Casual, cozy hotel restaurant serving seasonal New Mexican fusion fare with a French twist.
New Mexican fusion with a French flare.
Chef Estevan Garcia has created a menu using traditional Northern New Mexico dishes including Chimayo red chile, chicos, posole, and calabacitas. All produce items are bought locally and are organic. Garcia visits the Santa Fe Farmer’s Market every Saturday morning to hand-pick the freshest and best ingredients. His poultry, beef and lamb are bought locally as well from Shepard’s Lamb in Espanola, NM.
Garcia is a true wine connoisseur. His wine list includes red and white wines which are both domestic and imported. Please ask him upon your restaurant visit for the perfect pairing with your meal. Wine is one of his specialities and he’ll be pleased to make your meal a memorable one.
3.9 – 127 reviews $$ • Fine dining restaurant
Menu
| Wine | |
| White Wines | |
| Saumur les Pouches, Chenin Blanc, Loire Valley, France 2020 | $13.00 |
| Francois Chidaine, Sauvignon Blanc, Touraine, France 2019 | $13.00 |
| A Giuseppe Luigi, Pinot Grigio, Italy 2020 | $14.00 |
| Leitz Dragonstone, Riesling, Germany 2020 | $14.00 |
| Kings Ridge, Pinot Gris, Willamette Valley, Oregon 2019 | $14.00 |
| Jean Pierre Grossot, Chablis, France 2018 | $14.00 |
| Joseph Drouhin, Macon-Villages, France 2019 | $14.00 |
| Columna, Albariño, Rias Baixas, Spain 2019 | $14.00 |
| Stoller Family Estate, Chardonnay, Dundee Hills 2019 | $14.00 |
| Bergström Oregon Chardonnay, Willamette Valley 2018 | $60.00 |
| Joseph Drouhin, Chablis, France 2019 | $65.00 |
| Granbazan, Albariño, Rias Baixas, Spain 2019 | $65.00 |
| Joseph Drouhin, Rully, France 2015 | $70.00 |
| Chablis, Vielles Vignes, Raoul Gautherin & Fils, 2018 | $75.00 |
| Bouchard Pouilly-Fuisse, France 2017 | $75.00 |
| Joseph Drouhin, Pouilly-Fuisse, France 2018 | $75.00 |
| Alberto Nanciares, Soverribas, Albariño, Rias Baixas, Spain 2019 | $80.00 |
| Joseph Drouhin, Meursault, France 2017 | $85.00 |
| Bouchard Père & Fils, Meursault les Clous, France 2018 | $90.00 |
| Red Wines | |
| Josh Cellars, Merlot, California 2019 | $50.00 |
| Sean Minor Cabernet Sauvignon, Paseo Robles, 2019 | $14.00 |
| Anciano, Tempranillo Reserva, Valdepenas, Spain 2013 | $14.00 |
| Kermit Lynch, Cotes du Rhone, France 2017 | $14.00 |
| Torre D Golban, Tempranillo, Ribera del Duero, Spain 2017 | $14.00 |
| Belleruche, Cotes du Rhone, M. Chapoutier, France 2018 | $15.00 |
| Doña Paula Estate, Malbec, Mendoza Argentina 2015 | $15.00 |
| Atteca Garnache Old Vines, Spain 2018 | $15.00 |
| Isole e Olena, Chianti, Italy 2017 | $60.00 |
| Pesquera, Tinto, Ribera del Duero, Spain 2018 | $65.00 |
| Kiona, Merlot, Estate Grown, Columbia Valley, Washington 2016 | $65.00 |
| Barron de Ley Reserva, Rioja, Spain 2015 | $70.00 |
| Stoller Family Estate, Pinot Noir, Dundee Hills, Oregon 2018 | $70.00 |
| Alchemist, Pinot Noir, Willamette Valley, Oregon 2018 | $70.00 |
| Stoller Family Reserve, Pinot Noir, Willamette Valley, Oregon 2017 | $75.00 |
| Beringer, Cabernet Sauvignon, Knights Valley, California, 2017 | $75.00 |
| Belle Pente Estate, Pinot Noir, Willamette Valley 2015 | $80.00 |
| Turley, Zinfandel, Napa Valley 2018 | $80.00 |
| Pine Ridge, Cabernet Sauvignon, Napa Valley 2017 | $90.00 |
| Château des Graviers, Margaux Cru Artisan, France 2015 | $110.00 |
| Château Boutisse, Saint-Emilion, Grand Cru, France 2016 | $100.00 |
| Duckhorn Merlot, Napa Valley, 2017 | $95.00 |
| Stags Leap, Cabernet Sauvignon, Napa Valley 2017 | $95.00 |
| Bernau Block, Pinot Noir, Willamette Valley, 2015 | $95.00 |
| Rose | |
| Le Charmel, Rose de Provence 2020 | $14.00 |
| Sparkling Wines and Champagne | |
| Le Grand Courtage, Blanc de Blancs Brut, France | $14.00 |
| P Lancelot-Royer, Blanc de Blancs Grand Cru, France | $80.00 |
| Veuve Clicquot, Brut, Reims, France, N.V | $18.00 |
