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"The Original" Lobster Dip
Generous Chunks of Lobster Meat Sauteed with Green Chiles, Fresh Garlic, Spinach, Asiago & Fontina Cheese. Crispy Flour Tortilla Chips.
Cheddar, Jack, Oaxaca and Chihuahua Cheese with Poblano & Anaheim Peppers, Onions, and Mushrooms. Red Tortilla Strips.
Four Corners Bean Con Queso
Blend of Cheeses, Tomatoes, Leeks & Green Chili hand mashed with Pinto Beans. Pico De Gallo & Sour Cream.
Great addition to our Award Winning Chips & Salsa.
Guacamole, Bean Con Queso and Pico de Gallo.
Pecan Grilled Chicken, Hatch Green Chiles, Monterey Jack & Cheddar. Side: Sour Cream & Pico de Gallo.
Pecan Grilled Shrimp, Caramelized Onions, Roasted Red Peppers, Monterey Jack & Cheddar. Side: Sour Cream and Mango Salsa.
A sampler of Fire Roasted Shrimp, Crab Cakes and Green Chile Lobster Dip.
Nachos....Santa Fe Christmas Style. Corn Tortilla Chips, Bean Con Queso, Jack, Cheddar, Red & Green Hatch Chili and Shredded Beef. Guacamole, Sour Cream and Pico de Gallo.
Jimmy Crack Corn Crab Cakes
Crab mixed with Green Chili, Corn and Cilantro, dipped and rolled in Panko Bread Crumbs. Cilantro Tartar Sauce.
Not to be missed... Generous Size Shrimp and Zesty Blue Adobe Cocktail Sauce.
Hatch Chile Chicken Corn Chowder
(Phoenix's Magazines Top 3 Chowders 2011)
New England meets New Mexico! Sweet Blend of Corn, Green Chiles & Pecan Grilled Chicken Topped with Fried Tortilla Strips.
Red Chile Pork Posole
A spicy mix of Roasted Pork and Hominy in Red chile Broth. Cabbage, Limes and a warm flour tortilla.
Crispy Catch Salad
Crab Cakes on a bed of spring mix tossed with orange chipotle vinaigrette, goat cheese & roasted red peppers.
Chip Chop Salad
Crisp bowl of chopped Romaine tossed with Ranch Dressing . Bean Con Queso, Guacamole, Sour Cream, Pico De Gallo and Shredded Cheddar and Jack. Flour Tortilla Chips. Shredded Beef, Chicken, Enchanted Vegetables or Pulled Pork
Spring Mix tossed with Orange Chipotle Vinaigrette, Goat Cheese, Roasted Red Peppers and Fried Tortilla Strips.
New Mexican Caesar Salad
Romaine Lettuce tossed with Tequila Lime Dressing, Asiago Cheese, Roasted Red Peppers and Fried Tortilla Strips.
Spinach Leaves tossed with Raspberry Vinaigrette, Gorgonzola Cheese, Strawberries and Roasted Pine nuts.
Add to your salad…. Pecan Grilled Chicken 4.95, Ancho Salmon or Shrimp 7.95
Lettuce Wraps: Carne Adovada, Chicken or Shredded Beef
Pico De Gallo, Shredded Jack & Cheddar Cheese and Sour Cream.
Lettuce Wraps: Blackened Shrimp or Salmon
Avocado Slices, Cabbage Nest of Mango Salsa and Fresh Lime.
Phoenix Magazine's Top 10! Half Pound Beef Patty, Cheddar and Bacon, cooked to order over a pecan wood grill. Fries.
Green Chile Optional!
Half Pound Beef Patty, topped with a slab of Anaheim Pepper, melted Fontina & Chorizo, cooked to order over a pecan wood grill. Fries.
Ancho seared Salmon tossed in Spring Mix, Goat Cheese, Roasted Red Peppers and Orange Chipotle Vinaigrette, wrapped in a Chipotle Flour Tortilla. Fruit
Chicken Caesar Wrap
Pecan Grilled Chicken breast tossed in Tequila Lime Caesar Dressing, Romaine, Roasted Red Peppers and Asiago, wrapped in a Chipotle Flour Tortilla. Fruit
Sliced, Fire Roasted Grilled Chicken with a Jack Cheese Melt, Avocado and Tomato Relish on a Potato Bun. Fries.
