Forty-One South Restaurant

Chile Releno

fire roasted poblano pepper generously stuffed with pepper jack cheese, dipped in seasoned corn meal batter and deep fried, served with tomato ragout

Calamari

calamari tubes and tentacles dredged in a seasoned cornmeal tempura breading, flash fried and served with roasted red pepper aioli

Avocado Frites

avocado slices, herb breaded and deep fried, served with jalapeno-basil aioli

Smoked Pork Empanada

mesquite smoked pork tenderloin, goat cheese, marinated tomatoes and fresh oregano, wrapped in pastry dough and fried, served with whole grain mustard cream sauce

Mediterranean Napoleon

grilled flat bread, spinach, melted onions, feta mousse, roasted red peppers and balsamic syrup

Stone Harbor Crab Bisque

Soup Du Jour

Hatch Green Chile Beef Stew

a hearty blend of beef and vegetables combined with new mexico green chilies in a rich beef stock

Roasted Garlic Caesar Salad

romaine, creamy roasted garlic caesar dressing, parmesan cup, grilled crouton, cracked black pepper and extra virgin olive oil

Summer Spinach Salad

spinach tossed in a raspberry cider vinaigrette with goat cheese, candied pecans, red onions and mandarin oranges

Wedge Salad

iceberg lettuce, gorgonzola crumbles, tomatoes, bacon lardons, creamy gorgonzola dressing and scallions

Garden Salad

fresh greens, vegetables and croutons, served with your choice of dressing: honey pear, balsamic vinaigrette, wild herb ranch, creamy gorgonzola, dried cherry-habanero vinaigrette

Vegetarian Strudel

a blend of herbs and spices with mushrooms, spinach, swiss and parmesan cheese and roasted root vegetables, wrapped in filo dough and baked golden brown, served with tomato ragout

Chilean Sea Bass

pan seared and roasted, served with braised fennel tomato coulis and rice pilaf

Honeycomb Salmon

grilled wild sockeye filet, topped with raw honey comb and frizzled leeks, served with whole grain mustard sauce and rice pilaf

Chipotle Pineapple Scallops

pan seared diver scallops topped with peach beurre blanc and grilled pineapple chipotle salsa, served with rice pilaf

Chicken Cordon Bleu

chicken breast generously stuffed with swiss cheese and ham, breaded, flash fried then baked to golden brown. served with a hatch green chile sauce béchamel, white truffle oil essence and whipped red potatoes

Pan Roasted Chicken

airline chicken breast, pan seared and finished in the oven, served with sweet piquillo pepper, italian sausage pan jus and rice pilaf

Duck Confit

slow cooked and preserved in fat, pan seared crispy to finish, served with sauce bordelaise and herb roasted potatoes

Pork Tenderloin

brined with honey and rosemary, pan roasted, served with herbed rice pilaf with roasted garlic-red wine pork demi-glace

Baby Back Ribs

dry rubbed, braised in beer and finished on the grill, served with cranberry-chipotle barbecue sauce and sweet potato fries

Linguine And Clams

steamer clams sautéed with garlic, shallots, white wine and butter, resting on a bed of linguine pasta with a side of bruschetta

Steak And 'shrooms

center cut top sirloin, grilled and topped with boursin cheese and portobello mushroom veal demi-glace, served with herb roasted potatoes

Smoked Filet Mignon

8oz. cut, mesquite smoked and grilled, topped with béarnaise and white truffle tomato salad, served with whipped red potatoes

Steak Oscar

8 oz. filet mignon, pan roasted, topped with dungeness crab and béarnaise, served with whipped red potatoes

Peanut Butter Mousse Cake

peanut butter mousse with a rich chocolate ganashe and a chocolate cookie crust, served with chocolate sauce and almond florentine

Flourless Chocolate Cake

a light, chocolate cake, wheat and gluten free, served with chocolate sauce and powdered sugar

Huckleberry Cheesecake

smooth & decadent homemade cheesecake made with real huckleberry puree with a graham cracker crust

Three Layer Carrot Cake

rich carrot cake layered with a smooth and tangy cream cheese frosting topped with a sugared carrot curl

White Chocolate-lime Mousse Cake

a light mousse cake with lime zest and gingersnap crust

Southern Style Bread Pudding

french bread baked in vanilla custard, served warm with brown sugar brandy sauce and chantilly cream

Industrial Strength Brownie

a warm, rich dark chocolate brownie with white chocolate chips, served warm with chocolate sauce and vanilla bean ice cream