Appetizers

Goat Cheese And Roasted Bell Pepper Bruchetta  —  With a Basil and Balsamic Reduction

Homemade Tortilla Soup  —  With Avocado and fresh Lime Juice

Tower Of Blue Corn Onion Rings  —  Served with Salsa and green Chili Ranch Dressing

Entrees

Burgundy And Chipotle Pepper Braised Bison Short Ribs  —  Served with green Chili mashed Potatoes And fire roasted Squash

Blackened Chicken Breast  —  On Linguini and roasted Green Chili – Alfredo Sauce

Saffron Marinated Pork Loin  —  Served with a Tarragon Cream Sauce Red Skin mashed Potatoes And glazed Carrots

Desserts

White Chocolate Mousse  —  On Raspberry Coulis Served in a Chocolate Cup

Traditional Bread Pudding  —  Served with Caramel Sauce and Fruit Garnish

Traditional Baked Pueblo Pie  —  With Peach Filling