The Dinner



Starters

 

Chilled Zucchini Soup

vanilla poached lobster, apricot tarragon yogurt, yuzu tapioca pearls 12

 

“Elote” Soup

red chile crema, smoked cotija, micro cilantro  11

 

Marinated Roasted Beet Salad

organic mixed greens, chevre, orange supreme, pepitas, blueberry lemon & mint vinaigrette  11

 

Hydro Bibb Wedge

pickled red onion, gorgonzola, red chile candied bacon,

cherry tomatoes, walnuts, gorgonzola herb dressing  12

 

Baby Kale Caesar Salad

parmesan tuille, garlic croutons, charred lemon,

white spanish anchovy, smoked caesar dressing   11

 

Cheese Board

chef’s daily selection of cheeses, cured meats,

fresh fruit, cornichons, honeycomb, house-made flat bread, crackers, crostini   18

 

Gambas Al Ajillo

wild shrimp, garlic, white wine, guajillo chile & citrus butter,

grilled baguette  14

 

Roasted Brussels Sprouts & Shishito Peppers

chile ponzu, bacon lardons, fried garlic chips, bonito flakes  12

 

 

Entrées

 

Harris Ranch Filet Mignon

roasted garlic chive potato mash, roasted brussels sprouts, peppercorn demi glace, crispy onions   4oz. 29   /   8oz. 38

 

Gold Canyon Lamb Loin

moroccan spiced, roasted eggplant puree,

bone marrow salsa verde, grilled asparagus   38

 

Maple Leaf Farms Grilled Duck Breast

fregola with salazar tasso ham, wilted summer greens, pickled peach relish   32

 

Palmetto Farms Half Poussin

taos honey & truffle, farrotto with spring peas,

pearl onions, black garlic aioli   28

 

Lobster Tagliatelle

jumbo lump crab, wild prawns, shiitake mushrooms, roasted corn,pearl onions,     blistered cherry tomatoes, tarragon cream sherry butter, lemon extra virgin olive oil, toasted herb bread crumbs, bottarga  36

 

Catch of the Day – MP

 

Zucchini “Pasta”

zucchini ribbons, heirloom grape tomatoes, oyster mushrooms, arugula pesto,

white spanish anchovy, parmesan, shaved fennel 23

 

add poached lobster tail 21,  flatiron steak 10,  wild shrimp  9, or grilled chicken breast 7

 

 

 

 

Lamberts of Taos proudly sources locally when available!

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Executive Chef James Crowther III

Sous Chef Adam Dooling