| Beer | |
| Bavik Belgian Lager | $9.00 |
| Scrimshaw Pilsner, California | $9.00 |
| North Coast Old Rasputin Stout | $9.00 |
| La Cumbre Elevated IPA, New Mexico | $9.00 |
| La Cumbre Slice of Hefen, New Mexico | $9.00 |
| Ports | |
| Dow’s Old Tawny Porto Aged 10 Years | $12.00 |
| Osborne Fine Tawny Porto | $12.00 |
| Sherry | |
| Osborne Manzanilla Fina, Spain | $12.00 |
| Lustau, Manzanilla Papirusa, Spain | $14.00 |
| Lustau, East India Solera Sherry, Spain | $14.00 |
| Deluxe Cream Capataz Andres, Sweet Jerez, Spain | $15.00 |
| Margarita | |
| Margarita, La Paz, Agave Wine, Gold | $14.00 |
| Sangria | |
| Sangria | $14.00 |
| Dinner Menu | |
| Appetizers | |
| Chile Relleno Anaheim Green Chile filled with mushroom duxelle and served with a garlic pinto-bean demi-glace |
$17.00 |
| Carne Adobada Ravioli Ravioli filled with chimayo Red Chile marinated pork and served with a garlic red chile cream sauce |
$18.00 |
| Pastel de Guacamole Avocado mousse layered with corn and tomato. Served with house made corn chips |
$16.00 |
| Calamari Hawaiian calamari steak, thinly sliced, breaded with panko and flash-fried. Served in a lemon parsley butter |
$17.00 |
| Tamalito One house-made pork tamale served with Chimayo red chile |
$13.00 |
| Sopaipilla A sopaipilla filled with wild rice, pinto beans, and chicos. Served with Chimayo Red Chile |
$14.00 |
| Duck Trap Smoked Salmon* Thinly sliced smoked salmon accompanied with capers, sour cream, red onion, sliced lemon, and toast points |
$19.00 |
| Salads | |
| Estevan’s Salad Seasonal greens sourced from the Farmers Market and tossed in a vinaigrette dressing |
$15.00 |
| Red Cabbage Salad Sliced cabbage sauteed with smoked bacon and Roquefort blue cheese vinaigrette |
$16.00 |
| Romaine Salad Romaine lettuce served with our ceaser dressing and a Farmers Market poached egg |
$17.00 |
| Tomato Salad Farmers Market heirloom tomatoes, basil, onions, and goat cheese tossed in a vinaigrette |
$17.00 |
| Stews | |
| Shepherd’s Lamb Shank Stew Organic lamb shank and cubes of lamb with Farmers Market carrots, potatoes, and onions |
$35.00 |
| Pork Hock Posole Stewed hominy in a broth with pork hock and a hint of Chimayo Red Chile |
$30.00 |
| Entrées | |
| Estevan’s Enchilada* Two corn tortillas filled with cheese and your choice of Chimayo Red or Green Chile, served with calabacitas, pinto beans, onions, and chicos grown from local farms |
$17.00 |
| Poblano Chile Filled with Asadero cheese and onions. Served with wild rice, calabacitas, and a tomato sauce |
$28.00 |
| Rainbow Trout Trout dipped in a mild organic corn meal, pan-fried with lemon, garlic, butter, and parsley. Served with sauteed spinach and potatoes |
$35.00 |
| Red Bird Chicken Paillard* Chicken breast pounded thin and breaded with panko with a white wine garlic sauce. Served with Farmers Market vegetables and wild rice |
$34.00 |
| Quail* Two grilled quail in a Red Chile Juniper demi-glace. Served with sauteed fingerling potatoes and Farmers Market Vegetables |
$39.00 |
| Organic Shepherd’s Lamb Rib Chops* Locally sourced from Chama and grilled with a peppercorn demi-glace. Served with sauteed spinach and fingerling potatoes |
$45.00 |
| Black Angus Ribeye Steak* Aged ribeye from the Niman Ranch, Grilled and served with a Red Chile demi-glace seasonal vegetables, and sauteed potatoes |
$45.00 |
| Bolognese Pasta Slow-cooked and prepared from pork shoulder, pancetta, and tomatoes. Served with tagliatelle pasta |
$35.00 |
| Iberico Bellota Loin Chop* Free roaming pigs indigenous to the Iberian peninsula’s ancient native forests brimming with acorns. Grilled and accompanied by a Red Chile demi-glace with Farmer’s Market seasonal vegetables and potatoes |
$40.00 |
| Thanksgiving Menu 2021 | |
| Hors d’Oeuvre | |
