The Christmas Menu



 *Served on*

Christmas Eve 5:30-close

&

Christmas Day from 2pm-8pm

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Starters

 

Cream of Parsnip & Celery Root Soup

chile oil, chive oil, fresh shaved black truffle, tomato concasse  12

 

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

 

Frisee Panzanella Salad

shaved fennel and radicchio, bing cherries, toasted hazelnuts, herb tonnato sauce  12

 

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

 

Grilled Brie  

puff pastry wrapped, mango chutney, crostini   11

 

Red Beet Risotto  

chevre, watercress   12

 

Gambas al Ajillo

garlic, guajillo chile puree, lemon, grilled baguette  14

 

Grilled Quail

 faro, balsamic figs, prosciutto chips, shaved grana padano, onion soubise,

fresh shaved black truffle  17

 

Cheese Board  

chef’s daily selection of cheeses, cured meats & pate,

fresh fruit, cornichons, honeycomb, house-made flat bread, crackers, crostini   18

 

 

Entrées

 

Braised Wagyu Cheeks

 blue corn grits, roasted delicata squash balsamic marinated cipollini, grana padano fodue  42

 

Harris Ranch Petit Filet Mignon  

roasted garlic chive potato puree, roasted brussel sprouts,

peppercorn demi glace, crispy leeks  29 

 

Braised Colorado Lamb Shank  

black eye pea root vegetable ragout, au jus, turmeric raita   32

 

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

 

Sea Scallops

sunchoke pancetta puree, roasted pistachio, sturgeon caviar, preserved lemon buerre blanc,

blood orange frisee salad  38

 

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

 

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Lambert’s of Taos proudly sources locally.

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Executive Chef James Crowther III

Sous Chef Adam Dooling

 

There will be a 5.00 charge for split plates.