled filet of salmon served with garlic mashed potatoes and grilled asparagus, in a butter beet sauce
​21.00

Specials for the week of August 31- September 7

Appetizers

Cream of Cauliflower Soup​
​a purée of cauliflower, carrots, onions, and red pepper, sprinkled
​with french bread croutons and fresh scallions 8.00

Shiitake & Smoked Gouda Quesadilla​
​sautéed mushrooms with caramelized onions and smoked gouda
​cheese, topped with ancho crema, and pico de gallo 10.50

Entrées

Red Snapper Veracruzano ​
​sautéed fresh snapper filet with a classic veracruzano sauce (onions, tomato, capers, and olives) topped with fried leeks and served with mexican red rice 23.00

Southwestern Chicken Kabob
​negra modelo marinated chicken breast grilled with red peppers
​and scallions, finished with a spicy pasilla (smoked chili) sauce,
​and served with rice 19.00

Specials for the week of August 24-31

Appetizers

Tamal con Carnitas​
​salsa verde and epazote tamal, topped with pork carnitas, pico de gallo,
​and crema fresca 8.50

Nachos con Chorizo​
​crispy fresh corn tortillas covered in chorizo, frijoles charros (pinto
​beans), cheddar cheese, pickled jalapeños, pico de gallo, and crema
​fresca 9.00

Entrées

Tacos de Pescado​
​tempura battered tilapia with salsa ranchera and guacamole, served
​with mexican red rice, and ensalada de nopales (cactus paddle salad)
​ 21.00
Pork Tenderloin
​pork marinated in allspice and served with salsa roja de cominos,
​chipotle mashed potatoes, and sautéed spinach 19.00

Specials for the week of August 17-24

Appetizers

Tamal con Carnitas
salsa verde and epazote tamal, topped with pork carnitas, pico de gallo,
and crema fresca 8.50

Nachos con Chorizo
crispy fresh corn tortillas covered in chorizo, frijoles charros (pinto
beans), cheddar cheese, pickled jalapeños, pico de gallo, and crema
fresca 9.00

Entrées

Tacos de Pescado
tempura battered tilapia with salsa ranchera and guacamole, served
with mexican red rice, and ensalada de nopales (cactus paddle salad)
21.00
Pork Tenderloin
pork marinated in allspice and served with salsa roja de cominos,
chipotle mashed potatoes, and sautéed spinach 19.00