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
NORTHERN NEW MEXICO SPECIALTIES
Served with Pork Posole | Pinto or Black Beans | Sour Cream | Pico de Gallo | Guacamole
Add Sopaipilla
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
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
CHEF SPECIALTIES
CHILEAN SEABASS*
Green Chile Risotto | Market Vegetables | Citrus Beurre Blanc | Micro Cilantro
CHICKEN SCHNITZEL
Redbird Farms Chicken Breast | “Jäger” Sauce | Market Vegetables | Roasted Garlic Mashed Potatoes
Lingonberry Jam
HUITLACOCHE TAMAL | v*
Chayote Slaw | Vichyssoise | Black Beans | Roasted Corn | Fried Epazote Leaves | Grilled Green Onions
Add Red Bird Farms Chicken Breast
LA FONDA STEAK FRITES
1855 Choice Top Sirloin | Caramelized Shallots-Cilantro Compound Butter | Skinny Fries
Smokey Chipotle Demi-Glace | Grain Mustard | Market Vegetables
BEEF TENDERLOIN OSCAR*
Roasted Garlic Mashed Potatoes | Blue Lump Crab Meat | Green Chile Béarnaise | Asparagus
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
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
Lane Warner, CEC, Executive Chef | Nallely Garcia, Manager