The Dinner



 Starters

 

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, pomegranate port reduction, crostini   11

 

Red Beet Risotto

chevre, watercress  13

 

Salt & Pepper Baby Octopus   

calabrian chile tomato sauce, preserved lemon aioli  16

 

 

 

Entrées

 

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   38

 

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!

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Executive Chef James Crowther III

Sous Chef Adam Dooling