The Christmas Menu

 *Served on*

Christmas Eve 5:30-close


Christmas Day from 2pm-8pm





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





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




Lambert’s of Taos proudly sources locally.



Executive Chef James Crowther III

Sous Chef Adam Dooling


There will be a 5.00 charge for split plates.