Open faced Sopapilla, Ancho Seared Salmon, Maple Bacon and Chipotle Tomato Relish. Fries AZ Republic's Top 20 Sandwich June 2010
Pulled Pork Adobo Sandwich
Fresh Potato Bun topped with Honey Adobo Pork, Creamy Apple Slaw and Fried Onion Strings and Side Adobe Chile. Fries
BBQ Fire Roasted Chicken, Garlic Puree and a blend of Fontina & Smoked Gouda Cheese with Thin Sliced Red Onions and Jalapenos.
House Tossed Dough, Roasted Garlic Sautéed Portabella Mushrooms, Spinach, Red Peppers and Goat Cheese.
Garlic Shrimp Pizza
House Tossed Dough, Chipotle Shrimp, Cilantro Pesto, Roasted Garlic, Pine Nuts & Fontina Cheese.
Spicy Chicken Pizza
House Tossed Dough, Pecan Grilled Chicken, Garlic Pesto, Salsa, Pico de Gallo & a blend of Fontina & Asiago Cheese.
Tenderloin Relleno, Smoked Pork Tamale and Carne Adovada.
Honey Smoked Pork Tamale, Tenderloin Relleno & Shrimp Enchilada.
Pork Roast simmered in house seasonings and immersed in our Red Chile Adobo Sauce. Cilantro Garnish & Flour Tortilla.
Chicken, Shredded Beef or Carne Adovada Enchiladas, New Mexican Style! Corn Tortillas stacked and smothered in Red or Green Chile..... Or, Christmas Style: Red & Green Chile. True Blue New Mexicans add a Fried Egg on top. $1.25
$15.95 Tenderloin or Shrimp $19.95
Blue Corn Tortilla Enchiladas filled with Halibut, Salmon & Shrimp then topped with Cool Salsa Verde.
Mini Chicken or Beef Chimi served with a Portabella Mushroom Enchilada smothered with Amaretto Mushroom Cream Sauce.
Chicken or Shredded Beef Chimi with Caramelized Onions, Jack & Cheddar Cheese, placed in a Large Flour Tortilla, folded, then deep fried to create a light crispy texture, topped off with Adobo Sour Cream. Red or Green Chile on the side.
Chicken, Shredded Beef or Carne Adovada in Soft Corn Tortillas. Cabbage, Pico De Gallo, Tortilla Strips and Adobo Sour Cream.
Ancho Salmon, Pecan Grilled Shrimp or Crispy Crabcake in Soft Corn Tortillas with Cabbage, Pico De Gallo, Tortilla Strips and Cilantro Tartar Sauce.
Two Fire Roasted Anaheim Peppers, peeled, then filled with Beef Tenderloin, Chorizo, Jack & Cheddar.
Santa Cafe Choose (1) $9.95 Choose (2) $15.95
Favorites: Smoked Pork Tamale, Carne Adovada, Mini Chicken or Shredded Beef Burro
Tacos: Chicken, Shredded Beef, Enchanted Vegetables, Guacamole or Crumbled Crab Cake
Enchiladas: Cheese (2), Chicken, Shredded Beef, Carne or Garden
Silver Dollar* Seafood, Shrimp or Portabella Enchiladas Tenderloin or Shrimp Rellenos Lobster Tamle Tenderloin, Shrimp or Salmon Taco
($1.00 extra per item*)
Chorizo Stuffed Chicken
Chicken Breast stuffed with Green Chiles, Fontina Cheese, and Chorizo, smothered with an Amaretto Mushroom Cream Sauce.
Green Chile Potato and Sauteed Vegetables.
Raspberry Chipotle Pork Tenderloin
Iowa Pork Tenderloin Medallions on a painted plate of Raspberry Chipotle and topped with Mango Salsa. Served with Grilled Zucchini and Red Chili Maple Mashed Potatoes.
Penne Pasta with Green Chile Lobster enveloped in a Creamy Asiago and Fontina Cheese Sauce, Red Pepper Flakes and Truffle Oil.
Southwest Chicken Pasta
Linguini, Chicken, Corn, Beans, Asiago, Pine Nuts and Tomatoes with Chipotle Cream Sauce.
High Desert Pasta
Linguini, Garlic, Pine Nuts, Tomatoes, Mushrooms, Asiago and Cilantro, tossed with white wine and olive oil.
