The Christmas Eve & Christmas Day Menu



 For reservations,

please call the restaurant directly at 575-758-1009 

 

Starters

 

Tuscan Kale & Pancetta Soup

savoy cabbage, grated parmesan and whipped ricotta  11

 

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

 

Watercress Salad

grilled endive, smokehaus blue, fresh figs, roasted fennel,

toasted walnuts and a creamy meyer lemon poppyseed vinaigrette  13

 

Marinated Roasted Beet Salad

organic mixed greens, whipped chevre,

orange supreme, pepitas, blood orange balsamic vinaigrette   11

 

Baby Kale Salad

roasted squash & grapes, marcona almonds, gorgonzola,

cherry tomatoes, spiced apple cider vinaigrette   12

 

Caesar Salad

chopped romaine, parmesan tuille, baguette crisp, pancetta,

white spanish anchovy, caesar 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, stewed tomatoes & chile   13

 

Stuffed Calamari

chorizo stuffing, tomato polenta, smoked paprika citrus aioli  16

 

Roasted Brussel Sprouts & Shishito Peppers

chili ponzu, pancetta, fried garlic, bonito flakes   12

 

 

Entrées

 

Buffalo Cowboy

celery root puree, hen of the wood mushrooms, pickled turnips, marsala reduction,

black truffle butter & shaved parmesan  65

 

Harris Ranch Petit Filet Mignon

roasted garlic chive potato puree, roasted brussel sprouts,

peppercorn demi glace, crispy onions   29

 

Herb Crusted Lamb Rack

honey dijon, lemon thyme grits, port & balsamic figs,

grilled broccolini   38

 

Gold Canyon Short Ribs

espresso red chile braised, parsnip puree, grilled broccolini,

black garlic au jus   35

 

Maple Leaf Farms Grilled Duck Breast

black cardamom saffron cavatelli, sage butter, oyster mushrooms, pancetta,

roasted root vegetables, apricot green chile marmalade   32

 

Sea Scallops

roasted sunchoke puree, brown butter chantrelles, pork belly chicharonne,

red wine balsamic reduction  37

 

Cioppino

P.E.I. mussels, clams, chilean sea bass, prawns & lobster tail

with a sweet corn tomato broth, green chile chip, toasted baguette  39

 

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 

 

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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.