El Meze

With lemon anchovy dressing and manchego cheese

With french dijon vinaigrette, fresh tarragon and blueberries

With capers, parsley, olive oil, shallots, lemon, chopped egg and frisees

Oregano, mint, garlic with wilted butter leaf lettuce, roasted baby beets, roasted radishes and anchovy butter

Buffalo tamale, chile verde, campo de mantaban and tucumcari feta

Grilled whole trout with preserved lemon, mint, cilantro and garlic

Oven roasted chicken, lemon, garlic rosemary and fennel served with olives, grilled rustic bread and natural juices allow 20 minutes

With mushrooms, asparagus, garlic, mixed greens, olive oil and shaved manchego cheese

Stuffed with spanish blue cheese

Idaho potatoes with thyme, lavender and sea salt

Andalusian style

With fresh grated horseradish, capers, lemon, spanish olive oil

Local bolita beans, vermont sharp white cheddar, jalapenos, cilantro and green onion garnish with grilled flat bread

With hazelnut crème anglaise and toasted hazelnuts

Cooked to order served with a caramel chocolate sauce

With burnt sugar sauce and fresh berries