The Dinner



 Starters

 

Roasted Cauliflower Lobster Bisque   

poached lobster, croutons, sherry, micro cilantro  12

 

Squash Red Chile Soup

spiced sous vide apples, sage crème fraiche, toasted hazelnuts  11

 

Marinated Roasted Beet Salad   

organic mixed greens, whipped chevre, orange supreme, pepitas, blood orange balsamic vinaigrette  11

 

Spinach Salad  

roasted squash & grapes, marcona almonds, cherry tomatoes, meyer lemon mint vinaigrette  12

 

Caesar Salad

chopped romaine, parmesan tuille, baguette crisp, bacon lardons, white spanish anchovy,

caeser dressing   11

 

Cheese Board

chef’s daily selection of cheeses, cured meats, fresh fruit, cornichons, honeycomb,

house-made flat bread, crackers, crostini   18

 

House-Made Mozzarella   

pecan panko crusted, apple persimmon compote  13

 

Pappardelle Pasta  

red wine tomato braised filet mignon, basil, arugula, stracciatella cheese 14

 

Roasted Brussel Sprouts & Shishito Peppers   

chili ponzu, pancetta, fried garlic, bonito flakes  12

 

 

Entrées

 

Harris Ranch Filet Mignon

roasted garlic chive potato puree, roasted brussel sprouts, peppercorn demi glace, crispy leeks   

4oz. 29   /   8oz. 38

 

Herb Crusted Lamb Rack  

honey dijon, lemon thyme grits, port & balsamic figs, yellow curry glazed carrots   38

 

Gold Canyon Short Ribs   

espresso red chile braised, parsnip puree, sautéed greens, black garlic au jus  35

 

Maple Leaf Farms Grilled Duck Breast   

black cardamom saffron cavatelli, sage butter, oyster mushrooms, pancetta,

roasted root vegetables, apricot green chile marmalade   32

 

Lobster Risotto 

jumbo lump crab, wild prawns, shiitake mushrooms, roasted corn, blistered cherry tomatoes,

uni butter, toasted herb breadcrumbs  35

 

Catch of the Day – MP

 

Zucchini “Pasta”

zucchini ribbons, heirloom grape tomatoes, oyster mushrooms, arugula pesto, white spanish anchovy, shaved fennel, parmesan   23

 

add flatiron steak 10,  grilled chicken breast 7,  or wild shrimp   7

 

 

Lamberts of Taos proudly sources locally when available!

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Executive Chef James Crowther III

Sous Chef Adam Dooling