Please keep in mind that our menu honors the New Mexico growing season and changes regularly, so some items you see in the restaurant may be different than what you see below.

Dinner

Small Plates

Soup of the Day
9

Farmers’ Salad
field vegetables | pickled red onion
sunflower green goddess | seeds
12

Green Chile Caesar
romaine lettuce | smoked trout dressing
capers | parmesan | red chile | pecan
18

Mushroom Medley
cilantro | pepitas
salsa verde
24

Za’atar Goat Cheese
beet | honey | currant
golden raisin | bitter greens | pistachio
18

Pork Belly
sauerkraut | napkin noodle
apricot | apple | currant
19

Mezze
black garlic hummus |pinto bean falafel | lamb ribs
pickles | eggplant | goat cheese | pita | seeds
42

Charcuterie
chef’s daily selections
29

Seasonal Side
9

 

Entrées

Cavatelli (v)
house made pasta | spinach
white wine | cherry tomato | basil | piñon
33

Chorizo Farfalle
house made egg pasta | bell pepper | tomato
greens | manchego | cilantro | pistachio
40

Mole Chicken
pinto beans | potato
manteca tortilla | seeds
39

Barramundi
potato | chickpea | greens
curry | yoghurt | sorrel
49

Trout
quinoa | bitter greens
lemon | golden raisin | piñon
36

Duo of Pork
steamed bun | black garlic
potato noodle | greens | kimchi
44

Short Rib
polenta | bell pepper
tomato | greens | mushroom
50

Buffalo Creek Ranch New York Strip
potato | root vegetables | greens
sunchoke | garlic | chive | demi-glace
56

 

Menu modifications are respectfully discouraged. We are happy to accommodate dietary restrictions with advanced notice. Please contact us in advance and speak with your server about dietary restrictions. Consuming raw or under-cooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness.

– 2026.5.07 –

Wine & Beer

Sparkling

Pierre Sparr Crémant d’Alsace Brut Rosé– Alsace, France
16 / 64

Gruet ’Sauvage’ Blanc de Blanc– New Mexico, USA
17 / 68

White

‘23 Bodega K5 Arigñano ’Pilota’- Getariako Txakolina, Spain
16 / 64

‘21 Mortellito ‘Cala Ìancu’ Terre Siciliane Bianco-Italy
17 / 68

‘23 Populis ‘Wabi-Sabi’ White (Sauvignon Blanc)- California
18 / 72

‘21 Rocher des Violettes ‘T.M.’ Montlouis–Sur-Loire– France
17 / 68

‘23 Cheveau ’L.B.’ Mâcon-Davayé Chardonnay– France
20 / 80

‘23 Terre Porziane Frascati Superiore
Castelli Romani, Lazio, Italy
15 / 60

‘20 Nikolaihof ’Zwickl’ Grüner Veltliner– Wachau, Austria
71

‘23 Lorenzo Mattoni Trebbiano Spoletino– Umbria, Italy
58

‘21 Courtault Michelet Chablis– Bourgogne, France
79

‘21 Milagro Dry Riesling– Middle Rio Grande Valley, NM
60

‘23 Huet ‘Le Haut–Lieu’ Vouvray Sec– Loire Valley, France
80

‘22 Angelo Negro ’Serra Lupini’ Roero Arneis– Italy
58

‘22 Garrault ’Les Grands Monts’ Sancerre– Loire, France
84

‘22 Trefethen ‘Oak Knoll’ Chardonnay– Napa Valley, California
82

‘23 Venica ‘Jesera’ Pinot Grigio– Collio, Italy
53

Rosé Flight $14 (three 2oz pours) $14gls. / $56btl.

’23 Scaia Rondinella– Veneto, Italy

‘23 Le Provençal Grenache- Côtes de Provence, France

’22 Mission Grenache – Yolo County, United States

Red

‘21 Bernard Baudry ’Le Domaine’ Chinon– Loire, France
17 / 68

‘21 Château Musar ’Musar Jeune’ Red (Cinsault)
Bekaa Valley, Lebanon
18 / 72

‘21 Shelter ’Lovely Lilly’ Pinot Noir– Baden, Germany
16 / 64

’22 Angelo Negro ’Angelin’ Langhe Nebbiolo– Piemonte, Italy
17 / 68

‘19 Cune Rioja Reserva (Tempranillo)- Rioja Alta, Spain
19 / 76

Bois de Boursan ’Le Petit Oursan’ Vin de France- Rhône, FR
15 / 60

‘22 Cardedu ’Praja’ Monica di Sardegna– Sardinia, Italy
63

‘20 Geoffrey de Nouel ‘Les Noraies’ Chinon– Loire, France
71

‘22 Sheehan ‘Elyce Vineyard’ Chambourcin- New Mexico, USA
59

‘22 Lioco ’Lejano’ Pinot Noir– Sonoma Coast, California
99

‘19 Luis Pérez ’Tintilla Balbaína’ Vino de la Tierra de Cádiz
Spain
89

‘20 Tikal ’Amorio’ Malbec– Paraje Altamira, Mendoza
Argentina
69

‘19 Jordan Cabernet Sauvignon- Alexander Vly, California
115

‘20 Sant’ Antonio ’M.G.’ Valpolicella Ripasso– Veneto, Italy
56

‘21 Neyers ‘Left Bank Red’ (Cab. Sauv.)– Napa Vly, California
79

‘20 Angelo Negro ‘Basarin’ Barbaresco– Piemonte, Italy
95

‘21 Clos Figueras ’Serras del Priorat’- Priorat, Spain
75

‘21 Chapelle des Bois ‘Vieille Vigne de Cadole’ Fleurie– France
62

Beer on tap

Ex Novo ’Perle Haggard’ German Pilsner – NM 8
Boxing Bear ‘Ambear’ Amber Ale – NM 8
La Cumbre ‘Project Dank’ India Pale Ale – NM 9
Bow & Arrow ‘Midnight with a Chance of Coyotes’
Double Imperial Stout – NM 11

