Double Eagle Banquet Dinner Menu  

A D D   A   S O U P 

Southwestern  Tortilla  Soup
Sliced breast of chicken and seasoned tomato broth with garnish of avocado,
sour cream and rajas (crisped corn tortilla strips). 
Cup – 4.95     Cup with Entrée – 4.25      Bowl -  7.95 

Soup Du Jour
 Always a wonderful selection,  produced by our Executive Chef
Cup – 3.95       Cup with Entrée – 3.25       Bowl -  6.95 

A D D   A   S A L A D  

Double Eagle House Salad
Mixed greens with tomato wedges, cucumbers, black olives and House Recipe
garlic croutons with House Recipe Raspberry Vinaigrette
or your choice of salad dressings.   3.50 

Spinach Salad
Savory spinach leaves with red onion rings, sliced mushrooms, House Recipe
 garlic croutons and bacon crumbles with Italian Herb Vinaigrette.  3.95 

Caesar Salad
Crisp romaine leaves,  fresh garlic croutons,  imported parmesan, anchovies in a dressing
of fresh lemon,  olive oil,  special seasonings, coddled egg.  4.50 

Sicilian Salade
Crisp greens are topped with diced tomatoes, rough chopped pecans, Kalamata black olives,
sun-dried grapes, feta cheese and a splash of lemon all dressed with virgin olive oil and red wine vinegar.  4.95 

Insalata Caprese de Mesilla
Sliced tomatoes, onion and cucumbers with Mozzarella from Naples with
 a lemon, basil and black pepper dressing.  5.50 

Item Availability and Prices Not Guaranteed More Than 90 Days After Printing
Taxes 7.6875%   Gratuity 20%    Tea, Coffee, Sodas  $1.95

Double Eagle Banquet Dinner Menu
All selections accompanied by Fresh Vegetables, one choice for all plates of Double Baked Stuffed Potato,
Mashed Potatoes, Onion Rings, Baked Potato or Pasta Du Jour, Rolls and Butter 

F R O M   O U R   A G E I N G   R O O M
Steaks cooked to order for groups up to 20.  Groups of 21 or more will be prepared as Medium as possible.    
We cannot guarantee steaks ordered Medium Well or Well.  

Top Sirloin   Aged 36 to 42 days
Always a favorite for texture and flavor.  Don’t sell this steak short.  Try this one with a chile relleno
or the caramelized onions or why not both!
Petite 8 oz  30.95          Grande   12 oz  36.95   

Delmonico Ribeye  Aged 28 to 35 days
Hands down favorite Steak of the West!  Definitely not the leanest cut; that’s why it’s so popular
by itself or with any topping.  Delivers extraordinary flavor.
Grande  12 oz  39.95         Double Cut  16 oz  54.95 

 New York Strip Steak    Aged 36 to 42 days
Robust flavor,especially good with strong flavors like green chile or blue cheese.
Grande   12 oz   41.95         Double Cut 20 oz     65.95

Filet Mignon  Aged 28 to 35 days
Top of the line for tenderness and flavor yet able to handle distinct flavors like hickory bacon,
  garlicky mushrooms or a red chile enchilada.
 Pequeno    3 oz    30.95      Petite   6 oz   42.95
         Grande   10 oz  54.95        Double Cut 12 oz  65.95

 Tournedos Maximillian   Aged 28 to 35 days
 Center cut filet mignon medallions totaling 6 oz, pan sautéed in butter with garlic buds,
shallots, fresh mushrooms and marsala wine then dressed with a rich reduction sauce .    44.95

Enhance Your Steak
Chile Relleno-2.65     Red or Green Cheese Enchilada-2.95   Bacon Wrap-1.95
Roasted Hatch Green Chile – 1.25               Bacon Wrap With Green Chile – 2.95
Caramelized Onions – 1.50          Sautéed Garlic Mushrooms – 1.75
Chile Con Queso – 2.95              Blue Cheese Crumbles – 2.50

 Item Availability and Prices Not Guaranteed More Than 90 Days After Printing
Taxes 7.6875%   Gratuity 20%    Tea, Coffee, Sodas  $1.95

Double Eagle Banquet Dinner Menu 

S P E C I A L T I E S
Roasted Pork Tenderloin Rosemary-rubbed, splashed with Spanish sherry then oven roasted,
topped by a House Recipe raspberry-jalapeno glaze.  28.95 

Tenderloin of Veal Seasoned and quick braised, served over Baby Spinach sautéed
with chopped garlic buds and imported Parma, Italy Prosciutto ham, topped with an
Imported Italian Chianti Red Wine – Mushroom Sauce.  28.95

 Veal Medallions with Pomegranate Wine  Quick sautéed and sauced with a
Pomegranate wine sauce of bacon, shallots, black pepper and thyme.   28.95 

Chicken Mesilla Tender breast of chicken, seasoned and grilled,
served over sautéed sweet onions and topped with a roasted Hatch Green Chile
and creamy Monterey Jack cheese.  Garnish of Guacamole.  26.95 

