Restaurant Menu
Please select one of our menus below
And don't miss the seasonal menus at the bottom of the page
Lunch Menu
Starters
Starters | |
| Guacamole and Chips | 9.00 |
| housemade corn tortilla chips with made to order guacamole add pico de gallo: $4.00 | |
| Soup of the day | 8.00 |
| seasonal selection, verbalized by your server | |
| La Casa Sena Caesar | 9.00 |
| red chile – lime -anchovy dressing, lime-cotija flatbread | |
| Beet Salad | 10.00 |
| arugula, roasted shallot vinaigrette, feta cheese, grapefruit | |
| Spring Greens Salad | 10.00 |
| herb vinaigrette, celery, summer squash, aged irish cheddar | |
| Fry Duo | 10.00 |
| parmesan-truffle sweet potato fries and russet fries, served with morita ketchup and green chile crema | |
| Blue Crab Enchilada | 11.00 |
| tropical red chile, blue corn tortilla, jicama – cabbage slaw, and mango – sesame dressing | |
| Black Mussels | 12.00 |
| steamed in coconut-lemongrass broth with chimayo red chile, and grilled sourdough | |
| Wild Mushroom Tamale | 10.00 |
| poblano scented masa, with exotic mushrooms, garlic-sage butter, and crispy shallots | |
| Seafood Sampler | 14.00 |
| lobster sausage, tortilla crusted shrimp, pasilla crusted tuna sashimi, and edamame-wasabi puree | |
| Veggie Sampler | 15.00 |
| roasted sweet corn with lemon-basil butter, avocado hummus with red chile pine nuts, grilled pita bread, sesame grilled organic tofu-napa slaw | |
Entrees
Entrees | |
| Sena Plaza Chicken Salad | 12.00 |
| basil/mint pesto-marinated chicken tossed in guava-chipotle vinaigrette with summer veggies, radicchio, and butter lettuce, fried tortilla strips | |
| Grilled Chicken Sandwich | 12.00 |
| natural chicken breast with basil pesto, poblano rajas, grilled onions, asadero cheese, heirloom tomatoes, chipotle mayo on foccacia | |
| THE Green Chile Cheeseburger | 15.00 |
| grilled New Mexican beef with spicy green chile, Humbolt Fog blue cheese on a toasted brioche bun with slaw or fries. antelope burger also available | |
| LCS BLTA | 11.00 |
| the classic sandwich with avocado, red chile glazed applewood smoked bacon, and chipotle mayonnaise | |
| Aztec Dusted Salmon | 17.00 |
| pan seared filet with spiced mocha crust, yellow mole, warm quinoa-radicchio salad, and mango-sesame dressing | |
| Grilled Ruby Trout | 15.00 |
| zucchini, carrots, bell pepper, sweet corn, salsa fresca | |
| Grilled New Mexico Hanger Steak | 18.00 |
| green chile dusted, brown sugar spaghetti squash, cheesy garlic mashed potato-stuffed relleno, demi glace | |
| Poblano Chile Relleno | 12.00 |
| with quinoa, three squashes, crimini mushrooms, asadero cheese, tropical red chile | |
| Grilled Venison Italian Sausage | 14.00 |
| Marble beer poached sausage, multi-grain hoagie, sweet potato fries, blue goat cheese-jicama slaw | |
| Traditional LCS Enchiladas | 14.00 |
| chicken-green chile OR red chile-cheese, served with black beans, Mexican rice, salsa fresca | |
Chefs Weekly Specials
Chefs Weekly Specials | |
| Sesame Seed Crusted Ahi Tuna Salad | 14.00 |
| Arugula, Carrots, Roasted Red Bell Peppers, Black Olives, Cotija Cheese. Served with a Red Wine caper Vinaigrette. | |
| Grilled Chicken Burrito | 13.00 |
| Grilled Chicken Breast, Green Chile, Asadero Cheese, Sauteed Calabacitas, Mexican Rice and Guacamole. | |
Early Dinner Menu
Early Dinner
Early Dinner | |
| Guacamole and Chips | 9.00 |
| housemade corn tortilla chips with made to order guacamole add pico de gallo: $4.00 | |
| LCS Caesar | 10.00 |
| red chile – lime -anchovy dressing, lime-cotija flatbread | |
| Beet Salad | 11.00 |
| arugula, roasted shallot vinaigrette, feta cheese, grapefruit | |
| Spring Greens Salad | 11.00 |
| herb vinaigrette, carrots, celery, summer squash, aged irish cheddar | |
| Fry Duo | 10.00 |
| parmesan-truffle sweet potato fries and russet fries, served with morita ketchup and green chile crema | |
| Black Mussels | 12.00 |
| steamed in coconut-lemongrass broth with chimayo red chile and grilled sourdough | |
| Wild Mushroom Tamale | 9.00 |
| poblano scented masa with exotic mushrooms, garlic-sage butter, and crispy shallots | |
| Seafood Sampler | 15.00 |
| lobster sausage, tortilla-crusted shrimp, pasilla crusted tuna sashimi, and edamame-wasabi puree | |
| Veggie Sampler | 15.00 |
| roasted sweet corn with lemon-basil butter, avocado hummus with red chile pine nuts, grilled pita bread, sesame grilled organic tofu-napa slaw | |
| THE Green Chile Cheeseburger | 15.00 |
| grilled New Mexican beef with spicy green chile, Humbolt Fog blue cheese on a toasted brioche bun, with slaw or fries. antelope burger also available | |
