The Dinner



 Starters

 

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

 

 

Entrées

 

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!

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Executive Chef James Crowther III

Sous Chef Adam Dooling