Las Cruces Kabobs
Halibut, Salmon, Shrimp, Anaheim Green Chile and Red Onion Kabobs with a drizzling of Jalapeno Hollandaise and Red & Green Chile; served over Red Chile Rice, Pinto Beans and Sauteed Vegetables
Last Night's Meat Loaf
Traditional Meat Loaf, Distinc Southwest Flavors of Blue Adobe Chorizo and Hatch Chiles.
Asiago Green Chile Potato & Sauteed Vegetables.
Santa Fe Bay (Fresh Catch)
Ancho Seared Seasonal Catch topped Jalapeno Hollandaise side by side with a Red Chile Shrimp Enchilada.
Sauteed Vegetables and Rice.
Shrimp Cocktail Relleno
Twin Fire Roasted Anaheim Peppers, peelded then filled with Shrimp and Fontina Cheese. Placed on a cool plate of Shrimp Cocktail Sauce, topped with Corn Mango Salsa and Sauteed Vegetables.
Ancho Chile Rubbed Salmon
Fresh Salmon seared with house seasonings and topped with Chipotle Tomato Relish. Green Chile POtato and Sauteed Vegetables.
Ocean Front, New Mexico
Shrimp Cocktail Relleno on a painted plate of Shrimp Cocktail Sauce, Lobster Tamale with Mango Salsa & Raspberry Chipotle
Enchanted Garden Enchiladas
Corn Tortillas filled with Sautéed Mushrooms, Spinach, Zucchini, Corn, Onions and Mixed Cheese.
From the Pecan Wood Grille
- All of our Steaks are 6oz. USDA Choice.
Jala Holla Steak
Fire Roasted Choice Beef Tenderloin, topped with Jalapeno Hollandaise. Red or Green Shrimp Enchilada, rice and beans.
Steak & Portabella
Choice Beef Tenderloin Medallion grilled over pecan wood and a Portabella Mushroom Enchilada with Amaretto Mushroom Cream Sauce. Sautéed Vegetables.
Choice Beef Tenderloin Medallion grilled to order over pecan wood, topped with Jalapeño Hollandaise. Served with Chipotle Pasta, Green Chile Potato and Sautéed Vegetables.
Choice Beef Tenderloin Medallion grilled to order over pecan wood, topped with Blue Crab Meat dressed with Jalapeno Bearnaise and a dash of Red Tortilla Strips. Asparagus and Chipotle Pasta.
Land of Enchantment
Choice Beef Tenderloin Medallion grilled to order over pecan wood, topped with a Twin Chipotle Shrimp dressed with Jalapeno Hollandaise. Served with a Chicken Enchilada smothered with Red Chile Sauce, Green Chile Potato and Sauteed Vegetables.
Quesadilla Cheese or Chicken
(Served with fruit)
Enchilada Cheese, Chicken or Beef
Taco Chicken or Beef
(Served with rice & beans)
Corn Dog & Fries
Mac & Cheese
Chicken Fingers & Fries
Pasta, Butter or Marinara w/ Asiago Cheese
New Age White Wine, Peach Vodka, Brandy and Peach Schnaaps. 11.95
Red Wine, Brandy, Triple Sec and Strawberry Puree. 9.95
Russian Standard Vodka, Fresh Lime Juice & Ginger Beer..Shaken then poured into a Copper Mug. 9.95
Tijuana Jack Ass
Hornitos Plata, Fresh Lime Juice. Jalapeno/Pineapple Puree & Ginger Beer..Shaken then poured into a Copper Mug. 10.95
Zapopan Blanco, House Margarita Mix; with 100% Blue Agave Tequila, and Agave Nectar.
Frozen Killer Margarita, Strawberry or Mango
$8.95 (Sugar Rim)
Skinny Dip "Signature" Margarita
24oz. Hornitos Reposado Margarita, Agave Nectar, Splash of Fresh OJ and a Sunken Cornito. (7oz. Corona) Limit 2 per guest! Served in our Signature Jar. Keep the Jar $15.95 Salsa Refill $8.95
18oz. Frozen Killer Margarita with Strawberry Puree and Sangria Float.
