Please note, menu items and prices are subject to change.
Food Allergy Key:
* Gluten-Friendly | v Vegetarian | VEGAN
SOUPS
SIGNATURE LA FONDA TORTILLA SOUP*
Roasted Tomato-Pasilla Chile Chicken Broth | Pulled Chicken | Mexican Cheese Blend
Avocado | Lime | Tortilla Strips
APPETIZERS
COCTEL DE CAMARON
Lightly Poached Shrimp | Spicy Tomato Broth | Avocado | Cucumber
Onions | Cilantro | Lime | Mexican Crackers
TABLESIDE GUACAMOLE | v*
Prepared Fresh with Choice of Ingredients | Warm Crispy Tortilla Chips
LA FONDA CAESAR v
Fresh Romaine Hearts | Queso Cotija Caesar Dressing | Croutons | Lemon Wedge
Add Red Bird Farms Chicken Breast
ARTISANAL BREAD BASKET v
House Blue Corn Muffins | Artisanal Bread | House Whipped Butter 4/person
NORTHERN NEW MEXICO SPECIALTIES
Served with Pork Posole | Pinto or Black Beans | Sour Cream | Pico de Gallo | Guacamole
Add One Sopaipilla 1.90
ENCHILADAS
Two Fresh White Corn Tortillas | Mexican Cheese Blend | Shredded Beef or Chicken
Red Chile | Green Chile | Christmas Chile
FILET Y ENCHILADAS
Char-Grilled Filet Mignon | Two Fresh White Corn Tortillas | Mexican Cheese Blend
Red Chile | Green Chile | Christmas Chile
Pair with our Prickly Pear Margarita
RELLENOS DE LA FONDA
Two Hatch Green Chiles filled with Mexican Cheese Blend
Two Hatch Green Chiles filled with Spicy Shredded Beef
Lightly Beer Battered | Shallow-Fried | Shredded Lettuce | Red Chile | Green Chile | Christmas Chile
With Char-Grilled 6 oz Filet add 34
Pair with our Grilled Pineapple Mezcal Margarita
CHEF SPECIALTIES
CHILEAN SEABASS*
Green Chile Risotto | Market Vegetables | Citrus Beurre Blanc | Micro Cilantro
Pair with Sonoma Cutrer
CHICKEN SCHNITZEL
Redbird Farms Chicken Breast | “Jäger” Sauce | Market Vegetables | Roasted Garlic Mashed Potatoes
Lingonberry Jam
Pair with Astrolabe Sauvignon Blanc
HUITLACOCHE TAMAL | v*
Chayote Slaw | Vichyssoise | Black Beans | Roasted Corn | Fried Epazote Leaves | Grilled Green Onions
Add Red Bird Farms Chicken Breast 12
Pair with La Charmel Pinot Noir
LA FONDA STEAK FRITES
1855 Choice Top Sirloin | Caramelized Shallots-Cilantro Compound Butter | Skinny Fries
Smokey Chipotle Demi-Glace | Grain Mustard | Market Vegetables
Pair with Caymus-Suisun “The Walking Fool”
BEEF TENDERLOIN OSCAR*
Roasted Garlic Mashed Potatoes | Blue Lump Crab Meat | Green Chile Béarnaise | Asparagus
Pair with Kenwood Jack London Cabernet
VEGETARIAN | GLUTEN FREE | VEGAN
ROASTED APPLE AND PEAR SALAD
Frisée Lettuce and Radicchio | Baby Heirloom Tomatoes | Roasted Piñon | Lemon-Garlic Herb Vinaigrette
GRILLED EGGPLANT
Tomato & Red Pepper Coulis | Vegan Carrot Purée | Yucca Root Allumette | Red Quinoa Pilaf
Lemon Meyer Olive Oil | Port Reduction
Add Grilled Chicken Breast 12
CHOCOLATE MOUSSE
Raspberry Coulis | Prickly Pear Sorbet
MONDAY – THURSDAY
Please ask your server about tonight’s Blue Plate Special
FRIDAY | SATURDAY | SUNDAY
Slow Roasted Prime Rib*
Hollandaise | Grilled Asparagus | Silky Potato | Creamy Horseradish
Mojo Picante | Au Jus MP
MENU IS AVAILABLE A LA CARTE OR PRIX FIXE
THREE COURSES 75/PERSON | FOUR COURSES 84/PERSON
Lane Warner, CEC, Executive Chef | Rafael Zamora, Chef de Cuisine | Nallely Garcia, Manager