| Traditional LCS Enchiladas | 14.00 |
| chicken-green chile OR red chile-cheese served with black beans, Mexican rice, salsa fresca | |
| BBQ Pork Sliders | 14.00 |
| LCS guava BBQ sauce, buttermilk biscuits, sesame napa slaw, sweet potato fries | |
| Aztec Dusted Salmon | 27.00 |
| pan seared filet with spiced mocha crust, yellow mole, quinoa-radicchio salad, and mango-sesame dressing | |
| Grilled New Mexico Hanger Steak | 28.00 |
| green chile dusted, string beans, carrots and cauliflower, cheesy mashed potato-stuffed relleno substitute 7oz. N.M. beef filet $40.00 add lobster meat $9.00 | |
Dinner Menu
Starters
Starters | |
| LCS Ceasar | 10.00 |
| red chile-lime anchovy dressing, lime-cotija flatbread | |
| Beet Salad | 11.00 |
| arugula, roasted shallot vinaigrette, feta cheese, grapefruit | |
| Spring Greens Salad | 11.00 |
| herb vinaigrette, carrots, celery, summer squash, aged irish cheddar | |
| Baby Iceberg Salad | 12.00 |
| Niman bacon, heirloom tomatoes, gold beets, creamy blue-goat cheese dressing | |
| Guacamole and Chips | 9.00 |
| housemade corn tortilla chips with made to order guacamole add pico de gallo $4 | |
| Fry Duo | 10.00 |
| parmesan-truffle sweet potato fries and russet fries, served with morita ketchup and green chile crema | |
| Goat Cheese-Sweet Corn Croquettes | 11.00 |
| goat cheese cajeta, crispy wontons, moch snow | |
| Black Mussels | 12.00 |
| steamed in coconut-lemongrass broth with chimayo red chile and grilled sourdough | |
| Mushroom Tamale | 9.00 |
| poblano scented masa with exotic mushrooms, garlic-sage butter, and crispy shallots | |
| Pan-Seared Quail | 14.00 |
| strawberry-thyme jam, blue corn toast | |
| Seafood Sampler | 15.00 |
| lobster sausage, tortilla crusted shrimp, pasilla crusted tuna sashimi, and edamame-wasabi puree | |
| Veggie Sampler | 15.00 |
| roasted sweet corn with lemon-basil butter, avocado hummus with red chile pine nuts, grilled pita bread, sesame grilled organic tofu-napa slaw | |
| Hudson Valley Foie Gras | 30.00 |
| poached quail egg, sundried cherry steamed bread, 15 yr aged balsamic vinegar | |
| Hudson Valley Foie Gras with wine | 40.00 |
| Hudson Valley Foie Gras with added 1 ounce foie gras wine pairing. Select from: Royal Tokaji Wine Company, Tokaji, “Mezes Maly”, Grand Cru, 6 puttonyos, Hungary, 1995 (1 ounce) | |
Entrees
Entrees | |
| Chef Patrick sources the highest quality seasonal and local ingredients. We source sustainable meats and seafood whenever possible. | |
| THE Green Chile Cheeseburger | 15.00 |
| grilled new mexican beef with spicy green chile, humboldt fog blue cheese on a toasted brioche bun, with slaw or fries. antelope burger also available | |
| Traditional LCS Enchiladas | 15.00 |
| chicken-green chile or red chile- cheese enchiladas, served with black beans, mexican rice, salsa fresca | |
| Grilled Venison Italian Sausage | 16.00 |
| open faced on grilled ciabatta, marble beer poached, sweet potato fries, blue-goat cheese jicama slaw | |
| BBQ Pork Sliders | 14.00 |
| LCS guava BBQ sauce, buttermilk biscuits, sesame napa slaw, sweet potato fries | |
| Aztec Dusted Salmon | 27.00 |
| pan seared filet with spiced mocha crust, yellow mole, quinoa-radicchio salad, and mango-sesame dressing | |
| Grilled New Mexico Hanger Steak | 28.00 |
| green chile dusted, string beans, carrots and cauliflower, cheesy mashed potato stuffed relleno substitute 7oz. N.M beef filet $40.00 add lobster meat $ 9.00 | |
| Quinoa – Pink Lentil Tamale | 24.00 |
| Cauliflower - Coonridge goat cheese filled wrapped in banana leaves, with tomato-fennel ragout, roasted vegetables | |
| Natural Chicken Breast | 23.00 |
| achitoe rubbed, wild rice blend, string beans, achiote chicken jus | |
| Pan Seared Scallops | 29.00 |
| oregano sautéed zucchini, purple potato chips, New Mexican harissa sauce | |
| Please ask your server for wine pairing suggestions. | |
Weekly Specials
Weekly Specials | |
| Blue Corn Dusted Calamari | 10.00 |
| served with orange diablo dipping sauce | |
| Sweet Corn and Quinoa Tamale | 9.00 |
| sweet corn, quinoa, and carmalized onions served in a corn husk, tomatillo-avocado salsa | |
| Niglai Antelope Chop | 47.00 |
| purple potato gratin, green beans, huitlacoche demi-glace | |
Dessert Menu
Dessert
Dessert | |
| White Peach – Basil Cheesecake | |
| Lemon Crème Brulee | |
| Raspberry-Rhubarb Crumble | |
| orange cream | |
| Warm Chocolate Pudding Cake | |
| pistachio whipped cream | |
| Warm Pear Purse | |
| candied spice sauce, almond ice cream | |
| Pastry Chef: Claudette Deaguero | |
Special Menus
GRILLING ON THE PATIO with Milagro Vineyards - Click here to view Menu and Details
