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| Escargots Francaise Six Snails served in Mushroom Caps with a Garlic Butter, Wine and Herb Sauce. |
12.00 |
| Shrimp Remoulade Tender Shrimp on a bed of lettuce with a Creole Mustard and Herb Marinade Sauce. |
12.00 |
| Pink Adobe Salad Organic Mixed Greens, Roma Tomatoes, Kalamata Olives and Crumbled Blue Cheese topped with our Special House Vinaigrette. |
6.00 |
| Crab Cakes Freshly-made Crab Cakes served with a Mustard Sauce and Grilled Asparagus. |
15.00 |
| French Onion Soup A Pink Adobe menu item since 1944. Served piping hot, and topped with a Toasted Bread Round and Melted Gruyere Cheese. |
8.00 |
| Steamed Mussels New Zealand Green Mussels with garlic saffron shellfish broth |
14.00 |
| Veal Cheek Ravioli ala Plancha Served on a bed of fresh Arugula, Topped with a Chopped Heirloom Tomato Vinaigrette |
12.00 |
| Pan Seared Foie Gras Served on toasted Brioche with Cherries, Apples, Walnuts and Frisse |
30.00 |
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| Chilean Sea Bass Steamed with Shallots, Lemon, Baby Carrots and Asparagus. Served with Saffron Rice and a Lemon Caper Pan Sauce |
35.00 |
| Steak Un-Dunigan The same as The Steak Dunigan, but without the Green Chile. |
35.00 25.00 |
| Steak Dunigan Charred New York Strip with Sautéed Mushrooms and Green Chile. Our house specialty. |
35.00 25.00 |
| Lobster, Crab and Shrimp Enchiladas With a Green Chile Lobster Bisque wrapped in blue corn tortillas, served with Spanish Rice, Black Beans and Guacamole |
30.00 |
| Pan Seared Duck Breast with Swiss Chard, Roasted Butternut Squash, Garlic Mashed Potatoes and a Port-Pomegranate Demi Glaze |
28.00 |
| Lamb Chops Shepherd's Organic Crassfed Lamb Thick Grilled Chops served with Mint Butter and Jalapeno Mint Jelly |
36.00 |
| Sauteed Prawns with Gemelli Pasta, Herbed Shellfish Broth, Fresh Basil and Tomatoes |
25.00 |
| Grilled Salmon Freshly Grilled Salmon served with Broccolini, Roasted Beets and Southwestern Rice |
28.00 |
| Southern Fried Chicken From Mile’s Great Grandmother’s recipe, served with Mashed Potatoes, Gravy and Coleslaw. |
25.00 |
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| Ragout of Israeli Cous-Cous Cous-cous served with Forest Mushrooms and made with a Mushroom Parmesan Broth. |
24.00 12.00 half |
| Roasted Vegetables and Fresh Mozarella Portabella Mushrooms, Zucchini, Squash, Peppers, and Olives wrapped in Filo Pastry, young spinach on Tomato and Basil Fondue. |
24.00 |
| Classic Pink Adobe Lobster Salad Chunks of lobster tail served on mixed organic greens with shredded cheese and Pink Adobe dressing. |
34.00 |
| Cured Salmon Salad Cured Salmon served with Pickled Beets and baby Arugula. |
24.00 12.00 half |
| Goat Cheese Salad Goat Cheese Crostini, Grilled Summer Vegetables and Organic Mesclin. |
20.00 12.00 half |
| Heirloom Tomato and Beet Salad roasted Beets, Sliced Heirloom Tomatoes, Goat Cheese and Basil Chiffonade |
10.00 |
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| Chocolate Brownie A brownie served with Vanilla Ice Cream and a homemade Caramel Sauce |
8.00 |
| Seasonal Fruit with Sorbet and Almond Biscotti. |
8.00 |
| Rosalie's Legendary French Apple Pie a la Mode |
8.00 |
| Southwest Bread Pudding A delectable classic made with french bread, Pinon Nuts, Pineapple and Raisins. Served hot and topped wtih a Tequila Sauce |
8.00 |
| Lemon Tart With Lemon Ice Cream |
8.00 |
| Mixed Berry Cobbler Served with hot and topped with Vanilla Ice Cream |
8.00 |
| Vanilla Creme Brulee |
8.00 |
| Cocktails, beer and wine |
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For parties of six or more, a 20% gratuity will be included.
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