Reservations

Menu

More

VIP

Experiences

Reservations

Menu

Music & Events

Gift Cards

Private Events

Cocktail Classes

VIP

Blog

Location

Cooking Videos

Careers

Menu

Vernon's speakeasy logo

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
26

**BLUE CRAB CAKES

pan-seared seasoned blue crabmeat, topped with lemon garlic aioli, with fresh mixed greens and grape tomatoes
32

**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
36

BAKED BRIE

Brie cheese baked in puff pastry and served over a mixed berry coulis with a blue cheese and arugula salad
18

FRITTO MISTO

hand-breaded and fried calamari and shrimp, tomato basil marinara, with basil roasted garlic aioli
26

STEAMED NZ GREEN LIPPED MUSSELS

choice of sauce: red chile tomato basil, gorgonzola roasted shallot, or white wine and butter, served with garlic bread
26

Soups

**LOBSTER BISQUE

13

SOUP DU JOUR

8

**CLASSIC FRENCH ONION

9

Salads

STEAK SALAD (CHOOSE FROM STEAK ENTREES)

spinach, romaine hearts, grape tomatoes, candied walnuts, and roasted red bell peppers with white balsamic vinaigrette, blue cheese crumbles, and fried pinon goat cheese
0

CAPRESE SALAD

heirloom beefsteak tomato, mozzarella, and basil with balsamic reduction and extra virgin olive oil
16

ARUGULA SALAD

hydroponic arugula with crumbled blue cheese, roasted pinon, orange segments, grape tomatoes, and a white balsamic vinaigrette
12

VERNON’S CLASSIC WEDGE SALAD

iceberg wedge topped with house blue cheese dressing and crumbles, bacon, tomatoes, and chives
12

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
10

GARDEN SALAD

spring mix topped with red onions, carrots, cucumbers, heirloom tomatoes, and parmesan cheese, with choice of dressing
9

a La Carte

SAUTEED MUSHROOMS

thyme, garlic, shallot, red chile flake, and butter
9

**ADULT MAC & CHEESE

truffle oil, ham, and smoked gouda
13

CREAMED SPINACH

spinach, cream, garlic, shallot, and parmesan
8

RISOTTO

pesto, parmesan, or green chile and cheddar
11

SAUTEED ASPARAGUS

bearnaise, garlic, and shallot
8

Entrees

VEGETARIAN OR VEGAN

ask your server for today’s selection
28

BRICK PRESSED CHICKEN

crispy-skin roasted half-chicken, with pan jus, smashed fingerling potatoes, and vegetable du jour
35

LAMB RACK CHOPS

pan-roasted full-rack with port and demi reduction served with a sweet potato puree and sauteed spinach
60

BONE-IN PORK CHOP

bone-in pork chop, topped with hatch red chile cream, plated over green chile bacon cheddar risotto, and vegetable du jour
43

BRAISED BEEF SHORT RIB

australian wagyu slow-braised in aromatics, served over and age white cheddar polenta, with braising jus and roasted root vegetable
49

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)

*PIEDMONTESE NY STRIP

16-ounce Northern Italian strip loin, encrusted with black peppercorn and fennel seed
75

*FILET MIGNON LOBSTER OSCAR

6-ounce, usda choice beef tenderloin, chargrilled, 6-8 ounce lobster tail (limited availability), asparagus, and bearnaise
90

DRY-AGED RIBEYE

14-ounce minimum $5 per each additional ounce, in house 28 day dry-aged, usda prime, regionally raised beef ribeye, chargrilled
98

*LOS RANCHOS STAR

20 ounce, usda prime, regionally raised, center-cut, bone-in beef ribeye, chargrilled
92

*BONELESS RIBEYE

14-ounce, regionally raised, usda choice beef ribeye, chargrilled
48

*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
52

*FILET MIGNON

8-ounce, usda choice beef tenderloin, chargrilled
58

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
5

GORGONZOLA CREAM

6

AU POIVRE

6

BEARNAISE

6

DEMI-GLACE

6

Sea Food

0 = market price

*SALMON FILET

pan-seared, crispy-skinned, icelandic salmon over a potato pancake, with pesto, cream friache, balsamic reduction, fried carrot chips, and vegetable du jour
40

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
67

SURF & TURF ADD-ONS

scallops (2 u12 scallops), shrimp scampi (2 u8 shrimp), 12-14 oz lobster tail (half or full)
0

all rights reserved | Vernon's Speakeasy | 2022

6855 4th street NW Los Ranchos, New Mexico 87107