The Thanksgiving Dinner from 2pm - 8pm

To reserve, please call the restaurant directly for up to date availability.

(575) 758-1009 




Roasted Cauliflower Lobster Bisque  

poached lobster, croutons, cream 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


Spinach Salad  

roasted squash & grapes, marcona almonds, cherry tomatoes,

gorgonzola, meyer lemon mint vinaigrette  12


Caesar Salad

chopped romaine, parmesan tuille, baguette crisp, pancetta,

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


House-Made Mozzarella

pecan panko crusted, apple persimmon compote  13


Roasted Brussel Sprouts & Shishito Peppers

chili ponzu, pancetta, fried garlic, bonito flakes  12







All Natural Colorado Turkey

smoked onion gravy, fresh orange cranberry sauce, house-made Italian sausage apple brioche stuffing,

chive potato puree, green chile calabacitas   30


Harris Ranch Petit Filet Mignon  

roasted garlic chive potato puree, roasted brussel sprouts, peppercorn demi glace, crispy leeks   29  


Gold Canyon Short Ribs  

espresso red chile braised, parsnip puree, sautéed greens, black garlic au jus  35



spiced maple butternut squash puree, juniper beurre blanc, roasted broccolini   36


Zucchini “Pasta”   

zucchini ribbons, heirloom grape tomatoes, oyster mushrooms, arugula pesto,

white spanish anchovy, parmesan, shaved fennel 23


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




Lambert’s of Taos proudly sources locally when possible.



Executive Chef James Crowther III

Sous Chef Adam Dooling


There will be a 5.00 charge for split plates.

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