5:00 - 7:30 PM Sunday, May 10th, 2026 | Prix Fixe $95 Per Person | $45 Child (12 & Under) | Tax & gratuity not included
Hors d'œuvre
Ceviche
on blue corn tostada.
Choice of Appetizer
Albondigas Soup
Tender meatballs and vegetables in a tomato beef broth.
Romaine Caesar Salad
Romaine lettuce with parmesan cheese, house made caesar dressing and croutons.
Chile Relleno
Roasted green chile filled with mushroom duxelle, served with a garlic-pinto bean demi-glace.
Choice of Entrée
Black Angus Filet Mignon
Grilled Angus beef filet mignon with rosemary goat cheese mashed potatoes, grilled vegetable ratatouille, fresh Farmer ’s Market vegetables and Chimayo red chile demi-glace.
Halibut
Pecan crusted Halibut served with a roasted red bell pepper and smoked chipotle sauce, served with calabacitas and a side of tropical salsa.
Duck Breast
Duck breast served with scallop potatoes, fresh fig demi-glace and Farmer’s Market vegetables.
Poblano Chile
A Poblano Chile filled with wild rice, spinach and goat cheese in a bed of tomato sauce, served with fingerling potatoes and fresh Farmer’s Market vegetables.
Choice of Dessert
Chocolate Truffle
Served on a Lemon sauce.
Organic Goat’s Milk Flan
A creamy custard drizzled with caramel.
Almond Cake
A torte prepared with chocolate and almonds, served with creme anglaise.
Tres Leches Cake
Traditional moist cake made with three milks and served with strawberry purée.
Taos Cow Ice Cream