Our chefs are happy to accommodate any dietary restrictions upon request.
*Final guest counts and menu selections are due with complete payment two weeks prior togroup arrival.
RESORT BANQUET
Menu
CONTINENTAL BREAKFASTS
Simple & Sweet - 10
Fresh seasonal sliced fruit, pastries, muns, & breakfast breads.
Healthy Choice - 13
Assorted pastries, muns, yogurt with granola, assorted cereals,
oatmeal with dried fruit,seasonal fruit, skim and low-fat milk.
• • •
BREAKFAST BUFFET
American Breakfast - 15
Assorted pastries, muns, breakfast breads, preserves,
butter, home-stylepotatoes and scrambled eggs.
Your choice of breakfast sausage, bacon, or breakfast ham.
Breakfast Burritos - 15
Seasonal fresh fruit platter, build-your-own breakfast burritos with scrambled eggs,
sausage or bacon, shredded potatoes, salsa, Hatch green chiles, and shredded cheese.
Servedwith sides of red and green chile sauces, & sour cream.
Stued French Toast - 16
Seasonal fresh fruit platter, assorted muns, pastries, preserves, butter,
yogurt, granola, scrambled eggs, French toast, maple syrup, breakfast sausage.
Biscuits and Gravy - 16
Seasonal fresh fruit platter, pastries, breakfast breads, preserves, and butter.
Home-style potatoes and scrambled eggs. Biscuits & Gravy with breakfast sausage.
Homemade Quiche - 18
Assortment of meat and vegetarian quiches served with country potatoes,
fresh fruit andberries.
Breakfast
All options are served with orange juice, apple juice,
cranberry juice, coee & hot tea.
ALL PRICES ARE PER PERSON
• 1 •
BUILD YOUR OWN BREAKFAST
Includes: orange juice, apple juice, cranberry juice, coee, and hot tea.
Served withassorted muns, fresh fruit, and individual yogurt.
STARTS AT 8/PERSON
Add your choice of the following to your buet:
PER PERSON
Bacon .............................................................................................................................................3
Sausage Links ............................................................................................................................. 3
Ham ................................................................................................................................................3
Assorted Individual Cereals ...................................................................................................2.50
Pastries .......................................................................................................................................... 3
Pancakes and Maple Syrup ....................................................................................................4
Oatmeal with Granola and Dried Fruit ................................................................................ 4
Stued French Toast with Maple Syrup .............................................................................5
Green Chile Scrambled Eggs ................................................................................................3
Home-Style Potatoes ...............................................................................................................3
Country-Style Biscuits and Sausage Gravy ...................................................................... 5
Breakfast Enchiladas ................................................................................................................7
Smoked Salmon .........................................................................................................................11
• 2 •
Soup and Salad - 12
Soup and salad combo, your choice of: mushroom bisque, tomato basil, or green chilestew
with pork. Comes with your choice of side salad: garden or Caesar.
Deli Sandwiches - 14
TOGO ITEM
Assorted deli meats, cheese slices, hoagie rolls, condiments, lettuce, tomato,
and onion. Served with your choice of: potato salad, pasta salad, or mixed green salad.
Comes with afresh-baked cookie.
To-Go: Turkey-swiss, ham-cheddar, roast beef-pepper jack, or veggie-hummus
all servedon croissant with lettuce, tomato, and onion.
Comes with mayo, mustard, bag of chips andfresh-baked cookie.
Chicken Caesar Salad - 14
TOGO ITEM
Fresh chopped romaine lettuce, shaved parmesan cheese, croutons, Caesar dressing,
served with grilled chicken breast. Comes with a fresh-baked cookie.
Chef Salad Bar - 14
TOGO ITEM
Spring mixed lettuce, sliced deli meats, hard boiled eggs, shredded cheese, tomatoes,
onions, croutons, and choice of dressing. Comes with a fresh-baked cookie.
Lunch
LUNCH BUFFET
All options served with iced tea and water.
