The Dinner




Green Chile Clam Chowder

croutons, lemon extra virgin olive oil, micro cilantro  12


Sunchoke Soup

truffle oil, black peppercorn crème fraiche, roasted apple & butternut squash 11


Marinated Roasted Beets   

organic mixed greens, house-made labneh cheese,

orange supreme, pepitas, apple balsamic vinaigrette  12


Hydro Bibb Wedge

pickled red onion, gorgonzola, red chile candied bacon, cherry tomatoes, walnuts,

gorgonzola herb dressing  12


Grilled Romaine Caesar

shaved grana padano, garlic croutons, lemon, white spanish anchovy, caesar dressing   11


Cheese Board

chef’s daily selection of cheeses, salazar pork rillette,

house-smoked ruby trout gelée, dried fruit mostarda, cornichons, honeycomb,

house-made crackers, crostini   20


P.E.I. Mussels

garlic, fennel, pastrami bacon, jalapeño, cherry tomatoes, saffron butter, grilled baguette  17


House-Made Pastrami Bacon

rye toast, pickled mustard seeds, shaved brussels sprouts 13


Roasted Brussels Sprouts & Shishito Peppers

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





Harris Ranch Filet Mignon

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

4oz. 29   /   8oz. 38


Braised Lamb Shoulder

butternut squash puree, red wine cipollini onion agrodolce, au jus   32


Maple Leaf Farms Grilled Duck Breast

yam chevre gratin, grilled broccolini, spiced orange rhubarb jam   32


Palmetto Farms Half Poussin

brioche bread pudding with morels, apple & chestnut, sautéed broccolini, taos honey truffle glaze  28


Jumbo Lump Crab Cakes

warm peruvian lima bean salad, lemon dijon mustard, remoulade beurre blanc  36


Catch of the Day – MP


Zucchini “Pasta”

zucchini ribbons, heirloom grape tomatoes, oyster mushrooms, arugula pesto, white spanish anchovy,

grana padano, shaved fennel 23


add crab cake 18,  marinated flat iron 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