Tabla de Los Santos

This heavenly green chile is filled with mushrooms duxelles served with a pinto bean and garlic sauce. The absence of frying and breading allows its flavors to sparkle and gives this new mexican dish a special and healthy twist.

Echoing the passage of the franciscan monks from the old world of italy and spain to new mexico, the cheeses include a young asiago from italy, a cabrales from spain, and fresh goat cheese from new mexico; the bruschetta is served with farmers' market fresh tomatoes and basil and a light drizzle of olive oil.

Three large red chile marinated pork stuffed ravioli served on a red chile cream sauce.

Layered roasted corn with tomatoes and house made guacamole served with yellow and blue corn chips.

Tamalitos are smaller and more succulent then full sized tamales. These two very special tamalitos, one with pork and red chile, the other vegetarian served with green chile will allow you to experience "hundreds of years" of northern new mexico traditions.

A special trio of sliders -- one beef burger with red chile, one buffalo burger with green chile and one lamb burger with roquefort cheese served with a salad of mixed greens and light vinaigrette dressing,

Seasonal greens, cucumbers, tomatoes, sweet red onions and fresh goat cheese in a light vinaigrette dressing.

Thinly shredded red cabbage, smoked bacon, roquefort cheese and drizzled with olive oil and vinegar served warm.

Local market fresh ingredients are featured in our house made soups. Please ask your server for today's selection

This traditional northern new mexico stew of pork featuring potatoes, roasted chimayo chile and locally roasted corn has been simmering for many hours in a special pork broth.

This plato nativo features a sopapilla filled with chicos and beans from rose and gloria trujillo's farm in nambe, new mexico, one pork tamale with red chile, and one enchilada with cheese, onion and chile colorado.

A roasted poblano chile is filled with rice, spinach from matt romero's farm in santa cruz, new mexico and goat cheese accompanied with calabacitas and a sauce made from tomatoes from estancia valley, new mexico.

Milk and flour coated trout seasoned with lemon, garlic and italian parsley pan-fried in organic farm butter served with spinach and sautéed fresh potatoes from matt romero's santa cruz, new mexico farm.

Organic chicken from pollo real farm in socorro, new mexico seasoned with chile caribe, grilled and accompanied with roasted farmers' market potatoes, seasonal vegetables and chicos in a demi-glace sauce.

Pork chops brined and marinated in new mexican red chile and grilled served with calabacitas and sautéed farmers' market potatoes accompanied by a special sauce.

An old world recipe the Italian immigrants brought to northern New Mexico in the early 16-Hundreds from Bologna, northern Italy, featuring a a special Sauce made from Beef, Pork Shoulder, Pancetta, Tomatoes along with other Bologna style ingredients and slow cooked for hours and then served over Tagliatelle Pasta; this dish is simply unforgettable.

Rib-eye steak from niman ranch, aged for 21 days, is specially salted, grilled served with a red chile demi-glace sauce, roasted farmers' market potatoes seasoned with rosemary herbed potatoes and seasonal vegetables.

Lamb from the nearby talus wind ranch in galisteo, new mexico is grilled and served with a peppercorn demi-glace sauce, spinach from matt romero's santa cruz, new mexico farm and farmers' market roasted thyme herbed potatoes.

Traditional baked custard with caramel sauce, whipped cream and berries.

This ultra-moist cake made with three kinds of milk is a traditional old mexico inspired dessert served with a strawberry-cream icing, mango and strawberry coulis.

Flourless torte made with chocolate and almonds and served with crème anglaise a real dessert lover's treat.

A river of warm chocolate sauce flowing from the inside of this special and delicate lava chocolate cake served with creme fraiche.

French vanilla ice cream and served with locally seasonal fruits.