Santa Fe Cafe menu — United States

A warm, mild cheese dip served with crispy tortilla chips and salsa.

Crispy, cornmeal-crusted fried oysters served with Southwestern-style cocktail and tartar sauces.

Freshly prepared avocado dip seasoned with chiles, onions, and lime, served with a side of tortilla chips and salsa.

Large shrimp grilled over mesquite wood, served with a side of cocktail sauce and a lemon wedge.

Crispy tortilla chips topped with melted cheddar cheese, jalapeños, tomatoes, guacamole, sour cream, and your choice of shredded beef, chicken, or chorizo.

A pan-seared crab cake served with a savory red bell pepper sauce.

A flour tortilla filled with grilled chicken, melted cheese, sautéed onions, and peppers, served with guacamole and sour cream.

A refreshing appetizer of shrimp and scallops cured in lime juice, tossed with fresh chiles, tomatoes, onions, and cilantro.

A warm, melted cheese dip served with savory chorizo, corn, jalapeños, and tomatoes, accompanied by flour tortillas.

A creamy corn and red pepper soup finished with a drizzle of Mexican cream and a touch of mole sauce.

A crisp romaine lettuce salad topped with shaved parmesan cheese, anchovies, and crunchy croutons.

This smooth, creamy black bean soup is prepared in a Mexican style and finished with a smoky chipotle salsa and a drizzle of sour cream.

Crisp romaine lettuce tossed with shaved parmesan cheese, crunchy croutons, and anchovies in a classic dressing.

A fresh mix of greens topped with zucchini, squash, carrots, tomatoes, and croutons, served with your choice of dressing.

A fresh mixed green salad topped with seasoned ground beef, red beans, tomatoes, cheese, and crispy tortilla strips, served with a cilantro dressing.

A fresh salad of mixed greens, jumbo shrimp, and sliced avocado, served with tomatoes and a cilantro vinaigrette.

These flour tortillas are filled with fire-braised chicken, BBQ sauce, crispy red chile onion rings, and Southwestern-style coleslaw.

Spiced, pan-seared shrimp served in a flour tortilla topped with crisp lettuce, creamy chipotle sauce, and fresh tomato salsa.

These tacos feature lightly blackened redfish served in a flour tortilla with cabbage, carrots, and tartar sauce.

An 8-ounce tenderloin steak grilled over mesquite wood and served as a fajita-style dish.

Succulent shrimp seasoned with Mexican spices and grilled over mesquite wood.

Tender chicken breast marinated in achiote and lime, then grilled over mesquite wood.

A selection of grilled portobello mushrooms, zucchini, squash, and assorted vegetables served fajita-style.

This deep-fried flour tortilla is filled with beef, chicken, black beans, cheese, sour cream, onions, and tomatoes, served over red and green chile sauces and topped with guacamole.

A corn tortilla filled with your choice of chorizo, beef, or chicken, topped with red or green chile sauce and served with a side of beans and rice.

Corn tortillas filled with house-made Mexican sausage, cheddar jack cheese, and sautéed potatoes, topped with guajillo chili sauce and sour cream, served with lettuce, rice, and beans.

A deep-fried flour tortilla filled with your choice of chicken or beef and topped with green chile, red chile, or cheese sauce.

This combination plate features a goat cheese-stuffed chile, a sweet corn tamale, and a wild mushroom cheese enchilada, all topped with red and green chile sauces.

A flour tortilla filled with your choice of shredded chicken or beef, beans, cheese, onions, lettuce, tomatoes, and sour cream, finished with a mild Ancho chile sauce.

Crispy, rolled flour tortillas filled with shredded chicken and green chile sauce, topped with sour cream and guacamole, and served with a side of beans and rice.

A flour tortilla filled with mesquite-grilled chicken, melted cheese, sautéed onions, and peppers, served with sides of guacamole and sour cream.

A flour tortilla filled with marinated grilled steak, rice, guacamole, and cheese sauce, topped with a zesty guajillo chili sauce and served with a grilled scallion.

A flour tortilla filled with blackened ribeye, black beans, caramelized onions, and cheddar Jack cheese, topped with Ancho chile sauce and sour cream.

This herb-roasted free-range chicken is served with jalapeño cornbread stuffing, roasted garlic mashed potatoes, and a side of Southwestern-style vegetables.

This bone-in Black Angus ribeye is mesquite-grilled or blackened and served with red chile onion rings and black beans.

This grilled pork tenderloin is served over a smoked habanero barbecue sauce with black beans and topped with sweet potato fries.

A petite, bone-out Black Angus ribeye steak served with red chile onion rings and black beans, prepared either mesquite-grilled or blackened.

A flour tortilla filled with portabella mushrooms, caramelized onions, rice, beans, cheese, and sour cream, topped with a pineapple habanero sauce.

Two corn tortillas filled with grilled shrimp and melted cheddar Jack cheese, topped with a mild Ancho chile cream sauce and served with a side of rice and beans.

This wood-roasted quail is served with wild mushroom cornbread stuffing, a maple pecan glaze, asparagus, and red chile onion rings.

A grilled boneless pork chop topped with green chile sauce and melted cheddar Jack cheese, served with Mexican rice, beans, pico de gallo, and a flour tortilla.

This mesquite-grilled filet mignon is served with a shrimp and cheddar Jack cheese enchilada, garlic mashed potatoes, Southwest vegetables, and an Ancho chile cream sauce.

Mesquite-grilled lamb chops served with roasted garlic mashed potatoes, a cranberry chipotle sauce, and a side of Southwestern-style vegetables.

This blackened redfish is served with Mexican rice and Southwestern vegetables, finished with a chipotle aioli and fresh pico de gallo.

A tortilla-crusted salmon fillet served over mixed greens, zucchini, squash, and carrots, finished with a cilantro vinaigrette and an avocado cream drizzle.

This grouper fillet is topped with a chipotle parmesan crust and served with Mexican-style rice and a side of Southwestern-style vegetables.

Two pan-seared crab cakes served with rice and asparagus, finished with a savory red bell pepper sauce.

Fresh asparagus spears prepared as a simple side dish.

Crispy, deep-fried onion rings seasoned with a mild red chile spice blend.

Creamy mashed potatoes blended with savory, oven-roasted garlic.

Crispy, deep-fried strips of sweet potato served as a side dish.

A medley of seasonal vegetables seasoned with a blend of Southwestern-inspired spices.

Tender black beans simmered in a savory, mildly spicy sauce.

A flavorful side dish of long-grain rice sautéed with tomatoes, onions, garlic, and mild spices.

Fresh mushrooms pan-seared until tender and lightly browned.

This combo includes a chicken quesadilla served with your choice of soup and a side salad.

Sautéed shrimp served with peppers, onions, black beans, sour cream, guacamole, cheese, and warm flour tortillas.

Sizzling chicken served with sautéed peppers and onions, accompanied by warm flour tortillas, black beans, sour cream, guacamole, and cheese.

Lightly blackened redfish served in a flour tortilla with cabbage, carrots, and tartar sauce, accompanied by a side of rice.