| Hors d’Oeuvre Smoked salmon toastette with capers, onions, and sour cream |
|
| Choice of Soup or Salad | |
| Farmers Market Vegetable Soup Soup made with fresh Santa Fe Farmers Market vegetables |
|
| Farmers Market Romaine Salad Served with Caesar dressing and croutons |
|
| Entrée Choice | |
| Chefs Thanksgiving Special Pheasant (Limited Quantity) Please inquire with your server to hear about this dish |
|
| Organic Free-Range Turkey Roasted free-range turkey slices, served with a turkey reduction, maple glazed carrots, cornbread stuffing, mashed potatoes, green beans, and house-made cranberry sauce |
|
| Black Angus Ribeye Aged ribeye from The Niman Ranch. Grilled and served with a Chimayo Red Chile demi-glace, fresh Farmers Market vegetables, and mashed potatoes |
|
| Featured Fish Selection Please inquire with your server for more information. Subject to seasonal availability |
|
| Poblano Chile A Poblano Chile filled with wild rice, spinach, and asadero cheese. Topped in a tomato sauce with fingerling potatoes and fresh Farmers Market vegetables |
|
| Dessert Choice | |
| Traditional Pumpkin Pie Served with crème fraiche |
|
| Apple Pie Served with Taos Cow Vanilla Ice Cream |
|
| Traditional New Mexican Tres Leches Moist cake topped with a strawberry cream |
|
| Christmas Eve Menu | |
| Appetizer | |
| Albondigas Soup A seasoned meatball served with a slightly spice traditional broth |
|
| Bibb Lettuce Salad Served with fresh Farmer’s Market tomato and cucumber. Drizzled with walnut oil and aged sherry vinegar |
|
| Chile Relleno Anaheim Green Chile filled with mushroom duxelle served with a garlic pinto bean demi-glace |
|
| Entree | |
| Chefs Christmas Special Pheasant (Limited Quantity) Please inquire with your server to hear about this dish |
|
| Black Angus Ribeye Aged ribeye from The Niman Ranch. Grilled and served with a Chimayo Red Chile demi-glace, fresh Farmers Market vegetables, and mashed potatoes |
|
| John Dory “St. Pierre” Pan seared in a beurre blanc sauce and served with angel hair pasta and Farmer’s Market vegetables |
|
| Quail Two grilled quail served in a cranberry demi-glace. Served with sautéed fingerling potatoes and Farmer’s Market vegetables |
|
| New Mexico Combination Plate A rolled Chimayo Red Chile cheese enchilada and a grilled Tierra Amarilla lamb chop. Served with calabacitas and chicos |
|
| Poblano Chile A Poblano Chile filled with wild rice, spinach, and goat cheese. Topped in a tomato sauce with fingerling potatoes and fresh Farmers Market vegetables |
|
| Dessert | |
| Flan Made with Farmer’s Market goats milk |
|
| Almond Cake Served with a Crème Anglaise |
|
| Tres Leches Moist cake topped with a strawberry cream |
|
| Traditional Christmas Plate Homemade empanaditas served with cajeta, chocolate truffle, and biscochito |
|
| Christmas Day Menu | |
| Appetizer | |
| Albondigas Soup A seasoned meatball served with a slightly spice traditional broth |
|
| Bibb Lettuce Salad Served with fresh Farmer’s Market tomato and cucumber. Drizzled with walnut oil and aged sherry vinegar |
|
| Chile Relleno Anaheim Green Chile filled with mushroom duxelle served with a garlic pinto bean demi-glace |
|
| Entree | |
| Chefs Christmas Special Pheasant (Limited Quantity) Please inquire with your server to hear about this dish |
|
| Black Angus Ribeye Aged ribeye from The Niman Ranch. Grilled and served with a Chimayo Red Chile demi-glace, fresh Farmers Market vegetables, and mashed potatoes |
|
| John Dory “St. Pierre” Pan seared in a beurre blanc sauce and served with angel hair pasta and Farmer’s Market vegetables |
|
| Quail Two grilled quail served in a cranberry demi-glace. Served with sautéed fingerling potatoes and Farmer’s Market vegetables |
|
| New Mexico Combination Plate A rolled Chimayo Red Chile cheese enchilada and a grilled Tierra Amarilla lamb chop. Served with calabacitas and chicos |
