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  • Geronimo NHRW

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    Patricia Dillon
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    This document appears to be a menu for a restaurant. It includes sections for starters, soups, main plates, and desserts. Starter options include a vegetable chile, corazon salad, and chicken tortilla soup. Main plate options consist of pork pibil, grilled salmon, quinoa relleno, and chicken tinga quesadilla. Dessert choices are a chocolate polenta tart or prickly pear sorbet.

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    This document appears to be a menu for a restaurant. It includes sections for starters, soups, main plates, and desserts. Starter options include a vegetable chile, corazon salad, and chicken tortilla soup. Main plate options consist of pork pibil, grilled salmon, quinoa relleno, and chicken tinga quesadilla. Dessert choices are a chocolate polenta tart or prickly pear sorbet.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pdf or txt
    10 views1 page

    Geronimo NHRW

    Uploaded by

    Patricia Dillon
    This document appears to be a menu for a restaurant. It includes sections for starters, soups, main plates, and desserts. Starter options include a vegetable chile, corazon salad, and chicken tortilla soup. Main plate options consist of pork pibil, grilled salmon, quinoa relleno, and chicken tinga quesadilla. Dessert choices are a chocolate polenta tart or prickly pear sorbet.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
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    of 1

    dinner $32

    lunch $18 STARTER (please choose one)


    ELK CHILE
    STARTER (please choose one) Northwest farm raised elk with red kidney
    VEGETABLE CHILE beans, chorizo, cuitlacoche, tomato and
    Corn, garbanzo, red kidney beans and onions in a Mexican oregano
    rich tomato-chile sauce topped with Chihuahua
    cheese and tortilla strips COWGIRL CHOPPED SALAD
    Smoked salmon, arugula, dried currants, Israeli
    CORAZON SALAD coucous, corn, pepitas, tomato and fire roasted
    Hearts of romaine, artichoke, and palm with poblano–ranch dressing
    young cilantro and roasted poblano-ranch dressing
    CHICKEN-TORTILLA SOUP
    CHICKEN-TORTILLA SOUP Traditional chicken soup with fresh vegetables
    Tradition soup of pulled chicken, rich broth, and crisp flour tortillas
    vegetables and topped with crisp tortilla strips
    MAIN PLATE (please choose one)
    MAIN PLATE (please choose one) GRILLED NEW YORK STRIP STEAK
    PORK PIBIL Wild mushroom-pumkin grits, roasted spaghetti
    Marinated pork slow cooked in banana leaf; squash and Hatch green chile sauce
    cilantro-poblano rice, Sierra Nevada black beans
    and pickled red onions GRILLED SALMON
    Tri-color fingerling potato, cotijo cheese,
    GRILLED SALMON cilantro onions, arugula and Chimayo
    Fried tri-color fingerling potato with cotijo anejo chile sauce
    cheese, cilantro-onions; Chimayo chile sauce

    QUINOA RELLENO LOBSTER QUESADILLA


    Quinoa, mushroom and Chihuahua cheese filled Fresh fennel and roasted pepper salad
    poblano pepper over Sierra Nevada black beans
    with baby squash, baby corn topped with QUINOA RELLENO
    Chimayo chile sauce Over wild mushrooms, baby squash,
    baby corn, Sierra Nevada black beans;
    CHICKEN TINGA QUESADILLA Chimayo chile sauce
    Adobo and tomato braised chicken with Chihuahua
    cheese, toasted almond-dry currant salad DESSERT (please choose one)
    CHOCOLATE POLENTA TART
    DESSERT (please choose one) Three types of chocolate in a cornmeal crust
    TRES LECHES CAKE with fresh whipped cream

    PRICKLY PEAR SORBET PRICKLY PEAR SORBET


    With assorted cookies With assorted cookies and berries

    let us be your “tequila story”

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