APPETIZERS
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Escargots
A classic French appetizer. Six large snails in mushroom caps. |
15.00 |
The Trio
Salsa, guacamole, and chile con queso with chips. |
14.00 |
Clams Lucifer
Best of Santa Fe Grand Tasting winner. Manila clams and Mexican tequila in a spicy red chile broth. |
17.00 |
Shrimp Remoulade
Begin your meal with creole cooking. Fresh shrimp in creole mustard dressing. |
16.00 |
Stacked Tomato Salad
Layers of Beefsteak tomatoes, fresh pesto and goat cheese drizzled with Balsamic Vinaigrette.. |
13.00 |
Pink Adobe Salad
Mixed greens, chopped tomatoes, bleu cheese crumbles and house vinaigrette. |
8.00 |
Whole Artichoke
Straight from the Garden District of New Orleans. Served chilled with our trio of dipping sauces - sour cream and onion, curry mayo, and a tarragon hollandaise mayo. |
15.00 |
Crab Cakes
Two delicious lump crab cakes over mised greens with Chipotle Sauce. |
16.00 |
Gypsy Stew or Green Chile Stew, French Onion Soup
Rosalea first served this soup in 1944. Topped with croutons & Gruyere cheese. |
Cup...7.00
Bowl...11.00 |
Jalapeño Cheese Soup / Soup of the Day
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Cup Only...7.00 |
ENTREES
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Steak Dunigan
World famous for over fifty years. A 13 oz. grass-fed New York strip steak, charbroiled, topped with mushrooms, green chile & served with spinach almandine and a browned potato. |
37.00 |
Rack of Lamb
Two grilled Colorado lambs chops topped with a mint compound herb butter and served with garlic mashed potatoes, sautéed Brussel sprouts and a jalapeño jelly. |
34.00 |
Grilled Salmon
Ocean to desert, wild salmon served Santa Fe style, spiced up and perfectly grilled with green chile, beurre blanc, spinach almandine and a browned potato. |
33.00 |
Fried Shrimp Louisianne
Only someone from New Orleans could offer this seafood dish. Battered & deep fried golden brown prawns served with tartar sauce, spinach almandine and a browned potato. |
33.00 |
Tournedos Bordelaise
The most tender, perfectly-sized grass-fed filet atop a puff pastry, topped with a mushroom cap & homemade bordelaise sauce. Served with spinach almandine and a browned potato. |
40.00 |
Poulet Marengo
Organic half chicken slowly pan roasted in Madeira wine, onions, tomatoes, and mushrooms, topped with a shrimp & served with a browned potato. |
28.00 |
Lobster Salad
Our most luxurious and artistic Lobster chunks, grated cheese, lettuce, hard-boiled egg & seafood dressing. |
33.00 |
Shrimp Etouffee
A New Orleans favorite. Shrimp prepared with a traditional blend of Cajun spices over Basmati rice with house vegetables. |
29.00 |
Whole Avocado Shrimp
A classic from the old South. Fresh shrimp salad served in a ripe avocado. |
31.00 |
NEW MEXICAN DISHES
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Enchilada Pink Adobe
A classic with spicy Chimayo red or Hatch green chile with onions. Served on blue corn tortillas with cheese, beans, rice & posole . |
18.00 |
Chicken Enchiladas
Fresh corn tortillas generously filled with organic chicken, cheese, sour cream, covered with homemade green chile, served with pinto beans, rice & posole. |
22.00 |
Seafood Enchiladas
Lobster, shrimp and crab meat covered with a green chile lobster bisque. Served with rice, beans & posole. |
31.00 |
Plato Mexicano
Cheese enchilada, chile relleno, organic chicken taco, red and/or green chile, pinto beans, rice & posole. Served with guacamole, sour cream, lettuce & tomato. |
24.00 |
Fire Roasted Poblano Rellenos
Roasted Poblano chiles filled with a combination of red chile toasted walnuts, Montrachet and Jack cheeses with your choice of red or green chile, then oven fired. Served with pinto beans and posole. Topped with fresh pomegranate seeds. |
24.00 |
Poblano Rellenos Made with Shrimp
Same as Fire Roasted Poblano rellenos with shrimp. |
27.00 |
DESSERTS
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Rosalea's Legendary French Apple Pie
Made with raisins, pecans, nutmeg, & cinnamon. Topped with rum hard sauce. |
9.00 |
| Rosalea's Apple Pie A La Mode |
10.00 |
| Chocolate Chip Mousse |
8.00 |
Southwestern Bread Pudding
French bread, pineapple, piñon nuts & raisins drizzled with a tequila, lime hard sauce. |
8.00 |
Pear Amaretto
Half a pear filled with vanilla custard
topped with Amaretto liquor, almonds
& whipped cream.
|
8.00 |
| Ice Cream & Sherbet |
4.50 |
Guadelupe Café Adobe Pie
Vanilla & Coffee ice cream with a chocolate, cookie crumb crust topped with chocolate sauce. |
9.00 |
Cocktails, beer and wine |
| Our famous Blue Corn Piñon Bread baked fresh daily!
Our Chile is traditionally HOT and our plates require time to prepare.
Being a key ingredient, we will NOT prepare these plates without chile.
Samples of our chile are available upon request.
Water Served only upon request per City Ordinance.
A 20% gratuity is added for parties of 6 or more.
Prices and menu subject to change. |
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