Beer / Cider in the bottle and can

Ex Novo Brewery Mexican Lager – NM 5
La Cumbre ‘Acclimated’ American Pale Ale – NM 7
Second Street ‘Rod’s Best Bitter’ English Ale – NM 6
Bow & Arrow ‘Scenic West’ Hazy IPA – NM 8
Second St. ‘Space Heater’ Winter Warmer Ale – NM 6
‘24 Jester King ‘Spon’ Three Year Wild Ale – TX 19
Bitburger ’Drive’ Pilsner (Non-Alcoholic) – Germany 6
Aspall Dry Apple Cider – Suffolk, England 10
Le Brun Organic Cidre – Bretagne, FR (750ml) 27

Aperitif / Digestif | Port | Dessert Wine

Pio Cesare Vermouth di Torino– Italy 23
Bonal Gentiane-Quina– Savoie, France 8
Cocchi Barolo Chinato– Piemonte, Italy 18
Ostinato Marsala Fine Ambra Secco–Italy 8
Lustau ‘Pata de Gallina’ Olorosso– Spain 12
Quinta do Infantado ’Organic’ Tawny Port 11
Mas Blanc Hors d’Age ‘Colloque’ Banyuls 11
Kopke Fine Ruby Porto– Portugal 10
‘98 Kopke Colheita Porto– Portugal 23
Graham’s 30 Year Tawny Porto– Portugal 43
‘16 Oremus Tokaji Aszú (5 Putt.)- Hungary 33
‘15 Badia a Coltibuono Vin Santo– Italy 24
Espodol Solera Garnatxa d’Empordà– Spain 10
Toro Albalá ‘1999’ Pedro Ximénez– Spain 19
Rare Wine ‘N.Y.’ Malmsey Madeira– PO 18
‘90 D’Oliveiras Malvazia Madeira– PO 48

Our philosophy…

We strive to provide a fun and explorational experience with our wine list. We work diligently to feature wines from small production, family-owned wineries. From start to finish, very little manipulation is used, al- lowing the fruit to naturally express itself based on where it is grown. Place matters.

Cheers!

– 2025-05.31 –

Dessert

Doughnuts
apple | caramel | cinnamon
coffee ice cream
17

pair with Toro Albalá ‘1999’ Pedro Ximénez, Spain
22

 

German Chocolate Cake (v)
pecan | coconut | meringue
19

pair with Cocchi Barolo Chinato Piemonte, Italy
18

 

Cheesecake
cherry | rhubarb | almond
18

pair with ‘16 Oremus Tokaji Aszú 5 Puttonyos Hungary
33

 

Seasonal Ice Cream
single 4 | double 6

 

Seasonal Sorbet
single 4 | double 6

 

Pastry Chef: Randall Watson

 

Hot Beverages

Coffee
Aroma Organic Regular & Decaf
5

Espresso | Americano
6

Latte | Cappuccino | Mocha
7

Hot Tea
New Mexico Tea Co.
High Mountain Green
Earl Grey | Assam Black
Lavender Lemongrass | Hibiscus Mint
5

Cold Beverages

Seasonal Shrub (Ask Your Server)
9

Iced Black Tea
4

Hildon Mineral Water
Still | Sparkling
6

Bluefly Farms Sparkling Water
Rosemary | Tulsi
6

Fever-Tree ’Mediterranean’ Tonic Water
4

New Mexico Ferments Kombucha
Grapefruit Rosemary | Hibiscus Lavender
7

Soft Drinks
Zia Piñon Cola | Zia Root Beer | Zia Ginger Ale
Bottled Mexican Coke | Bottled Sprite | Diet Coke
4

Wine Curator: James Krajewski

– 2025.05.31

Seasonal Foods

What’s local now…

It’s Spring, and as always, we are featuring seasonal ingredients from our onsite farm and several nearby farmers, ranchers, and food artisans!

From our own farm, we are receiving sumac, onions, and sunchokes; radishes, lettuce, and cabbage from Silverleaf Farms; squash from Vida Verde Farms; microgreens from Micro Feast and Clint’s Veggies; green onions, and cabbage from Loose Leaf Farm; kale, and arugula from EMS Farms; spinach, and carrots from Khalsa Family Farms; beets, greens, and turnips from De Colores Farm; mushrooms from Full Circle, Enchanted Farm Mushrooms, Midnight Disco Fungi, and Four Cor- ners Fungi; potatoes, herbs, and corn from Agricultura Network; and so much more from small farms all over New Mexico!

In addition to our partnership with Trilogy Beef, we are still butchering our own farm-raised beef which we will occasionally incorporate into our menu. We are currently featuring poultry from Lotus Farms in Tijeras. We proudly feature regularly on our menu: corn from Santa Ana Pueblo; green & red chile from Lemitar; Mesilla Valley pecans; cheese from Tucumcari; and honey from Moses in Los Ranchos. Enjoy!

 

Executive Chef: Jens P. Smith

– 2026.05.07 –