Dinner Menu

first.

Cucumber Melon Soup (GF)   

served chilled, crispy proscuitto, coconut milk,

honey whipped chevre,

mint chile oil, pine nuts  12

Pickled Beets (GF, V)  

belgian endive, honey, grilled halloumi,

marcona almonds, seka hills olive oil   12

Stone Fruit Salad

burrata, proscuitto, pepitas, heirloom cherry tomatoes,

pea & sunflower sprouts   13

Romaine

shaved grana padano, parsley croutons, lemon,

imported spanish anchovy, caeser dressing   10

small plates.

Lobster & Wild Shrimp Ceviche (GF)

citrus, aji chile, fresh vegetables, cilantro,

hydro bibb lettuce    18

Housemade Fried Pickles (GF,V)    

served with raw green hot sauce crema   10

Filet Mignon Steak Tartare (GF)

shallots, chives, dijon mustard, roasted bone marrow, freeze dried capers,

house-cured & smoked egg yolk, house made potato chips,

calabrian chile & smoked sea salt   18

 Deconstructed Elote (GF,V)    

pan seared brown butter, cilantro chile aioli, black citrus zest, queso panela    12

entrées.

CAB Petit Filet Mignon   

roasted garlic & chive potato mash, grilled asparagus, mole demi glace, red chile onions   4oz. 30

add petit filet mignon 20, butter poached lobster tail 21, wild shrimp 11

Lamb Loin (GF)   

colorado quinoa tabouleh, fresh fig port yogurt, grilled endive, za’atar pepitas    46

Palmetto Farms Poussin  

buttermilk fried, house made sweet corn waffle, bacon braised local greens,

peach habanero maple reduction    28

 Catch of the Day – MP

Root Vegetable Noodles (GF, V)

roasted heirloom cherry tomatoes, oyster mushrooms, fennel, spring pea & lemon butter

with fresh herbs and grana padano breadcrumbs   23

add petit filet mignon 20, butter poached lobster tail 18, wild shrimp 11, grilled chicken breast 7  

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.