Chicken  Jerusalem A juicy breast of chicken sautéed in butter with fresh garlic,
shallots and a specially selected fume blanc wine and rich, dairy fresh whole cream, 
capped with artichoke hearts and whole mushrooms.   26.95

Duck Breast Cabernet with Orange – Pomegranate Sauce A select breast of duck hand seasoned
and pan sautéed with garlic and shallots then baked with orange and
pomegranate juices and select cabernet sauvignon.  32.95

 Boeuf Bourguignon Classic French recipe, “Americanized” by Julia Child,
using strips of tender, aged beef, roasted garlic, carrots and pearl onions with shiitake mushrooms
in a herbed red wine sauce on parmesan sourdough crouton.   28.95 

Peppered Beef with Cabernet Onions Sautéed strips of tender, aged beef seasoned by
ground black, pink and green peppercorns with sweet onions, seasoned and braised with bay leaves
in red wine on a parmesan sourdough crouton.    28.95 

New Mexican Plato Rio Grande  A House Aged ‘pequeno’ 3 oz filet mignon steak with red chile sauce,
a three-cheese green chile relleno with green sauce, 
a chicken enchilada with green sauce  and our Black Beans Santa Fe.  30.95 

Item Availability and Prices Not Guaranteed More Than 90 Days After Printing
Taxes 7.6875%   Gratuity 20%    Tea, Coffee, Sodas  $1.95 

Double Eagle Banquet Dinner Menu

 F R E S H   S E A F O O D 

SHRIMP

Crispy Shrimp Lightly seasoned and quick crisped to a golden tempura crunch,
served with a red chile – orange marmalade dipping sauce.  24.95 

Scampi Flambé Tender shrimp flambéed tableside in generous helpings
of butter, garlic, white wine then de-glazed with fresh lemon juice, with your choice of cracked black pepper
or roasted green chile or smoky red chile sauce. 26.95 

SCALLOPS   

St Jacques Sautéed with mushrooms in butter, fresh garlic then blanche
d with cream and wine, served with cheesy-garlic-herbed mashed potatoes. 28.95 

Pan Seared Golden Brown In olive oil, served with sautéed sweet onions
with a tomato, avocado and mango relish. 28.95 

Crispy Scallops Dressed in crispy tempura crunch and served with
a House Recipe Teriyaki glaze for dipping. 28.95 

COLUMBIA RIVER SALMON
Gently Grilled Seasoned and served with a  red chile sauce of lemon, orange and grapefruit juice
blended with smokey chipotle chilies.    28.95 

Pistachio Crusted  With New Mexico grown nuts then topped with
a pistachio cream sauce.  28.95

 HALIBUT

Flash Grilled Then baked and served atop wilted baby spinach leaves
floating on a sea of sautéed tomato, wine and caper sauce.  29.95 

Chardonnay Baked Fillet Served atop sautéed onions and mushrooms,
 crowned with a buttered lemon cream sauce.   29.95 

Item Availability and Prices Not Guaranteed More Than 90 Days After Printing
Taxes 7.6875%   Gratuity 20%    Tea, Coffee, Sodas  $1.95 

Double Eagle Banquet Dinner Menu 

D E S S E R T S 

Cloudcroft Lemon Ice Box Pie
A honey graham cracker crust filled with old fashioned
 lemon curd custard and whipped cream.  5.25 

Crème Brulee
Traditional sugar crusted creamy egg custard.   6.75 

Caramel Apple Meltaway Pie
Layers of soft cooked caramel, Salopek Farms pecans, cinnamon butter braised apples,
creamy cheesecake and whipped cream with even more chopped pecans,
all in a butter-honey graham cracker crust. 5.25 

Praline Ice Cream Parfait
A rich praline sauce layered with vanilla bean ice cream, topped with
crumbles of crunchy Mesilla Valley butter-pecan brittle made by The Chocolate Lady,
some home-made Mexican Cinnamon Sugar crisps and whipped cream.  5.25

 Armando’s Pecan Pie
A favorite of one of our ghosts, we offer beautiful Salopek Farms pecans baked
in a rich, caramel cream and served on a praline sauce.  5.25 

Death By Chocolate Cake
Mmmmmm! Chocolate… deep, dark, rich, delicious, moist chocolate cake layered with a
creamy chocolate frosting and decorated with chocolate.  5.50 

New York Cheesecake
Our famous New York-style cheesecake baked in a sweet butter-honey graham
cracker crust and served on fresh raspberry sauce. 5.25

 Coconut Flan Pie
Our version of the traditional Mexican dessert with some New Mexican flair.  5.25 

Bananas Foster Flambé
Fresh bananas sauteed in a buttery caramel sauce with Jamaican rum drizzled over
vanilla bean ice cream. One or two will be flambe’ed in the room and the
remainder served from the kitchen  6.50 

Item Availability and Prices Not Guaranteed More Than 90 Days After Printing
Taxes 7.6875%   Gratuity 20%    Tea, Coffee, Sodas  $1.95