ALL PRICES ARE PER PERSON
• 3 •
Build Your Own Tacos - 16
Chicken & Beef tacos, fresh chopped lettuce, cheddar jack cheese, tomatoes, red onion,
salsa, sour cream & guacamole. Served with warm tortillas, black bean corn relish, spanish
rice & tortilla chips. Comes with tres leches for dessert.
Outdoor Grill - 16
Your choice of burgers, brats, hot dogs or chicken breasts served on a bun.
Comes with allthe condiments, potato salad, chips, and a fresh baked cookie.
New Mexican Fare - 18
Your choice of one: Chicken enchiladas with red and green chile sauce, beef soft tacos,
orpork tamales with red or green sauce. Served with shredded cheese, lettuce, salsa,
guacamole, pinto beans, and Spanish rice. Comes with tres leches for dessert.
BBQ - 20
Your choice of one: Smokey BBQ pulled pork, honey mustard pulled chicken,
or sweet BBQ brisket, all served with green chile cornbread. Comes with BBQ baked
beans, corn on thecob, garden salad and fresh-baked cookies.
Cup of Soup - 6
Add your choice of soup to your favorite lunch selection:
Green chile stew with pork, mushroom bisque, or tomato basil.
• 4 •
Appetizers
HOT SELECTIONS
Chicken or Beef Satay Skewers with Peanut Sauce - 125
Grilled satay, tangy & slightly spicy with creamy peanut dipping sauce.
Southwest Chicken Empanadas - 125
Southwest black beans, shredded chicken & roasted corn stued into a pastry shell.
Served with queso sauce & ranchero dressing
Vegetarian Egg Rolls - 125
Asian vegetables wrapped in an egg roll & deep fried served with sweet chili sauce.
Baked Brie - 125
Served with strawberry balsamic glaze, apples, sliced baguettes and lavash crackers.
BBQ Meatballs - 125
Meatballs smothered in our signature bbq sauce and slow-cooked in our smoker.
BBQ Shrimp and Smoked Cheddar Grits - 150
Grilled gulf shrimp served on top of smoked cheddar cheese grits.
Pu Pu Platter - 150
Spring rolls, crab rangoon & pork pot stickers served with dipping sauces.
Spinach and Artichoke Dip - 150
Creamy Spinach and Artichokes served with Tortilla Chips & Vegetables.
Bacon Wrapped Scallops - 150
Fresh Sea Scallops Broiled & Wrapped with Bacon.
Crab or Sausage Stued Mushrooms - 150
Crab or Italian Sausage Stued Button Mushrooms with Parmesan Cheese & Parsley.
Bluefin Crab Cakes with Remoulade - 175
Fresh Bluefin crab served with olive oil, lemon juice & our signature remoulade sauce.
PRICED PER 50 PIECES
• 5 •
COLD SELECTIONS
Chips, Queso, Salsa and Guacamole - 75
Crudité Platter - 100
Fresh cut broccoli, cauliflower, mixed bell peppers, celery, & carrots,
with creamy dillranch.
Bruschetta - 100
Crostini topped with roasted tomatoes, fresh mozzarella, fresh basil,
and garnished withbalsamic glaze.
Starburst of Fruit - 100
Presentation of ripe melons, pineapple, berries, grapes and honey yogurt dipping sauce.
Hummus Display - 125
Classic and roasted pepper hummus, baba ganoush, crisp vegetables,
pita chips, crostini.
Duet of Asparagus - 125
Prosciutto wrapped with herb cheese.
Smoked Salmon Petites - 150
Smoked salmon with a dill cream cheese mousse, sweet cherry pepper curl, & lemon.
Served on petit crackers.
Artisanal Charcuterie - 150
Air dried meats, selection of cheeses, country olives, dipping sauces,
pepperoncini, &crackers.
Cheeses of the World - 150
Chef’s selection of cheese, crackers, grapes and berries.
