Chimayo

Name: Chimayo
Address: 368 Main St., 84060, UT, 84060
Telephone: 435-649-6222

368 Main St., Park City, UT 84060, US

• Monday: 5:30PM-10:00PM •Tuesday: 5:30PM-10:00PM •Wednesday: 5:30PM-10:00PM •Thursday: 5:30PM-10:00PM •Friday: 5:30PM-10:30PM •Saturday: 5:30PM-10:30PM •Sunday: 5:30PM-10:00PM •

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Details

Cuisine: Southwestern
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

Dress Code: Casual
Wheelchair Accessible:
Seating:
Music Type:

Appetizers

Goat Cheese and Mozzarella Chile Relleno

with a Poblano and Pumpkin Seed Pesto

Sugarcane Skewer of Elk

Marinated in a Coffee Glaze. Served with Chipotle Creme

Guacamole and Shrimp

Marinated Shrimp and Red Peppers, Layered with Guacamole. Surrounded by Chili Spiced Red Corn Tortillas

Brie and Mushroom Empanada

Served with Serrano Chile

Crawfish Taco

Escabèche of Red Onion, Jicama, and Cilantro. Served with a Tomatillo Salsa

Queso Fundido with Crab

Served with Blue Corn Chips with New Mexico Chili Powder

Trio of Oyster “margarita” style

Oysters Shooters with Vampiro, Topolo and Mango Margaritas. Sprinkled with Sea Salt and Lime

Soups

Arturo’s Tortilla Soup

Pumpkin Bisque

with Cranberry Chutney

Corn and Shrimp Chowder

Traditional Chicken Posole Soup

Salads

A Salad of Grilled Shrimp and Baby Arugula

Served with Avocado, Mango, and Pineapple with an Ancho Chili Vinaigrette

Stuffed Avocado with Pickled Vegetables

Papaya and Julienne Greens with Pasilla Chili Vinaigrette

Chicken Caesar Fajita Salad

Red and Yellow Peppers and Spicy Caesar Dressing

Chimayo House Salad of Mixed Prairie Greens

Lime-Marinated Radishes, Cucumbers, Tomatoes, and Jicama. Tossed with a Toasted Peanut Vinaigrette

Main Courses

Mustard Encrusted Grilled Salmon

Served with a Shrimp Ragout, Creamed Corn and Tasso Ham over Chipotle Mashed Potatoes

Grilled Prime-Rib Steak

Rubbed with Ancho Chili Adobo. Served with Shrimp, and Spinach Stuffed Potato Skins

Chicken Pibil Lasagna

Layered with Grilled Tomatoes, Wild Mushrooms, Requeson Cheese, Black Bean Sauce. Topped with Huitlacoche

London Broil of Elk

Encrusted with Toasted Black Peppercorns and Mustard Seeds. Served with a Potato and Cheddar Quesadilla, Roasted Asparagus. Finished with a Green Chili Béarnaise

Green Sesame Pipian Encrusted Trout Fajitas

Served with Onions, Asparagus, Peppers and Wild Mushrooms. Served with Flour Tortillas, Chipotle Sour Cream, Guacamole and Pico de Gallo

Vegetable Tamales

With Roasted Corn, Spicy Soy Meat, Drunken White and Pinto Beans. Red Chili Sauce

Filet Mignon with lobster

Lobster Con Gratinado de Queso, Cauliflower with Roasted Pine Nuts. Salsa de Chili Guajillo

Valencia Orange Roasted Duck

Garnished with Red Chili Enchiladas and Red and Yellow Pepper Slaw

Sea Scallops

Wrapped with Wild Boar Bacon. Served with a Tortilla Tomato Casserole, Salsa Verde

Top Sirloin of Lamb Adobada

Grilled Zucchini Gratin with Goat Cheese, Spinach, and Roasted Red Peppers

Crown Roast of Barbecued Spareribs

Chipotle and Caramelized Pineapple Glaze, Served with Buttermilk Whipped Potatoes, Crispy Fried Okra and Hominy

Grilled Buffalo Flank Steak

Served with Wild Mushrooms, Corn and Poblano Potato Gratin, and a Red Chili Sauce

DESSERTS

Housemade S’more

Brûléed Banana and Marshmallow Square, Toasted Graham Cracker, Milk Chocolate Ice Cream, Dark Chocolate Tile

Strawberry Rhubarb Crostata

Goat’s Milk Yogurt Sorbet, Orange Crème

Caramel Pots du Crème

Served with Cinnamon Sugar Dusted Churro Sticks

Lime Custard Meringue Tart

Triple Coconut Pyramids, Strawberry Ice Cream Pop, Sugared Citrus Zest Confetti

Mexican Chocolate Fondue

Lemon Pound Cake Fingers, Passion Fruit Cheesecake, Southwestern Brittle, Three Fruit Skewers, Wedding Cookies, and Toasted Pine Nut Cookies