The Dinner



Roasted Cauliflower Lobster Bisque   

poached lobster, croutons, sherry, micro cilantro  12


Squash Red Chile Soup

spiced sous vide apples, sage crème fraiche, toasted hazelnuts  11


Marinated Roasted Beet Salad   

organic mixed greens, whipped chevre, orange supreme, pepitas, blood orange balsamic vinaigrette  11


Baby Kale Salad  

roasted squash & grapes, marcona almonds, cherry tomatoes, gorgonzola, spiced apple cider vinaigrette  12


Caesar Salad

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

caesar dressing   11


Cheese Board

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

house-made flat bread, crackers, crostini   18


House-Made Mozzarella   

pecan panko crusted, stewed tomatoes & chile  13


Roasted Brussel Sprouts & Shishito Peppers   

chili ponzu, pancetta, fried garlic, bonito flakes  12





Harris Ranch Filet Mignon

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

4oz. 29   /   8oz. 38


Herb Crusted Lamb Rack  

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


Gold Canyon Short Ribs   

espresso red chile braised, parsnip puree, grilled broccolini, black garlic au jus  35


Maple Leaf Farms Grilled Duck Breast   

black cardamom saffron cavatelli, sage butter, oyster mushrooms, pancetta,

roasted root vegetables, apricot green chile marmalade   32


Lobster Risotto 

jumbo lump crab, wild prawns, shiitake mushrooms, roasted corn, blistered cherry tomatoes,

uni butter, toasted herb breadcrumbs  35


Catch of the Day – MP


Zucchini “Pasta”

zucchini ribbons, heirloom grape tomatoes, oyster 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