Wine Spectator Wine List Award of Excellence 2007-2008-2009
Home of the Only Dedicated Steak Ageing Room in New Mexico
D O U B L E E A G L E A P P E T I Z E R S
Each Perfect For Sharing
Baked Brie with Roasted Pecans and Green Apples
A wonderful rich imported Brie round roasted with Salopek Farm Pecans,
served with a sliced green apple and crispy lavosh cracker bread. 12.95
Smoked Salmon on Sourdough Points
Sourdough bread grilled with parmesan cheese, topped with smoked salmon,
sprinkled with minced purple onion and capers, garnished with sour cream. 8.95
Shrimp Cocktail
Five Selected Shrimp served with our Traditional Cocktail Sauce. 10.00
Portion Choice: 3 for 7.50
Seafood Stuffed Mushrooms Dante’
Jumbo mushrooms sautéed with garlic and shallots, stuffed with mixed seafood,
topped with cheese and baked in white wine. 8.95
Green Chile Cheese Wontons
Five Crispy wonton skins filled with three cheeses and slow roasted Hatch raised
Green Chile, served with House Recipe Pineapple-Jalapeno Salsa. 8.50
Portion Choice: 3 for 5.95
Ceviche Mesilla
Shrimp and white fish in a flavorful marinade of lime, cucumber,cilantro, jalapenos
and tomatoes. Refreshingly crisp, clean flavors! 8.25
Portion Choice: 1/2 Order 4.95
Crispy Calamari
Lightly crisped in a seasoned masa, sprinkled with Chef’s own Mesilla Blend spice mix,
served with Cocktail Sauce, Japanese Hot Tsiraki Sauce or Marinara Sauce. 8.25
Portion Choice: 1/2 Order 4.95
Cheese Plate
Accompanied by grapes and lavosh cracker bread, order any three
of our cheese selections 14.95 Add another Cheese for 2.95
Vermont Cow Sharp Cheddar Spanish Sheep Manchego
Imported French Normandy Cow’s Milk Brie Wisconsin Cow Blue Cheese
Imported French Loire Valley Goat Cheese
Cow’s Milk Mozzarella From Naples Sicilian Style Parmesan
D O U B L E E A G L E S O U P S
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
D O U B L E E A G L E S A L A D S
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
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 and sliced onion with your choice of cheese:
Mozzarella from Naples, American Blue Cheese, Roman Provolone or Sicilian Parmesan
with a lemon, basil and black pepper dressing. 4.95
Caesar Salad for Two
Prepared Tableside
Crisp romaine leaves, fresh garlic croutons, imported parmesan, anchovies in a
dressing of fresh lemon, olive oil, special seasonings, coddled egg.
Prepared Tableside for two or more persons. 7.95 per person
F R O M O U R D O U B L E E A G L E
A G E I N G R O O M
Menu items and prices subject to change without notice
Take Home Your Unfinished Bottle of Wine – Ask Server For Details
Held in our dedicated Beef Ageing Room – the only one in New Mexico - at controlled
temperature and humidity till we judge the quality, tenderness and flavor has reached its
very peak. We cannot guarantee tenderness, quality, or
flavor for the orders: Medium Well or Well.
Accompanied by Fresh Vegetables and choice of Chile Relleno, Double Baked Stuffed Potato,
Mashed Potatoes, French Fries, Onion Rings, Baked Potato or Pasta Du Jour.
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 6 oz filet mignon medallions cooked tableside, en flambé’,
in butter with garlic buds, shallots, fresh mushrooms and marsala wine. 44.95
Chateaubriand Bouquetiere for Two
Aged 28 to 35 days
The finest center-cut 12 oz beef tenderloin broiled to perfection.
Presented and carved tableside with a selection of fresh vegetables,
sauce béarnaise and a special mushroom marsala sauce.
Please allow forty-five minutes. 44.95 per person
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
D O U B L E E A G L E S P E C I A L T I E S
Accompanied by Fresh Vegetables and choice of Chile Rellenos, Double Baked Stuffed Potato,
Mashed Potatoes, French Fries, Onion Rings, Baked Potato or Pasta Du Jour.
PORK
Roasted Pork Tenderloin
Rosemary-rubbed, splashed with Spanish sherry then oven roasted, topped by a
House Recipe raspberry-jalapeno glaze. 28.95
VEAL
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 Demi Glace and Mushrooms
Quick sautéed and sauced with a rich red wine demi glace and mushrooms. 28.95
POULTRY
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 Pomegranate-Wine Sauce
A select breast of duck hand-seasoned and pan sauteed with garlic and shallots
then baked with orange and pomegranate juices in select cabernet sauvignon. 32.95
HOUSE AGED BEEF
Boeuf Bourguignon
Classic French recipe, “Americanized” by Julia Child,of tender, aged beef,
roasted garlic, carrots and pearl onions with shitake mushrooms in a
rich, herbed sauce of fine red wine. 28.95
Grilled Paillards of Beef and Onions with Port Wine
Grilled strips of tender, aged beef with sweet onions with Country French herbs
in a select Port wine sauce. 28.95
New Mexican Plato Rio Grande
A house-aged petite 3 oz filet mignon with red sauce, a three-cheese chile relleno,
a green chile chicken enchilada and our Black Beans Santa Fe. 30.95
Any entrée split for two, add 7.00
D O U B L E E A G L E F R E S H S E A F O O D
Menu items and prices subject to change without notice
Accompanied by Fresh Vegetables and choice of Double Baked Stuffed Potato,
Mashed Potatoes, Onion Rings, Baked Potato or Pasta Du Jour.
SHRIMP
Crispy Shrimp
Lightly seasoned and quick crisped to a golden tempura crunch,
served with a red chile – orange marmalade dipping sauce. 22.95
Scampi Flambé
Tender shrimp flambéed table side 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. 25.95
SCALLOPS
St Jacques
Sautéed with mushrooms in butter, fresh garlic then blanched 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 witha 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
In Parchment
With shallots, garlic, thyme and tarragon, a splash of white wine and lemon juice
wrapped in parchment paper and baked to steam in it’s own juices. 29.95
Any entrée split for two, add 7.00
D O U B L E E A G L E 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. 6.50
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. 5.25
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
‘Who Can Resist Cookies’ Cookies
Three cookies from Chef’s Daily Selection. 2.65
Bananas Foster Flambé’
Fresh bananas flambéed tableside for two or more persons in a buttery caramel sauce
with Jamaican rum drizzled over vanilla bean ice cream. 7.50 per person
Espresso 2.65 Cappuccino 3.65
Seattle’s Best St Henri Blend Coffee 1.95
Regular or Decaffeinated
Menu items and prices subject to change without notice