Dinner Menu

first.

Celery Root Soup

apple/ hazelnut oil/ croutons   13

Roasted Beets (GF)

radicchio/ thumbelina carrots/ prosciutto/ candied ginger/

gorgonzola/ pepitas/ black citrus vinaigrette     13

Yam Panzanella (V)

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

smoked walnuts/ chevre/ herb brown butter viniagrette    14

Romaine

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

Calamari

  cumin salt/ cherry peppers/

golden raisin caponata/ ‘nduja

 preserved lemon basil aioli   16

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.

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 22/ 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 Pot Pie

lobster bisque/ yukon potato/ pearl onion/

celery/ carrot/ puff pastry   45

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 22/

 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.