Sesame Seared Tuna - 175
Seaweed salad, wasabi, crisp wonton, soy glaze.
PRICED PER 50 PIECES
• 6 •
Dinner
All entrees come with a house garden salad with two dressings,
iced tea, water, bread andbutter.
* INDICATES ENTRÉE IS SERVED ON A CARVING STATION
DINNER IN THE LODGE
From the Plains Buet - 55
Peppered Beef Tenderloin with Red Wine
Demi Roasted Fngerling Potatoes
•
Encrusted Striped Bass with Brown Butter
Herbed Orzo | Parmesan Grilled Asparagus
•
Caesar Salad
•
Artisan Breads and Butter
Chef’s Favorite Buet - 50
Bluefin Crab Stued Airline Chicken
served with Garlic Cream Sauce
•
Trout with Shrimp Mousseline
Wilted Spinach | Lemon Basil Couscous | Green Bean Almondine
•
Spinach Salad
Strawberries, Candied Pecans, Feta Cheese, Balsamic Vinaigrette
Taste of Italy Buet - 48
Chicken Parmesan
•
Penne Pasta with Marinara
•
Cheese Tortellini & Pesto Sauce
•
Italian Sausage w/ Roasted Tomatoes, Peppers and Onions
•
Focaccia Garlic Bread
•
Caprese & Caesar Salad
ALL PRICES ARE PER PERSON
• 7 •
Pepper Crusted Beef Tenderloin* - 38
Beef tenderloin seasoned with a peppered crust and served with a red-wine reduction.
•
CHOICE OF ONE STARCH:
Roasted Garlic Mashed Potatoes | Au Gratin Potatoes | Roasted Fingerling Potatoes
CHOICE OF ONE VEGETABLE:
Seasonal Vegetables | Sautéed Asparagus | Roasted Tri-Colored Carrots
Beef Prime Rib* - 38
Beef prime rib crusted with mustard and herbs, then slow roasted until medium-rare.
Served with creamy horseradish and au jus.
•
CHOICE OF ONE STARCH:
Roasted Garlic Mashed Potatoes | Au Gratin Potatoes | Roasted Fingerling Potatoes
CHOICE OF ONE VEGETABLE:
Seasonal Vegetables | Sautéed Asparagus | Roasted Tri-Colored Carrots
South of the Border Buet - 34
Chicken and Steak Fajitas
•
Pork Carnes
Calabacitas | Pinto Beans | Spanish Rice
•
Tri-Colored Tortilla Chips
•
Orange Jicama Slaw
•
Warm Tortillas, Cheddar Jack Cheese, Salsa, Shaved Lettuce, Tomatoes,
Red Onion, Salsa,Sour Cream, and Guacamole
• 8 •
Pork Porchetta - 32
Italian roasted pork loin wrapped with crispy pork belly seasoned
with rosemary, sage, andthyme.
•
CHOICE OF ONE STARCH:
Roasted Garlic Mashed Potatoes | Au Gratin Potatoes | Roasted Fingerling Potatoes
CHOICE OF ONE VEGETABLE:
Seasonal Vegetables | Sautéed Asparagus | Roasted Tri-Colored Carrots
Roasted Turkey Breast - 32
Tender and juicy slow-cooked turkey breast seasoned with sage, thyme,
and Italianseasonings. Served with savory gravy.
•
CHOICE OF ONE STARCH:
Roasted Garlic Mashed Potatoes | Rice Pilaf | Roasted Fingerling Potatoes
CHOICE OF ONE VEGETABLE:
Seasonal Vegetables | Green Bean Casserole | Roasted Tri-Colored Carrots
Grilled Salmon - 32
Grilled salmon served with fresh pineapple salsa.
•
CHOICE OF ONE STARCH:
Roasted Garlic Mashed Potatoes | Rice Pilaf | Lemon-Parsley Orzo
CHOICE OF ONE VEGETABLE:
Seasonal Vegetables | Sautéed Asparagus | Roasted Tri-Colored Carrots
Caribbean Pork Loin - 28
Pork loin marinated in jerk sauce, served with pineapple garnish.
