FROM THE FIELDS
- Burrata & Seasonal Stone Fruits (V,GF)
- Beets, Candied Spiced Pecan, Jicama Honey Dressing
- USD 19
- Grilled Watermelon Salad (V,GF)
- Baby Lettuce, Carrots, Young Tomatoes Cucumbers, Jalapeño, Extra Virgin Olive Oil Rosè Watermelon Dressing, Pistachio Dust
- USD 18
- Summer Heirloom Tomato Gazpacho
- Shrimp Wrapped Avocado Mousse, Crostini Can be Made Vegan
- USD 20
- Charred Corn Chowder (GF)
- Santa Fe Olive Oil, Spiced Bacon Lardons Cilantro Pesto Can be made vegetarian
- USD 17
- Roasted Poblano (V,GF)
- Calabacitas, Quinoa Pilaf, Mexican Crema Piñon Yellow Mole, Puffed Corn, Avocado Add Smoked Gouda $4 Can be Made Vegan
- USD 34
- Encantado Caesar Salad (V)
- Croutons, Parmesan Cheese, Poblano Ceasar Dressing Can be made gluten free
- USD 21
PASTURES & PRAIRIES
- Braised Lamb Pappardelle
- Freshies Mushrooms, Grilled Carrots, Peas Black Truffle, Ricotta
- USD 47
- Steak Frites - Choose Your Cut
- Beef Tenderloin: USD 58, Prime Flat Iron: USD 53. Can be made gluten free.
- Half Herb Roasted Chicken (GF)
- Three Sisters’ Succotash, Santa Fe Brewing Company Brown Ale Glaze
- USD 42
OCEANS & STREAMS
- Sea Bass Ceviche (GF)
- Charred Corn, Avocado, Roasted Green Chile, Tomatillo Sauce, Lime, Fresh Fried Tortilla Chips
- USD 19
- Blue Corn Soft Shell Crab
- Pickled Cherries, Summer Coleslaw Shishito Aioli
- USD 23
- Cast Iron Seared Scallops (GF
- Red Pepper Pearls, Mushroom Warm Country Olive Salad Summer Squash Corn Crispy Pinto Beans, Herb Jus
- USD 50
- Citrus Herb Catch GF)
- Olive Oil Poached, Confit of Artichokes, Olives and Local Sungold Tomatoes, Charred Mandarin, Crispy Coriander
- USD 47
SEVEN NIGHTS OF TERRA
- MONDAY – GREEN CHILE PRIME RIB
- Mashed Potatoes, Green Beans, Herb Popovers
- USD 46
- TUESDAY – Seared Duck Breast
- Hudson Valley Duck Confit and Roasted Duck Breast, Seasonal New Mexico Vegetables
- USD 42
- WEDNESDAY – SEAFOOD PAELLA
- Bomba Saffron Rice, Sweet Peas, Garlic Rustic Bread, Hatch Chile Aioli, Santa Monica Seafood Shrimp, Clams, Mussels, Calamari, Catch of The Day. Can be made vegan or gluten free.
- USD 45
- THURSDAY – RUBY TROUT FISH AND CHIPS
- Bluecorn Crusted Trout, Coleslaw, Chipotle Aioli
- USD 35
- FRIDAY – 22-oz. BONE-IN COWBOY STEAK
- Grilled Asparagus, Confit Fingerlings in Duck Fat Smoked Tomato Demi (GF)
- USD 78
- SATURDAY – 32-oz. PORTERHOUSE FOR TWO
- Choice of Two Sides, Housemade Sauces (GF)
- USD 135
- SUNDAY – FRIED CHICKEN
- Green Chile Mashed Potatoes, Sweet and Spicy Glaze, Green Beans, Homemade Biscuit
- USD 42
SIDES
- ASPARAGUS WITH LEMON VINAIGRETTE
- -
- USD 14
- FRIED BRUSSEL SPROUTS SPICEY GLAZE (V)
- Can be made vegan, gluten free
- USD 14
- GREEN CHILE MAC & CHEESE (V)
- Bread Crumble, Fresh Herbs
- USD 15
- DUCK FAT ROASTED FINGERLING POTATOES (VG, GF)
- -
- USD 12
- Street Corn with Chipotle Aioli, Queso Fresco & Lime (V, GF)
- -
- USD 12
- Roasted Local Oyster Mushrooms (VG, GF)
- Garlic and Herbs
- 18
DESSERT
- BOOZY CHURROS
- Cinnamon, Sugar
- Signature sauces: Carajillo Coffee Vanilla and Ancho Reyes Poblano Liquor Cream
- USD 16
- BLUEBERRY CASHEW CHEESECAKE
- Cashew Cheesecake, Blueberry Cremeux, Mountain Berry Sauce, Coconut Sorbet
- USD 16
- DULCE DE LECHE WARM CAKE
- Banana and Dulce De Leche Ice Cream, Candied Pecans, Banana Crumble, Chocolate Cloche, Dulce De Leche Drizzle
- USD 19
- ICE CREAM FLIGHT
- USD 14
- SORBET FLIGHT
- USD 14
- CHOCOLATE Decadence CAKE
- Six Layers of Chocolate Cake and Chocolate Ganache, Malted Chocolate Mousse, Milk Chocolate Ice Cream
- USD 16
- WHIPPED CITRUS CHEESECAKE
- Homemade Graham Cracker Crust, Homemade Strawberry Jame
- 16
- LAVENDER CREME BRULE
- Seasonal Stone Fruit Salad
- 16