Dinner Menu



first.

 

Carmelized Leek Soup (GF)   

yukon gols potatoes, guanciale, guajillo chile oil,

grana pandano, parsley croutons     12

 

Roasted Beets (GF, V)  

organic mixed greens, cranberries, chèvre,

marcona almonds, roasted squash

agave sherry vinaigrette     12

 

House Made Stracciatella Salad (GF,V)

roasted fennel, proscuitto, sunflower sprouts, orange, 

         pistachios, blood orange vinaigrette        13

 

Romaine

shaved grana padano, parsley croutons, lemon,

imported spanish anchovy, caeser dressing   11

 

 

 

 

small plates.

 

Bison Relleno (GF)    

braised short rib, oaxaca, cilantro,

red chile au jus, cilantro lime crèma   13

 

Tartare (GF)

chopped filet, shallots, chives, dijon mustard, freeze dried capers,

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

calabrian chile & smoked sea salt   18

 

 Chèvre Custard   

apple mostardo, pork rillette, candied spiced pecans,

cornichons, crostini    12

 

Truffle Fries (GF,V)

tossed with white truffle oil, grana padano,

served with roasted garlic    10

 

 

 

 

entrées.

 

CAB Petit Filet Mignon   

roasted garlic & chive potato mash, roasted baby carrots, molé demi glace, red chile onions    32

 

add petit filet mignon 22, butter poached lobster tail 21, wild shrimp 11

 

Grimaud Farms Duck Breast   

roasted carrot & guajillo chile purée, fregola salad with heirloom tomatoes,

spanish anchovy, red onion, cranberries

black garlic demi-glace    38

 

Palmetto Farms Poussin  

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

peach habañero maple reduction    28

 

Lobster Pasta

served chilled, squid ink linguine, nduja, marinated tomatoes,

fennel, basil, stracciatella, lemon caper salt    35

   

 Catch of the Day – MP

  

Chile Roasted Squash (GF, V)

black eyed stew, oyster mushrooms, fennel, roasted tomatoes,

marcona almonds, agave sage crèma   23

 

add petit filet mignon 22, butter poached lobster tail 18, wild shrimp 11, 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.