•
CHOICE OF ONE STARCH:
Caribbean Rice and Beans | Roasted Sweet Potatoes | Garlic Mashed Potatoes
CHOICE OF ONE VEGETABLE:
Seasonal Vegetables | Caramelized Plantains | Roasted Tri-Colored Carrots
• 9 •
Roasted Pork Tenderloin - 28
Roasted pork tenderloin with cherry demi-glaze.
Served with rice-pilaf, & green beanalmondine.
Shrimp Puttanesca - 28
Spaghetti tossed with tomatoes, olives, garlic, vermouth, and Gulf shrimp.
Served with focaccia garlic bread.
Baked Ziti with Sweet Italian Sausage or Italian Meatballs - 25
Baked penne pasta, marinara, mozzarella cheese and choice of Italian meatballs
or sweetItalian sausage.
Served with focaccia garlic bread.
Chicken Marsala - 24
Penne Pasta tossed in a marsala wine cream sauce with sautéed chicken breast garnished
with gorgonzola crumbles.
Served with focaccia garlic bread.
New Mex Local Flavor - 25
New Mexican carne adovada, Spanish rice, stewed pinto beans, tortillas, sour cream,
guacamole, salsa, and shredded cheese.
Pasta Primavera - 22
Bowtie pasta tossed in olive oil with zucchini, bell peppers, yellow squash,
onions, and tomatoes. Garnished with parmesan cheese.
Served with focaccia garlic bread.
• 10 •
Gourmet Salads & Soup
Upscale your garden salad to one of our specialty gourmet salads
Caesar Salad - 5.50
Fresh cut Romaine lettuce, croutons, shaved parmesan cheese,
tossed in a creamy Caesardressing.
Strawberry Spinach Salad - 6.50
Fresh spinach, goat cheese, candied pecans, and fresh cut strawberries.
Served withraspberry vinaigrette.
Roasted Tomato and Fresh Mozzarella - 7
Spring mix, roasted tomato, fresh Mozzarella balls, and focaccia croutons.
Served withbalsamic dressing.
Cup of Soup - 6
Add your choice of soup to your favorite dinner selection:
Green chile stew with pork, mushroom bisque, or tomato basil.
ALL PRICES ARE PER PERSON
• 11 •
Smokehouse Menu
All Smokehouse selections come with water, iced tea, cornbread,
and fresh watermelon.
Choose your favorite smoked meat and pick two sides
Smoked Whole Hog - 30
Whole hog dressed to smoke, stued with pork loin, herbs, and vegetables.
Smoked BBQ Short Ribs - 27
New Mexico beef ribs smothered in our signature BBQ sauce and slow-cooked
in oursmoker.
BBQ Smoked Ribs - 24
Baby back pork whole ribs, seasoned with a legendary rub, then basted in
our house-madeBBQ sauce.
Bone-In
⁄
Chicken - 22
⁄
Chicken slow-basted with our signature BBQ sauce and slow-cooked in our smoker.
Smoked BBQ Brisket - 22
New Mexico whole beef brisket basted with our signature BBQ sauce
and slow-cooked inour smoker.
• • •
SIDES
Pick two sides for your BBQ party!
Corn on the Cob
Coleslaw
Potato Salad
Potato Chips
Fresh Garden Salad
Baked Beans
Smoked Russet Potatoes
AVAILABLE FOR MINIMUM OF 50 PEOPLE • PRICE PER PERSON
• 12 •
Desserts & Snacks
DESSERT MENU PER PERSON
Chef’s Selection of 3oz. Assorted Cookies ....................................................................2
Frosted Chocolate Brownies ............................................................................................... 3
New York Cheesecake ..........................................................................................................5
Warm Bread Pudding .............................................................................................................5
Seasonal Warm Fruit Cobbler w/ Whip Cream ..............................................................
