BY DESIREE DUNNING

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The Double Eagle Restaurant is a fine dining establishment specializing in “in-house” aged steaks. They are the only restaurant that has a dedicated beef aging room in the state. It is located in a historic building; which is filled with fine art, sculptures, baccarat chandeliers, and a gold ceiling.  It is said that the building houses a pair of ghostly lovers who died tragically. Customers may opt to dine with the dearly departed spirits in the “Ghost Room”.                                                                                                                                   

The Double Eagle Restaurant features a full bar which serves New Mexico craft beers and award winning Margaritas. This includes the Turquoise Margarita, which is garnished with a turquoise stone. They specialize in “house-infused” liquors such as green chile vodka which is used in their Green Chile Bloody Mary. Some other house infused liquors include black cherry bourbon and berry berry vodka. In addition, they have an award-winning wine list with an extensive wine by the glass program.

 

Good Eats New Mexico Recommends…

Appetizers

Colossal Shrimp Cocktail

Classic Cocktail Sauce

Paired with: Turquoise Margarita

 

Elote En Vaso

Butter roasted corn with chile sauce, lime, sour cream, and spices.

Paired with Chile Cucumber Margarita

 

Chile Rellenos

Three cheeses, tempura crisp and green sauce.

Paired with: Ballast Point Sculpin

 

Mains

Delmonico Ribeye 

Aged 36 to 42 days and cooked medium rare.

Double Baked Stuffed Potato

Paired with: Luxardo Manhattan

 

Pork Chop with Apples and Bacon

Roasted bone-in 10 oz chop with sweet butter and spiced apple-bacon chutney.

Buttermilk Mashed Potatoes

Paired with: Etude Lyric Pinot Noir

 

Honey Kissed Black Cod

Miso, shiitake mushrooms and wilted savory spinach.

Paired with: Drylands Sauvignon Blanc

 

Breast of Chicken Mesilla ~ House Specialty

Grilled chicken breast, sautéed sweet onions, green chiles, monterey jack cheese, and guacamole.

 

Grilled asparagus

Paired with: Green Chile Bloody Mary

 

Dessert

Bananas Foster

Bananas, brown sugar, rum, and vanilla bean ice cream.

 

Key Lime Cloud Pie

raspberry sorbet garnish  

 

Bianca’s Chocolate Cake

Chocolate cake, chocolate frosting, chocolate ganache, vanilla bean ice cream, and caramel pecan sauce.

 

Coconut Flan

Coconut sauce with Chantilly cream and strawberry accents.

 

Banana Enchiladas

Tender crepes, bananas, vanilla bean ice cream, and caramel pecan sauce.

 

PHOTOGRAPHY: MIKE PUCKETT