The Dinner



Spring Pea Soup

jumbo lump crab, bacon lardons, mint oil, toasted croutons, lemon crema  11


New Mexico Green Chili Stew

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


Marinated Roasted Beet Salad

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


Frisee Sorrel Salad

stracciatella cheese, candied pistachio, proscuitto crisp, pickled red onion, buttermilk pink peppercorn dressing  12


Caesar Salad

chopped romaine, parmesan tuille, baguette crisp, bacon lardons, white spanish anchovy, caeser dressing   11


Cheese Board

chef’s daily selection of cheeses, cured meats, fresh fruit, cornichons, honeycomb,

house-made flat bread, crackers, crostini   18


P.E.I. Mussels

coconut milk green curry, housemade chorizo, shishito peppers, cilantro  16



red wine tomato braised filet mignon, basil, parmesan, arugula, stracciatella cheese 14


Roasted Brussel Sprouts & Shishito Peppers

guanciale, ponzu, chili flakes, bonito flakes, fried garlic chips, maldon sea salt  10





Harris Ranch Filet Mignon

roasted garlic chive potato puree, roasted brussel sprouts, peppercorn demi glace, crispy leeks   

4oz. 29   /   8oz. 38


Herb Crusted Lamb Rack

honey dijon, lemon thyme parmesan grits, port & balsamic figs, grilled asparagus   38


Maple Leaf Farms Grilled Duck Breast

black cardamom cavatelli, sage butter, oyster mushrooms, guanciale, roasted fennel,

apricot green chile marmalade   32


Chicken Roulade

aged manchego & date stuffed, panko crusted, saffron fregola, housemade chorizo, cherry tomatoes, frisee, chicken jus   28


Jumbo Lump Crab Cakes

spring pea puree, pea shoot salad, pickled cherries, charred scallions  33


Catch of the Day – MP


Zucchini “Pasta”

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

shaved fennel, parmesan   23


add flatiron steak 10,  grilled chicken breast 7,  or wild shrimp   7



Lamberts of Taos proudly sources locally when available!


Executive Chef James Crowther III

Sous Chef Adam Dooling