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Two whole cage free eggs cooked your way. Served with roasted organic fingerling potatoes, tossed in fresh aromatic herbs, grass feed NM bacon, and gluten free artisan toast.
Light n fluffy omelette made with up to three veggies of your choice and one of our breakfast proteins (NM grass feed bacon or organic chorizo).
Two whole cage free eggs cooked over medium, served a top gluten free rustic muffin, and topped with a creamy Chimayo red chile hollandaise sauce.
Rustic artisan bread toasted in garlic butter, organic avocado, and heirloom tomatoes. Topped with two basted eggs, aromatic herbs, and a Chimayo red chile aioli.
Two whole cage free eggs cooked your way, served with roasted organic fingerling potatoes, a gluten free flour tortilla, and topped with a Chimayo red chile.
Authentic flapjacks made from scratch with flax, gluten free flour, organic brown sugar, pinion seeds, sunflower seeds, topped with a brown sugar, quinoa, and honey sauce.
Fresh strawberries, raspberries, and blackberries served atop a creamy Greek yogurt, Amaranth grain, organic figs, topped with a brown sugar, and honey sauce.
Mix of oats, Amaranth, flax seed, quinoa, with organic raisins, cranberries, brown sugar, and topped with raw NM honey.
NM sweet grass feed cherry wood smoked Chimayo red chile bacon heirloom tomatoes, organic arugula, rustic artisan toast, and Chimayo red chili aioli.
Tempura battered halibut, served with an apple, pear coleslaw, sweet potato kettle chips, and hatch green chile tartar sauce.
Roasted red pepper, zucchini, eggplant, fresh pesto, NM goat cheese, and balsamic vinegar on a garlic toasted baguette.
Rustic artisan toast, Tucumcari green chile Jack, and Cheddar cheese. Served with sweet potato kettle chips.
NM sweet grass feed ground beef, hatch roasted green chile, Tucumcari Cheddar cheese, and Chimayo red chili aioli served on an artisan gluten free burger bun with sweet potato kettle chips.
Grilled salmon served atop quinoa, sauteed spinach, with a roasted carrot, and a roast carrot puree. Topped with a lemon honey sauce.
3 large scallops severed atop an avocado puree, garnished with fresh basil aioli, watermelon radish, and a roasted garlic butter sauce.
Roasted garlic, chorizo, leak, jalapeno, and cherry tomatoes. Severed in a coconut fish broth with a slice of sourdough toast.
Toasted quinoa, shallots, roasted garlic, fresh basil, and strutted into 3 mini peppers. Severed atop jalapeno hummus and a Chimayo red chile oil.
Organic locally sourced chicken breast cut into 3 tenders and fried in seasoned panko crumbs. Served with hatch green chile ranch and sweet potato kettle chips.
Panko crusted scallops, organic spring mix, fried Tucumcari feta cheese pieces, and toasted pinion all tossed in avocado vinaigrette.
Cuber ahi tuna, organic avocado, Chimayo red chile powder, roasted garlic, and jalapeno tossed in honey citrus vinaigrette. Garnished with a Chimayo red chile oil.
A fresh spinach and arugula mix, tossed basil vinaigrette, cherry tomatoes, cucumber, red onion, black olives, and a Tucumcari feta cheese.
Roasted pinion, roasted carrot, Tucumcari feta cheese, pear, and an organic baby kale mix, tossed in balsamic vinaigrette.
Rainbow trout filet and sauteed spinach. Served atop a crispy grilled artichoke heart, black olive, rep pepper, and Tucumcari feta risotto cake. Topped with a lemon caper oregano sauce.
Grass fed flank steak. Served aside sauteed zucchini, squash, carrot, and topped with a creamy roasted poblano sauce.
Roasted hatch green chile stuffed with Tumcumari Cheddar cheese. Served with green jalapeno rice. Topped with a Chimayo red chile sauce.
Roasted eggplant stuffed with quinoa, zucchini, chickpeas, red snappers, Tucumcari feta cheese, squash, and artichoke hearts. Topped with a romesco sauce.
Rice and creamy vanilla mouse made from scratch, infused with fresh aromatic lavender, thyme, and lemon zest.
Organic coconut sorbet. Served with dulce de leche, and pineapple segment caramelized in NM raw honey.
From scratch gluten free chocolate cake. Served with chocolate, raspberry sauce, and garnished with fresh aromatic organic mint.
Locally sourced organic pear poached with NM raw honey, fresh cinnamon stick, star anise, brown sugar, citrus zest, stuffed with vanilla, and cinnamon mascarpone cheese.
Last updated January 25, 2021