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Great food, drinks and good times

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DINE/DRINK

Full restaurant and bar

Stunning views of Picacho Hills Golf Course, the Mesilla Valley and the Organ Mountains offer a picture-perfect setting for our dining room, pub, patio and outdoor venue. Enjoy a dining experience indoors and share a drink with friends at Picacho Pub and Patio… and enjoy indoor and outdoor events and celebrations with family and friends at the most picturesque venue in all of Las Cruces.
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Restaurant & Bar
Restaurant/Bar Hours

Tue- 12pm-5pm
Wed- Sun 11am-8pm

Our Menu

Want to have a copy of our menu? Download below!

download MENU

PUB MENU

Red Chile Brisket Nachos
Corn chips topped with green chile queso, ranchero beans, pickled jalapenos and red onions, fresh diced tomatoes, shredded cheddar and monterey jack and red chile beef brisket. Topped with both avocado and lime crème.
Classic Chicken Wings
6 wings roasted and glazed. Flavors include Southern B.B.Q., Traditional Buffalo, Asian Thai and Spicy Marmalade. Combination plate of all 4 flavors; 3 each wings $17
Coconut Shrimp
$12
Battered and lightly fried served with cocktail and spicy marmalade dipping sauces.
Poke Saku Tuna Wontons
$13
Rolled wontons filled with goi mai and fresh tuna tossed in dark soy glaze. Served with wasabi lime sauce and pickled ginger.
Tapas plata
$18
Chef choice of selected hard salumi, cheeses and smoked salmon paired with artisanal bread, ripe country style olives and grilled marinated artichokes. Herb butter & horseradish cream. Meats and Cheese will change upon availability. Enjoy this Tapa with friends!
Lobster Mac & Cheese
$15
Penne pasta tossed in a lobster cream sauce with baby lobster, smoked bacon and cheddar, mozzarella and parmesan topped with more cheese, bread crumbs and baked.
Green Chile Pepperoni
Flatbread
$13
Baked flatbread topped with marinara, melted mozzarella cheese, green chile and pepperoni
Smoked Bleu Cheese
and Bacon Burger
$14
Choice angus beef grilled to order and topped with applewood smoked bleu cheese and bacon, leaf lettuce, red onion, tomato and pickles. Served with fries.
Forestiere Burger
$14
Choice angus beef grilled to order and topped with a savory mushroom gravy and melted swiss cheese. Served with fries.
Classic Patty Melt
$13
Choice angus beef patty, toasted rye bread, swiss and cheddar cheese, grilled onions and a house made sauce. Served with fries.
Kobe Chile Dog
$12
Waygu beef hotdog covered in a special chile sauce topped with a blend of cheeses. Served with fries.
Carolina Pulled Pork
$12
Slow roasted pork topped with a hearty thick B.B.Q sauce on a toasted potato roll. Served with pickle planks and coleslaw.
Cubano Emparedado
$13
Cuban classic with shredded pork and sliced ham, swiss cheese, pickle planks and yellow mustard on a toasted hoagie roll. Served with black bean pico relish.
Franciscan Turkey
Southwest
$12
Turkey grilled with green chile on toasted sourdough topped with smoked gouda, spicy mayo, lettuce tomato and avocado. Served with pomme frites.
Italian Meatball and
Sausage Hoagie
$14
Marinara over meatballs, chopped hot Italian sausage, topped with mozzarella and piled into a hoagie roll then toasted until golden. Served with pomme frites
Grilled Chicken Inasal
$13
Citrus Marinated chicken breast. Grilled and topped with a chipotle and mandarin orange napa cabbage slaw on a toasted potato roll. Served with sweet potato fries.
Dressings include Ranch, Italian, Balsamic, Danish Bleu and thousand island
Caesar Salad
$10
Fresh romaine tossed with house made anchovy dressing topped with croutons and a parmesan crisp.
Caprese Salad
$11
Special blend of mixed tender greens tossed in balsamic vinaigrette, wedged tomatoes, burrata, slivered red onions fresh basil and a drizzle of balsamic glaze.
Roasted Winter Vegetable
Salad
$12
Tender greens and red cabbage mix tossed with Champagne dressing , roasted red beets, butternut squash, raisins, dried cranberries topped with quinoa.
Edamame Tossed Salad
$13
Napa cabbage and romaine chopped and tossed with red bell peppers, carrots, celery, cucumber, and edamame in a sweet asian style dressing topped with mandarin oranges & fresh cashews.
House Made Chili
Angus ground and cubed beef sautéed with fresh peppers, onions, red kidney beans and a tomato puree with spices and herbs. Add cheese, sour cream or fresh onions free of charge.
Pomme Frites
$6
Thin cut fries tossed with parmesan, salt and fresh black pepper served with tomato ketchup and garlic aioli.

TEAM

Our dedicated Food Service Professionals are here to ensure your meals and drinks never disappoint.

Tap the profile card below to learn more!

Tim Nichols

Executive chef
Chef Tim has been working in the culinary industry for over 37 years; He has worked in a hand full of restaurants maintaining a good number of years with each.Chef Tim was born in Milwaukee, Wisconsin, and became interested in foodservice at a young age helping his grandparents who owned and operated concession stands at the Wisconsin State Fair and Raceway. For years, he helped with simple clean-up and grilling tasks for his grandparents, and during this time he meet many famous stock car and formula Drivers including A.J. Folt, Al and Bobby Unser among others.His interest in Foodservice became more than just a simple job he started to work for other operations such as Marie Callenders as an apprentice baker but found that there was more to the culinary world.Chef Nichols ended up in Minneapolis and started working at different restaurants in the Twin Cities where he became a sous chef and kitchen manager with a local restaurant group. This eventually took him to Duluth M.N. where he worked for Black Woods on the Lake along with Chef James Schneller developing the restaurant seasonal menus and every year operating the V.I.P Areas for one of the country’s biggest Jazz and Blues Festivals; again, catering to artists such as Little Richard, Koko Taylor, Johnny Lang and Bob Dylan a Duluth native.After a 130” snowstorm; The decision was made by Chef Tim to move to a warmer climate and headed west through Colorado working in “the Springs” and eventually made it to Albuquerque, New Mexico, then to Las Cruces where he has been Executive Chef with St. Clair Winery and Bistro Now formally known as Lescombes winery for 12 years continuing with menu development and preparing French Parisian wine dinners for guests.When asking Chef Tim what his favorite food is to prepare; you will get the answer of mainly comfort foods something that takes us to our roots. However, Chef has a very multi-cultural background through his family including German/Prussian, Vietnamese, Filipino, Afro-American as well as Mexican and New Mexican Flavors.So when you see Chef Tim walking through the dining room at Picacho Hill Country Club feel free to say Hola, Hallo, Kamusta or Hujambo know matter how we say it a friendly greeting means everything to anyone.

FAQ

Have Questions? Hopefully we will answer a few here.
Where can i find the menu
The menu is available at the top of this page and can be downloaded as well as on Facebook and copies located inside the club.
how often do you run specials
The specials vary by month/event/availability. Please keep an eye on your inbox for emails regarding available specials.
can i order food to go?
Yes. We offer To-Go dining options Wed-Sun. When placing your order please specify you would like it To-Go.
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