Cruz Caddy Margarita
Named after our Chef/Founder Jose Cruz Leyva 1800 Reposado with a Grand Marnier Float
The Boss's Caddy... Patron Silver with a Grand Marnier Float
Silver Coin* Margarita
Cruz Silver Tequila (ASU Alumni Inspired Tequilla), Cointreau Orange Liqueur. Receive a Silver Dollar Coin back.
Prickly Pear Margarita
Casa Nobles Organic Tequila with Scottsdale's All Natural Prickly Pear Syrup.
Don Culio Margarita
Don Julio Blanco, Agave Nectar, Cucumbers and a hint of Jalapeno with Fresh Lime Juice.
Muy Flaco “Skinny” Margarita
Tres Agaves Tequila, Agave Nectar and Fresh Squeezed Orange & Lime Juice. 163 Calories!
Fresh Pomagranite and Lime Juice, Agave nectar, Black Berries. Rocks, Sugar Rim.
We are proud to feature Four Peaks Brewery (Tempe, AZ)
Kiltlifter Scottish Ale
Guest Beer (Seasonal)
Dos XX Amber
Budweiser, Bud Light, Miller Lite, Blue Moon, Coors Light, Michelob Ultra andNew Grist (Gluten Free)
Corona, Corona Light, Dos XX Lager, Pacifico, Negra Modelo and Heineken
Non - Alcoholic
St. Paul NA and O'Douls Amber
White Wine, New Age, Argentina - Gl 8.5 Btl 25
Pinot Gris, Kendall Jackson, California - Gl 9.5 Btl29
Pinot Grigio, Pighin, Italy - Gl 10 Btl 32
Sauvignon Blanc, Avant, Santa Rita, Chile - Gl 8 Btl 24
Sauvignon Blanc, Kim Crawford, New Zealand - Gl 11 Btl 33
Chardonnay, La Crema, Sonoma Coast, California - Gl 13.5 Btl 44
Chardonnay, Kendall Jackson, California - Gl 10.5 Btl 32
Chardonnay, Sonoma Cutrer, Russian River Ranches - gl 14.5 Btl 44
Pinot Noir, Mark West, California - Gl 9.5 Btl 28
Pinot Noir, La Crema, California - Gl 13.5 Btl 39
Red Wine Blend, Project Paso, Paso Robles - Gl 9.5 Btl 28
Merlot, Kendall Jackson, California - Gl 10.5 Btl 32
Cabernet, Murphy Goode, California - Gl 13.5 Btl 40
Cabernet, Louis Martini, California - Gl 11 Btl 34
Zinfandel, Layer Cake Primitivo, Italy - Gl 13 Btl 39
Malbec, Mountain Door, Mendoza, Argentina - Gl 9 Btl 27
Cabernet Sauvignon, Freemark Abbey, Napa 2011 - Btl 69
Cabernet Sauvignon, Cakebread, Napa 2011 - Btl 99
This is considered a pivotal ingredient in Sante Fe cuisine. New Mexico is the 3rd largest provider of pecan wood in the nation behind Texas and Georgia.
Blackening peppers over pecan wood, sweat, peel, de-vein, and seed. This process makes the flavors more aromatic. Fire Roasted Salsa
Tomatoes and onions are blackened over pecan wood which contributes to it’s dark and earthly richness.
Hatch, NM is considered the Chile capital of the world. Hatch green chiles are the defining ingredient of New Mexican food.
This is a term used when guests request red and green chile. The difference between red and green chiles is the degree of ripeness when picked. Green chiles are picked ripe and red chiles are left on the vine to dry.
Within its origin in Taos, NM, this form of enchiladas is layered corn tortillas, non fried, and traditionally served with a fried egg on top.
Anaheim peppers are the mild cousin of the New Mexican green chile. Best roasted over pecan wood, peeled and stuffed with a mixture of Chedder and Monterey Jack. Egg washed and crusted with Panko bread crumbs. The Anaheim chile was introduced to New Mexico by the founder of Santa Fe. Don Juan de Onate.
Red Chile Masa made with Hominy and Carne Adovada wrapped in cord husks. Tamales were developed as a portable ration used by war parties in ancient Americas.
An accidental delight. The namesake comes from an expletive uttered when a cook dropped a burritto into a fryer by accident. Do your own research from here.
New Mexican Emblem
On the menu... Represents menu items that made Blue Adobe “Santa Fe” Grille Famous since June of 2000. The Emblem also represents items indigenous to New Mexico.