Dinner Menu

first.

Chilled Melon Soup (GF)

zucchini/ boar bacon/ basil/ mint/ piñon   12

Roasted Beets (GF)

local micros/ arugula/ chayote

pickled red onion/ prosciutto/ pepitas

smoked ricotta salata

sherry agave vinaigrette     13

Mixed Greens (GF,V)

watermelon radish/ carrots/ almonds

stone fruit/ fennel pollen/ lemon labneh

yuzu tarragon vinaigrette    13

Romaine

shaved grana padano/ parsley croutons

lemon/ imported spanish anchovy

smoked black pepper/caesar dressing    11

 small plates.

Bison Relleno (GF)

braised short rib/ oaxaca/ cilanto

red chile jus/ cilantro lime crèma   14

Beef Tartare (GF)

shallots/ salted peppercorns

dijon tonatto/ smoked olives

house made potato chips

calabrian chile + smoked sea salt    18

*limited quantity

Baby Artichokes (GF, v)

lemon labneh/ grana padano/ parsley   13

Calamari

  cumin salt/ cherry peppers/

golden raisin caponata/ ‘nduja

 preserved lemon basil aioli   15

Lambert’s Housemade Bread

Choice of: ‘nduja/ white bean puree/ lavender chevre/ tomato bacon jam

golden raisin caponata/ lemon labneh with olive oil

1-  $5      3-  $14     5-  $20

 entrées.

Harris Ranch Petit Filet Mignon

roasted garlic chive potato mash/ baby carrots

molé demi-glace/ red chile leeks   32

add additional petit filet mignon 23/ butter poached lobster tail 21/ wild shrimp 12

Tobacco Rubbed Lamb Loin (GF)

corn purée/ chimichurri/ snow peas/ bacon/ stone fruit   48

Grimaud Farms Duck Confit (GF)

carrot purée/ shaved asparagus + red lentil salad

grilled scallions/ cherry balsamic demi   32

Regal Crest Farms Chicken Breast (GF)

marinated & roasted/ white bean

cauliflower/ pan jus   29

Lobster Cakes (GF)

quinoa/ calabacitas salad/ cotija/ jalapeno vinaigrette   45

Catch of the Day – MP

Mushroom Bolognese (V)

handmade calabrian chile + saffron pasta

lemon chevre crème fraiche/ celery/ pea shoots   29

add petit filet mignon 23/ butter poached lobster tail 21/

 wild shrimp 12/ grilled chicken breast 9

The Chef respectfully declines substitutions.

Executive Chef James Crowther III

Sous Chef Adam Dooling

Our cuisine is distinct, fresh, local, and is lovingly made from scratch. 

 We proudly source locally from cordillera farms, freshies of NM, midori acres, morning star farms, taos honey co,

taos hum and taos teenie greenies.