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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…
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
Three cheeses, tempura crisp and green sauce.
Paired with: Ballast Point Sculpin
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.
Paired with: Green Chile Bloody Mary
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 sauce with Chantilly cream and strawberry accents.
Tender crepes, bananas, vanilla bean ice cream, and caramel pecan sauce.
PHOTOGRAPHY: MIKE PUCKETT
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