Dinner Menu



Celery Root Soup

apple/ hazelnut oil/ croutons   13


Roasted Beets (GF)

radicchio/ thumbelina carrots/ prosciutto/ candied ginger/

gorgonzola/ pepitas/ black citrus vinaigrette     13


Butternut Squash Salad (V)

yam/ sunflower sprouts/ pickled red onion/ hierloom tomatoes/ basil/

smoked walnuts/ chevre/ herb brown butter viniagrette    14



shaved grana padano/ parsley croutons

lemon/ imported spanish anchovy

smoked black pepper/caesar dressing    12



 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


Brussel Sprouts (GF)

balsamic + maple/ lemon labneh/ bacon/ murray river salt   13



  cumin salt/ cherry peppers/

golden raisin caponata/ ‘nduja

 preserved lemon basil aioli   16


Lambert’s Housemade Bread

complimentary and served with whipped salted butter & roasted garlic


additional bread accoutrements:

 apple butter/ white bean puree/ lavender chevre/ tomato bacon jam

golden raisin caponata/ lemon labneh with olive oil

1-  $5      3-  $14     5-  $20





Black Angus 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 25/ wild shrimp 12


Osso Buco

farrotto/ pearl onions/ thumbelina carrots/

leek jus/ salted peppercorn gremolata  48


Grimaud Farms Duck Confit (GF)

yam puree/ salsify/ chestnut demi   32


Regal Crest Farms Chicken Breast (GF)

marinated & roasted/ white bean puree/

red cabbage/ sage brown butter   28


Maine Lobster

coconut poached/ bamboo rice/ kaffir lime leaves/

haricot verte salad/ red curry aioli   52


Catch of the Day – MP


Bigoli (V)

handmade calabrian chile + saffron pasta/

oyster mushroom/ caramelized fennel/ squash   29


add petit filet mignon 23/ butter poached lobster tail 25/

 wild shrimp 12/ grilled chicken breast 9





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.