Salads


WILTED SPINACH SALAD
With sliced red onion, roasted pinon nuts, jalapeno croutons and Feta cheese. Tossed with a warm Balsamic vinaigrette 6.


CAESAR SALAD
Romaine lettuce tossed with Caesar dressing, parmesan cheese and garlic croutons 7. Half portion 4.25. Half portion with dinner entree.


MICHELLE'S APPLE TREE SALAD
Romaine and organic mixed greens tossed with honey bleu cheese dressing; topped with roasted walnuts, crumbled bleu cheese and dried cranberries 8. Half portion 4.25 half portion with dinner entree 3.


HOUSE SALAD
A medley of organic greens, julienne carrots, and shredded red cabbage served with your choice of dressing 3.25.
Balsamic vinaigrette
Sesame tamari
Honey bleu cheese
Balsamic Vinaigrette
With dinner entree 2


APPETIZERS

CALABASA QUESADILLA
Spinach flour tortilla layered with chipotle goat and white cheddar cheeses, grilled zucchini, yellow squash, red pepper, corn, diced green chile pumpkin seeds; served with lettuce, salsa and sour cream 8.


BAJA FISH TACOS
Grilled fresh fish, chipotle tomato salsa, blue corn tortillas, white cheddar and cotija cheeses 9.


WARM ALMOND CRUSTED BRIE
Served with a blackberry coulis, Granny Smith apples, and seasonal fruit 7.


CORN TORTILLA CHIPS
With salsa or Apple Tree guacamole 3. With any two 5.


Early Bird, 10% off dinner entree prices from 5:00 to 6:00 p.m.
A gratuity of 18% may be added to parties of six or more and separate checks


ENTREES

FILET MIGNON
Grilled filet of beef tenderloin accompanied by mashed potatoes, topped with a brandy shiitake mushroom cream sauce served with seasonal vegetables
Eight ounce filet 23. Four ounce filet 17.


SHRIMP SCAMPI
Sauteed tiger shrimp, garlic, shallots, capers, lemon and white wine tossed with angel hair pasta 18.


SALMON ALFREDO
Sauteed salmon, garlic, shallots, sun-dried tomatoes, spinach, and artichoke hearts in a New Mexico goat cheese cream sauce, tossed with fresh spinach fettucine 16.


CURRIED FIVE GRAIN TEMPEH
Five grain tempeh stir-fried in sesame oil with broccoli, carrots, shiitake mushrooms, scallions and Thai green chile curry, served with soba noodles 13.


MANGO CHICKEN ENCHILADAS
Sauteed strips of marinated chicken breast layered with blue corn tortillas, mango chutney, salsa, sour cream, white cheddar cheese and green chile; with corn salsa, black beans and saffron rice 15. Vegetarian with tempeh and mango chutney 12.


BARBECUED DUCK FAJITAS
Thinly sliced grilled duck breast basted with chipotle-rasberry barbecue sauce served with sautÈed red onion, yellow and red bell peppers, poblano chile, flour tortillas, black beans, saffron rice, sour cream, salsa and guacamole 15. Vegetarian with tempeh 13.


CHILE RELLENOS
Two whole Hatch green chiles filled with white cheddar cheese, corn and cilantro, beer battered with blue corn flour and deep fried; served with red or green chile, sour cream, saffron rice, black beans and corn salsa 13.


FRESH RAINBOW TROUT
Grilled rainbow trout with a mild roasted red chile-lime butter served with vegetables du jour and saffron rice 13.