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Flash back to the long-gone days of the Prohibition Era when the ever so popular “speakeasy” was a place where one could imbibe in their favorite alcoholic beverage while enjoying the posh atmosphere, elegant food, and unsurpassed service under the safe keeping of the Boss, and a hidden password protected door. You’re inside now, so you must be part of the family! Welcome, and enjoy!

Menu

Wine by the Glass

Wine List

Beer List

Spirits List

Starters

**ASPARAGUS CON CARNE

asparagus wrapped in tender marinated beef strip loin and chargrilled, with balsamic reduction, sriracha aioli, and fried carrot strips
30

**BLUE CRAB CAKES

pan-seared seasoned blue crabmeat, topped with lemon garlic aioli, with fresh mixed greens and grape tomatoes
37

**SEARED DIVER SCALLOPS

pan-seared new england scallops, drizzled with spicy red pepper flake and lemon beurre blanc, served with fresh mixed greens and grape tomatoes
45

FRITTO MISTO

hand-breaded and fried calamari and shrimp, tomato basil marinara, with basil roasted garlic aioli
30

HOT BRIE

hot brie cheese spread topped with honey and served with pita chips
20

Soups

**LOBSTER BISQUE

15

SOUP DU JOUR

10

**CLASSIC FRENCH ONION

11

Salads

STEAK SALAD: Choose from steak entrees and add 10

spinach, romaine hearts, grape tomatoes, candied walnuts, and roasted red bell peppers with white balsamic vinaigrette, blue cheese crumbles, and fried pinon goat cheese
10

VERNON’S CLASSIC WEDGE SALAD

iceberg wedge topped with house blue cheese dressing and crumbles, bacon, tomatoes, and chives
15

CAESAR SALAD

hearts of romaine tossed with your choice of traditional caesar, red, green or “christmas” chile dressing, with grated parmesan cheese and crostini; add shrimp 28
13

GARDEN SALAD

spring mix topped with red onions, carrots, cucumbers, heirloom tomatoes, and parmesan cheese, with choice of dressing
12

a La Carte

SAUTEED MUSHROOMS

thyme, garlic, shallot, red chile flake, and butter
11

**ADULT MAC & CHEESE

truffle oil, ham, and smoked gouda
15

RISOTTO

parmesan or green chile and cheddar
13

SAUTEED ASPARAGUS

bearnaise, garlic, and shallot
10

Entrees

STUFFED QUAIL

andouille, mushroom, and quinoa stuffed quail topped with blackberry brandy demi-glace, served with mushroom risotto and vegetable du jour
60

ELK TENDERLOIN

elk tenderloin topped with demi-glace and served with herbed fingerling potatoes and vegetable du jour
65

Vernon's Steaks

all of Vernon’s Steaks are served with a savory steak butter, chef’s vegetable du jour, and one complimentary side: Yukon gold mashed potatoes, truffled mashed potatoes, baked potato, steak fries, or parmesan truffle fries or make it a steak salad (see salad choices)

JAPANESE A5 NEW YORK STRIP

16-ounce, Japanese A5 grade wagyu New York Strip
350

*FILET MIGNON LOBSTER OSCAR

6-ounce, usda choice beef tenderloin, chargrilled, 6-8 ounce lobster tail (limited availability), asparagus, and bearnaise
109

DRY-AGED RIBEYE

14-ounce minimum $6 per each additional ounce, in house 28 day dry-aged, usda prime, regionally raised beef ribeye, chargrilled
99

*LOS RANCHOS STAR

20 ounce, usda prime, regionally raised, center-cut, bone-in beef ribeye, chargrilled
96

*BONELESS RIBEYE

14-ounce, regionally raised, usda choice beef ribeye, chargrilled
61

*PRIME RIB

14-ounce, regionally raised, usda choice beef rib slowly roasted and cut to order, with beef au jus and creamy horseradish. Limited availability. Rare - medium only
65

*FILET MIGNON

8-ounce, usda choice beef tenderloin, chargrilled
74

STEAK TEMPERATURES

RARE - cool red center, soft and tender
MEDIUM RARE - warm red center, perfect texture
MEDIUM - hot pink center, slightly firmer texture
MEDIUM WELL - a ribbon of pink, firm texture
WELL DONE - no color, very firm and much drier
*COOKED TO ORDER – consuming raw food may increase your risk for food borne illness.
Medium Well and Well Done steaks not recommended or guaranteed.

Sauces & toppings

CRAB OSCAR

blue crab meat, asparagus, and bearnaise
12

STEAK SMOTHER

sautéed mushrooms, caramelized onions, roasted garlic, and demi
8

GORGONZOLA CREAM

7

AU POIVRE

7

BEARNAISE

7

DEMI-GLACE

7

Sea Food

0 = market price

*SALMON FILET

pan-seared, crispy-skinned, Icelandic salmon, with garlic parmesan roasted potatoes, topped with basil cream sauce, and vegetable du jour
48

CATCH OF THE DAY

ask your server for today's selection
0

SHRIMP SCAMPI

black tiger shrimp sautéed with capers and garlic, finished with lemon beurre blanc, plated over herbed linguini, served with vegetable du jour
73

SURF & TURF ADD-ONS

scallops (2 u12 scallops), shrimp scampi (2 u8 shrimp), lobster tail (half or full)
0

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6855 4th street NW Los Ranchos, New Mexico 87107

all rights reserved | Vernon's Speakeasy | 2023