Appetizers

Florinda’s Posole  —  Grandma’s 65 year old recipe. A thick, hearty Stew of Pork, Posole, Onions, Garlic, cilantro and dried Chiles

Guacamole Fresco  —  The “Original” Ore House Guacamole

Blue Corn Crusted Crab Cake  —  Pan Seared, with sweet Peppers and mild Jalapenos and topped with a Chipotle Cream Sauce

Salads

New Mexican Caesar  —  Chilled Hearts of Romaine in a Southwest Caesar Dressing with shredded Parmesan and Garlic-Paprika Croutons

Chilled Mixed Greens  —  With Carrots, Celery, Cucumbers, Tomatoes, Red Onion and shredded Asadero Cheese in a Shallot-Lime Vinaigrette

Entrées

Raspberry Chipotle Salmon  —  Grilled with a Raspberry-Chipotle Glaze and served with Blue and Red Corn Creamy Grits

Southwest Steak And Enchilada  —  Grilled Tenderloin with authentic Mexican Red Chile and served with a savory Cheese Enchilada and Cowboy Beans

Chicken Mole Poblano  —  Grilled Free Range Chicken, finished with Mexican Style Mole Poblano, Sesame Seeds and Green Chile Rice

Poblano Relleno  —  Filled with Shrimp, roasted Corn, smoked Peppers, Wild Rice and Asadero Cheese and topped with charred Tomato Salsa

Dessert

Classic Ore House Flan