Prime Rib Buffet

Santa Ana Cafe
Friday Evenings
5:00p.m. – 9:00p.m.

Starters

Assorted Mixed “Tamaya” Greens and Baby Spinach with Assorted Toppings to Include;
Tomato Wedges, Crisp Cucumbers, Shredded Carrots, Crisp Jicama, Beets, Cheddar Cheese, Olives, Croutons, Red Onion, Pinons, Pepitas,
Garbanzo Beans, Roasted Corn, and Bleu Cheese Crumbles
Green Chile Buttermilk, Creamy Goat Cheese,
Smoked Tomato Vinaigrette and Italian Dressings
Seafood Oscar Salad
Grilled Vegetables over Citrus Infused Quinoa
Southwest Chicken Caesar Salad
Crudité Display with Southwest Hummus and Chimayo Buttermilk Dip

The Main Event

Green Chile Pork Stew
Slow-Roasted Prime Rib of Beef Au Jus Lie, Carved to Order
Horseradish Sauce, Sautéed Mushrooms and Onions
Seared Salmon over Melted Fennel and Lemon-Herb sauce
Chipotle –Orange Roasted Chicken
Dijon Roasted Pork Loin with Calvados Cream
Seasonal Vegetable Medley
Native Grain Medley
Garlic Whipped Potatoes
Anasazi Beans


“Delectable” Desserts

Santa Ana Cafe’s Famous Chocolate Fountain
Warm Chocolate Chip Cookies straight from the oven
Warm Cherry Cobbler
Strawberry Cheesecake
Lemon Meringue Pie
Café Mocha Parfaits
Assorted Brownies & Bars
Sugar Free Berries & Cream
Sugar Free Apple Pie

Corn Maiden

Foods on Fire

The Corn Maiden is an honored symbol of the Santa Ana Pueblo. She represents the special relationship between the farmer and the plant. Our Fire is the blending of local flavors with nouvelle cuisine.

Skewered, spit fired meat; fowl and fish accompanied by fresh, seasonal vegetables are the signatures of the Corn Maiden.
Beans and Maize relishes further enhance the flavors of our kitchen. Tapas style plates offer smaller portions for sharing and interesting selections for grazing at the bar. Corn Maiden Restaurant is a story of the old and the new…Traditional yet innovative…A story of different interpretations of our world to different peoples.



Beginnings

Pan Seared Hazelnut Crusted Chevre Crostine Served on a young spring salad with burgundy shallot vinaigrette

Pan Seared Foie Gras Escalope Delagazed with sherry vinegar, petite spinach salad

Thai Summer Rolls Bibb lettuce, mint, carrots, and snow peas rolled in rice paper with a spicy chile sauce

Sonoran Prawn and King Crab Martini Jumbo prawns and king crab, spicy pecans, avocado and a tequila chipotle sauce

Pan Seared Lump Crab Cake Sweet potato chutney and a mustard grain sauce

Seared Jumbo Scallop & Giant Shrimp Prosciutto wrapped scallop on southwestern orzo and sweet chile shrimp on pineapple salsa

Calamari Crisp fried in blue corn tempura, with mango relish and a Ginger-jalapeno-coconut gastrique crème

Red Chile Escargots in a Vol au Vont Sauteed with chopped garlic & shallots, deglazed with anisette, red chile glaze & cream




Soup & Salad

New Mexico Tortilla Soup Traditional rich chicken soup,deconstructed with avocado, lime, cilantro and crisp tortilla strips

Curried Butternut Squash Bisque Garnished with toasted pumpkin seeds

Spring Salad with fresh golden and crimson beets, smoked duck, raspberries, shallots chive vinaigrette

Southwestern Caesar Salad Whole leaves of romaine brushed with caesar dressing, in a parmesan ring with white anchovy





Corn Maiden
“upewi aityii kutruka”
Our Signature Rotisserie

“k’uchininak’u”
The Corn Maiden Classic

Chorizo Sausage, Fresno Chile Chicken, Rose Salted Beef Rib Eye, and Lavender Salted Shrimp

“tsitsi kutaasruma”
The Ocean

Glazed Ahi Tuna, Lavender Salted Swordfish, Blue nose sea bassMonkfish Loin Seasoned with Alder wood Smoked Salt, and Lavender Salted Shrimp Served with Key Lime InfusedGreen Curry-Coconut Beurre Blanc

“sratyii tsatya”
The Range

Wild Boar Cranberry Sausage, Rose Sea Salted Buffalo Rib Eye, Kurubota Pork with Orange-Mango-Ginger Glaze, Soy Orange Duck Breast

“tyini kaisrpitra ku tsitsi”
The Earth and Water

Glazed Ahi Tuna, Soy Orange Duck Breast, Rose Salted Beef Rib Eye and Lavender Salted Shrimp

Rotisserie includes the Corn Maiden Chopped Salad and your choice of:

Green Chile Potato Au Gratin in Cocotte
Roasted Garlic Peruvian Mashed Potatoes
Lemon & Lime Infused Quinoa * Lemon Grass Infused Basmati RiceMedley of Native Grains
Green Chile Flageolet * Sautéed Vegetables

“Chefs Regional American”

Chateaubriand for Two Carved tableside, served with green chile potato au gratin, haricots vert with roasted slivered almonds and béarnaise sauce

Dry Aged New York Strip Dry aged in-house, with oven roasted cauliflower,mustard butter and haricot vert

Grilled Citrus Scented Shrimp On a pineapple salsa with sautéed asian kale, coconut sweet potato mash and a blood orange – chipotle reduction

Grilled Beef Tenderloin Capped with blue cheese and peppercorn sauce, accompanied by a spinach, pear and pecan salad, with a white balsamic vinaigrette

Rack Of Colorado Lamb Pine nut and dijon crusted, with red chile demi glace. petite frisee, oven roasted
tomatoes and goat cheese, with a walnut dressing

Halibut Fillet with Aromatic Herbs Capers, onions peppers and cornichons served with basil couscous and
sautéed white asparagus

Baked, Marinated Portabella Mushroom Served with roasted red pepper polenta, lemon seared tofu brochette, sautéed mizuna & asparagus, & red pepper ginger glaze

Rotisserie Organic Chicken Slow cooked locally raised organic chicken, infused with thyme and smoked sea salt, Served with green chile au gratin potatoes and seasonal vegetables