|
| Poblano Chile A Poblano Chile filled with wild rice, spinach, and goat cheese. Topped in a tomato sauce with fingerling potatoes and fresh Farmers Market vegetables |
|
| Dessert | |
| Flan Made with Farmer’s Market goats milk |
|
| Almond Cake Served with a Crème Anglaise |
|
| Tres Leches Moist cake topped with a strawberry cream |
|
| Traditional Christmas Plate Homemade empanaditas served with cajeta, chocolate truffle, and biscochito |
|
| New Years Eve Menu 2022 | |
| Appetizer | |
| Albondigas Soup A seasoned meatball served with a slightly spice traditional broth |
|
| Bibb Lettuce Salad Served with fresh Farmer’s Market tomato and cucumber. Drizzled with walnut oil and aged sherry vinegar |
|
| Chile Relleno Anaheim Green Chile filled with mushroom duxelle served with a garlic pinto bean demi-glace |
|
| Entree | |
| Chefs Christmas Special Pheasant (Limited Quantity) Please inquire with your server to hear about this dish |
|
| Black Angus Ribeye Aged ribeye from The Niman Ranch. Grilled and served with a Chimayo Red Chile demi-glace, fresh Farmers Market vegetables, and mashed potatoes |
|
| John Dory “St. Pierre” Pan seared in a beurre blanc sauce and served with angel hair pasta and Farmer’s Market vegetables |
|
| Quail Two grilled quail served in a cranberry demi-glace. Served with sautéed fingerling potatoes and Farmer’s Market vegetables |
|
| New Mexico Combination Plate A rolled Chimayo Red Chile cheese enchilada and a grilled Tierra Amarilla lamb chop. Served with calabacitas and chicos |
|
| Poblano Chile A Poblano Chile filled with wild rice, spinach, and goat cheese. Topped in a tomato sauce with fingerling potatoes and fresh Farmers Market vegetables |
|
| Dessert | |
| Flan Made with Farmer’s Market goats milk |
|
| Almond Cake Served with a Crème Anglaise |
|
| Tres Leches Moist cake topped with a strawberry cream |
|
| Traditional Christmas Plate Homemade empanaditas served with cajeta, chocolate truffle, and biscochito |
|
| Valentine’s 2022 Prix Fixe Dinner | |
| Choice of Appetizer | |
| Albondigas Soup A seasoned meatball served with a slightly spice traditional broth |
|
| Romaine Caesar Salad Romaine lettuce with Parmesan cheese, house made Caesar dressing, and croutons |
|
| Chile Relleno Anaheim Green Chile filled with mushroom duxelle served with a garlic pinto bean demi-glace |
|
| Choice of Entree | |
| Chefs Special Pheasant (Limited Quantity) Please inquire with your server to hear about this dish |
|
| Black Angus Ribeye Aged ribeye from The Niman Ranch. Grilled and served with a Chimayo Red Chile demi-glace, Whit a Rolled enchilada top off with Chimayo red Chile |
|
| Surf & Turf Artic char served with a beurre blanc sauce, Grilled Filet mignon top off with a peppercorn demi-glaze sauce, served with fresh farmers market vegetable & mash potatoes |
|
| Quail Two grilled quail served in a cranberry demi-glace. Served with sautéed fingerling potatoes and Farmer’s Market vegetables |
|
| Poblano Chile A Poblano Chile filled with wild rice, spinach, and goat cheese. Topped in a tomato sauce with fingerling potatoes and fresh Farmers Market vegetables |
|
| Choice of Dessert | |
| Flan Made with Farmer’s Market goats milk |
|
| Almond Cake Served with a Crème Anglaise |
|
| Tres Leches Moist cake topped with a strawberry cream |
|
… View more
Order and Reservations
Reservations: opentable.com
Contact Estevan Restaurante
Address: 125 Washington Ave #2016, Santa Fe, NM 87501
Phone: (505) 930-5363
Website: http://estevanrestaurante.com/
Hours
| Saturday | 5:30–8:45PM |
| Sunday | 5:30–7:30PM |
| Monday | Closed |
| Tuesday | 5:30–8:45PM |
| Wednesday | 5:30–8:45PM |
| Thursday | 5:30–8:45PM |
| Friday | 5:30–8:45PM |
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