ACEQ menu — United States

A grilled romaine heart topped with Caesar dressing, heirloom cherry tomato chutney, bacon bits, white anchovy, and shaved Parmesan cheese.

These corn ribs are seasoned with red chile butter, topped with cotija cheese, cilantro, lime, and Chef Gabe's mole sauce.

These roasted Brussels sprouts are tossed with crispy bacon, pickled red onions, toasted almonds, and golden raisins in a sherry herb vinaigrette, finished with a sprinkle of Parmesan cheese.

This salad features saffron-poached pear served with herbed Boursin cheese, marinated baby spinach, toasted piñon nuts, and crispy tri-colored quinoa.

A fresh spring mix salad topped with English cucumber, Manchego cheese, heirloom tomatoes, pickled red onions, and pepitas, served with a wild oregano and prickly pear vinaigrette.

This herb-marinated lamb loin chop is served with a sweet pea puree, balsamic reduction, crispy onions, and chimichurri sauce.

These corn tortilla-crusted Wagyu beef meatballs are served in a smoky Hatch green chile sauce, topped with broiled Asadero cheese, and accompanied by grilled sourdough.

Tender smoked beef tips tossed in a signature red chile sauce, served with cilantro, pickled onions, and tortillas.

Pan-fried butternut squash gnocchi served with baby spinach, crispy tempura lion's mane mushrooms, savory romesco sauce, marinated golden raisins, and a fresh herb gremolata.

Our daily selection of fresh fish served with seasonal side dishes; please ask your server for today's options.

This dish features achiote-marinated free-range chicken breast served over pappardelle pasta with grilled squash, a roasted piñon butter sauce, cotija cheese, toasted pumpkin seeds, and a fresh tomato-cucumber relish.

A crispy duck leg served with savory Hatch green chile and sweet corn bread pudding, finished with an ancho chile glaze, macerated wild blueberries, orange zest, and a cilantro garnish.

This dish features crispy, par-smoked Berkshire pork belly served over saffron vegetable paella, finished with a Spanish chorizo sauce, microgreens, and a zesty herb garnish.

This traditional French seafood stew features scallops, shrimp, and mussels simmered in a white wine, heirloom tomato, and garlic butter sauce, served with grilled sourdough bread.

A crispy buttermilk-fried chicken thigh served on a brioche bun with caraway slaw and chipotle remoulade, accompanied by a side of french fries.

This rotating cut of Wangus steak is served with a green chile and potato hash, bronzed cauliflower, and a house-made mole sauce.

This cocktail features a blend of smoky mezcal, fresh ginger, and lime, finished with a hint of toasted sesame and a silky egg white foam.

A classic, bittersweet Italian cocktail featuring your choice of gin or mezcal stirred with Campari and sweet vermouth.

A smooth bourbon cocktail enhanced with the sweet, spiced notes of Licor 43 and a hint of walnut and chocolate bitters.

This cocktail is a balanced blend of smoky mezcal, bittersweet Aperol, herbal Amaro Montenegro, and fresh lemon juice.

This cocktail features a blend of Palomo mezcal, Campari, Genepy, and fresh lime juice.

This refreshing cocktail combines vodka, limoncello, lemon juice, and cranberry juice, topped with a splash of Prosecco and a lemon twist.

A classic, refreshing cocktail made with your choice of tequila or smoky mezcal, orange liqueur, and fresh lime juice.

This is a smooth, spirit-forward cocktail featuring rye whiskey balanced with sweet vermouth, herbal amaro, and a touch of simple syrup, served over a large ice cube with an orange twist.

This refreshing cocktail features tequila mixed with organic watermelon juice, lime, and basil-infused syrup, served with a chili-lime salt rim.

A smooth, caffeinated cocktail made with vodka, coffee liqueur, and freshly brewed espresso, lightly sweetened with simple syrup.

Crispy Brussels sprouts tossed in a sherry herb vinaigrette and topped with bacon, pickled red onions, toasted almonds, golden raisins, and grated Parmesan cheese.

This dish features a rotating cut of lamb served with corn ribs, topped with cotija cheese, cilantro, lime, and mole sauce.

These corn ribs are seasoned with red chile butter, topped with cotija cheese, cilantro, lime, and mole sauce.

This burger features a New Mexican Wagyu beef patty topped with house-made bacon jam, Asadero cheese, roasted Hatch green chiles, and chipotle aioli.

These hand-cut russet potato fries are tossed with truffle-infused pesto, topped with parmesan cheese and a pickled onion relish, and are both gluten-free and vegetarian.

Crispy beer-battered wild-caught sablefish served with hand-cut fries, citrus slaw, and a zesty hatch green chile tartar sauce.

A marinated chicken thigh served on a brioche bun with caraway slaw and chipotle remoulade, accompanied by house-cut fries.

A small filet mignon served with house-cut russet fries, topped with pesto and chimichurri.

Breaded chicken breast strips served with a side of house-cut French fries.

Crispy rolled tortillas filled with chicken, served with a creamy cucumber-yogurt dipping sauce.

Egg noodles tossed in butter and topped with Parmesan cheese.