Double Eagle Menu and Prices

a wonderful, rich imported brie round baked with a roasted cashew nut butter sauce.

sourdough bread grilled with parmesan cheese, topped with smoked salmon and then sprinkled with minced purple onion and capers then garnished with sour cream

our luscious iced shrimp served with spicy roma tomato cocktail sauce.

jumbo mushrooms sauteed with garlic and shallots, stuffed with mixed seafood, topped with cheese and baked in white wine.

crispy wonton skins filled with three cheeses and slow roasted hatch raised green chile, served with our own special salsa of pineapples, red and green peppers and jalapenos.

shrimp and white fish in a flavorful marinade of lime, cucumber, cilantro, jalapenos and tomatoes. refreshingly crisp, clean flavors!

tender breast meat slowly smoked, dressed with chef's smoked jalapeno-desert honey bbq sauce, tucked with three cheeses into a large flour tortilla and grilled. served with our unique garlic-jalapeno

a bisque of breast of chicken and tomato with garnish of avocado, sour cream and crisped corn tortilla strips.

always a wonderful selection produced with approval of our executive chef

crisp romaine leaves, fresh garlic croutons, imported parmesan and anchovies. prepared table side in a dressing of fresh lemon, olive oil, special seasonings and coddled egg. prepared table side for

crisp greens are topped with diced tomatoes, rough chopped pecans, kalamata balck olives, sun-dried grapes, feta cheese and a splash of lemon all dressed with virgin olive oil and red wine vinegar.

mixed greens display champagne poached chicken breast, shredded monterey jack cheese, diced fresh tomato and crisp hickory-smoked bacon crumbles plus avocado slices dressed with a tangy chipotle chi

seasoned grilled breast of chicken served with sauteed sweet onions, slow roasted mesilla valley green chile and creamy mennonite cheese.

a juicy breast of chicken sauteed in butter with fresh garlic, shallots and a specially selected fume blanc wine, capped with artichoke hearts and whole mushrooms.

lightly seasoned and crisped chicken breast with a reduction sauce of pan drippings de-glazed with a mexican brandy plus cream, chicken stock and mushrooms.

aged 36 to 42 days

aged 28 to 35 days

aged 36 to 42 days

aged 28 to 35 days

aged 28 to 35 days served on friday and saturday nights

aged 28 to 35 days, center cut 6 Oz filet mignon medallions sauteed tableside, en flambe in butter with garlic buds, minced shallots, fresh mushrooms and a splash of marsala wine.

aged 28 to 35 days, the finest center-cut 12 oz beef tenderloin broiled to perfection. presented and carved table side accompanied by a selection of fesh vegetables, sauce bearnaise and a special mus

a rosemary-rubbed pork tenderloin splashed with spanish sherry then roasted. accompanied by grilled vegetables with herbed mashed potatoes. served with a special raspberry - jalapeno glaze.

veal tenderloin seasoned and braised, served over wilted baby spinach sauteed with garlic and prosciutto ham, topped with a chianti red wine- mushroom sauce.

a three-cheese chile relleno, specially aged petite 3 oz filet mignon with red chile sauce, green chile chicken enchliada and our special recipe black beans mesilla.

tender shrimp lightly seasoned and quick crisped to a golden crunch. served with a red chile - orange marmalade dipping sauce.

tender shrimp quick sauteed in generous helpings of butter, garlic and white wine then de-glazed with a squeeze of fresh lemon juice, flambed table side with your choice of cracked black pepper, roas

sauteed with mushrooms in butter and fresh garlic then blanched with cream and wine and served with a border of mashed potatoes flavored with garlic, herbs and three cheeses.

an australian rock lobster tail, lightly seasoned and broiled. served on its own shell with drawn butter and mashed potatoes flavored with garlic, fresh herbs and three cheeses.

gently grilled and served with citrus-chipotle chile sauce accompanied by pasta mesilla.

flash grilled then baked and served atop wilted spinach floating on a sea of sauteed tomato, wine and caper sauce with mashed potatoes flavored with garlic, fresh herbs and three cheeses.

a honey graham cracker crust filled with old fashioned lemon curd and whipped cream.

rich with dark sugar, french bread, raisins, cinnamon and spices, plus pecans, cheese and flaky sweet coconut. served with a carribean rum cream sauce.

layers of caramel, stahmann farms pecans, cinnamon apples, creamy cheesecake and whipped cream with more chopped pecans all in a graham cracker crust.

a rich praline sauce layered with vanilla bean ice cream, topped with crumbles of crunchy mesilla valley butter-pecan brittle, cinnamon sugar crisps and sweetened whipped cream.

stahmann farms pecans baked in a caramel creme and served on a praline sauce.

mmmmm! chocolate... deep, dark, rich, delicious,

new york-style cheesecake baked in a sweet graham cracker crust and served on fresh raspberry sauce.

the traditional mexican creamy custard with a flavorful, rich sauce caramel.

fresh bananas flambe'd table side for two or more persons in a buttery caramel sauce with jamaican rum over vanilla ice cream.