Wendell’s Steak and Seafood Restaurant & Lounge
*For our 2012 Valentine’s Day Menu, scroll to the bottom of the page.
We serve breakfast and lunch daily from 7 am – 3 pm.
Our signature dining establishment features fresh seafood, aged steaks, delicately crafted desserts, and an impressive wine list. We’re open nightly for dinner, and also offer an extensive room service menu.
Don’t forget to stop in to Wendell’s Lounge adjacent to the restaurant for delicious appetizers, cocktails and cozy fireside seating.
So come enjoy the comfortable indoor ambiance or outdoor patio seating, both with spectacular views of Sierra Blanca, the Sacramento Mountains and Lake Mescalero.
Wendell’s Hours
Sunday – Thursday
5 pm – 9 pm
Friday – Saturday
5 pm – 10 pm
*Please Note: Wendell’s accepts parties of 30 max Sunday-Thursday. We do not accept large parties on Friday & Saturday.
Wendell’s Menus
For a list of Wendell’s dinner, breakfast, lunch, lounge and martini menus, click here.
Entertainment
Both Wendell ’s Steak and Seafood Restaurant and Wendell’s Lounge feature regular musical entertainment for your listening pleasure from light jazz to classical guitar to easy listening piano.
Wendell’s Restaurant:
Mike Sunjka, classic guitarist
Friday and Saturday evenings
Wendell’s Lounge:
Mike Francis: Pianist
Jan 27, 28
Feb 3, 4
Feb 17, 18
March 2, 3
March 23, 24
March 30, 31
Doug Fuqua: Pianist
Feb 10,11
Feb 24, 25
March 9, 10
March 16, 17
Wendell’s Valentine’s Day Menu 2012
Tuesday, Feb. 14
5pm to 10pm
Starters
Pan Fried Oysters with Shrimp Grenobloise
Lemon Butter and French Capers
16
Manchengo Cheese, Chicken Stuffed Poblano Pepper, Complemented with a Roasted Tomato Chipotle Cream
14
Blue Lump Crab Meat Mounded on Crimni Mushrooms,
Morel Porto Glaze
16
Soup & Salad
Wendell’s Famous Elk Stew
Red Wine Braised Elk Tenderloin in Mirepoix and Veal Stock
10
Hearts of Palm
Walnut Smoked Sea Scallops Wrapped in Apple Wood Bacon over Spring Greens with Pickled Quail Eggs, Grape Tomatoes and Balsamic
12
Hearts of Romaine
Classic, Ceaser Salad with Your Choice of our Grilled Chicken or Atlantic Salmon
12
Main Fare
Red Snapper Encroute
Seared Snapper Topped with Lobster Mousseline and Baked in Delicate French Pastry, over a Champagne and Ginger Cream on Fried Spinach
49
New Zealand Lamb Chops
Center Cut with Apple Mint Demi Glaze Accompanied by Roasted Garlic Mashers
51
Beef Tournedos
Two Medallions of Tenderloin, Pan Seared, each Sauced with Béarnaise
and Wild Mushroom Reduction served with Roasted Chateau Vegetables
52
Free Range Chicken
Stuffed with Pistachio and Cream Cheese, Lightly Dusted and Golden Brown served over Mixed Berries Rosemary Sauce, Sided with Sautéed Snow Peas and Fire Roasted Red Peppers.
36
New York Strip Au Poivre
Grilled Fourteen Ounce Peppercorn Crusted Steak
Topped with Herb Butter, Served with
Fontina Scalloped Potatoes & Snow Peas Almandine
40
Australian Rock Lobster
Our Cold Water Tail, Riesling Drawn Butter and
Herb Roasted Champignon Yukon Gold Potatoes
42
Sweet endings
“Hearts of Ganache”
Godiva Chocolate Mousse and Raspberry Coulis
9