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Chipotle Shrimp on Corn Cakes
CHIPOTLE SHRIMP ON A CORN CAKE $6.50
house corn salsa and red chile oil drizzle
 
 
 
DOC'S RELLENO PLATTER $14.50
vegetarian green chile, salsa fresca, pumpkin seeds, and goat cheese cream served with pinto beans, rice and posole
COLORADO RACK
OF LAMB $28.00
bordelaise sauce, shallot souffle, mushroom duxelles and basil aioli
RASPBERRY SOUFFLÉ $7.50
A warm breeze of delicate sweetness to liven up your day.
SOUTHWEST LACQUERED DUCK $18.50
red chile broth, mango ginger relish, and a duck confit tamale
PINON ENCRUSTED SALMON WITH ANCHO-PESTO SAUCE $22.50
grilled vegetables, potato pancake, and corn salsa
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Executive Chef Scott Radek
 The mouth-watering and innovative creations emerging from the kitchen at Doc Martin's Restaurant are a reflection of the classical training and exceptional talent of Executive Chef, Scott Radek. Believing that too much saucing and/or spicing dilutes the essence of the food, Radek invites diners to savor the inherent flavor and freshness of every food product presented on the menu. Elements are enhanced by a skillful blending of flavors, but never overwhelmed. This is the fundamental nature of Chef Radek's sensitive style.

Coming to us from his five year position as Executive Chef at the Keystone Resort in Colorado, Scott feels right at home in this New Mexico artist's colony. He relishes the unique challenges offered by this acclaimed restaurant in a National Historic Landmark that has long been a Taos tradition. A master of the culinary arts, Scott reminds us that cooking is the only medium in which all five senses are utilized.
Radek insists on the highest quality ingredients, and here in northern New Mexico, that translates to locally grown products. Working with several area farmers through the Organic Farmers Association of New Mexico, Chef Radek is committed to keeping vital the ideals of sustainable food and agricultural traditions. An awareness of wholesome food, professional and artistic cooking techniques, a respectful working environment, and a sense of community shows through in every aspect of Doc Martin's Restaurant at The Historic Taos Inn.

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Chipotle Shrimp and Roasted Corn Cakes
Corn Cakes
2 eggs
1 3/4 cups flour
2 1/2 cups half and half
4 cups zucchini, julienned
5 cups roasted corn
1 tbls shallots
1 stick butter, melted
2 tsp salt
1 tsp black pepper.

combine all ingredients together.
cook in oiled skillet or griddle on medium heat like a pancake and keep warm.
 Chipolte Shrimp
makes 6 servings
1 each Chipotle pepper in adobo sauce
2 each roasted bell peppers, peeled and seeded
2 tbls lemon juice
2 tbls fish sauce, tiparos
1 stick unsalted butter

18 16-20 size shrimp, peeled and deveined
1 tbls olive oil
1 tsp minced garlic
1 tbls minced shallot
1/4 cup white wine
1/4 cup heavy cream
salt and pepper

Puree together peppers, lemon juice, fish sauce and butter to make compound butter
Saute shrimp in oil in large saute pan over high heat. When shrimp are 1/2 cooked, turn and add garlic and shallots. When shallots and garlic are golden, deglaze with white wsine and reduce by 1/2. Add heavy cream and simmer. While simmering blend in compound butter. Adjust seasoning, pour over corn cakes and serve.