$
5
Cannolis ...................................................................................................................................... 5
Tres Leches ................................................................................................................................ 3
Sweet Bites ................................................................................................................................ 3
SNACK MENU
Potato Chips .............................................................................................................................. 1.50
Pretzels ........................................................................................................................................ 1.50
Popcorn ....................................................................................................................................... 1.50
Chips & Salsa ............................................................................................................................2
Assorted Mini Muns .............................................................................................................2
Chef’s Selection Cookies .....................................................................................................2
Assorted Breakfast Breads .................................................................................................. 2
Trail Mix ....................................................................................................................................... 2
Granola Bars .............................................................................................................................. 2.50
Assorted Candy Bars ............................................................................................................. 3
Whole Fruit ................................................................................................................................. 3
Mixed Nuts ................................................................................................................................. 3
ALL PRICES ARE PER PERSON
• 13 •
Beverage
Soft Drinks, Sports Drinks, Bottled Water - 3
BEER
Domestic - 5
Bud Light, Budweiser, Coors Light, Miller Light
Premium - 6
Stella Artois, Corona, Dos Equis, Guinness, Sierra Nevada Pale Ale, Michelob Ultra,
ModeloEspecial, Crispin Blue Cider, Odell IPA, Shock Top
Domestic Keg - 350
Bud Light, Budweiser, Coors Light, Miller Light
Premium Keg - 450
Stella Artois, Dos Equis, Odell IPA, Shock Top, Michelob Ultra, Odell 90 Shilling
WINE
Glass - 9 | Bottle - 33
Mountain Merlot
Alexander Valley Cabernet Sauvignon/Catena Malbec
Chalet Chardonnay
Matua Sauvignon Blanc
Robert Mondavi Cabernet Sauvignon
Irony Pinot Noir
Chateau St. Michelle Chardonnay
Barone Fini Pinot Grigio
Rosatello Moscato
GRUET CHAMPAGNE
Bottle - 51
SPIRITS
House Brands - 8
Jim Beam Bourbon, Tavarski Gin, Paramount Rum, Wolfschmidt Vodka, Sauza Tequila
Call Brands - $9
Jack Daniels Bourbon Whiskey, Johnny Walker Red Scotch, Bombay Dry Gin, Bacardi Rum,
AbsolutVodka, Seagrams 7, Jose Cuervo Tequila, Sailor Jerry’s Spiced Rum
Premium Brands- $10
Maker’s Mark Bourbon, Glenlevitt Scotch, Bombay Sapphire Gin, Meyer’s Dark Rum,
GreyGoose Vodka, Kettle One Vodka, Crown Royal, Patron Silver Tequila
Cordials -$9
Disaronno, Grand Marnier, Bailey’s, Frangelico, Kahlua, Jagermeister
• 14 •
Food & Beverage
Angel Fire Resort chefs will work with you to create the perfect menuwith regards to
type of food and budget, or you can choose from ouravailable pre-designed menu
options that accommodate most dietaryneeds. Menu options include buets, plated,
snacks or passed hors d’oeuvres.
Beverage
We can oer a hosted, cash bar or a combination of the two to suit your group.
In additionto the premium liquors and wine that are served from our bar, Angel Fire
Resort bartenders canserve up your favorite cocktails, beverages and drinks.
We aim to provide a responsibleservice to your guests.
* BEVERAGE MENU AVAILABLE UPON REQUEST
Standard Bar Set-Up Fee is
$150 (includes 1 bartender)
•
Additional Bartender Fee of $20/hr
FOOD & BEVERAGE TERMS
Angel Fire Resort will work with the group leader on all details of food & beverage events
at least 30 days prior to event date.
•
Final guarantee of attendance for all food and beverage events is due 14 days
prior to the event, and may not be reduced.
•
Full payment is due for all guaranteed attendance, but the lodge food and beverage
will prepare 5% over that number.
• 15 •