The Dinner



Roasted Cauliflower Lobster Bisque

cream sherry, poached lobster, croutons  12


“Elote” Soup

red chile crema, 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


Caesar Salad

chopped romaine, parmesan tuille, baguette crisp, 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, uni butter, toasted baguette  14


Roasted Brussels Sprouts & Shishito Peppers

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





Harris Ranch Filet Mignon

roasted garlic chive potato mash, roasted brussels sprouts, peppercorn demi glace, crispy onions   

4oz. 29   /   8oz. 38


Mint Crusted Lamb Rack

honey dijon, cauliflower parmesan puree, port & balsamic figs, grilled asparagus   38


Maple Leaf Farms Grilled Duck Breast

yam brown butter puree, bacon braised dandelion greens, pickled blueberry relish   32


Sous Vide Half Poussin

ramp marinade, farroto with spring peas, pearl onions, black garlic aioli   28


Lobster Risotto

jumbo lump crab, wild prawns, shiitake mushrooms, roasted corn,

pearl onions, blistered cherry tomatoes, uni butter, lemon extra virgin oilive oil, 

toasted herb bread crumbs  35


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!


Executive Chef James Crowther III

Sous Chef Adam Dooling