The Christmas Dinner

From 2pm - 8pm Christmas Day.

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





Lobster Bisque

madeira crème fraiche, shaved black truffles, olive oil poached lobster  14


 Green Chile Clam Chowder

croutons, lemon extra virgin olive oil, micro cilantro  12


Sunchoke Soup

truffle oil, black peppercorn crème fraiche, roasted apple & butternut squash  11


Arugula Salad

cinnamon spiced poached pears, marcona almonds, cherry tomatoes, bacon sherry vinaigrette  12


Marinated Roasted Beets

organic mixed greens, house-made labneh cheese, orange supreme, pepitas, apple balsamic vinaigrette  12


Hydro Bibb Wedge

pickled red onion, gorgonzola, red chile candied bacon, cherry tomatoes, walnuts, gorgonzola herb dressing  12


Grilled Romaine Caesar

shaved grana padano, garlic croutons, lemon, white Spanish anchovy, caesar dressing   11


Cheese Board

chef’s daily selection of cheeses, Salazar pork rillette, house-smoked ruby trout gelée,

dried fruit mostarda, cornichons, house-made crackers, crostini   20


P.E.I. Mussels

garlic, fennel, pastrami bacon, jalapeño, cherry tomatoes, saffron butter, grilled baguette  17


Wild Shrimp Lettuce Wraps

gochujang poached, jalapeño pickled vegetables, Taos Teenie Greenie pea shoots, lemon extra virgin olive oil  16


Roasted Brussels Sprouts & Shishito Peppers

chile ponzu, pastrami bacon lardons, fried garlic chips, bonito flakes  12 




Local Buffalo Tenderloin

okinawan sweet potato puree, butter poached lobster mushrooms, cocoa nib demi glace  52


Harris Ranch Petit Filet Mignon

roasted garlic chive potato mash, roasted brussels sprouts, mole demi glace, crispy onions   29  


Braised Lamb Shoulder

butternut squash puree, red wine cipollini onion agrodolce, au jus   32


Maple Leaf Farms Grilled Duck Breast

yam chevre gratin, grilled broccolini, spiced orange rhubarb jam   32


Palmetto Farms Half Poussin

brioche bread pudding with morels, apple & chestnut, sautéed broccolini, Taos Honey truffle glaze  28


Jumbo Lump Crab Cakes

warm Peruvian lima bean succotash, lemon dijon mustard, remoulade beurre blanc  36


Chilean Sea Bass

roasted shallot grits, local chevre & garlic chile wilted spinach, tomato bacon jam  42


Zucchini “Pasta”

zucchini ribbons, heirloom grape tomatoes, oyster mushrooms, arugula pesto, white Spanish anchovy,

grana padano, shaved fennel 23


add crab cake 18,  marinated flat iron steak 10,  wild shrimp  9, or grilled chicken breast 7


Executive Chef James Crowther III

Sous Chef Adam Dooling