The Dinner



Coconut Red Curry Squash Bisque 

jumbo lump crab, pepitas, pumpkin oil, chestnut cream, croutons  11


New Mexico Green Chili Stew   

cheddar & oaxaca cheese, crispy tortilla strips, pico de gallo   11


Marinated Roasted Beet Salad   

organic mixed greens, peppercorn chevre, pepitas, blood orange balsamic vinaigrette  11


Grilled Radicchio Salad  

roasted brussel sprouts, gorgonzola, marcona almonds,

spiced brandy roasted pears, caramelized citrus vinaigrette  12


Caesar Salad  

chopped romaine, parmesan tuille, baguette crisp, bacon lardons,

white anchovy, buttermilk caeser dressing   11


Cheese Board  

chef’s daily selection of cheeses, cured meats & pate,

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


Grilled Brie   

puff pastry wrapped, mango chutney, crostini   11


Red Beet Risotto

chevre, watercress  12


Gambas al Ajillo  

garlic, guajillo chile puree, lemon, grilled baguette  14






Harris Ranch Filet Mignon   

roasted garlic chive potato puree, roasted brussel sprouts,

peppercorn demi glace, crispy leeks   4oz. 29   /   8oz. 38


Braised Colorado Lamb Shank   

black eye pea root vegetable ragout, au jus, turmeric raita   32


Maple Leaf Farms Grilled Duck Breast   

chestnut yam puree, grilled broccolini, sweet potato hay, apricot chile glaze   32


Chicken Pot Pie   

roasted chicken, seasonal vegetables, watercress salad, foie gras tourchon   26


Jumbo Lump Crab Cakes  

sauce gribiche, chorizo corn succotash  33


Catch of the Day - MP


Zucchini "Pasta"

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

shaved fennel, parmesan 23

 add grilled chicken breast, flatiron steak or domestic shrimp 7



Lamberts of Taos proudly sources locally when available!


Executive Chef James Crowther III

Sous Chef Adam Dooling