The Christmas Eve & Christmas Day Menu

 For reservations,

please call the restaurant directly at 575-758-1009 




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





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



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 



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.