Appetizers | Soup & Salads | Entrees | Sides
 Healthy Heart items are moderate in fat, sodium and calories
“Three Sisters”
Black Bean with Oaxaca Cheese Tamal, Zucchini & Yellow Squash
in a Flor de Calabaza Masa Cup, Fresh Corn Tamal, Mole Colorado
THIRTEEN DOLLARS
Panchita’s Spicy Scallops
Pan Seared Scallops,Tobacco Onions, Radicchio Bed
& Patron Reposado Tequila-Lime Chilito
FIFTEEN DOLLARS
Sonoran Juniper Roast Quail
Bobwhite Whole Quail with Pinon Nut Buckskin Cakes,
Sauteed Fall Watercress & Pan Gravy
FIFTEEN DOLLARS
Brined Prawns
with Mayan Pumpkin Seed & Habanero Dip
Epazote-Hoja Santa Brined Prawns, Sikil Pak Dip with Hoja Santa & Chile Oils
FORTEEN DOLLARS
Clear Tomato Gazpacho with Southwestern heat
Grape Tomato, Serrano Chile Essence, Basil Oil, Micro Greens
TEN DOLLARS
Southwest Bean Minestrone
Anasazi, Rattlesnake & Negro Beans with Fideo Noodles, & Apache tortillas
TEN DOLLARS
Field Greens De Tejas
& Pecan Crusted Goat Cheese Spheres
Mexican Chile & Strawberry Vinaigrette, Mix Greens,
Grape Tomatoes, & Toasted Pecans
TEN DOLLARS
Cabrales Blue Cheese & Asparagus Ensalada
Ancho Chile Pepitas, Endive, Crispy Pancetta, Jalapeno Sherry Vinaigrette
ELEVEN DOLLARS
Young Romaine Spears in a Roasted Garlic Tuile
Francesca’s House Made Caesar Dressing,
Roasted Garlic-Ancho Painted Crouton, Freshly Grated Parmesan
ELEVEN DOLLARS
Healthy Heart items are moderate in fat, sodium and calories
Wild Salmon Relleno
Apple & Sundried Tomato Stuffed Salmon, Green Beans,
Apple Essenced Quinoa, Chichilo Sauce
THIRTY-THREE DOLLARS
Cochinita Pibil con Cebollas Encurtidas
Fresh Corn Masa Wrapped Anchiote Braised Wild Boar,
Refried Black Beans, Pickled Purple Onions, & Sauteed Texas Chard
THIRTY-FIVE DOLLARS
Langosta With Potato Fritters
Bocadillo’s de Papa – Chorizo, Mexican Herb Butter & Manchamantel Sauce
Forty-five DOLLARS
Lipan Apache Buffalo Ribeye
Smokey Black Bean filled Arepa, Green Asparagus & Tejas BBQ Butter
FORTY-SEVEN DOLLARS
Sweet Corn Dusted Jumbo Lump Crab Cakes
Chipotle Aioli, Asparagus, Fresh Corn & Shitake Chipotle Ragout
THIRTY –EIGHT DOLLARS
“Poc Chuc” de “Pollito” & Native Succotash
Grill Roasted Poussin, Posole, Lima Beans, Purple Potato, & Wild Boar Bacon
with Double E Mustard Mole
THIRTY-FIVE DOLLARS
Carrizo Indian Style Gulf Snapper
& Aztec Dumplings
Oregano-Garlic & Tomatillo Pescado, Chile Poblano Broth with Fall Vegetables
THIRTY-SIX DOLLARS
Guajillo Chile Rubbed Filet of Beef
Adobe Painted Pure de Patata’s, Serrano-Epazote Queso Fresco, Ranchero Buffalo Chili
FORTY-FOUR DOLLARS
Buckskin Cakes & Pan Gravy Chipotle Mushrooms
Adobe Chile Mashed Potatoes
Sauteed Texas Chard with Mexican Chile Strawberry Vinaigrette
Eight dollars each
Chef de Cuisine: Ernie M. Estrada
Maitre D’: Milan Djordjevic
World Renowned Celebrity Chef and Cookbook Author Mark Miller,
Founder of Coyote Café in Santa Fe, NM and Red Sage in Washington D.C.,
has brought his creative, culinary influence to Francesca’s at Sunset.
We hope you enjoy his pace-setting, interpretation of contemporary Southwestern cuisine.
|
