Geronimo, Santa Fe, 11/1/19

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building

Geronimo is a large place in an old building spread over several rooms.  The tables are fairly close and set with white cloths and napkins.  The lighting is lowered, music is in the background, candles are on the tables and in the old fireplaces, art and mirrors decorate the walls and bench seating is on some walls.  There is a room with a bar at the front of the place with a couple tables and bar seating, but it was quite crowded when we got there.  They offer an a la carte menu or a vegetarian tasting, that has optional wine pairings.   They also had some nightly specials.  Service was helpful, extremely friendly and well paced.

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entrance
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interior
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interior
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table set up
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Frankie played with the napkin ring
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menu cover
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menu
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menu 2
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menu 3
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menu 4

 

We started with some cocktails like a Negoni and Green Lotus which was a cucumber infused vodka, Japanese lime, yuzu gastrique and smoked salt.  Bread service was a selection of sourdough, green chili cheddar and lavash.  The sourdough was a tad dry but it did come with nice butter.

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Frankie and the cocktails
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bread selection
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choices
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butter

 

A wild mushroom and sherry bisque is on the menu and we inquired about it and although we didn’t order it the server was nice enough to bring us each a small serving to try it.  It contained asparagus, Shiitake and Oyster mushrooms and was seasoned with sherry and had an excellent flavor and texture.  It was rich and creamy.

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wild mushroom and sherry bisque
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wine front
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wine back
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Great Server Joseph and Frankie

 

A special that evening was pan seared quail on a farro risotto with peas and a sherry apple cider sauce.  The dark meat was moister than the white but the delicious sauce helped.  The risotto was a fun twist on the usual rice risotto.  A good dish.

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quail farro, farro risotto and peas
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turned

 

Wasabi Caesar salad was made with organic Romaine spears, crispy rice “dice”, shaved Reggiano and Japanese horseradish-infused Caesar dressing.  Two people split the salad and they were nice enough to portion it on to two plates in the kitchen.  One plate didn’t get as much dressing but the server brought more on request.  The lettuce was crisp and the seasoning was good on the spears.

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Wasabi Caesar Salad
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Frankie thought it was a shiny tissue holder
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peak in the kitchen

 

Pan-seared Hudson Valley Foie Gras was served on a house made citrus crepe with dots of marmalade, mascarpone mousse, Cipollini onion and toasted pistachios.  The foie gras was barely cooked and had several tasty sauces to mix with it.  The rich flavor of the foie gras blended well with all and the nuts added a little texture to the great dish.  The crepe was tender and nice.  An excellent dish.

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Pan-Seared Hudson Valley Foie Gras
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closer

 

Fiery Sweet chile and honey grilled Mexican white prawns with Jasmine almond rice cakes, red onion, yuzu-basil aioli and frisée. The rice cakes were in a stack with the shrimp perfectly positioned to match the round shape.  It was visually fun and just as tasty.   The shrimp were large and cooked perfectly.  It was a great dish.

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Fiery Sweet Chile & Honey-Grilled Mexican White Prawns
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little closer
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Friendly server and Frankie

 

Locally raised center cut beef tenderloin and frites came with sautéed organic chard with bacon, hot and spicy hollandaise, au poivre sauce, horseradish, caramelized onion and hand cut Russet Potato frites.  The tenderloin was on the chard and the various enhancements were in a row of dishes so you could mix and match as you like.  The fries were crisp and tasty as was the beef.  It was a fun plate  of food.

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Locally Raised Center Cut Beef Tenderloin & Frites
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Frankie inspected the sauces that went with the beef tenderloin

 

Tellicherry rubbed Elk tenderloin was on top of roasted garlic fork-mashed potatoes, sugar snap peas, applewood smoked bacon, mushrooms and creamy brandied mushroom sauce.  The meat was cooked as requested and was a huge portion.  This is a dish they have had on the menu some time and you can see why it has been a proven favorite.  It was lovely.

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Tellicherry Rubbed Elk Tenderloin
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closer
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inside

 

With coffee they brought warm Madeleines that were exquisitely buttery.  Yum.

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dessert menu
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madeleines
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Frankie noticed the treats were warm

 

German Chocolate flourless cake was plated with vanilla bean ice cream, Balsamic caramel sauce and fresh berry compote.  It was another artistic plate with good ice cream and an intensely flavored ball of chocolate.  The caramel sauce was really good and I would have liked to have more of it.

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German Chocolate Cake (Flourless), vanilla bean ice cream, Balsamic caramel sauce and fresh berry compote
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closer

 

Madagascar vanilla bean creme brûlée was surrounded with Mascarpone mousse, orange cream and citrus streusel.  It was smooth and creamy and went well with the enhancements.  A good sweet ending for a fine meal.

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Madagascar Vanilla Bean Creme Brulee, Mascarpone Mousse, orange cream and citrus streusel
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closer

 

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bar area later in the evening
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decorations
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Frankie napped on the hand towels

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