The Thanksgiving Dinner from 2pm - 8pm



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

(575) 758-1009 

 

Starters

 

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

 

 

 

Entrées

 

 

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

 

Scallops

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

 

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Lambert’s of Taos proudly sources locally when possible.

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Executive Chef James Crowther III

Sous Chef Adam Dooling

 

There will be a 5.00 charge for split plates.

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